4.9 from 112 votes
Instant Pot Greek Yogurt
Prep Time
5 mins
Cook Time
10 hrs
Total Time
10 hrs 5 mins
 
Thick Instant Pot Greek Yogurt is so simple to make. This creamy and smooth Greek Yogurt will save you so much money.
Course: Breakfast, Dessert
Cuisine: American
Servings: 14
Calories: 220 kcal
Author: This Old Gal
Ingredients
  • 1 Gallon Milk (Whole, 2%, 1% or Fat Free)
  • 2 Tablespoons Yogurt "Starter" (Yogurt made w/milk & live/active cultures only)
Instructions
Sterilize (Optional)
  1. 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.

Make Yogurt (Not Under Pressure)
  1. Pour Milk into cold/cool Pressure Cooker cooking pot. Cover with IP Lid or Glass Lid. Close the Pressure Valve, if desired.

  2. 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.

  3. 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.
  4. 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.

  5. Temper starter - scoop out some Milk and whisk in the Starter. Pour Milk (w/the Starter) back into cooking pot, whisk thoroughly.

  6. Place cooking pot back into the Instant Pot and cover with IP Lid or Glass Lid.  Press Yogurt button.

  7. 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 NormalMake 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.

  8. When Cycle ends, remove cooking pot (covered) to refrigerator, until cool, 6-8 hours (undisturbed).
Make it Greek Yogurt
  1. 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.
Recipe Notes

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?

For Half a Gallon of Milk, use 1 Tablespoon of Starter.  All directions are the same.

Nutrition Facts are based on using Whole Milk.

Nutrition Facts
Instant Pot Greek Yogurt
Amount Per Serving (227 g)
Calories 220 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 8g 40%
Cholesterol 30mg 10%
Sodium 80mg 3%
Total Carbohydrates 9g 3%
Sugars 9g
Protein 20g 40%
Vitamin A 6%
Calcium 25%
* Percent Daily Values are based on a 2000 calorie diet.