Simple ingredients and some time is all you need to make homemade yogurt.
It takes 8 hours to make the yogurt. So while this Instant Pot yogurt recipe is easy, just know it does take 8+ hours of cooking in the Instant Pot! (I say 8+ because there is also an additional 4+ hours of chill time).
Yogurt contains probiotics, which have proven to be beneficial for our gut health.
A perk of making yogurt from scratch is the satisfaction of making the yogurt yourself. Plus, this recipe yields about ~7 cups of yogurt, making this Instant Pot yogurt a cost efficient recipe as well.
Instant Pot yogurt ingredients
Making my yogurt recipe in an Instant Pot requires just four simple ingredients: ultra pasteurized, ultra filtered whole milk, pre-made yogurt with live cultures, sweetened condensed milk (optional) and a vanilla bean (optional).
No really, that’s it!
How to make Instant Pot yogurt
Pour 1 cup of the milk and the sweetened condensed milk (14 oz) into the Instant Pot and whisk well. Pour the rest of the milk in and 2 Tbsp. of the yogurt and whisk again.
When making homemade yogurt — whether you’re making an Instant Pot yogurt recipe or using a different method — you must use a yogurt starter.
Figuring out what a yogurt starter is and what kind to use can be difficult if you’re new to the world of yogurt making.
Here are some commonly asked questions I get about making Instant Pot vanilla yogurt.
If I haven’t addressed your question below, please leave me a comment at the end of this post and I’ll help you as best I can!
What is a yogurt starter?
To put it simply, a yogurt starter helps transform your milk into yogurt. It contains live bacteria that helps this process along.
What’s the best yogurt starter to use?
For homemade yogurt in the Instant Pot, you must use a yogurt start or a store bought yogurt with active cultures. I tried this Instant Pot yogurt recipe using other yogurts for my starter, and the batch that turned out best was when I used FAGE yogurt.
Tips for making Instant Pot yogurt
Don’t mix the yogurt after the 8 hour mark. It needs to be refrigerated for at least 4-6 hours and then you can stir!
Fairlife milk is ultra-pasteurized and ultra-filtered, which means it has more protein and less sugar. This milk will produce a thicker yogurt than just ONLY ultra pasteurized milk. If you use ultra pasteurized milk (and not ultra-filtered milk), you may need to strain your yogurt to get it thick.
I recommend using whole milk in this Instant Pot yogurt recipe for best results. However you can use any percentage fat milk you like. There has been success with the 2% Fairlife as well. (Once again just make sure it is ultra-pasteurized and ultra-filtered).
This method of making yogurt in the Instant Pot is called “cold start.” It comes out just like Greek yogurt, and no need for straining!
This recipe was made in a 6QT Instant Pot, but since making yogurt doesn’t require the Instant Pot to come to pressure, you can make this in the 3QT as well.
Depending on what you last made in your Instant Pot you may want to give it a deep clean so the yogurt doesn’t taste like whatever was made last! You don’t want your yogurt tasting like Corn Chowder!
To clean your Instant Pot, you’ll need white vinegar. Fill the Instant Pot with 2 cups of white vinegar, seal the lid and press the “steam” setting for 2 minutes. Remove the sealing ring from the lid and let it air dry all the way.
Also, I have different silicone rings. I use one for making sweet recipes, one specifically for my yogurt and one for savory recipes!
1/2gallonwhole milk (52 oz)ultra-pasteurized and ultra-filtered
14oz.Sweetened Condensed Milk (canned)
2Tbsp.yogurt with active cultures, plain or vanillaI used 5% FAGE
1vanilla bean(split and cut in half with the beans scraped out)
Prevent your screen from going dark
Pour 1 cup of the milk and the sweetened condensed milk (14 oz) into the Instant Pot and whisk. Pour the rest of the milk in and 2 Tbsp. of the Greek yogurt and whisk again. Place the Instant Pot lid, or a plate, on top of the Instant Pot and press "Yogurt."
You should see "8:00" pop up on the screen. If not, adjust it to 8 hours. The time will count UP, so don't worry when you see "0:00" after the Instant Pot beeps. Once the 8 hours is up, the Instant Pot will read "YOGT".
Now, you need to chill the yogurt. DO NOT STIR IT OR TASTE IT YET! Chill for 4-6 hours or overnight. Once chilled, add in the vanilla bean. Stir until it's evenly distributed. Give it a taste, yum! Store the yogurt in your fridge for up to 2-3 weeks (If it lasts that long!)
Note: Add in your favorite sweetener and mix ins to boost the flavor! If you don’t want to use sweetened condensed milk, that’s fine. You don’t NEED it to make yogurt. It only adds flavor. For the milk, I used the Fairlife milk, whole milk, ultra filtered milk. Recipe inspired by Six Sisters.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
I love making yogurt on the instant pot so easy and the result is amazing. I do not use condensed milk in mine use honey instead for one batch and the other I leave it without sweetener to use in recipes.
Hi there! When do you strain the yogurt? What is the benefit of straining the whey? Thank you.
Hi Brittany! You should only need to strain if you want a thicker yogurt. I feel it’s not completely necessary so only strain if desired after the 4-6 hour chill 🙂 I hope this helps! Thank you! xo, Tawnie
Tawnie, this looks really good! I think I need to make these for myself and the kids. Love this idea!
Thank you so much Alyssa! Hope you love it 🙂
You said to cut up the vanilla bean, don’t you just split it open and scrape out the seeds within? Or do you add the cut up pod as well?
Just the inside, not the whole bean 🙂 so sorry for not explaining that better – it’s clarified in the recipe notes!
I made this yogurt and it is delicious! Just a note about the recipe – instruction 4 simply states ‘Get your your starter out and whisk in 3 Tbsp. starter yogurt.‘. I hadn’t made yogurt before and looked at others’ recipes as to what a ‘starter’ was/how much of a starter to use. I took out 1 cup of the cooled milk, whisked in the 3 tbsp of active culture yogurt and added it back in. I also added the vanilla bean to the cold milk before heating as suggested by another in the comments. It turned out beautifully.
I am so happy you enjoyed it Tracy! Thank you!
Tracey thank you so much! I clarified the blog post and recipe to hopefully make this more clear. So happy you enjoyed!
I think you get more vanilla flavor when you add the vanilla seeds and pod to the milk and heat them together. The flavor gets steeped in the milk better, just like when you make a custard. Then you take out the pod before adding in the starter. Another tip, if you don’t mind slightly more work- keep your milk at 180 degrees for 30 minutes before you begin cooling it down. It denatures the proteins and results in a firmer, creamier French style yogurt.
Hi Lily! Thank you for the comment & tips, I will have to try that way next time 🙂
Apparently, she is using the “cold start” method, precludes her from having to boil.
Have you used nonfat or low-fat milk?
No I have not! I would imagine it being less creamy.
I have and it was thick and creamy.
This really makes me want to buy an Instant Pot but I have NO MORE cabinet space!
OK I love this! I have always wanted to make homemade yogurt, PLUS I’ve been wanting to get my hands on an Instant Pot! Will have to try this!
Thank you! Hope you enjoy! 🙂
Have you tried straining it for greek yogurt?
I bought more milk this week to try that next!! 🙂