Instant Pot Greek Yogurt–thick and creamy, this yogurt can be made at your own house in your Instant Pot…it’s like magic! You only need a gallon of milk and 2 tablespoons of yogurt to make this recipe.
Instant Pot Greek Yogurt
When I bought my first Instant Pot I bought one that didn’t have a yogurt making function on it. I just thought “why would I ever make my own yogurt, that’s weird.” The next time I bought an Instant Pot I spent the extra $20 for the version that had the yogurt making function. I am so happy that I did. I made instant pot greek yogurt one time and now I’m hooked! I’ve made a batch weekly for several weeks now and have absolutely loved it.
The first few times I made the yogurt I used whole milk. Oh, whole milk how I love you. I love your creamy texture and the flavor from the fat. When I would eat the yogurt made with whole milk I almost felt like I was eating ice cream for breakfast. It is just superb.
But I got to feeling like maybe I should not be eating so much fat. So I decided to try 1% milk instead. It was good, it was fine. But it just didn’t have the full flavor that I was looking for. I decided to try out 2% milk. It was the perfect balance of flavor and not so much saturated fat and calories. It reminds me of my favorite yogurt that I used to buy at the store–2% Fage. Except when I make a batch of my own yogurt it costs me about $2 for a lot more yogurt than I can buy at the store for $6.
How to make Greek Yogurt in the Instant Pot
So the process of making instant pot greek yogurt is not hard. It’s not hard at all. But it does take time. A lot of hands off time. You’re not just going to throw the ingredients into the pot and come back an hour later to yogurt. It’s going to be an all-day type of thing. Don’t click out of this page yet. I promise that if you try it one time you’re going to love it. Give it a shot. Please. (Scroll down if you’d like the printable recipe card)
Step 1: Pour a gallon of milk into the bottom of your Instant Pot. I use a 6 quart instant pot. My experience is that using 2% milk is the best choice since it gives you plenty of flavor but not as much calories/fat as whole milk. Don’t use milk that is ultra pasteurized (organic milk in the U.S. is ultra pasteurized, so don’t use that). Then put the lid on the Instant Pot, you can put the valve on sealing or venting it doesn’t matter. Press the yogurt button and then press the “Adjust” button until it says “boil.” This boiling cycle will take about 45 minutes. If you want to speed up this process a little bit you can remove the lid every 10 minutes and whisk the milk.
Step 2: This step is really important to getting your yogurt the right consistency so PLEASE do it right! Remove the lid and use a thermometer to test the temperature of the milk. Test the temperature by placing the thermometer in the middle of the milk, since that will typically be the coolest spot. The temperature should read 180 degrees. Most of the time when my pot beeps it is not at 180 degrees yet. So don’t worry if it’s only to 165 degrees. Just turn on the “saute” function and whisk the milk until it reaches the right temperature. Make sure that the milk reaches at least 180 degrees in the middle of the pot. If you get the milk to 183-185 degrees and hold it there for 3 minutes it will give you a thicker yogurt (which is what I really like).
Step 3: Once the proper temperature has been reached you need to cool the milk down to 100 degrees. I do this by putting the stopper in the bottom of my sink and filling it with ice and cold water. Then I place the pot in the sink and whisk the milk, so that it cools down faster. The cold water surrounding the pot will cool the milk fairly quickly. This step probably takes about 10 minutes. Once again, make sure to whisk pretty much the whole time and to take the temperature from the middle of the pot. Remove the pot from the sink and dry off the outside of the pot with a towel. Get a little bowl (like a cereal bowl) and add 2 Tablespoons of yogurt (that has been made with milk and live active cultures only) to the bowl. Add in about 1/2 cup of the milk into the cereal bowl. Whisk until smooth. Now stir that mixture back into the pot and whisk thoroughly.
Step 4: Place the pot back into the Instant Pot and cover it with the lid. Press the “Yogurt” button and hit the adjust button until the display says “8:00.” Yes, this means 8 hours. Sometimes I do this step overnight while I am sleeping. The timer will start counting up, not down. When the timer beeps remove the pot with the lid on and place it in the refrigerator. Keep it covered in the refrigerator for 6-8 hours. Sometimes I do this step overnight too.
