Make your own yogurt with this super easy Instant Pot recipe. You'll never have to buy it from the store again!

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Pour milk into a 6-qt. Instant Pot electric pressure cooker with a Yogurt setting. Lock lid in place; set pressure valve to "Sealing." Press "Yogurt" button to select the yogurt program. Press "Adjust" button to "More" mode; the word "boil" will appear on the display. The cooker will take about 25 minutes to heat the milk to 180°F. When cycle is complete, cooker will beep and display "yogt." Open lid. Use a quick-read thermometer to make sure the milk registers 180°F.

  • Transfer cooker insert to a large bowl of ice water. Stir milk 2 to 3 minutes or until it cools to 115°F. In a small bowl whisk together 1 cup of the cooled milk and the Greek yogurt until smooth. While whisking constantly, slowly pour milk-yogurt mixture into remaining cooled milk in cooker insert.

  • Return insert to cooker base. Lock lid in place; set pressure valve to "Sealing." Press "Yogurt" button, press "Adjust" button to "Normal" mode, and use the "+" button to set for 8 hours. When cycle is complete, cooker will beep and display "yogt." Open lid.

  • Divide yogurt among four storage containers and chill 3 hours. Store in refrigerator up to 2 weeks.


You can substitute commercial yogurt starter for the Greek yogurt according to the package directions.

Greek-Style Yogurt

For a thicker, creamier yogurt, transfer chilled yogurt to a strainer lined with two layers of 100%-cotton cheesecloth or a clean coffee filter set over a bowl. Cover and chill 3 to 4 hours more or until yogurt reaches desired consistency.

Vanilla Yogurt

Prepare as directed, except stir 1/2 to 1 Tbsp. honey or sugar (if desired) and 3/4 tsp. vanilla into each container before serving.Per serving: same as above.

Nutrition Facts

76 calories; 4 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 12 mg cholesterol; 53 mg sodium. 161 mg potassium; 6 g carbohydrates; 0 g fiber; 6 g sugar; 4 g protein; 0 g trans fatty acid; 198 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 1 mcg vitamin b12; 140 mg calcium; 0 mg iron;