instant pot yogurt recipe
The Best instant pot yogurt recipe
This recipe is perfect for all kinds of occasions. If you’re hosting a dinner party or just want something fresh to serve with dinner, yogurt is always a crowd-pleaser. My husband loves it with honey and nuts for a snack, and my kids will eat it with jam or even just plain if they’re in a hurry. It’s also great for meal prep—make a big batch on Sunday, and you’ve got something ready to grab and go all week. Health-wise, yogurt is packed with probiotics, which help with digestion, and it’s a great source of calcium and protein. I don’t have to worry about it spoiling quickly either, which is a huge plus when I’m short on time. Plus, the Instant Pot does all the work for me—no standing over a stove for hours, just press a few buttons and let it do its thing. It’s that kind of no-fuss, family-friendly recipe that makes life simpler.
Instant Pot Creamy Yogurt (No Cook)
A quick and creamy yogurt made in an Instant Pot using just a few simple ingredients. Perfect for breakfast, snacks, or dessert!
🥘Ingredients
- 1 cup whole milk
- 1 cup plain Greek yogurt (unsweetened)
- 1 tbsp honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp salt
- ½ cup mixed berries (fresh or frozen)
- 1 tbsp chia seeds
- 1 tbsp granulated sugar (optional)
👨🍳Directions
-
1
In the Instant Pot, combine 1 cup milk, 1 tbsp honey/maple syrup, vanilla extract, and salt. Stir well. -
2
Add 1 cup of plain Greek yogurt to the Instant Pot. Stir gently to combine. -
3
Select the ‘Sauté’ function on the Instant Pot and set it to high heat. Stir occasionally for 2-3 minutes until the mixture thickens slightly. -
4
Once thickened, switch to the ‘Yogurt’ setting (or ‘Slow Cook’ with 10 mins). Let it cook for 10-15 minutes until creamy. -
5
Remove from heat and let it sit for 5 minutes. Stir in optional add-ins like berries, chia seeds, or sugar if desired.
🔧Equipment
- Instant Pot
- Mixing bowls
- Whisk or spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For a thicker yogurt, reduce milk slightly or add 1 tbsp cornstarch mixed with 1 tbsp water and stir in at the beginning.
- Ensure the Instant Pot is clean and dry before starting to avoid any leaks.
- For a tangier flavor, add a pinch of lemon juice or a few drops of lemon zest after cooking.
Watch Video Of How Instant Pot Creamy Yogurt (No Cook) Works
❓ Frequently Asked Questions About Instant Pot Creamy Yogurt (No Cook)
1. What ingredients are essential for making creamy instant pot yogurt?
To make creamy instant pot yogurt, you’ll need whole milk (or half-and-half for extra creaminess), cultured buttermilk or plain yogurt (as a starter), a pinch of salt, and optional flavorings like vanilla extract, honey, or fruit. For a thicker texture, use 1% or skim milk instead of whole milk.
2. How long should I cook the milk in the Instant Pot for yogurt?
After heating the milk to a gentle boil (or until it reaches 180–190°F/82–88°C), let it sit uncovered for 8–10 minutes (or until it reaches 160–165°F/71–74°C). This allows the milk to thicken naturally. If you prefer a faster method, use a yogurt maker setting (usually 1–2 hours) or a stovetop method for better control.
3. Can I use non-dairy milk to make yogurt in the Instant Pot?
Yes! You can use coconut milk (full-fat for creaminess), oat milk (unsweetened), or almond milk (unsweetened)—just follow the same steps as with dairy milk. However, texture may vary; coconut milk yields the closest result, while others may be thinner. Always check for cultured non-dairy yogurt starters (like coconut yogurt cultures) for best results.
4. Why isn’t my Instant Pot yogurt thickening properly?
Several factors can prevent thickening: not heating milk to the right temperature (must be hot enough to kill bacteria), not letting it cool enough (must reach 160–165°F/71–74°C), or using the wrong starter (plain yogurt works best). If using a yogurt maker setting, ensure the lid is vented and the valve is set to sealing. For stovetop, simmer gently without boiling.
5. How do I store homemade yogurt and keep it fresh longer?
Store homemade yogurt in an airtight container in the fridge for up to 1 week. To extend freshness, add a small amount of plain yogurt or buttermilk as a starter before refrigerating. For long-term storage, freeze in portions (thaw in the fridge before eating). If it curdles, it’s still safe to eat—just adjust to taste!
