For a richer yogurt, use whole milk. For a tangier flavor, extend the fermentation time. Ensure your starter yogurt contains live and active cultures. Check the label for specific strains. Don't discard the whey! It's packed with nutrients and can be used in smoothies, baking, or as a liquid for soaking grains. Sterilize the glass jars or containers you plan to store your yogurt in to prevent contamination.
Instant Pot Greek Yogurt
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PREP TIME5 mins
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COOK TIME9 hrs 45 mins
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TOTAL TIME9 hrs 50 mins
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SERVING6 People
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VIEWS33
Unleash the magic of your Instant Pot and transform simple ingredients into a luxuriously thick, tangy, and utterly delightful Greek yogurt. This recipe yields a creamy masterpiece that rivals store-bought versions, all with minimal effort.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate31 g
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Cholesterol52 mg
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Protein22 g
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Saturated Fat8 g
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Sodium268 mg
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Sugar31 g
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Fat13 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Sterilize your Instant Pot insert by boiling water in it for a few minutes, then carefully dry. This ensures a clean environment for the yogurt culture. (5 minutes)
02 Step
Recipe View 45 mins Pour the milk into the sterilized Instant Pot insert. Select the 'Yogurt' function and press 'Adjust' until the display shows 'Boil'. Close and lock the lid. Let the Instant Pot work its magic until it signals the end of the boiling cycle. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C). (45 minutes)
03 Step
Recipe View 2 hrs Carefully remove the insert from the Instant Pot and place it on a cooling rack. Allow the milk to cool down to 110°F (43°C). This is crucial for the yogurt cultures to thrive. (1-2 hours)
04 Step
Recipe View 2 mins In a separate bowl, whisk together 1 cup of the cooled milk with the plain yogurt (your starter) and vanilla extract (if using) until thoroughly combined. This activates the yogurt cultures. (2 minutes)
05 Step
Recipe View 1 mins Gently pour the yogurt mixture back into the Instant Pot insert with the remaining cooled milk. Stir gently to distribute the cultures evenly. (1 minute)
06 Step
Recipe View 8 hrs Reselect the 'Yogurt' function on your Instant Pot. Ensure the lid is closed (it doesn't need to be locked this time). Set the timer for 8-12 hours, depending on your desired tanginess. Longer fermentation times result in a tangier yogurt. (8-12 hours)
07 Step
Recipe View 30 mins Once the fermentation is complete, strain the yogurt through a cheesecloth-lined strainer or a nut milk bag set over a bowl. This removes the whey and creates the thick, Greek yogurt consistency. (30 minutes)
08 Step
Recipe View 2 hrs Refrigerate the strained yogurt for at least 2 hours to allow it to fully set and chill. The longer it chills, the thicker it will become. (2 hours)
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RECIPE REVIEWS
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Please Rate
Robert Kessler
Apr 18, 2025The tip about using the whey in smoothies is brilliant! I hate wasting food, so I appreciate that.
Pierce Dooley
Mar 16, 2025I was intimidated to make yogurt at home, but this recipe was so easy to follow. Thanks for the clear instructions!
Sofia Prohaska
Mar 11, 2025My yogurt turned out a little thin. What did I do wrong?
Lillian Corwin
Mar 5, 2025This recipe is a game-changer! My homemade yogurt is so much better than anything I can buy at the store.
Keara Barrows
Mar 2, 2025Answer: Make sure your milk has cooled down to 110°F (43°C) before adding the starter, and try straining it for a longer period.