Instant Pot Greek Yogurt puts store bought in the back seat. Easy Delicious and nutritious. This recipe is a great way to stretch a dollar and kids LOVE it!
Hello from Louisiana! I’m 2600 miles out of my neighborhood having a wonderful three week visit with my Montana Fam. ONLY… they have relocated to Louisiana! Our newest granddaughter, Avileigh Anne Sandefur is here, the little beauty 🙂 and I came down to help. Dave and Evan spent a week here too. We have had a LOT of fun and learned a ton about Mardi Gras and visited some of Louisiana’s highlights.
I gave Amanda an 8 quart instant pot for her birthday. In these last few weeks It’s been a very busy pot. I’ve used it almost every day to make wonderful soups, Meaty Italian Pasta Dinner, pulled pork, and three batches of instant pot Greek yogurt.
The Sandefur family (especially the kids) love homemade Greek yogurt and go through it at light speed. This is the perfect place to post about How to use the yogurt button on your instant pot. I’m making copious amounts of Instant pot Greek yogurt this visit. The kids just keep asking for more Homemade Greek yogurt!
Surely by now you know the Instant Pot is one of your most useful kitchen tools. At least that’s my take on it. My6 quart instant pot has replaced my slow cooker and brought back the time consuming recipes of old that make frugal, healthy home cooking doable again.
What am I talking about? Try our Instant Pot Bone broth recipe or our instant pot Six Gun Chili To get a feel for REALLY cooking from scratch (like cooking dried beans in 30 minutes without soaking) and saving lots of money and time.
But the best reason to get into your instant pot is because it improves the flavor and nutrition of your food! Not kidding. We never realize how much flavor is removed from our canned beans, broth and yes, even yogurt when it goes through the mass producers stringent processes.
Our instant pots actually safely cook food more gently which retains more nutrients and flavor than other cooking methods. And it’s so easy!
FYI: The Instant Pot is NOT recalled. They are talking about a multi cooker that is NOT a pressure cooker. Your pressure cooker is safe to use 🙂
THAT’S why I love my instant pot. I have made homemade Greek yogurt for a LOOONG time. all my grandkids are devoted to this stuff (except my oldest granddaughter, who will not touch yogurt of any kind). I used to make it on my stove top and in my microwave. You can find my recipe and Tips for these methods in this post.
Don’t have an instant pot? Learn how to make Homemade Greek yogurt in your slow cooker or in any large cooking pot.
The instant pot is the easiest method I have found with no fuss and not much mess either. I LOVE that it safely boils the milk to exactly 180 degrees F and I don’t have to watch it OR stir it to avoid burning the milk. (I have burned a lot of milk over the years). I also don’t have to worry about incubating the milk and yogurt starter in less than ideal circumstances.
The only fails I have on making yogurt are related to heat (or the starter as I discuss in the post linked above). Either correctly boiling the milk or incubating it too warm or too cold. The instant pot is ideal for both these processes. It has preset the correct temperatures for both the boiling the milk and incubating the yogurt. Set it and forget it! Love that.
The biggest challenge I have with using my instant pot for yogurt is I can’t use it for other things while it’s incubating. So I most often incubate the yogurt at night and switch the yogurt to a different large pot or my cuisinart strainer for the final strain. That way I can get the instant pot back in business if I need it.
Instant Pot Greek Yogurt Recipe:
The 8 quart Instant Pot makes a gallon of milk into a half gallon of Greek Yogurt with room to spare. The six quart will also hold a gallon of milk for this process.
This is SO easy to do! Use whatever milk you prefer. For kids, I recommend using organic whole milk. That is nutritionally the best for them. They need healthy fats and organic milk is actually nutritionally superior to conventional milk. Look for organic whole milk on sale. Milk just past its sell date it still perfect for making yogurt and often on sale. Even buying it at regular price you can find less expensive organic milks if you look around. You will still save money and organic Whole fat yogurt is REALLY hard to find. So make your own.
