↑
  • Start Here
  • Recipe Index
  • Travel Index
  • Lifestyle
  • Disclosures
  • Contact
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Easy Peasy Meals

Easy Recipes, Slow Cooker Meals, Meal Planning & Meal Prep

  • About
  • Contact
  • Start Here
  • Disclosures
    • Privacy + Ad Policy
  • Recipes
  • Travel
  • Lifestyle
  • Nav Widget Area

  • Start Here
  • Recipe Index
  • Course
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Sides
    • Dessert
  • Method
    • Air fryer
    • Instant Pot
    • Skillet
    • Sheet Pan
    • Slow Cooker
    • Grill / Smoker
  • Holiday
    • Valentine’s Day
    • St. Patrick’s Day
    • Easter
    • Mother’s Day
    • Father’s Day
    • 4th of July
    • Halloween
    • Thanksgiving
    • Christmas
    • NYE
  • Protein
    • Chicken
    • Beef
    • Turkey
    • Pork
    • Fish
    • Vegetarian
  • Low-Carb
Home » Instant Pot » Instant Pot Greek Yogurt Recipe
This post may contain affiliate links. See my Full Disclosure for further details.
Instant Pot

Instant Pot Greek Yogurt Recipe

By Rachael | Updated on December 21, 2020

716shares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Pin Recipe

Instant Pot Greek Yogurt Recipe

Instant Pot Greek Yogurt, this low cost, simple method for making greek yogurt in the instant pot DUO and LUX. A simple method with great results.

Instant Pot Greek Yogurt, how to make it and get the consistency you want

Delicious greek yogurt made using the Instant Pot. This simple method means homemade yogurt overnight, where you control the thickness, the sugar, the flavor, and more. Now that I know how easy it is to make, I make it weekly. My family loves this yogurt, and I love the price tag, convenience, and control I have. 

Instant Pot Greek Yogurt Recipe
Like this recipe? Pin it to your Instant Pot pinboard!
Follow Eazy Peazy Mealz on Pinterest

After putting it off for months and months I finally decided to try making yogurt in my instant pot. I do not know why it took me so long. I guess I was a little intimidated by the idea. But now that I have done it, and know how totally easy it is to do, I will never go back. I can make 12 jars (1/2 pint) overnight, and for under $5. I get to control the sugar content, flavor, and thickness. This easy, delicious yogurt is awesome.

Full printable recipe at bottom of post with instructions for DUO and LUX instant pots!

Instant Pot Greek Yogurt, how to make it and get the consistency you want

What you Need to Make Instant Pot Greek Yogurt:

  1. Instant Pot: The Duo or one with a “yogurt” button function is super helpful, but Lux instructions are included as well.
  2. Instant read thermometer: I like this one because it has a long probe, which makes it easier to get an accurate reading throughout the pot.
  3. A stainless steel wire whisk.
  4. A live culture starter (Plain yogurt with live cultures Oui is a great option).
  5. A strainer: You can use a cheesecloth or a Greek Yogurt Strainer like this one. If you do not want Greek Style, you can skip the strainer.
  6. Extra: Yogurt jars: I just got 1/2 pint canning jars (pictured) but find they are a little big for a serving for my kids. I like these smaller options.

Instant Pot Greek Yogurt, how to make it and get the consistency you want

This method is courtesy of This Old Gal. You can find her informative post here. She offers a lot of information and trouble shooting. I have simplified things, and kept the basics of the method, and a few tips for achieving the best results.

Instant Pot Yogurt Method (simplified):

The recipe card below has more detailed instructions, but I want you to see just how easy it really is to make yogurt in your instant pot.

  1. Pour cold milk into pot, bring up to 180 degrees.
  2. Cool to 110 degrees
  3. Mix in yogurt starter live cultures (and sweetener if desired)
  4. Incubate for 8 hours, maintaining temp
  5. Chill for 6-8 hours.
  6. Strain
  7. Portion and enjoy!