Step 5: Remove the lid and you should have a yogurt! How exciting! WOO! You did it. However, if you want Greek yogurt you’re going to have to strain out the whey. I don’t like super thin runny yogurt so I always make mine into Greek yogurt by straining it. The way that I do this is by getting a colander and placing a double layer of those thin white flour sack towels on top. Then I place the colander on top of a bowl and spoon the yogurt into the towel covered colander (see picture below). You can also use layers of cheesecloth for this step or a Euro Strainer (which I totally just added to my Amazon cart). The whey should be CLEAR! If it is cloudy you need to add another layer of towel or cheesecloth. You’ll be shocked at how much liquid comes out of the yogurt!! It is seriously crazy. But give it time. I know, I know more time!! I love very thick yogurt so I strain mine for up to 6 hours. You can have it fairly good to go in about 2 hours. Basically it’s always easier to add more liquid back in if it gets too thick than it is to take the liquid out. That’s why I go the long route on this step.
Step 6: Carefully transfer the yogurt to a large container that has a lid. I like to keep mine in a rubbermaid container or a Glad deep container. Then whisk it. Whisk it until it is smooth and creamy. At this point if it is too thick you can add in a little more whey. Refrigerate and enjoy! I love eating my instant pot greek yogurt with some fresh berries or peaches, a little sugar and some granola on top. It is seriously so delicious. You can also make Beef Gyros and serve them with tzatziki sauce. Yum Yum!
Instant Pot Greek Yogurt (2%)
-
Cook Time: 18-21 hours total time -
Total Time: 18-21 hours total time
-
Yield: about 8 cups of Greek yogurt -
Method: Instant Pot
Print Recipe
Pin RecipeDescription
Creamy and thick Greek yogurt that you can make at home with only 2 ingredients.
Ingredients
- 1 gallon of 2% milk
- 2 Tbsp of plain yogurt (made with milk and active cultures only)
Instructions
Step 1: Pour a gallon of milk into the bottom of your Instant Pot. Don’t use milk that is ultra pasteurized (organic milk in the U.S. is ultra pasteurized, so don’t use that). Then put the lid on the Instant Pot, you can put the valve on sealing or venting it doesn’t matter. Press the yogurt button and then press the “Adjust” button until it says “boil.” This boiling cycle will take about 45 minutes. If you want to speed up this process a little bit you can remove the lid every 10 minutes and whisk the milk.
Step 2: This step is really important to getting your yogurt the right consistency so PLEASE do it right! Remove the lid and use a thermometer to test the temperature of the milk. Test the temperature by placing the thermometer in the middle of the milk, since that will typically be the coolest spot. The temperature should read 180 degrees. Most of the time when my pot beeps it is not at 180 degrees yet. So don’t worry if it’s only to 165 degrees. Just turn on the “saute” function and whisk the milk until it reaches the right temperature. Make sure that the milk reaches at least 180 degrees in the middle of the pot. If you get the milk to 183-185 degrees and hold it there for 3 minutes it will give you a thicker yogurt (which is what I really like).
Step 3: Once the proper temperature has been reached you need to cool the milk down to 100 degrees. I do this by putting the stopper in the bottom of my sink and filling it with ice and cold water. Then I place the pot in the sink and whisk the milk, so that it cools down faster. The cold water surrounding the pot will cool the milk fairly quickly. This step probably takes about 10 minutes. Once again, make sure to whisk the milk pretty much the whole time and to take the temperature from the middle of the pot. Remove the pot from the sink and dry off the outside of the pot with a towel. Get a little bowl (like a cereal bowl) and add 2 Tablespoons of yogurt (that has been made with milk and live active cultures only) to the bowl. Add in about 1/2 cup of the milk into the cereal bowl. Whisk until smooth. Now stir that mixture back into the pot and whisk thoroughly.
