This Instant Pot Yogurt recipe is a bit healthier than my Instant Pot Cheesecake, but both are delicious. :) This yogurt would make a great breakfast for kids during the school year. Quick grab and go!
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Instant Pot Yogurt with Fruit
First order of business? Make yogurt with the Instant Pot! It’s kind of an oxymoron, if you ask me: a 9 hour process is not even close to being “instant”. However, with this homemade yogurt you set it and forget it, so the 9 hours don’t really count, ya dig?
Instant Pot Yogurt Ingredients:
Try the Pressure Cooker XL or another electric pressure cooker for best results!
Instant Pot Yogurt Directions:
Pour the gallon of milk into your instant pot, secure the lid, and press the YOGURT button. Then, press ADJUST until the display says “boil”.
The boiling setting will beep after about 45 minutes. Unplug the pressure cooker, remove the lid and base and set it on the counter or stove. If you remove the base, the milk will cool much faster. It needs to cool to 115*F.
Place base back into Instant Pot, and plug it in. Using a non-wire whisk, mix in 1/2 cup Greek yogurt and 2 tablespoons vanilla bean paste.
Press “YOGURT” again, and the timer will read 0:00. It counts up instead of down, so it’ll count UP to 8 hours.
The recipe I followed said to strain the yogurt, but I used cheesecloth and it was a disaster. It only yielded a PINT of yogurt! So, if you’re going to strain your yogurt, use THESE NUT MILK BAGS or cloth napkins. You can also skip the straining part, according to my buddies in the Instant Pot group, but I haven’t tried that yet.
Place yogurt in one or two 1-quart jars, and let chill in refrigerator over night.
Last but not least, divide into smaller containers (I used wide mouth 1/2 pint jars for single servings), adding fruit on the top and/or bottom.
I boiled 2 cups fruit with 1 cup sugar and allowed it to cool before adding it to my yogurt containers.
Don’t forget to PIN IT!!