Instant Pot Greek Yogurt Recipe is so simple to make. This creamy and smooth Greek Yogurt will save you so much money. Make some yogurt in 9 easy steps!
Instant Pot Greek Yogurt
Instant Pot Greek Yogurt
Once! One time is all it takes and you will never buy yogurt again.
Instant Pot Greek Yogurt will have you jumping for joy.
After reading about yogurt failures, I did extensive experimentation to recreate and figure out all the issues, so that you will have great Yogurt on your first try. Many people assume that when your Instant Pot Pressure Cooker beeps after the boil cycle, the temperature is 180 degrees. It doesn’t always happen.
Just an FYI – This post with these tips/tricks/findings/method are all my unprecedented and original work from February 2016.
The full recipe is found at the very end of this post.
Can I use Lactose Free Milk?
My friend Marilee says ” Yogurt bacteria convert lactose into lactic acid, which makes yogurt tangy.
Use regular milk and incubate 19-24 hours… voila lactose free! And tangy !!”
She’s got an M.D. after her name, so she knows stuff!
Cast of Ingredients for Instant Pot Greek Yogurt
What Ingredients do you need to make Instant Pot Greek Yogurt?
Only two ingredients are needed and an Instant Pot, to make incredible Instant Pot Greek Yogurt.
- Milk – Whole Milk yields the thickest yogurt
- Yogurt Starter – any brand of yogurt with just milk and live cultures
- Instant Pot – all models, but the LUX, have the Yogurt Feature
- A Mealthy MultiPot works in exactly the same way at the Instant Pot DUO Plus.
Only a few steps and some patience and knowledge, will get you there fast.
Can I use Ultra Pasteurized Milk?
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.
Some recipes call for powdered milk; it’s a crutch and if prepared properly, you never need anything more than Milk and Yogurt Starter.
Pour the Milk into the Instant Pot DUO
How to Make Yogurt in the Instant Pot.
- Pour in cold milk.
- Allow it to warm.
- Cool it down.
- Add the starter.
- Incubate.
Is Yogurt cooked under Pressure?
No, the Yogurt Function is not under pressure.
The lid can be removed at any time.
Press the Yogurt Button and then the Adjust Button on Your Instant Pot
How long does it take to make Instant Pot Greek 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 – From 5 hours to 10 hours.
- Most people incubate for 9 hours.
The Instant Pot will Display “Yogt”
When the boiling cycle is done, a beep will sound and the Instant Pot Pressure Cooker display screen will say “Yogt.”
Can I use my Whey for the Starter?
Yes, you can use Whey for the Starter.
You can even freeze the Whey to use as your Starter.
Do I have to thaw my Yogurt Starter?
Yes!
Remove Frozen Starter Cube from Freezer
Remove one cube from the freezer, prior to starting making your Instant Pot Greek Yogurt.
It should be defrosted enough to temper into the warm milk.
Can you freeze Yogurt to use as a Starter?
Yes you can!
Homemade Yogurt Starter
After the first time making 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. They are perfect for Scotch on the Rocks! 😉
Yogurt is great in place of sour cream. Greek yogurt is higher in protein and lower in sugar because of the straining.
Do I have to make a Whole Gallon of Milk?
No.
If you want to make Half a Gallon of Milk, just cut the entire recipe in half.
The Milk will heat through quicker too!
The Temperature Should Read 180 Degrees
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
After your Milk has reached 180 degrees, remove the Cooking Pot from the Instant Pot and place it into your kitchen sink, full of cold water.
Use a Whisk to aerate the milk to help it cook down quicker. Cool the Milk down to 95-110 degrees, making sure to Whisk before taking the temperature.
Some people report a metallic taste if they use their Rösle Stainless Steel Flat Whisk, so here is the link for the Rösle Silicone Flat Whisk that I use when making yogurt.
Using an ice bath will cool the milk quicker, but I get better results when I just use cold water.
You can also let the Cooking Pot sit on a cooling rack to cool naturally, but that will take at least half an hour.
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 Yogurt?
Vanilla Extract or Vanilla Beans can be added when the started is added.
Sugar and sweeteners are best added after the yogurt has chilled.
The bacteria needs to work without fighting with any sugar.
Cooled Down Milk with Starter
The milk will look bubbly, which is fine. Place the cooking pot back into the Instant Pot and get ready to incubate.
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 Yogurt?
Incubating 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 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?
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. If you press the adjust button twice, 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” funtion 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 Cover and place it in the refrigerator for at least 6-8 hours to chill and firm up.
Tips and Tricks for making Yogurt in an Instant Pot.
- Sterilize the Instant Pot.
- Remove the cooking pot from the Instant Pot and cool it down by popping it in the fridge or waiting until the pot feels cool. This will help prevent the milk from scorching.
- 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.
- Cool the milk down in a sink full of cool water, not in an ice bath.
- Make sure the Instant Pot is on Normal and not Less.
- After incubation, don’t feel tempted to stir the yogurt. It needs several hours to set up properly.
- The starter can be frozen. Only freeze enough for a couple of weeks.
