Instant Pot Yogurt Recipe: Make Yogurt with Sous Vide or Yogurt Mode

Made with just two simple ingredients, this Instant Pot yogurt is incredibly easy to make. If your Instant Pot doesn’t have a yogurt button, you can use sous vide mode instead — this recipe explains both methods.

Homemade yogurt has a fresh, rich flavor that store-bought versions rarely match. Once you try Instant Pot yogurt, you’ll likely prefer it for its creaminess and the ability to control texture and flavor.

Why You’ll Love Instant Pot Yogurt

• Sous vide or yogurt mode makes the process hands-off: add the milk and starter to the Instant Pot, set the program, and strain when it’s done. Simple and reliable.
• Cost-effective: making a large batch at home is much cheaper than buying premium yogurt. Use a bit of your batch as the starter for the next one to keep the cycle going.
• Superior flavor and texture: homemade yogurt tastes fresher and allows you to customize sweetness, thickness, and add-ins like fruit, honey, or vanilla.

Ingredients You’ll Need

• Pasteurized milk — whole organic cow’s milk works well for a rich, creamy result.
• Plain whole milk yogurt — a small amount with active live cultures (Greek-style brands or other plain yogurts labeled “active cultures”).

How To Make Instant Pot Yogurt

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• Pour the whole milk into the Instant Pot inner pot.
• Set the Instant Pot to sous vide mode at 184°F (84°C) for 30 minutes. When the display reaches 29 minutes, press cancel. Heating to 184°F helps remove unwanted bacteria and prepares the milk for culturing.
• If your Instant Pot lacks sous vide mode, use the sauté function on high and whisk frequently until the milk reaches 184°F. Monitor with a thermometer to prevent scorching.
• When the milk reaches 184°F, remove the inner pot and place it in an ice bath to cool it down to around 110°F (43°C).

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• Once the milk cools to about 110°F, add the plain yogurt starter (about 1/4 cup per 2½ liters of milk) and whisk gently until evenly combined.
• Remove the silicone sealing ring from the Instant Pot lid to avoid transferring other odors, then place the lid on the pot with the vent in the venting position (not sealed).
• Set the Instant Pot to sous vide mode at 110°F (43°C) for 10 hours. If your model has a yogurt mode, set it for 10 hours instead.

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• After incubation, line a large bowl with cheesecloth and transfer the yogurt into it to strain. Allow whey to drain until you reach your preferred thickness — several hours for thicker yogurt like Greek-style.

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• Transfer the strained yogurt to a clean bowl (or a sterilized Instant Pot liner) and whisk until smooth.
• Chill in the refrigerator for 2 to 3 hours, or until it reaches the temperature and texture you like. Serve immediately or store in airtight containers.

Tips and Notes

• Serve with honey, fresh fruit, and granola for a classic breakfast or snack.
• Sanitation matters: thoroughly clean and sanitize the inner pot, utensils, bowls, jars, and lids. Contaminants can affect the culture and flavor.
• Always use plain yogurt with active live cultures as your starter. Flavored yogurts often contain additives that can interfere with culturing.
• To sweeten during incubation, add sweetened condensed milk (half to a full can) to the warmed milk before adding the starter. Alternatively, mix in honey, maple syrup, or vanilla after chilling.

Recipe

More Recipes You May Like

• Instant Pot Chicken Stroganoff
• Creamy Instant Pot Beef Pasta
• Instant Pot Chicken Alfredo Pasta
• Instant Pot Mini Cheesecakes in a Mason Jar
• Instant Pot Mac and Cheese

Find more recipes and photos on the creator’s social channels such as Instagram and Pinterest.

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