12 Instant Pot Yogurt Recipes You Have to Try

Searching for a quick, homemade dessert that would be great to whip up? Your ticket to creamy, tasty yogurt created directly at home is our guide to 12 Instant Pot Yogurt Recipes You Have to Try. Perfect for both novice and experienced chefs, the Instant Pot streamlines the preparation and transforms milk into creamy, tangy yogurt with little effort.

From dairy-free coconut and almond milk choices to traditional whole milk yogurt, these dishes satisfy every taste and dietary necessity. Burst with detailed directions, every dish emphasizes distinctive flavors, textures, and techniques to guarantee success. This collection offers everything you would possibly need, whether your taste is for a rich half-and-half pleasure or a low-fat skim milk variation. Find out why 12 Instant Pot Yogurt Recipes You Have to Try is trending—save money, personalize tastes, and enjoy fresh yogurt that beats store-bought every time!

1. Classic Whole Milk Yogurt

For novices, this basic recipe makes a creamy, thick yogurt from whole milk. Start with one gallon of whole milk loaded into your Instant Pot. About 35 to 45 minutes, press the “Yogurt” button until it shows “Boil,” heating the milk to 180°F to kill off undesired microorganisms and denature proteins for a smoother texture. Once heated, cool the milk to 110°F (using an ice bath will help you to speed this down, roughly speaking, 15 minutes).

Start with whisking two tablespoons of plain yogurt with live cultures (such as Lactobacillus bulgaricus), then set the Instant Pot to “Yogurt,” mode for eight hours. After cooling for 4 to 6 hours in the refrigerator, the outcome is a thick, rather sour yogurt that sets wonderfully. Store it in jars for up to two weeks, then enjoy it fruit and honey-wise or otherwise. This recipe produces roughly 16 cups, which makes it less expensive than store-bought varieties; the whole milk fat content guarantees a rich mouthfeel.

2. Greek-style strained yogurt

Greek-style yogurt expands on the traditional recipe with an extra straining step for a thicker, protein-packed choice. Starting with one gallon of whole milk, use the same heating (to 180°F) and cooling (to 110°F) techniques as the traditional recipe. For a tangier taste, add 2 tablespoons of plain Greek yogurt with active cultures then incubate in the Instant Pot on “Yogurt” mode for 8 to 10 hours.

Transfer the yogurt to a cheese cloth-lined strainer over a bowl after incubation; chill for two to four hours (or up to eight for added thickness). This concentrates the creamy texture and sour taste while removing whey, therefore lowering the output to about three to four quarts. You can preserve the left-over whey for baking or smoothies. Perfect for a sour cream replacement, in dips, or topped with grains is this yogurt. Though it’s a little more hands-on, it produces a rich product that beats commercial Greek yogurt.

3. Fairlife Yogurt, Cold Start

Using ultra-pasteurized milk like Fairlife and bypassing the boiling stage helps the cold start approach streamline yogurt-making. Into the Instant Pot pour 52 ounces (approximately 1.5 containers) of Fairlife whole milk; then whisk in 2 tablespoons of plain yogurt with active cultures. Set the Instant Pot to “Yogurt” mode for 8 to 12 hours—8 for a milder taste, 12 for thicker, tangier yogurt.

Ultra-pasteurization already kills competing germs, thereby saving you roughly one hour of preparation time; there is no heating or cooling required. Chill the yogurt six hours to set after incubation. About six cups come from the creamy and smooth product that requires no effort. Higher protein level in Fairlife naturally thickens the yogurt, which makes it an excellent basis for parfaits or savory toppings. First-timers and hectic schedules call for this approach.

4. Vanilla-Infused Yogurt

This vanilla-infused yogurt will sweetly twist your yogurt. Using one gallon of whole milk, cook it in the Instant Pot on “Boil” mode until 180°F; then cool to 110°F. Stir in 2 tablespoons of plain yogurt starter; after incubation (8 hours on “Yogurt,” mix in 1-2 teaspoon of pure vanilla essence and 2-4 tablespoon of honey or sugar to taste.

Vanilla should not be added during incubation since it can contaminate the cultures. To combine the flavors, chill for 4 to 6 hours; roughly 16 cups of gently sweet, aromatic yogurt result. The vanilla sharpens its adaptability; use it in smoothies, breakfast bowls, or panna cotta desserts. This family favorite, still better than store-bought flavored yogurues, mixes natural tanginess with a pleasing taste.

5. Coconut Milk Yogurt (Dairy-Free)

Coconut milk yogurt gives a tropical flair for a dairy-free choice. Using two 13.5-ounce cans of full-fat coconut milk, be sure no stabilizers impede fermentation. Put 2 tbsp of dairy-free yogurt with live cultures—or a vegan starter—into the Instant Pot, then set to “Yogurt” mode for 12 to 16 hours—longer incubation thickens it and increases tanginess.

Chill for six to eight hours after fermentation to produce roughly three cups of creamy, somewhat runny yogurt. Stir in one to two tablespoons of gelatin or agar-agar for a thicker texture; first, dissolve in a bit of warm coconut milk then incubate. Though its thinner consistency fits smoothies best, this yogurt is ideal for vegetarians and pairs nicely with fruit or oats. Offering a creamy substitute for dairy, the coconut taste really comes through.

