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top view of instant pot yogurt in glass cup with spoon in yogurt on a blue plate next to pink flowers
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4.82 from 22 votes

Simple 2-ingredient Instant Pot Yogurt

Instant Pot yogurt is so easy, creamy, and dreamy! This recipe requires no special tools or equipment besides an Instant Pot with yogurt function. Try it plain or sweetened!
Prep Time2 minutes
Cook Time8 hours
Refridgerate4 hours
Total Time12 hours 2 minutes
Course: Breakfast Recipes
Cuisine: American
Keyword: instant pot recipe, instant pot yogurt, yogurt
Servings: 13
Author: Lisa Childs

Equipment

Ingredients

  • 1 container ultra-filtered or ultra pasteurized milk divided (Do NOT substitute. I have had success using Fairlife milk that comes in 52 oz containers, as well as the Costco Kirkland Organic Lactose Free 2% Reduced Fat Milk that is ultra pasteurized.)
  • 2 tablespoons yogurt with live active cultures (I have successfully used Chobani plain, Chobani flavored, Nancy's Organic, and Fage 2%. Just look on the side of the container for "contains live active cultures.")
  • 1 can sweetened condensed milk if using (My can was 14 ounces, but you can add however much you like to control the sweetness).
  • Instant Pot with Yogurt function

Instructions

  • Whisk 1/2 milk with the yogurt starter to completely dissolve.
  • Add sweetened condensed milk, if using, to the Instant Pot with 1 cup milk and whisk in completely to dissolve.
  • Add in the rest of the milk to the starter/milk mixture. Whisk completely.
  • Lock the lid on (Or use a glass lid, and don't worry about sealing the lid or not. It does not matter!)
  • Press the Yogurt button and ensure that it is on the NORMAL setting, NOT LESS or MORE. Use the plus and minus buttons to select a time. 7-10 hours is ideal. I do 8 hours for Fairlife milk and 10.5 hours for Costco 2% (it requires longer incubation or it will be watery). The longer you "incubate," or let it sit, the more tart it will be. Some people incubate up to 24 hours. The Instant Pot will start counting UP, not down like when pressure cooking.
  • After the 8-10 hours are up, take the liner out of the Instant Pot and cover with a lid, or plastic wrap, or foil. Refrigerate 8 hours, or overnight. Do not stir or disturb. The consistency after incubation will be almost exactly the consistency after refrigeration, so if it is not set enough for you, continue incubation for another couple hours.
  • If you would like a super thick consistency like greek yogurt, use a yogurt strainer and strain to your desired consistency after chilling.
  • After refrigeration, you can mix it up and transfer to a large storage container, individual containers, or mason jars.
  • Enjoy with your choice of sweetener, fruit, granola, etc.

Video

Notes

  • Your Instant Pot should be clean and sterile before you make your yogurt.
  • The consistency of your yogurt after incubating should be thick. It will not thicken much more in the fridge.
  • The starter needs to be whisked in completely, otherwise your yogurt may result in a grainy texture.
  • Save two tablespoons of Instant Pot yogurt in the freezer. The next time you make this recipe, thaw it in the fridge and use it as your starter.
  • Try my Magical 2-Layer Pumpkin Yogurt Recipe if you like this!

Nutrition

Serving: 1grams