One more thing…when you strain yogurt you are removing the hard to digest lactose. Learn more about how Greek style yogurt is more digestible for the lactose intolerant.
Pour the milk into your instant pot.
Press the yogurt function key. Press the adjust button and set to BOIL. Close the lid but don’t bother to seal it. We are not working under pressure.
Once the instant pot chimes to tell you it’s done remove the lid. Let the yogurt cool to 110 or NO HIGHER THAN 115 degrees F. (I like to remove the insert and put it in my fridge with a timer on for 60 minutes (Use more time as necessary). Then return the insert to your instant pot cooker and proceed as follows.
When the milk is cooled add your yogurt starter and whisk it into the milk. Make SURE your starter is additive free. I recommend Fage or Chiboni for your starter yogurts. Either of these brands are great for yogurt starters since they have no additives or enzymes to screw up the incubation. Get any yogurt that lists only milk and bacteria. No gels, colors or other extras.
Set the lid on the instant pot and press the yogurt function. Press the yogurt button until the control panel shows a time. Press the adjust key until you find the time that best works for you. (I usually use from 8 to 12 hours. Make it work for your lifestyle.)
Let the instant pot sit until the timer dings or you are ready to check your yogurt (minimum time 8 hours). Jiggle the pan a bit to make sure its set. Add more time if you want your yogurt more set.
Your yogurt is now ready to eat. HOWEVER, to obtain the Greek yogurt style of yogurt. Let the yogurt strain several hours to thicken to your taste. Amanda uses plastic clothes pins to hold her straining cloth ABOVE the pot bottom so the whey can sit under it and keep the yogurt dry. I have also tied my straining cloth or lint free linen dish towel to my glass lid handle. That also works but not as well as the pins.
As the yogurt strains Whey will collect in the bottom of your straining pot. Whey is WONDERFUL in baking recipes and Greek Yogurt Pancakes. You can replace water or milk with whey in bread recipes like this one too. Whey is easy to store in your fridge and lasts at least a week in an airtight jar or container.
Sometimes I just leave the yogurt straining in my fridge all day. When I check it if it’s too thick I just add back some of the whey and whisk it back into the yogurt until I like the consistency.
Homemade yogurt makes so much sense. Especially if you make it in your Instant pot pressure cooker. It's delicious, easy to make and saves you so much money. The kids in our family love it!
- 1 Gallon whole milk organic preferred
- 1/2 cup plain organic yogurt (no additives)
Pour the milk into your instant pot.
Press the yogurt function key. Press the adjust button and set to BOIL. Close the lid but don't bother to seal it. We are not working under pressure.
Once the instant pot chimes to tell you it's done remove the lid. Let the yogurt cool to 115 degrees F.
When the milk is cooled add your yogurt starter and whisk it into the milk.
Set the lid on the instant pot and press the yogurt function. Press the yogurt button until the control panel show a time. Press the adjust key until you find the time that best works for you. (I usually use from 8 to 12 hours)
Let the instant pot sit until the timer dings or you are ready to check your yogurt. Jiggle the pan a bit to make sure its set. Add more time if you want your yogurt more set.
Your yogurt is now ready to eat. HOWEVER, strain the yogurt through a cloth until it thickens for the Greek yogurt style. We prefer it this way but it's not necessary. Let the yogurt strain several hours to all day to thickness you prefer. The more you strain it the more lactose you remove.
The time shown is VERY adjustable. I like to make yogurt after dinner and then let it cook all night. Then strain it the next day until I like the thickness. Your yogurt is fairly fail safe so you can adjust the times as you prefer.
Collect the whey that this straining process leaves and store it in your fridge (at least a week) in an airtight container to use in baking. Your baking products will improve and use will use up all that milk you purchased!
Sometimes I just leave the yogurt straining in my fridge all day. When I check it if it's too thick I just add back some of the whey and whisk it back into the yogurt until I like the consistency.