6. Dairy-Free Almond Milk Yogurt

Another dairy-free jewel, almond milk yogurt calls for a thickening to be successful. Start with four cups of unsweetened almond milk; homemade is creamiest but shelf-stable works. Whisk over medium heat on the stovetop one tablespoon of arrowroot powder and one teaspoon of gelatin until it reaches 180°F; then, cool to 110°F. Move to the Instant Pot, stir 2 teaspoons of plain almond yogurt with live cultures, and set to “Yogurt” mode for 12 to 16 hours.

Chill for six to eight hours to get roughly four cups of gently tart yogurt. The thickeners make it scoopable and perfect with nuts or berries as they stop a runny texture. Though this recipe calls for accuracy, it pays off with a low-calorie, plant-based delight (around 40 per serving).

7. Skim Milk Yogurt (Low-Fat)

Skim milk yogurt offers a lighter choice that cuts fat without compromising taste. Put one gallon of skim milk in the Instant Pot, heat on “Boil,” then cool to 110°F. Whisk two tablespoons of plain skim yogurt with live cultures then incubate on “Yogurt” mode for eight hours. Chill for four to six hours to produce roughly sixteen thinner, milder yogurt cups.

Add 1/4 cup nonfat dry milk powder before heating to get a creamier finish; it increases thickness without fat. Perfect in smoothies or as a basis for dressings, this yogurt is great for those watching weight. Though it’s less rich than whole milk yogurt, it is still a healthy mainstay as it delivers 8 grams of protein per cup.

8. Half-and- Half Yogurt ( Ultra-Rich )

Savage with this ultra-rich half-and-half yogurt. In the Instant Pot on “Boil,” cook 4 cups of half-and-half (or mix 2 cups heavy cream with 2 cups whole milk) 180°F; then, cool to 110°F. Add one spoonful of plain yogurt with living cultures; then, set to “Yogurt,” mode for eight to ten hours.

After six hours, you should have roughly four cups of wonderfully thick, sour yogurt. The high fat content—about 10 to 12% instead of the 3.8% in whole milk—results in a dessert-like texture without any straining required. Present with berries or a drizz of maple syrup for a decadent treat. The richness of this smaller-scale dish fits for small quantities or special events.

9. Fruit-Infused Yogurt (Post-Fermentation)

Customized after fermentation, fruit-infused yogurt adds lively flavor. After making a standard whole milk yogurt (one gallon milk, two tablespoon starter, eight hours on “Yogurt” mode), chill it. Once set, toss in two to four teaspoons of sweetener (honey or sugar) plus one to two cups of pureed fruit—strawberries, blueberries, or mango work great.

This gives a fresh, natural taste for 16 cups of yogurt without sacrificing fermentability. Fruit should not be added before incubation since sugars can upset the microorganisms. Once again chill for two hours to mix tastes. Perfect for parfaits or children’s snacks, this yogurt offers countless fruit combinations while maintaining handcrafted quality and healthfulness.

10. Oat Milk Yogurt (Plant-Based)

Oat milk yogurt subtly sweetens the plant-based scene. Heat to 180°F on the stovetop, then cool to 110°F using four cups of unsweetened oat milk—avoid stabilizers. Move to the Instant Pot, add two tablespoons of live culture oat or dairy-free yogurt, and incubate under “Yogurt” mode for twelve to fourteen hours.

Chill for six to eight hours to get roughly four cups of really thick yogurt. As oat milk is inherently thin, add one teaspoon of agar-agar—dissolved in warm water—before incubating for improved texture. This yogurt is a creamy, environmentally friendly choice that goes especially well with fruit or cinnamon. Perfecting it is more difficult, but for oat enthusiasts it is well worth it.

11. Raw Milk Yogurt

Raw milk yogurt avoids pasteurization for a twist heavy in probiotics. Pour one gallon of fresh raw milk into the Instant Pot, low setting “Yogurt” mode will help to warm it to 110°F (avoid boiling to preserve natural enzymes). Add two tablespoons raw milk yogurt with live cultures; then, incubate for eight to twelve hours.

Chill for four to six hours and get roughly sixteen cups. The natural bacteria in the raw milk could fight the starter, so the outcomes could differ—expect a somewhat thinner texture. Although this yogurt is excellent with honey or in smoothies and has unprocessed nutrients, it depends on premium, safe raw milk from a reliable source.

12. Long-Fermented Yogurt (24-Hour)

With this 24-hour fermented yogurt, maximize tanginess and digestion. Beginning with one gallon of whole milk, heat on “Boil” mode 180°F, then cool to 110°F. Add 2 tablespoons of plain yogurt with active cultures, set the Instant Pot to “Yogurt,” and change the timing to 24 hours.

Chill for six to eight hours to get sixteen thick, sharp yogurt cups. For some, the longer fermenting lowers lactose, which makes digestion simpler; for savory applications like marinades or dips, this enhances the flavor. If you want a Greek-style finish, strain it. Though it calls for patience, this recipe produces a strong, gut-friendly outcome.

Conclusion

With 12 Instant Pot Yogurt Recipes You Have to Try, you have a universe of creamy possibilities right at hand. Whether you’re creating a basic batch or experimenting with plant-based variations, the Instant Pot makes yogurt-making economical, simple, and fun.

From tart 24-hour ferments to rich Greek-style foods, these dishes taste and nourish well. To match your taste, personalize them with fruits, sweets, or savory seasonings. About ready to give up store-bought yogurt? These classic dishes show handmade is best—fresher, healthier, and customized to you. Start making your favorite from our 12 Instant Pot Yogurt Recipes You Have to Try right now by grabbing your Instant Pot!

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