Instant Pot Greek Yogurt (Thick and Creamy)

Name: Instant Pot Greek Yogurt
Prep time: 5 min
Cook time: 35 min
Total time: 45 min
Yield: 14 servings
Ingredients: 1 Gallon Whole Milk; 2 Tablespoons Yogurt "Starter" ((Yogurt made w/milk & live/active cultures only)); Instant Pot DUO; Digital Thermometer; Stainless Steel Whisk; Tempering Cup; Euro Cuisine Yogurt Strainer; Jumbo Ice Cube Tray ((for saving "Starter"))

February 12, 2016 By Jill 600 Comments Modified on May 26, 2019

Instant Pot Yogurt – Thick and Creamy Yogurt is so simple to make in 8 easy steps. Add one more step to make it Instant Pot Greek Yogurt.

Instant Pot Greek Yogurt

For the very best and most popular Instant Pot Yogurt recipe, look no more.

After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will will make the best yogurt in your Instant Pot or Mealthy MultiPot on the very first try. This method and all these tips and findings are my unprecedented and original work from February 2016.

Can I use Lactose Free Milk for Making Instant Pot Yogurt?

Yes. Yogurt bacteria converts lactose into lactic acid, which makes yogurt tangy.
Use regular milk and incubate 19-24 hours… voila, lactose free! And tangy !!

Cast of Ingredients for Instant Pot Greek Yogurt

Ingredients to make Instant Pot Yogurt.

Milk – Whole Milk yields the thickest yogurt
Yogurt Starter – any brand of yogurt with just milk and live cultures
Instant Pot DUO Plus – all models, but the LUX, have the Yogurt Feature. Mealthy MultiPot works in exactly the same way at the Instant Pot DUO Plus.

*Ingredients to make Instant Pot Greek Yogurt are the same.

Only a few steps and some patience and knowledge, will get you there fast.

Can I use Ultra Pasteurized Milk for Instant Pot Yogurt?

Type of Milk and or Starter (culture) plays a role. Ultra Pasteurized Milk is heated to 280 degrees, which kills about 99.9 percent of the bacteria needed to properly culture yogurt, so therefore, it doesn’t generally set up well. Milk labeled “Organic” is most likely Ultra Pasteurized.
The “Starter” you use for the yogurt is very important too. The first time making yogurt, purchase a high quality container of yogurt containing milk and live active cultures; nothing more, nothing less.

Do I have to make a Whole Gallon of Milk for Instant Pot Yogurt?

No.
If you want to make Half a Gallon of Milk for your homemade yogurt, just cut the entire recipe in half.
The Milk will heat through quicker too!

Pour the Milk into the Instant Pot

How to Make Instant Pot Yogurt.

Pour in cold milk.
Allow it to warm using the boil feature.
Cool it down in a sink full of cool water.
Temper the yogurt starter and add it to the warm milk.
Incubate the yogurt to your desired amount of tang.

Is Instant Pot Yogurt made under Pressure?

No, the Yogurt Function is not under pressure.
The lid can be removed at any time.

Boil the Milk

How long does it take to make Instant Pot Yogurt?

Whisking the milk every 10 minutes during the boil cycle will help the milk come up to temperature quicker.
Getting milk to 183-185 degrees and holding there for a few minutes, will yield a thicker yogurt.
Boil Cycle will take about 45 minutes.
Cool Down will take about 10 minutes.
Incubation Time for Instant Pot Yogurt – From 5 hours to 10 hours.
Most people incubate for 9 hours.

Can you freeze Yogurt to use as a Starter for Instant Pot Yogurt?

Yes you can!
After the first time making homemade yogurt, you will have your own “Starter,” so make sure you save a little bit from each batch.
These King Size Ice Cube Trays (for starter) are the perfect size to hold 2 Tablespoons of starter yogurt. They are perfect for Scotch on the Rocks! 😉

Prepare the Starter

Can I use my Whey for the Starter Instant Pot Yogurt?

Yes, you can use whey for the starter yogurt.
You can even freeze the whey to use as your starter for homemade yogurt.

Do I have to thaw my Yogurt Starter?

Yes, the yogurt you use for your starter must be thawed!
It should be defrosted enough to temper into the warm milk.

The Temperature Should Read 180 Degrees

Do I Need a Thermometer for Instant Pot Yogurt?

Yes and no. If you just rely on the functions of the Instant Pot, Mealthy MultiPot, you won’t know if the temperature of the milk reached the optimal number. Therefore, using a thermometer, will let you know and if you want to continue to heat the milk more, you have the knowledge.
There will be hot spots, so stir the milk first and then use your Digital Thermometer to check the temperature of the milk.
The Sauté function can be used if needed to get the milk up to temp.
Just make sure to use a Whisk continuously, until the Digital Thermometer reads at least 180 degrees; it’s important. (I like to get to 182-185 degrees.)

Whisk Milk for a Quicker Cool Down

How to Cool Down Milk for Instant Pot Yogurt.

The best way to cool down the milk for yogurt is to place the cooking pot in the kitchen sink full of cold water.
Using a whisk will aerate the milk and help it to cook down quicker.
If you sense a metallic taste try using this silicone whisk instead.
While an ice bath will cool the milk quicker, but you will have a better overall yogurt result using cold water and not shocking the milk.
Another way is to let the cooking pot sit on a cooling rack, but that will take about 30 minutes.

Make sure to have a good working digital thermometer.

Temperature of Milk Reads 110 Degrees

When the temperature reaches 95-110 degrees, you are ready to add your yogurt starter.

To purchase this digital thermometer, please click here.

Remove a Little Milk from Instant Pot and Mix in Starter

The yogurt that you use as the “Starter,” needs to contain live cultures and milk; nothing more.

When to Flavor Instant Pot Yogurt?

