Instant Pot Greek Yogurt
This is a very easy Instant Pot Greek Yogurt Recipe. Homemade yogurt is shockingly delicious (does it taste fresher? Yes, I think it does!) and saves money! Give it a try!
Use this to make Homemade Tzatziki Sauce
Photos are coming, I promise, but this is easy!

Instant Pot Greek Yogurt Ingredients
1–4 litres (1–4 quarts) of 2% or whole milk (I typically use 4 litres/1 gallon of whole milk)
2 tablespoons yogurt starter (your favourite plain Greek yogurt from the store)
Instant Pot Greek Yogurt Instructions
Step 1: Sterilize your Pot!
Before starting, sterilize your Instant Pot liner to ensure no funky bacteria or microbes get int. Run a 5-minute high-pressure or steam cycle, then release the pressure.
Step 2: Pasteurize the Milk
You can pasteurize the milk using either the stovetop or Instant Pot method.
Option 1: Stovetop Method
- Add a few ice cubes to the bottom of a large pot to chill it slightly, then pour in the milk (this is OPTIONAL, but it really helps with the clean up after!).
- Heat the milk over medium-high heat, stirring frequently to prevent scorching.
- Bring the milk to 180°F (82°C) and hold it there for about 5 minutes to ensure pasteurization.
- Remove the pot from heat and cool the milk to 110–115°F (43–46°C). Speed up cooling by placing the pot in a sink filled with cool water.
Option 2: Instant Pot Method
- Pour the milk directly into the Instant Pot liner.
- Select the Yogurt setting, then press Adjust until the display reads Boil.
- The Instant Pot SHOULD heat the milk to 180°F, but I often find it doesn’t. When it finishes, use a thermometer to confirm the temperature. If it hasn’t reached 180°F, repeat the Boil cycle.
Step 3: Add the Yogurt Starter
- Once the milk has cooled to 110–115°F, stir or whisk in the yogurt starter until fully incorporated.
- Place the liner back into the Instant Pot.
Step 4: Incubate the Yogurt
- Select the Yogurt setting (NOT Boil) on your Instant Pot and set the timer for 7–8 hours. The longer it incubates, the tangier the yogurt will become.
- After the incubation period, transfer the yogurt to the fridge to chill for a few hours.
Step 5: Strain (Optional)
- For thicker Greek-style yogurt, strain the yogurt using cheesecloth, a nut milk bag, or coffee filters for 3–5 hours in the fridge. The longer you strain, the thicker it will get.

Enjoy! I find it stores for about 2-3 weeks in the fridge!
SO good to serve your Instant Pot Greek Yogurt with granola and berries.
Recipe Card for Instant Pot Greek Yogurt

Instant Pot Greek Yogurt
This is a very easy Instant Pot Greek Yogurt Recipe. Homemade yogurt is shockingly delicious (does it taste fresher? Yes, I think it does!) and saves money! Give it a try!
Ingredients
- 1–4 litres (1–4 quarts) of 2% or whole milk (I typically use 4 litres/1 gallon of whole milk)
- 2 tablespoons yogurt starter (your favourite plain Greek yogurt from the store)
Instructions
Step 1: Sterilize your Pot!
Before starting, sterilize your Instant Pot liner to ensure no funky bacteria or microbes get in and mess up your yogurt. Run a 5-minute high-pressure or steam cycle, then release the pressure.
Step 2: Pasteurize the Milk
You can pasteurize the milk using either the stovetop or Instant Pot method.
Option 1: Stovetop Method
- Add a few ice cubes to the bottom of a large pot to chill it slightly, then pour in the milk (this is OPTIONAL, but it really helps with the clean up after!).
- Heat the milk over medium-high heat, stirring frequently to prevent scorching.
- Bring the milk to 180°F (82°C) and hold it there for about 5 minutes to ensure pasteurization.
- Remove the pot from heat and cool the milk to 110–115°F (43–46°C). Speed up cooling by placing the pot in a sink filled with cool water.
Option 2: Instant Pot Method
- Pour the milk directly into the Instant Pot liner.
- Select the Yogurt setting, then press Adjust until the display reads Boil.
- The Instant Pot SHOULD heat the milk to 180°F, but I often find it doesn't. When it finishes, use a thermometer to confirm the temperature. If it hasn’t reached 180°F, repeat the Boil cycle.
Step 3: Add the Yogurt Starter
- Once the milk has cooled to 110–115°F, stir or whisk in the yogurt starter until fully incorporated.
- Place the liner back into the Instant Pot.
Step 4: Incubate the Yogurt
- Select the Yogurt setting (NOT Boil) on your Instant Pot and set the timer for 7–8 hours. The longer it incubates, the tangier the yogurt will become.
- After the incubation period, transfer the yogurt to the fridge to chill for a few hours.
Step 5: Strain (Optional)
- For thicker Greek-style yogurt, strain the yogurt using cheesecloth, a nut milk bag, or coffee filters for 3–5 hours in the fridge. The longer you strain, the thicker it will get.
Enjoy! I find it stores for about 2-3 weeks in the fridge!
Notes
Make sure to sterilize your pot
The higher the fat, the smoother and yummier! I like whole milk, but you can go as low as 1%.
I strain my yogurt for about 5 hours and discard the whey.
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