Instant Pot Greek Yogurt

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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!

Easy Instant Pot Greek Yogurt
Easy Instant Pot Greek Yogurt

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

  1. 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!).
  2. Heat the milk over medium-high heat, stirring frequently to prevent scorching.
  3. Bring the milk to 180°F (82°C) and hold it there for about 5 minutes to ensure pasteurization.
  4. 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

  1. Pour the milk directly into the Instant Pot liner.
  2. Select the Yogurt setting, then press Adjust until the display reads Boil.
  3. 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

  1. Once the milk has cooled to 110–115°F, stir or whisk in the yogurt starter until fully incorporated.
  2. Place the liner back into the Instant Pot.

Step 4: Incubate the Yogurt

  1. 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.
  2. 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.
Instant Pot Greek Yogurt

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

Easy Instant Pot Greek Yogurt

Instant Pot Greek Yogurt

Prep Time: 30 minutes
Cook Time: 7 hours
Additional Time: 5 hours
Total Time: 12 hours 30 minutes

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

  1. 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!).
  2. Heat the milk over medium-high heat, stirring frequently to prevent scorching.
  3. Bring the milk to 180°F (82°C) and hold it there for about 5 minutes to ensure pasteurization.
  4. 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

  1. Pour the milk directly into the Instant Pot liner.
  2. Select the Yogurt setting, then press Adjust until the display reads Boil.
  3. 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

  1. Once the milk has cooled to 110–115°F, stir or whisk in the yogurt starter until fully incorporated.
  2. Place the liner back into the Instant Pot.

Step 4: Incubate the Yogurt

  1. 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.
  2. 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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