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a white bowl filled with yogurt, berries and granola

Vanilla Bean Instant Pot Yogurt

Homemade vanilla yogurt using the Instant Pot? Yup, making yogurt from scratch has never been easier thanks to this Instant Pot yogurt recipe
Course Breakfast, Snack
Cuisine American
Keyword instant pot, yogurt
Prep Time 5 minutes
Cook Time 8 hours
Chill time 4 hours
Total Time 12 hours
Servings 8 cups
Calories 124kcal


  • 1/2 gallon whole milk (52 oz) ultra-pasteurized and ultra-filtered
  • 14 oz. Sweetened Condensed Milk (canned)
  • 2 Tbsp. yogurt with active cultures, plain or vanilla I used 5% FAGE
  • 1 vanilla bean (split and cut in half with the beans scraped out)


  • 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.


Serving: 1cup | Calories: 124kcal