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Creamy Instant Pot Yogurt Recipe with Honey & Vanilla

Make thick, tangy homemade yogurt effortlessly using your Instant Pot. This instant pot yogurt recipe yields creamy results with minimal hands-on time and simple ingredients.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Easy
International Vegetarian Breakfast Vegetarian International

About This Recipe

Make thick, tangy homemade yogurt effortlessly using your Instant Pot. This instant pot yogurt recipe yields creamy results with minimal hands-on time and simple ingredients.

Ingredients

  • 1.5 liters (6 cups) whole milk, cold
  • 3 tablespoons plain live-culture yogurt (store-bought or reserved from previous batch) or 1 packet yogurt starter
  • 2 tablespoons honey (optional, for serving)
  • 1 teaspoon pure vanilla extract (optional, for flavoring)
  • Pinch of powdered milk (optional, for extra thickness)

Nutrition Facts

180 Calories 9% daily value
9.00g Protein 18% daily value
15.00g Carbs 5% daily value
9.00g Fat 14% daily value
0.00g Fiber 0% daily value

Instructions

  1. 1
    Step 1: Pour the cold whole milk into the Instant Pot inner pot and secure the lid (venting position closed is fine if using pressure cook mode later).
  2. 2
    Step 2: Press 'Yogurt' and then 'Adjust' to reach the 'Boil' function. Heat the milk until the display reads 'Yogt' or the pot indicates the boil cycle is complete (this sterilizes the milk). This takes about 20–30 minutes depending on your model.
  3. 3
    Step 3: Once the boiling cycle finishes, remove the inner pot and set it on a heat-safe surface. Cool the milk to about 110–115°F (43–46°C). To speed cooling, you can float the pot in an ice bath and stir gently.
  4. 4
    Step 4: In a small bowl, whisk the plain live-culture yogurt (or starter) with 2–3 tablespoons of the cooled milk to temper it, then stir this back into the inner pot. If using powdered milk for thickness, whisk it in now until dissolved. Add vanilla extract if using and stir gently.
  5. 5
    Step 5: Return the inner pot to the Instant Pot housing. Press 'Yogurt' and set the incubation time for 6–8 hours depending on desired tartness (6 hours for milder, 8+ for tangier yogurt). Close the lid; venting position doesn't affect incubation.
  6. 6
    Step 6: When incubation is complete, the display will beep. Carefully remove the inner pot and check the yogurt; it should be set with a slightly wobbly surface. For Greek-style yogurt, strain through a cheesecloth-lined sieve for 1–3 hours until desired thickness is reached.
  7. 7
    Step 7: Transfer yogurt to containers, sweeten with honey and stir in vanilla if not added earlier. Chill for at least 2 hours before serving for best texture.
  8. 8
    Step 8: Reserve 2–3 tablespoons of this batch as starter for your next batch. Store refrigerated and use within 7–10 days.

💡 tips

Use whole milk for the creamiest texture; for ultra-thick yogurt, add 1–2 tablespoons of powdered milk when tempering. Maintain a steady incubation time and avoid disturbing the pot during fermentation. If you prefer milder yogurt, reduce incubation to 4–6 hours.

🔄 substitutions

Use 2% milk for lighter yogurt (slightly thinner). Swap honey with maple syrup or skip sweeteners and add fruit at serving. For dairy-free yogurt, substitute full-fat canned coconut milk and a plant-based starter (note: process and texture will vary).

📦 storage

Keep yogurt in airtight containers in the refrigerator for up to 7–10 days. Reserve 2–3 tablespoons as starter and use within the first 4–5 days. For Greek-style yogurt, store both strained yogurt and whey separately; whey can be used in smoothies or baking within a week.

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