Instant Pot Yogurt with Whole Milk Recipe – 2 Ingredients!

Instant Pot Yogurt with Whole Milk is a fantastic, inexpensive, and cost effective way to make yogurt in your pressure cooker! All you need is two ingredients and an Instant Pot to make easy homemade yogurt overnight.

Making your own yogurt couldn’t be easier, and it’s simple to get the consistency that you want. You can make a thinner yogurt, or a thicker one by straining the yogurt with a cheese cloth. Grab your favorite fruit and homemade easy coconut granola and breakfast will be served!

It’s no secret – we absolutely LOVE our Instant Pot and use it as much as possible. I was always intrigued by the yogurt setting on my pressure cooker but had never tried it before now. The result?  A perfectly creamy delicious yogurt that is so great for breakfast.

All you need is whole milk and a few tablespoons of active yogurt (store-bought Greek yogurt works fantastic!). For equipment you’ll need your Instant Pot and a simple kitchen thermometer to make sure the milk is hot enough. Let the yogurt set overnight, cool in the morning, and you have delicious yogurt at a fraction of the price as the supermarket.

This Instant Pot Yogurt with Whole Milk Is

• Creamy
• Delicious
• Simple
• Rich
• Flavorful
• Made with 2 Ingredients

Instant Pot for Easy Yogurt

You can make yogurt at home easily with your Instant Pot!

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time.

I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

What’s In Instant Pot Whole Milk Yogurt?

See the recipe card below for full ingredient amounts and recipe instructions!

• Whole Milk – I like using homogenized whole milk when I can, which makes for a delicious and creamy yogurt.
• Yogurt Starter – I used a store-bought Greek yogurt which has live active cultures. The live active cultures help turn the milk into yogurt overnight.
• Digital Kitchen Thermometer – If you don’t have a kitchen thermometer, I’d highly recommend getting one – they are inexpensive so it’s not a big investment and also ensures proper food safety (make sure food is cooked through, especially meats). The thermometer is great for this recipe to ensure the milk reaches the proper temperatures.
• Reusable Cheesecloth Bags – I have these reusable cheesecloth bags, which I can utilize again and again with every batch of yogurt I make. They reduce kitchen waste and last much longer than traditional cheesecloth.

How Do I Make Yogurt in the Instant Pot?

1. To the inner pot of your Instant Pot, add the whole milk. Set the Instant Pot to the Yogurt Setting and set the Temperature to ‘High.’ Seal the lid, start the mode, and the Instant Pot digital readout will say ‘BOIL’.  Wait for Instant Pot to finish boiling the milk. Remove the lid, and insert the digital thermometer into the milk to ensure it is heated to 180 degrees Fahrenheit.
2. Remove the inner pot from the Instant Pot, and allow it to cool on a heatproof surface. Allow the milk to cool to 115 degrees Fahrenheit. Place the inner pot back into the Instant Pot, and close lid. Set the dial to Yogurt, and select the low heat mode. This will incubate the yogurt at a low warm temperature. Allow the yogurt to incubate for 6 to 8 hours, or until the yogurt sets, and becomes more solidified.
3. Refrigerate the set yogurt for 4 hours to allow the yogurt to thicken.  
4. If you like thinner yogurt, you can enjoy the yogurt right away. For thicker yogurt, or Greek-style yogurt: line a strain with cheese cloth. Place the strainer in a bowl. Add the yogurt on top of the cheese cloth and allow to strain for 4 more hours. 

Use This Yogurt in This Easy Recipes

• Overnight Oats with Peaches
• Scrambled Eggs with Yogurt
• Gluten Free Tzatziki Sauce Recipe
• Macaroni Salad with Greek Yogurt Recipe
• Dark Chocolate Cherry Overnight Oats

Get the Same Ingredients for this Instant Pot Yogurt with Whole Milk

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Instant Pot Yogurt with Whole Milk

Kelly Jensen

Instant Pot Yogurt with Whole Milk is a fantastic, inexpensive, and cost effective way to make yogurt in your pressure cooker! All you need is two ingredients and an Instant Pot to make easy homemade yogurt overnight.

5 from 1 vote

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Cook Time 10 minutes mins

Resting Time 12 hours hrs

Total Time 12 hours hrs 10 minutes mins

Course Breakfast

Cuisine American, Greek

Servings 12 servings

Calories 100 kcal

Equipment

• Instant Pot or Pressure Cooker
• Kitchen Thermometer
• Cheesecloth, optional

Ingredients

  

1x2x3x

• 8 cups whole milk
• 2 tablespoons yogurt with live active cultures (will say on label)

Cook ModePrevent your screen from going dark

Instructions

 

• To the inner pot of your Instant Pot, add the whole milk. Set the Instant Pot to the Yogurt Setting and set the Temperature to ‘High.’ Seal the lid, start the mode, and the Instant Pot digital readout will say ‘BOIL’.  Wait for Instant Pot to finish boiling the milk. Remove the lid, and insert the digital thermometer into the milk to ensure it is heated to 180 degrees Fahrenheit.
• Remove the inner pot from the Instant Pot, and allow it to cool on a heatproof surface. Allow the milk to cool to 115 degrees Fahrenheit. Place the inner pot back into the Instant Pot, and close lid. Set the dial to Yogurt, and select the low heat mode. This will incubate the yogurt at a low warm temperature. Allow the yogurt to incubate for 6 to 8 hours, or until the yogurt sets, and becomes more solidified.
• Refrigerate the set yogurt for 4 hours to allow the yogurt to thicken.
• If you like thinner yogurt, you can enjoy the yogurt right away. For thicker yogurt, or Greek-style yogurt: line a strain with cheese cloth. Place the strainer in a bowl. Add the yogurt on top of the cheese cloth and allow to strain for 4 more hours.
• Top your yogurt with your favorite ingredients: I used granola, fresh figs, and pumpkin seeds for a delicious crunch!

Video

Nutrition

Calories: 100kcalCarbohydrates: 8gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 63mgPotassium: 249mgSugar: 8gVitamin A: 267IUVitamin C: 0.02mgCalcium: 204mgIron: 0.002mg

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