If you want to flavor your homemade yogurt with Vanilla Extract or Vanilla Beans, it can be added when the yogurt starter is added.
Sugar and sweeteners are best added after the yogurt has chilled.

The bacteria in the yogurt needs to work without fighting with any sugar.

Cooled Down Milk with Starter

The milk will look bubbly, which is fine. The milk is ready to incubate to become yogurt in the Instant Pot.

Push the Yogurt Button, the Adjust to the Time You Prefer

Push the Yogurt Button, then Adjust to the Time You Prefer

This glass lid is nice to use since the yogurt is not under pressure.

The regular lid works well too!

How Long to Incubate Instant Pot Yogurt?

Incubating the yogurt for 8-10 hours will give you a tart, but not overly sour yogurt.
For a milder tasting yogurt, try incubating for 6-8 hours. For a more tart yogurt, incubate longer.
The longer incubation time, the more beneficial bacteria in the yogurt is produced.

It is a good idea to start the yogurt process in the evening. While you are sleeping, the yogurt can incubate.

What are the Normal and Less Settings on the Instant Pot?

The “Normal” function is for incubating yogurt. The timer will start at 8:00 and can be adjusted up or down.
After adjusting, the time will count up. Make sure the Instant Pot says “Normal.”
The “Less” function on the Instant Pot is used by many people to retard their bread quicker, as it provides a warm environment. When the adjust button is pressed the Instant Pot will display 24:00.
Don’t just use the “-” to get it back down to 8:00 or 10:00 hours. The Display Screen needs to say “Normal.”

My Instant Pot Yogurt Whey Dutch Oven Crusty Bread recipe uses the “Less” function and is a great way to use your whey, after straining the yogurt.

Cover Yogurt and Place into the Refrigerator

After incubation, the yogurt should be covered with saran wrap or a glass lid and place it in the refrigerator for at least 6-8 hours to chill and firm up.

Tips and Tricks for Instant Pot Yogurt.

Sterilize the Instant Pot. This helps to remove any odors from prior Instant Pot meals. You don’t want your yogurt tasting like my Competition Chili con Carne recipe, would you?
Placing the cooking pot in fridge after sterilizing will help to prevent the milk from scorching during the boil cycle..
During the boil cycle, stir the milk before taking the temperature, to avoid hot spots and insure an inaccurate reading.
While many think it is not imperative to get your yogurt to 180 degrees, you will have better results. In fact, my best and thickest yogurt is when the milk reaches 182-185 degrees.
Cooling down the milk in a sink full of cool water is preferred over an ice bath.
The Instant Pot should be on the Normal “setting” during incubation not “Less.”
Yogurt needs several hours in the fridge to set up, so don’t be tempted to stir.
The starter can be frozen. Only freeze enough for a couple of weeks.
You should never need to purchase “Starter” again so long as the frozen starter is used within a few weeks.
Yogurt is great in place of sour cream. Greek yogurt is higher in protein and lower in sugar because of the straining.

After Chilling in the Fridge, the Spoon will Stand Upright

The Instant Pot Yogurt will be thick at this point and ready to eat.

Yogurt that has not been strained is just regular yogurt.

Strained yogurt is called “Greek Yogurt.”

How to Make Instant Pot Greek Yogurt.

Straining Yogurt Makes it Greek Style

The Euro Cuisine Greek Yogurt Maker makes Yogurt Straining so much easier.

What constitutes Greek Yogurt is just using Milk and the Starter (no powdered milk is used) and then STRAINING the Yogurt to remove whey. That’s all it is…..strained Regular Yogurt = Greek Yogurt!!

If you use a Strainer instead, you may need several layers of cheesecloth, butter muslin or coffee filters in order to achieve translucent/clear whey.

If your whey is coming out cloudy, add another layer of cheesecloth, butter muslin or coffee filters to your straining device.

When should I strain my Yogurt?

It is best to first chill the Instant Pot Greek Yogurt, so that it sets up, undisturbed.
However, you can strain the Yogurt and chill it at the same time right after incubation, but, you will end up with more Whey.

If you first chill the Yogurt, your yield will be much greater.

A Long Strain Time Will Make Super Thick Yogurt

The above photo shows Yogurt that was strained overnight.

All you need is two to three hours is fine to achieve a nice, thick Greek Yogurt.

What can I do with the Leftover Whey?

Instant Pot Yogurt Whey Dutch Oven Crusty Bread in less than 5 hours!
Yogurt Whey Indian Chapati a/k/a Roti (Flatbread)
Pressure Cooker Chocolate Chip Bread Pudding
Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars – Delicious summer treat

Can I make Noosa Yoghurt in my Instant Pot?

You sure can!
For a delicious Noosa like recipe, try my Instant Pot Homemade Noosa Honey Yogurt Copycat recipe.

Grab and Go Breakfast

A wonderful Grab and Go breakfast!

How to Sweeten Instant Pot Yogurt.

Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait.

How to Store Instant Pot Yogurt.

For individual servings, add a couple of Tablespoons of Fresh Berry Compote and/or Lemon Curd to the bottom of 15-16 Kerr Half Pint (8 oz) Mason Jars and then fill up the jars with yogurt.
Use larger Reditainers Extreme Freezer Containers to store yogurt in bulk.

Instant Pot DUO Greek Yogurt

More Uses for Instant Pot Yogurt.

Add dollop on top of my Pressure Cooker Competition Chili Con Carne
Use on Instant Pot Drive Thru Tacos in place of sour cream.
Top Pressure Cooker Chicken Enchiladas with yogurt.
Make Homemade Naan!
Make Homemade Greek Tzatziki

Now that you are a pro at yogurt making, make sure to check out the most delicious Instant Pot New York Cheesecake recipe ever!

Kitchen Equipment and Essentials

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