Tips for Great Greek Yogurt

  • 180 degrees: Get your milk to 180-185 degrees for thick, delicious yogurt. Sometimes the Instant Pot doesn’t get it there on the yogurt setting, if this is the case for you, then use the “Saute” function, and stir continuously until you get there. Hold at a temp between 180-185 for 2-3 minutes.
  • 110 degrees: you need to get your milk back to 110 degrees (or lower) before adding your live cultures. If you are above that you could kill them.
  • Incubate: You need a good 6-8 hours or more to incubate your yogurt. I usually start it late at night (10-11pm) and then chill it in the morning.
  • DO NOT STIR while incubating or chilling. It needs time to set up.
  • Chill, then strain: You want to chill your yogurt before you strain it. This will give you more yield (less whey).
  • Strain your yogurt. Unstrained yogurt is just regular yogurt, even if it is thick. Strained is Greek. Strain for 2 hours minimum in the fridge. If you use a cheesecloth, you may want to double it up so you don’t lose any yogurt. I recommend the Euro strainer, especially if you eat a lot of yogurt.

Instant Pot Greek Yogurt, how to make it and get the consistency you want

My Favorite Mix-ins:

  • Granola
  • Fresh berries or berry compote
  • Lemon Curd (I use the easy 3 ingredient recipe from this dessert)

Other Instant Pot Favorites:

  • Sloppy Joes
  • Potato Salad
  • Korean Beef

Check out my guide to Instant Pot Cooking here.

IP Accessories Links

Here are the ones my community of Instant Pot lovers recommend the most:

  • Egg Steamer Rack: Quickly make more hard boiled eggs (or soft boiled) than ever before, and without cracking.
    IP Egg Steamer RackBuy Now
  • Additional Inner Pots: This one is a stainless steel one made for the 6 QT Instant Pot. I highly recommend this, especially if you want to make yogurt, or other foods that may need another liner for.
    IP LinerBuy Now
  • Silicone Egg Bite Molds: Great for making those Starbucks coycat Sous Vide egg bites, or for making brownies, cakes, etc.
    Silicone Egg Bite MoldsBuy Now
  • Stackable steamer pots: Great for cooking pot in pot, cooking veggies, rice, etc.
    Stackable Steamer PotBuy Now
  • Tempered Glass lid: Great for making yogurt, or anything you don’t need the pot to actually come to pressure to cook.
    Tempered Glass LidBuy Now
  • Colored Sealing Rings: One for sweet, one for savory so you don’t accidentally flavor your cheesecake like your Mexican Shredded Chicken.
    Colored Sealing RingsBuy Now
  • Steamer Basket: Great for cooking veggies, potatoes, etc. and has a silicone handle to make it easier to get out.
    Steamer BasketBuy Now
  • Fat Diddio’s 7” Cheesecake Pan: Make your cheesecakes in a pan that actually fits into your Instant Pot.
    Cheesecake PanBuy Now
Instant Pot Greek Yogurt, how to make it and get the consistency you want

Instant Pot Greek Yogurt Recipe

A method for making instant pot greek yogurt, a thick and creamy yogurt made easily in the instant pot.
4 from 3 votes
Print Pin Rate
Course: Yogurt
Cuisine: American
Keyword: instant pot greek yogurt, instant pot greek yogurt recipe
Prep Time: 15 hours 15 minutes
Cook Time: 45 minutes
Total Time: 16 hours
Servings: 12
Calories: 195kcal
Author: Rachael

Ingredients

  • 1 Gallon Milk*
  • 2 Tablespoons Yogurt "Starter" Yogurt made w/milk & live/active cultures only
  • 1 can 14 oz sweetened condensed milk (optional)