- After a couple of weeks, or at the most, 3 weeks, freeze more Starter from the current batch, so that each batch is no more than 3 weeks old.
- You should never need to purchase “Starter” again so long as the frozen starter is used within a few weeks.
After Chilling in the Fridge, the Spoon will Stand Upright
The Instant Pot Yogurt will be thick at this point and ready to eat.
To Make Greek Yogurt.
Straining Yogurt Makes it Greek Style
Unstrained Yogurt is just Regular Yogurt.
Strained Yogurt is called “Greek Yogurt.”
How to Make Greek Yogurt.
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.
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.
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.
How do I sweeten my Instant Pot Greek Yogurt?
Here are some wonderful and sweet add-ins:
Pressure Cooker Fresh Berry Compote (Stewed Fruit)
Pressure Cooker Fresh Strawberry Compote
Pressure Cooker Easy Key Lime Curd
Homemade Orange Ginger Pecan Granola
Pressure Cooker Easy Lemon Curd
Pressure Cooker Dannon Dutch Apple Yogurt Compote
Pressure Cooker Fresh Peach Crisp Compote
Pressure Cooker Pumpkin Apple Butter
Pressure Cooker Orange Ginger Cranberry Sauce
Fresh Berry Yogurt Parfait
Fresh fruit, Agave and a sprinkle of Orange Ginger Pecan Granola makes a delicious Parfait. I also love Fresh Berry Compote with Instant Pot Greek Yogurt and more often than not, I add a couple of Tablespoons of my 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 the thick yogurt and store in my refrigerator.
Instant Pot Greek Yogurt is cost effective. If I bought single containers of yogurt, it would cost about a dollar a container and that is for only 6 oz! Big savings, plus, the taste of this homemade yogurt is divine.
Mason Jars full of Dannon Dutch Apple Yogurt
A wonderful Grab and Go breakfast!
Instant Pot DUO Greek Yogurt
I love fresh fruit, Agave and homemade Orange Ginger Pecan Granola on my Instant Pot Greek Yogurt. I like to store the yogurt in little Kerr Half Pint (8 oz) Mason Jars with fruit toppings, so that I can grab one and go.
For the rest of the yogurt, I store it in larger Reditainers Extreme Freezer Containers. We use yogurt in place of sour cream. This way, we can take out a dollop and use it on top of my Pressure Cooker Competition Chili Con Carne, Instant Pot Drive Thru Tacos, Pressure Cooker Chicken Enchiladas and anywhere else where sour cream is used. Try some Homemade Naan, made with Greek Yogurt!
Kitchen Equipment and Essentials
- Instant Pot DUO Plus, Mealthy MultiPot
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- RSVP Stainless Steel Strainer Basket
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk or Rösle Silicone Flat Whisk
- Kerr Half Pint (8 oz) Mason Jars
- Euro Cuisine Greek Yogurt Maker
- Good Digital Thermometer
- King Size Ice Cube Trays (for starter)
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Here is the handy printable recipe:
Instant Pot Greek Yogurt
- 1 Gallon Milk (Whole, 2%, 1% or Fat Free)
- 2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)
Add three cups of water to the Instant Pot cooking pot, lock on lid and close Pressure Valve. Push the Steam button and adjust time to 5 minutes. When Beep is heard, open Pressure Valve (Quick Release). When all pressure has been released, remove lid and dump out the water. Dry and cool off cooking pot.
Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.
Push Yogurt button and then the Adjust button, until it says "boil." {For IP Plus, push Yogurt button until it says "boil"} A few times during boil cycle, remove lid and whisk Milk.
- When Beep sounds, open lid, whisk and take temperature. If the temperature is not 180 degrees, repeat last step or use the Sauté/Low function to get it up to temp, whisking continuously.
When 180 degrees is reached, remove cooking pot and place in kitchen sink full of cold water. Cool Milk down to 95-110 degrees, whisking often.
Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.
Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid. Press Yogurt button.
The display screen will say 8:00 (hit again or Adjust, if necessary). {For IP Plus, press Yogurt button repeatedly until the display says 8:00 Normal} Make sure display says "Normal." Use the +/- button to adjust time to your desired level of tartness. The program will end after whatever time you have set to incubate.
- When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
- Use a Yogurt Strainer and strain the yogurt in the refrigerator for at least two hours. Your whey should be translucent/clear. If the whey is cloudy, add another layer of cheesecloth/butter muslin to your straining device. The Euro Strainer should produce clear whey.
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.
Greek Yogurt is simply yogurt made from milk and a live culture starter and then strained for at least two hours.
Don't forget to save some of the strained yogurt in ice cube trays to use as your future starter.
Whole Milk works best and give the most creamy and thick consistency.
What Buttons do I push using the Instant Pot Ultra to Make Yogurt?
- Turn Dial to the Yogurt Setting and press to select.
- Press Dial and set the time to 6-10 hours (depending on tart preference) and then press again to confirm.
- Turn Dial to Temp, select "Medium," and press Dial to start.
- Display will say "Yogt," when complete.
For Half a Gallon of Milk, use 1 Tablespoon of Starter. All directions are the same.
Nutrition Facts are based on using Whole Milk.
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