Instant-Pot Yogurt

This Instant Pot yogurt is rich, creamy and subtly tangy, with a smooth consistency. For a thicker Greek-style yogurt, strain it in the refrigerator after it's chilled completely. Enjoy the yogurt as is or add it to a smoothie or parfait.

Instant Pot Yogurt
Photo: Fred Hardy
Active Time:
10 mins
Total Time:
16 hrs 40 mins


  • ½ gallon whole milk (8 cups)

  • 2 tablespoons whole-milk plain strained (Greek-style) yogurt with active live cultures


  1. Add milk to a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Cover and lock the lid in place, turning the steam release handle to Venting position.

  2. Select Yogurt setting, and adjust to Boil or High (display may vary according to cooker brand or model). Select Start, if needed, to begin cooking (some models may start automatically). Cook until the milk reaches 180°F and the cooker beeps and reads Yogurt or End, about 30 minutes.

  3. Remove the lid and the cooker insert. Let the milk cool to a temperature of 110℉ to 116℉, about 1 hour. To speed up cooling, place the insert in a large bowl of ice water, and let cool, stirring often. Do not allow the milk to cool below 110°F. (A skin may form on top; skim off with a small fine-mesh strainer or spoon, if needed, and discard.)

  4. Stir yogurt into the cooled milk. Return the insert to the cooker; cover and lock the lid in place, turning the steam release handle to Venting position. Select Yogurt setting. Select Medium temperature for 8 hours.

  5. After 8 hours, open the lid carefully, minimizing condensation dripping onto the yogurt. Let the yogurt stand, undisturbed, until cooled to room temperature, about 1 hour. Cover with plastic wrap and refrigerate until completely chilled, at least 6 hours or up to 12 hours. (The consistency should be similar to a well-stirred, creamy salad dressing.)

  6. For thicker yogurt, line a fine-mesh strainer with a large coffee filter (or 2 pieces of cheesecloth) and set over a large bowl. Spoon in the yogurt. Refrigerate, covered with plastic wrap or a towel, until whey is strained from the yogurt and the yogurt is thick and creamy, at least 4 hours and up to 8 hours.

To make ahead

Refrigerate in an airtight container for up to 2 weeks. The yogurt will become thinner and tangier the longer it is stored.

Nutrition Facts (per serving)

153 Calories
8g Fat
12g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size about 3/4 cup unstrained yogurt
Calories 153
% Daily Value *
Total Carbohydrate 12g 4%
Total Sugars 12g
Protein 8g 16%
Total Fat 8g 10%
Saturated Fat 5g 25%
Cholesterol 25mg 8%
Vitamin A 396IU 8%
Vitamin D 124IU 31%
Folate 12mcg 3%
Vitamin K 1mcg 1%
Sodium 106mg 5%
Calcium 280mg 22%
Magnesium 25mg 6%
Potassium 328mg 7%
Zinc 1mg 9%
Vitamin B12 1mcg 42%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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