Homemade Yogurt in My Instant Pot

Homemade Yogurt from My Instant Pot (THM FP)

Homemade Yogurt is a staple ingredient in our house, especially Greek Style yogurt since I began following Trim Healthy Mama.

Disclosure StatementI’ve made yogurt in my crockpot and was really excited when I got my Instant Pot for Mother’s Day because it has an actual yogurt setting.


This is the Instant Pot IP-DUO60 7-in-1 Multi-Functional Pressure Cooker, 6Qt/1000W


Homemade Yogurt was the first recipe that I made, the day my Instant Pot was delivered. It saves me money and helps to stretch our budget just a little bit further every week.

What kind of Milk to use?

I use skim milk when making home made yogurt in my instant pot, because it is then considered a Fuel Pull for Trim healthy Mamas like me.

You can use higher fat milks although that yogurt would have to be used in an S setting due to the higher fat content. By making this yogurt a Fuel Pull it can be used in any meal setting which makes it more versatile.

You can also use coconut milk or almond milk to make this if you need to be dairy free, just make sure that the yogurt you are using with cultures is also dairy free.

I do recommend starting this in the evening so that the milk cultures while you are sleeping as that is the longest part of this process. And it is a process!!

The reward… Great tasting homemade yogurt that is healthy without added fillers and preservatives.

My recipe calls for a 1/2 gallon of milk due to our family size, however your Instant Pot will hold a full gallon without any issues. This yogurt needs to be eaten within 1 week so adjust accordingly, although it does make some out of this world Strawberry Passion Frozen Yogurt.

I use this Greek Yogurt Maker to strain my yogurt and cheese… it does an amazing job and holds the whey without me having possibilities of spills in the fridge.


Here’s what my yogurt looks like before I blend it into Jigglegurt.

Homemade Greek Style Yogurt (FP)

What about Jigglegurt?

I also use the jigglegurt recipe from page 345 of the Trim Healthy Mama cookbook, which doubles the volume of my yogurt


. So if you are looking for ways to save or you have a tight budget it is well worth the effort and investment to make your own yogurt as well as turn it into Jigglegurt weekly.

Jigglegurt has some pretty nifty health benefits in addition to helping the budget, it contains additional vitamin C, collagen and some other healthy additions, if you haven’t already make sure you check it out!

Homemade Yogurt
Nutrition Information
  • Serves: 8
  • Serving size: ½ cup
  • Calories: 92
  • Carbohydrates: 12g
  • Fiber: 0g
  • Protein: 9g
  • Cholesterol: 4mg
  • 2 quarts milk, skim
  • 3 ounces Plain Non-Fat Greek Yogurt (with live cultures)
  1. Place milk into the inner pot of your instant pot.
  2. Press the yogurt button and then press adjust. The display will read boiL, and will then begin to heat the milk.
  3. When Instant pot beeps and display shows Yogrt on the display. remove lid and take the temperature of the milk, it should be 180 degrees. If it is not, press the saute button and bring your milk to 180 degrees.
  4. When Milk reaches 180 degrees shut the IP off and remove inner liner to a cool water bath. Stir milk and change the water until the milk gets to 100 degrees.
  5. Stir in 3 ounces or ½ cup Plain Non-Fat Greek Yogurt with live cultures. Dry the exterior of your inner pot and place back into the Instant Pot. Press yogurt and adjust the time to 8 hours (you can go longer but the finished yogurt will be tart in comparison. Allow the yogurt to culture the full cycle.
  6. Remove Inner pot lightly stir yogurt and whey. Place inner pot into the refrigerator for 4-6 hours to cool.
  7. Strain Yogurt in a colander lined with cheese cloth (I use 4 layers) or in a yogurt maker like this one in the refrigerator for aprox 2-4 hours
  8. ** this step can be done just after the yogurt cycle finishes, however you will normally see a lot more whey and the yogurt will not be as creamy when finished.
  9. I normally take my yogurt at this stage and make Jigglegurt from The Trim Healthy Mama Cookbook page 345
** You can sweeten and blend this yogurt with berries or other extracts after it has drained and before you store it.

This yogurt lasts about 1-2 weeks in the refrigerator.

Use of higher fat milks cause the fuel type to change to an S and those batches can only be used in S meal settings.




Homemade Yogurt pin

17 thoughts on “Homemade Yogurt in My Instant Pot

  1. The ingredients list states 3 oz. of Greek yogurt while the instructions indicate 6 oz. Which amount is needed? I’m very excited to attempt this yogurt and then make the cheese! Thank you so much for sharing 🙂

  2. Thank you for sharing. This is my third attempt, & I know it takes a bit to completely get the hang of it, but in my first two attempts, my yogurt seemed much too thin. I had a lot of whey left. I use raw goat milk at $14/gallon, so we eat it aanyway. But, I sure would like to know how folks are getting it so thick?

    Thank you also for the ease of getting to the actual recipe!
    I appreciate your help.

    1. I have never made it with goats milk, so am not sure if I can answer your question but am going to try.
      some of the things that helps me to get mine thicker are
      ** I refrigerate the yogurt before straining.
      *** I allow my yogurt to strain anywhere from 2 to 24 hours in the fridge (it seems to lower the amount of whey)
      But again I have never made it with goats milk so am not sure if those ideas will help you, I also make mine into jigglegurt from the Trim Healthy Mama Cookbook (the gelatin helps is set up a bit firmer)

  3. Trying your recipe to make my first batch of yogurt EVER. This recipe gives me the confidence to try. If I only use one quart of milk should I use only 1/4 cup of yogurt instead of the 1/2 cup for doing 2 quarts?

    1. Also, should the 8 hours be venting or sealed under pressure? Mine did not seal (pop up) even after an hour into it.

  4. I find that I have burnt milk in my pot at the end of the boil cycle not matter how much I stir it. Do you have any suggestions?

  5. Why do I need to ‘re-pasteurize’ (heat to 180) pasteurized milk from the store? Since I am straining it anyway to make it Greek, I do not understand this step. Thanks.

    1. Heating your milk to 180 reopens the proteins so that the culture can take better, but you could try it a different way if you like 🙂

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