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–+ servings
Pressure cooker yogurt recipe in glass jars. They are topped with fruit and granola.
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4.88 from 54 votes

Pressure Cooker Yogurt Recipe

How to make creamy and delicious yogurt in the Instant Pot.
Prep Time5 minutes
Cook Time8 hours
Chill Time8 hours
Total Time16 hours 5 minutes
Course: Breakfast, side, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie
Servings: 20 servings
Calories: 153kcal
Author: Kadee & Desarae

Equipment

  • Pressure Cooker with yogurt setting
  • glass lid optional

Ingredients

  • 104 ounces ultra pasteurized milk like Fairlife brand
  • 2 Tablespoon plain yogurt with live cultures like Fage brand
  • 14 oz sweetened condensed milk optional

Instructions

  • In a 6qt Instant Pot, combine all ingredients.  Whisk until well combined. Cover with glass lid.
  • Using the yogurt setting, incubate for 8 hours.
  • Without stirring, transfer inner pot with lid to a refrigerator and chill for 8 hours.
  • Serve your cold start yogurt plain or with desired toppings.  Will keep in refrigerator for 7 days.

Notes

PRESSURE COOKER YOGURT FAQ
What kind of milk should I use to make homemade yogurt.
For the method outlines in this post, you need to make sure that you use and ultra pasteurized milk. Brands that fit this description include: Fairlife, Horizon, and Organic Valley.
Can I use my homemade yogurt as the starter for my next batch?
Absolutely! You can use a few tablespoons of your homemade yogurt to start the next batch if used within a week fresh. You can even divide some homemade yogurt into ice cube trays and freeze for future use. Just make sure they are completely thawed before you stir them in. Usually after using this starter 3-4 times it is best to start over with store-bought yogurt as your starter.
Can I make homemade yogurt in a pressure cooker that does not have a yogurt button?
Yes you can. I recommend following this tutorial.
What if I use too must starter or live cultures?
Using too much starter can crowd the bacteria, causing the bacteria to run out of food before the yogurt completely ferments the milk. The result is often a thinner, sometimes bitter, yogurt.
Why didn't my yogurt set up?
There are a few reasons: 1. You didn't fully incorporate your live culture starter into the milt. 2. You live cultures were dead.
What kind of lid should I use while making yogurt?
You can use the lid that comes with your pressure cooker. I recommend swapping out the rubber seal to avoid infusing any savory flavors into the yogurt. You can also use a glass lid that is sold separately. Both will keep your yogurt clean and prevent any contamination while incubating.
STORING YOUR YOGURT
There are several ways of storing this recipe:
This recipe will keep in the fridge for up to 2 weeks.

Nutrition

Serving: 0.75cup | Calories: 153kcal | Carbohydrates: 18g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 82mg | Potassium: 298mg | Sugar: 18g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 240mg | Iron: 1mg