If you own a multicooker and have not tried an Instant Pot yogurt recipe, you are missing out! Instant Pots (also known as multicookers) are good for so much more than pressure cooking beans and tough cuts of meat. With this appliance, you can have perfect, creamy yogurt that fits your dietary preferences whenever you want it. Why not try this simple two-ingredient recipe?
Since writing last week’s post on homemade yogurt without fancy equipment, I’ve been experimenting with other ways to make yogurt. This Instant Pot yogurt recipe streamlines the yogurt-making process. Many Instant Pots (also known as multicookers) have a “yogurt” setting, so you don’t even have to experiment to find the right temperatures.
I can’t believe I’ve owned an Instant Pot for nearly two years and have not tried making yogurt in it until now. I’ve already made several batches of the Instant Pot yogurt recipe below. It is so easy!
I’m thinking I am going to retire the heating pad method for now. However, it definitely does the trick if you can’t invest in a multicooker and want to try yogurt making.
As discussed in my previous yogurt article, you will likely save money making your own yogurt compared to store-bought yogurt. It’s easy to calculate the savings.
Unlike in cheese making, where you drain off whey, all of the milk used here is made into yogurt. Thus, if you start with a half-gallon of milk, you yield a half-gallon of yogurt. A half-gallon of milk in the U.S. will typically cost you far less than a half-gallon of store-bought yogurt.
Aside from the money-saving benefit, homemade yogurt just tastes better. I am eating a fantastic bowl of it right now topped with persimmon slices and pomegranate arils. So very delicious.
Here’s what you need to make this Instant Pot Yogurt Recipe
Obviously, you will need some sort of multicooker to make this recipe. I own a Crock-Pot express crock multi-cooker, which does have the yogurt function. Other multi-cookers should work similarly to what I am describing here.
If you have any questions about this process, most cookers come with a helpful little recipe book. The book that came with my multi-cooker even includes a yogurt recipe, which I have adapted for the recipe below. The tweaks I’ve made to their method should help give you a higher chance at yogurt success.
In full disclosure, I tend to lose the booklets and instruction manuals that come with my appliances in short order. Luckily, manufacturers will typically include the recipes found in the booklets on their websites. If you’re feeling bored with these recipes, Crock-Pot also offers free online recipes not found in the original book.
But let’s get back to the yogurt for now. The list of needed items for Instant Pot yogurt is shorter than the list for yogurt made with a heating pad. Here’s what to gather before getting started:
- A multi-cooker with the yogurt function
- Milk with no added sugar (your choice)
- Plain, unsweetened yogurt with live, active cultures (this is your starter)
- A candy thermometer
- A whisk
- Container(s) to hold the finished yogurt (I used wide-mouth glass canning jars)
Recipes that Use Yogurt
No worries if you try this recipe and end up with an abundance of yogurt that you are unsure what to do with. Here's some ideas:
- Banana Split Fruit and Yogurt Bowls
- Low Sugar Peach Jam Overnight Oats with Pecans (No Added Sugar!)
- Dark Chocolate Hazelnut Raspberry Overnight Oats
There are so many ways to use this tasty and healthy food. Bon appetit!
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to my overnight oats with yogurt post. Let’s get cooking!
Instant Pot Yogurt Recipe - Only Two Ingredients!
- 8 cups lactose-free whole milk (unsweetened low-fat milk or soymilk work as well)
- 3 tablespoons plain, unsweetened yogurt with live, active cultures (Greek or regular yogurt is fine)
- Pro tip: Start your yogurt either in the morning or right before bed. It needs to incubate for at least 8 hours and you don't want to have to get up in the middle of the night!
- Pour all of the milk into your Instant Pot. With the lid off, set the pot to the "yogurt, high temperature" setting.
- Whisking occasionally, let the milk come to 180°F (82°C). Use a candy thermometer to keep a close watch on the temperature. My candy thermometer could not clip on to the thick side of my Instant Pot, so I had to hold it in the milk. Remove the inner pot from the heat when it reaches the desired temperature.
- Note: Some folks reported online that they needed to use the "saute, high temperature" setting to get the milk to 180°F (82°C).
- Let the milk cool to the range of 105-110°F (40.6-43.3°C), whisking occasionally. Remove one cup of the milk and add in the yogurt, whisking until smooth. Then whisk this yogurt mixture back into the larger pot of milk. It is very important NOT to add the yogurt until the milk cools to 105°-110°F (40.6-43.3°C). Adding the yogurt too early will kill the live and active cultures, resulting in a failed batch.
- Put your pot of milk back into the Instant Pot heating chamber. Put the lid on with the steam release valve open. Set the pot to the "yogurt, low temperature" setting. Set the timer to 8.5 hours. (If you prefer a tangier yogurt, set the pot to incubate for longer, up to 12 hours.) That's it!
- If your yogurt still looks like milk after the incubation period, you have a failed batch. (No worries, it happens to the best of us.) I recommend throwing it out and starting again. One of the most common errors in yogurt making is not getting the temperatures right; that is why the candy thermometer is a must. Using yogurt that contains live, active cultures as a starter is also critical.
- If the yogurt has thickened nicely after the incubation period, put it in glass canning jars. Let cool in the refrigerator for at least 6-8 hours before eating.
Are you doing anything special this week to get a jumpstart on creating new healthy habits for the coming year? Why not increase your probiotic intake with this yummy Instant Pot yogurt recipe? It’s slow food with a modern twist!