Step 4: Place the pot back into the Instant Pot and cover it with the lid. Press the “Yogurt” button and hit the adjust button until the display says “8:00.” Yes, this means 8 hours. Sometimes I do this step overnight while I am sleeping. The timer will start counting up, not down. When the timer beeps remove the pot with the lid on and place it in the refrigerator. Keep it covered in the refrigerator for 6-8 hours.
Step 5: Remove the lid and you should have a yogurt! However, if you want Greek yogurt you’re going to have to strain out the whey. I don’t like super thin runny yogurt so I always make mine into Greek yogurt by straining it. Greek yogurt is simply regular yogurt that has been strained. The way that I do this is by getting a colander and placing a double layer of those thin white flour sack towels on top. Then I place the colander on top of a bowl and spoon the yogurt into the towel covered colander (see picture below). You can also use layers of cheesecloth for this step or a Euro Strainer. The whey should be CLEAR! If it is cloudy you need to add another layer of towel or cheesecloth. You’ll be shocked at how much liquid comes out of the yogurt!! It is seriously crazy. But give it time. I know, I know more time!! I love very thick yogurt so I strain mine for up to 6 hours. However if you don’t want it as thick you can have it fairly good to go in about 2 hours. Basically it’s always easier to add more liquid back in if it gets too thick than it is to take the liquid out. That’s why I go the long route on this step.
Step 6: Carefully transfer the yogurt to a large container that has a lid. I like to keep mine in a rubbermaid container or a deep Glad container. Then whisk it. Whisk it until it is smooth and creamy. At this point if it is too thick you can add in a little more whey. Refrigerate and enjoy! I love eating my yogurt with some fresh berries or peaches, a little sugar and some granola on top.
Send Me Free Recipes
Thanks for stopping by! Do you love Instant Pot/crockpot recipes? Wish you had more good ones that your family would actually eat? Get all my new recipes delivered to your email inbox by signing up below. This is a free service! Try it out. You’ll eat better and be more inspired to make family dinner happen at your house.
This post contains affiliate links for Amazon. Each time you purchase something from Amazon that I’ve linked to I get a few pennies. Thanks so much for supporting my blog!
Has anyone tried to make this with dairy free milk? I have a child that can’t have dairy and dairy free yogurt is impossible to find in my small town.
Brilliant! I make yogurt but never thought to strain it after. Thank you! I’m going to be using this tip! I cheat and microwave the milk for 15 minutes prior to cooling and the pour it in the pot and chill quickly in an ice bath in the sink. It saves me a little time but admittedly is more cleanup! What a great site – I can’t wait to explore more!
★★★★★
I don’t have a brand name instant pot so I don’t have a yogurt function. Can you give me directions like just on Steam for so many minutes etcetera. I don’t think I can use it on saute, that would get too hot. Or maybe not. Maybe I could boil it and then turn it off and let it sit? I don’t know but this sounds like an amazing thing to try after what everybody else has said. I absolutely adore my hard-boiled eggs.
I don’t know how to do that but I did find this tutorial that may help you: https://www.theferventmama.com/pressure-cooker-yogurt/
When you strain it do you do that on the counter or in the refrigerator?
In the refrigerator.
I clicked on Yogurt setting then the adjust button bunches of times – it never said boil. Now what?
Which Instant Pot model do you own??
Just made my first instant pot (crock pot brand) greek yogurt and it is amazing. I used a euro strainer, thanks for your suggestion otherwise i would have no idea a euro strainer even existed, and made it into vanilla by dding a little sugar and vanilla extract. And MAN it is good. Wish i could ost a pic of it because its beautiful
★★★★★
Yes! So glad you made it. I love my yogurt so much when I make it at home.
Does anybody know if the whey can be useful as well? Maybe as a protein additive in smoothies?
Most definitely! Google eats to use whey…. There are more than you think!!
I meant Google WAYS to use whey! Lol
When does it expire? On the date of the milk?
Mine lasts a long time! Like a month.
Hello from a SUPER FAN! I love your Instant Pot recipes! I just made the yogurt last night and set the alarm for 5 a.m. to put it in the refrigerator. Due to my delirious state I immediately put the yogurt in my Euro strainer and another cheesecloth strainer to cool instead of letting it cool first. I hope it works!?! Thank you for your wonderful recipes. P.S. I miss your blog!
