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a bowl of instant pot yogurt with blueberries and muesli

Easy Instant Pot Yogurt | So much better than store-bought

This is the easiest method I've come up with for turning milk into yogurt using my trusty Instant Pot. The yogurt is creamy and tangy and I use it in so many things!
4.67 from 3 votes
Prep Time 10 mins
Cook Time 10 hrs
Total Time 1 hr 10 mins
Course Breakfast & Brunch, Kitchen Journal, Pantry
Cuisine Dairy
Servings 48 servings
Calories 152 kcal


  • Instant Pot or other electric pressure cooker


  • 4 litres whole milk
  • 1/4 cup plain, full fat yogurt (the good stuff)


  • Heat the milk in a large covered pot over high heat until it reaches between 180-200 degrees Fahrenheit. This usually takes 12-15 minutes. Keep an eye on it so it doesn't boil over.
  • Cool the milk until it reaches 100-110 degrees Fahrenheit. This takes approximately two hours.
  • Transfer the cooled milk to the Instant Pot along with the 1/4 cup of plain, starter yogurt. Be careful not to scrape the bottom of the pot, as it will likely have formed a brown crust.
  • Cover with a regular pot lid and set it on the yogurt function for 8.5 hours.
  • Scoop your yogurt into clean glass jars and store in the fridge for up to two weeks.


Serving: 250mlCalories: 152kcalCarbohydrates: 11.5gProtein: 8.2gFat: 8.2gSaturated Fat: 4.7gCholesterol: 25mgSodium: 101mgPotassium: 363mgSugar: 13.3g
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