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+ servings
Instant Pot yogurt with berries and a drizzle of honey


Prep Time: 5 minutes
Cook Time: 1 day
Total Time: 1 day 5 minutes
Course: Breakfast, Dessert
Cuisine: American, Finnish, French, Italian, Swedish, Swiss
Keyword: Instant Pot yoghurt, Instant Pot yogurt, yoghurt, yogurt
Servings: 8
Calories: 71kcal
Author: Lisa LeCoump




  • Remove the sealing ring and thoroughly wash the sealing ring, inner pot and the lid with very hot water, and put the sealing ring back on. This is a cultured product so it is important that everything is clean.
  • Add 1-4 quarts of milk to the inner pot of the Instant Pot.
  • Scalding the milk will make the yogurt thicker. If you have decided to scald the milk first, place the lid on the Instant Pot and lock. Check that the valve is in the sealed position. Select the "yogurt" setting and adjust it to “high” where the display reads "Boil". When the program has finished press cancel until it reads off.
    Instant Pot Yogurt Recipe
  • Release the valve, open the pot and remove the inner pot.
  • Cover the pot with plastic wrap and allow the temperature of the milk to drop. Allow the temperature to drop below 91° F before adding the starter culture for a mesophilic yogurt and 107° F before adding the yogurt starter culture for a thermophilic yogurt. This could take a while, but you could place the bowl on ice to speed it up.
  • Remove the plastic wrap, add the starter culture and whisk it in for a few seconds.
  • Return the inner pot to the Instant Pot. Place the lid on the Instant Pot and lock. The valve can be in either the sealed or unsealed position. Select the "yogurt" setting. If your starter culture is mesophilic, change the setting to “low” and the time to 24 hours and push start. If your starter culture is thermophilic, set it on medium and the time to 8 hours and push start.
  • Check the thickness of the yogurt a few hours before the time when it’s supposed to be ready, since the time required can vary. It may take longer to become the thickness you want. Culturing it longer will also make the yogurt more tart. When it has thickened and pulls away from the side of the bowl, transfer it to a glass container and store it in the refrigerator. It can be stored for 2-3 weeks.
  • The yogurt can also be strained using a fine mesh strainer to remove some of the water (whey) which will make it thicker.


Calories: 71kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 45mg | Potassium: 177mg | Sugar: 6g | Vitamin A: 192IU | Calcium: 146mg
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