Instructions

DUO instructions

  • Pour cold milk into cold/cool Pressure Cooker cooking pot.
  • Cover with lid, and lock into place.
  • Push the “Yogurt” button and adjust until it reads “boil”
  • During the boil cycle, remove lid and whisk milk from time to time with a wire whisk to help it heat evenly.
  • Once the beep sounds, open, whisk it once, then take the temperature with your instant read thermometer. If it is not at 180 degrees, turn it onto the Sauté/Low function to get it up to temp, whisking continuously, and keeping the instant read thermometer in there.
  • When 180 degrees is reached, remove cooking pot and put it in a sink of cold water.
  • You will want to whisk and take temperature readings often, as you try to get to 95-110 degrees.
  • If in a hurry, change out your water, as it will heat up from the pot.
  • Once you reach the 110 degree mark, scoop 1 cup of milk out of your liner and put it in a bowl, and whisk in 2-3 Tbs of your starter. This is a plain yogurt with active cultures such as Fage or Oui. Just check the package at the store.
  • After whisking the starter with the milk, dump all of it into your cooking pot, and whisk it together thoroughly.
  • If adding sweetener (sweetened condensed milk), this is the time to add it. Put it in, whisk it all together.
  • Place cooking pot/liner back into the Instant Pot and cover with IP Lid, lock it into place.
  • Press “Yogurt” button until display reads 8:00. Or 8:00 Normal. This is the incubation period.
  • Now walk away and let it incubate, do NOT stir it during this time.
  • When the time is up, remove cooking pot, cover with glass lid or plastic wrap, and place in your refrigerator to cool, 6-8 hours. Do not stir.
  • At this point you have yogurt, to make it Greek style, you will now use a yogurt strainer, and strain the yogurt in the refrigerator for at least 2 hours. The whey straining off should be clear, not cloudy. If cloudy, add another layer of cheesecloth. Or use the Euro Strainer, which is easy and great.

LUX Instructions

  • Pour cold milk into cold/cool Pressure Cooker cooking pot.
  • Push the “Saute” button and adjust until it is on low.
  • Continuously whisk milk and stir milk, keeping a close eye on it and insert instant read thermometer. Heat until it reaches 180 degrees. Be careful to stir regularly so you do not scorch the bottom.
  • When 180 degrees is reached, remove cooking pot and put it in a sink of cold water.
  • You will want to whisk and take temperature readings often, as you try to get to 95-110 degrees.
  • If in a hurry, change out your water, as it will heat up from the pot.
  • Once you reach the 110 degree mark, scoop 1 cup of milk out of your liner and put it in a bowl, and whisk in 2-3 Tbs of your starter. This is a plain yogurt with active cultures such as Fage or Oui. Just check the package ingredients at the store.
  • After whisking the starter with the milk, dump all of it into your cooking pot, and whisk it together thoroughly.
  • If adding sweetener (sweetened condensed milk), this is the time to add it. Put it in, whisk it all together.
  • Place cooking pot/liner back into the Instant Pot and cover with IP Lid, lock it into place.
  • Now wrap your instant pot with two big beach style towels to help form an extra layer of insulation, and walk away.
  • Check temperature every 2 -3 hours, make sure it is staying between 95-110 degrees. if the temp starts to dip below, turn the "saute" funtion on for a few seconds (15-30 seconds) to help it get back up to temperature. Then cover again. And wrap with towels. DO NOT STIR.
  • Repeat this for 6-8 hours until yogurt is thick enough for a spoon inserted to stand upright.
  • Once incubation period is over, remove cooking pot, cover with glass lid or plastic wrap, and place in your refrigerator to cool, 6-8 hours. Do not stir.
  • After 6-8 hours you can enjoy, stir, etc. At this point you have yogurt, to make it Greek style, you will now use a yogurt strainer, and strain the yogurt in the refrigerator for at least 2 hours. The whey straining off should be clear, not cloudy. If cloudy, add another layer of cheesecloth. Or use the Euro Strainer, which is easy and great.

Notes

* Can you whole, 2%, 1%, or fat free milk. I prefer whole for a creamier yogurt
**Boil Cycle will take about 45 minutes.
***Cool Down will take about 10 minutes

Nutrition

Calories: 195kcal | Carbohydrates: 15g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 137mg | Potassium: 421mg | Sugar: 16g | Vitamin A: 510IU | Calcium: 360mg | Iron: 0.1mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!