Not blog, PODCAST:)
Hi Monica, Thanks for your love and support! You are awesome! I am not sure if your yogurt will turn out. Let me know!!I miss our podcast too. It was so much work though. Maybe we will have to do a re-boot in the future.
Karen, the yogurt turned out perfectly! It was delicious and eliminating one step didn’t effect it at all. I don’t think that I will ever be able to eat store-bought yogurt again! Thank you so much for the recipe!
Wow! This is so good to know! I’m glad it worked out. I love making this yogurt every other week. It is so much cheaper and just as good.
I did my incubate period overnight and had set for 10hrs (I wanted mine more tangy) and it sat for an 1.5 hrs with IP off before I got out of bed. It was warm but already at yogurt consistency so I skipped the cooling stage and strained it in the fridge as a combined step. Worked out great.
I’m going to try this next time!
I just wanted to let you know. The way you did your yogurt will always work fine the only difference is if you cool it first and THEN strain it you end up with less whey and MORE yogurt….I like MORE YOGURT! Lol
I just ordered the 3 qt instant pot. Can I halve this recipe? Please say yes.
★★★★★
Sure, I don’t see why not!!!
Hi!
Have just ordered an IP and collecting recipes, whilst waiting for it to arrive. Will most certainly try my hand making yogurt now… Thank you 🙂
I just have one big favour to ask: Would it be possible to add a “F” or “C” to your temperature settings (or define a beginning of recipe), as there are many of us out here, that are not from the States and we use the metric system most parts of Europe! It’s often pretty annoying having to jump to a conversion page in the middle of making something, in order to convert Fahrenheit to Celsius… especially if reading from tab/mobile and not the printed version.
Thanks once again
Great idea! Will do 🙂
Hi, I just found your site through Pinterest and in the recipe you say to “Sign up below,” but for the life of me I can’t find where to do it! Can you give me a link or send me an email? Thanks!
There should be a little form. Maybe your browser wouldn’t let you see it. Go here to sign up: http://madmimi.com/signups/200311/join
Thank you!
I am excited to give this recipe a try.
I’m glad I found your blog I use your crock pot and Instant pot recipes on a regular basis.
I appreciate you sharing them…
I don’t like 2% milk or skim milk. Can that yogurt be made with whole milk? I don’t have an Instant Pot, either nor do I want one. I have a older ‘Crockpot’ and a ‘Pressure Cooker’ XL. I joined this list because you used those terms but most of what I see is Instant Pot. I, too, would like to see more instructions for Crockpot and Pressure Cooker and less of Instant Pot. I know several people who bought one and regret it.
You can do most of my instant pot recipes in the pressure cooker xl. You can definitely use whole milk. It tastes amazing.
Wow. I can’t imagine anyone would regret buying an Instant Pot…. it is amazing.
Hard boiled eggs where the shells practically fall right off. The cheesecakes you can make in it are reason alone to buy it. BBQ ribs…. in the oven 3 hours…. but in the instant pot, you have fall off the bone in a half hour. Mac and cheese in like 7 minutes. I can’t imagine, especially a busy family, a mom or dad coming home from work not liking getting dinner on the table in no time. I love mine.
I didn’t think I wanted one either but my sister kept sending me recipes and I finally broke down and bought one. Admittedly, making Greek yogurt was one reason I wanted it, I just made my first batch yesterday and I will def be doing this regularly.
I havent used my stove or oven since I got it. It is a huge time saver and I will most likely buy a 3 qt one for my rv. I even did roasted garlic in it the other day, so much faster than the oven. You don’t get the carmelization with the IP but the full roasted garlic flavor was there.
I’d love to know how you roasted the garlic. Can you tell me instructions?
Unfortunately I do not have the luxury of buying a new Instant Pot with the Yogurt setting so it would be great for the rest of us if you would also give instructions using the regular IP Duo60 so the rest of us can make this. Thanks!
I need to figure this out! I will share once I do.
I guess it’s time to unsubscribe from your list. I don’t have an Instapot nor do I want one. Therefore, these recipes are useless to me.