Instant Pot Greek Yogurt 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.

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
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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!

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.

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.

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 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.

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