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Instant Pot Greek Yogurt, how to make it and get the consistency you want
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5 from 2 votes

Instant Pot Greek Yogurt Recipe

A method for making instant pot greek yogurt, a thick and creamy yogurt made easily in the instant pot.
Prep Time15 hrs 15 mins
Cook Time45 mins
Total Time16 hrs
Course: Yogurt
Cuisine: American
Keyword: instant pot greek yogurt, instant pot greek yogurt recipe
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