Sterilize all cooking utensils and cooking equipment prior to starting.
Pour milk into the Instant Pot. Place the lid on and set the vent to sealing. Press the "yogurt" button and then "adjust" until the display reads "boil".
Once the Instant Pot beeps, remove the lid. There will be no need to depressurize first. Stir, and then check the temperature. You want the milk to be between 185-190 degrees.
Remove the inner pot. The milk will now need to be cooled down to 110 degrees.
Once the temperature has reached 110 degrees, remove 1/2 cup of milk and place it in a small mixing bowl. Add 2 tbsp of plain yogurt (or the amount of powdered yogurt starter as recommended by the manufacturer) and stir well until smooth.
Place the inner pot back into the Instant Pot. Add the yogurt and milk mixture to the Instant Pot and stir well.
Place the lid back on and press the "yogurt" button. Check to make sure the pressure function is set to normal and not low or high. 8 hours should appear on the display.
Once the time has elapsed, remove the inner pot and place it on a heat-proof surface. If your goal is to make normal yogurt, transfer the inner pot to your fridge and allow to cool.
For Greek yogurt, transfer the yogurt to a fine-mesh strainer placed over a bowl, a nut milk bag, or a regular strainer lined with cheesecloth placed over a bowl. Allow to strain for 4-12 hours in the fridge.
Store yogurt in mason jars or other food-safe containers.
Keep 1/4 cup of your homemade yogurt as starter for your next batch.Store in the fridge for up to 2 weeks.
Instant Pot Yogurt
Amount Per Serving (0.5 cups)
Calories 74Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
Vitamin A 192IU4%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Yogurt - https://www.sustainablecooks.com/instant-pot-yogurt/