 

716shares
  • Pinterest
  • Facebook
  • Twitter
  • Yummly

Related

Related categories:
Breakfast Greek Instant Pot Low-Carbgreek yogurt instant pot instant pot greek yogurt pressure cooker

Reader Interactions

Comments

  1. fewhacks.com says

    October 7, 2018 at 2:32 am

    And now we have got this way to get the snapchat hack.
    ★★★★★
    Reply
  2. Shannon Sharp says

    December 3, 2018 at 12:24 pm

    How much yogurt does this make? Does it have to be stored in jars or can I put it in Tupperware? How long will it stay good in the refrigerator?
    Reply
    • Rachael says

      December 10, 2018 at 10:50 am

      It makes about 32 ounces, and can be stored in whatever you want to store it in. I like portioning it in jars. I am not sure how long it stays good as it never lasts long in our house. But I would say probably 10 days.
      Reply
  3. Lara says

    January 15, 2019 at 4:04 am

    Thank you! The LUX has a capacity of 6 1/3 quarts. Would it be fine to multiply quantities by 1.5?
    Reply
    • Rachael says

      January 15, 2019 at 10:29 pm

      Lara, I am not sure, I would assume yes as long as it all fits. But I haven't tried it.
      Reply
  4. Rebecca S. says

    April 20, 2019 at 9:13 pm

    Hi there! I just got my IP about a week ago and then realized it was the Lux version...No yogurt button! Eeek!!! Thankfully, I found your directions! Thank you!! I found that after about 4 hours it was beginning to cool down, so I put it on Saute for a few seconds which didn't do much. I then hit "Keep warm" and took the temp every few minutes. After about 7 minutes, it was back up to 110 degrees, so I turned it off and wrapped it back up again. I just put it in the fridge and it looks delish! Thanks so much for your help and recipe. I am excited to try tomorrow for breakfast! Blessings!!
    ★★★★★
    Reply
  5. Maisie says

    May 3, 2019 at 8:14 am

    Do you have to keep the keep warm setting on to keep it at 110 in the LUX?
    Reply
  6. Jasye says

    January 6, 2020 at 11:10 am

    Would this freeze well? Some commercial brands of yogurt do, some don't.
    Reply
    • Rachael says

      January 7, 2020 at 8:34 am

      I would not recommend it!
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe: ☆☆☆☆☆

Primary Sidebar

Rachael from Eazy Peazy Mealz

Welcome, I'm Rachael!

I’m a mom of 4 great kids that keep me super busy.

My philosophy is cooking has to be easy, tasty, kid approved, and fit between homework, piano practice, soccer, and the MOUNTAINS of laundry in my life! Read More Work With Me
Take the Hassle Out of Meal Time!
FREE EMAIL COURSE + Printable Recipe Binder!
 
Easy, quick prep meals your family will want to eat sent straight to your inbox!
Thank you for subscribing!

Crock Pot Meals

Crock Pot Philly Cheesesteak (Keto)

Crockpot grape jelly meatballs are the perfect party appetizer.

Crockpot Grape Jelly Meatballs

A bowl full of bolognese made in the slow cooker.

Bolognese Slow Cooker

A bowl of chicken parmesan casserole

Slow Cooker Chicken Parmesan

20 Minute Meals

Pop hearts, homemade pop tarts, flakey pie crust stuffed with raspberry jam and baked to golden perfection.
A cuban sandwich
Pad see ew a thai stir fry noodle with vegetables, so delicious, so easy to make.
A hot stack of buttermilk pancakes and syrup being poured over the top

Free Kitchen Binder eBook

Let's Do This!

browse allRecipes By Method

slow cook

Sheet Pan

Air Fryer

Instant Pot

Grill/Smoke

One Pot

Skillet

Let's Work Together

Hi, I'm Rachael, and I am obsessed with sharing quality products and solid recipes. I can work with you to develop, test and create original recipes and content using YOUR products, and share it across Eazy Peazy Mealz blog and social channels, reaching thousands of dedicated readers.

Let's Do This

Footer

Eazy Peazy Meals
  • About
  • Contact
  • Start Here
  • Disclosure
  • Privacy Policy
Copyright ©2023, Easy Peasy Meals. All Rights Reserved.
Design by Pixel Me Designs
  • Pinterest
  • Facebook
  • Twitter
  • Yummly