Instant pot greek yogurt is one of the easiest and most satisfying recipes you can make at home. Whether you’re aiming for better control over ingredients, saving money, or simply craving that thick, tangy goodness, this method delivers every time. Using the Instant Pot streamlines the entire process no guesswork, no special equipment just simple, creamy yogurt made in your kitchen. Just a splash of milk and some patience are all it takes to enjoy thick, homemade Instant Pot Greek yogurt in no time. Let’s dive into how you can master this modern kitchen staple.
The Story & Intro
A Cozy Kitchen Memory
Back in my childhood kitchen near Bath, England, yogurt wasn’t just food—it was comfort. My mum and nan often had a pot warming on the stove, turning milk into something magical. Fast forward to today, in our cozy Toronto apartment, I’ve found a new way to keep that tradition alive. Making instant pot greek yogurt brings me that same nostalgic joy, now shared with Alex and our cat Crumpet. Each batch feels like a little bridge between old memories and new moments.
Why Make Yogurt in an Instant Pot?
The Instant Pot simplifies what used to be a delicate dance of temperature control. With just milk and a spoonful of starter, you can have your own instant pot greek yogurt no additives, no hidden sugars. The thick texture and pure flavor rival anything from the store. Plus, you can customize it endlessly: swirl in honey, add fruit, or use it in savory sauces. For anyone balancing health, taste, and convenience, this recipe truly hits the sweet spot.
Table of Contents
Instant Pot Greek Yogurt: A Creamy, Homemade Delight
- Total Time: 8 hrs 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
Creamy, protein-rich Greek yogurt made easily in your Instant Pot. Just two ingredients and a few hours give you fresh, homemade yogurt that beats any store-bought option.
Ingredients
½ gallon whole milk
2 tablespoons plain Greek yogurt with live active cultures
Instructions
1. Pour milk into the Instant Pot and set it to ‘Boil’ using the Yogurt function.
2. Once the cycle ends, let the milk cool to 110°F.
3. In a small bowl, mix ½ cup of cooled milk with the yogurt starter until smooth.
4. Stir the mixture back into the Instant Pot.
5. Return the inner pot, close the lid, and set the ‘Yogurt’ function for 8–12 hours.
6. After incubation, strain the yogurt through cheesecloth in the fridge for 2–4 hours.
7. Transfer to airtight jars and refrigerate for up to two weeks.
Notes
Always reserve 2 tablespoons of your finished yogurt to use as starter for your next batch.
Customize flavor with honey, fruit compote, or vanilla.
- Prep Time: 10 mins
- Cook Time: 8 hrs
- Category: Breakfast
- Method: Instant Pot
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 7g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 20mg
Mastering the Instant Pot Greek Yogurt Process
Choosing the Right Ingredients
Crafting delicious, creamy instant pot greek yogurt starts with the right ingredients. Whole milk produces the richest texture, but 2% milk can work if you’re watching fat intake. The key is to use milk that’s pasteurized, not ultra-pasteurized, as ultra-pasteurization can interfere with fermentation.
Start with plain Greek yogurt that clearly lists live active cultures on the label these are essential for fermentation. Verify that your yogurt starter lists ‘live and active cultures’—this ensures it will successfully ferment your milk. A couple of tablespoons from a brand like Fage or Chobani makes a perfect base. These cultures are the heart of the fermentation process, transforming plain milk into thick, tangy yogurt.
Step-by-Step Guide to Making Instant Pot Greek Yogurt
1. Heat the Milk
Pour your milk into the Instant Pot. Press the ‘Yogurt’ button on your Instant Pot and cycle through until it shows ‘Boil.’ Heat the milk to 180°F (82°C). This step denatures proteins, helping the yogurt set properly.
2. Cool the Milk
Once boiling is complete, remove the inner pot and allow the milk to cool to 110°F (43°C). Use a kitchen thermometer to check. This temperature is crucial—too hot and it will kill the starter bacteria.
3. Add the Starter
Combine ½ cup of the cooled milk with 2 tablespoons of plain Greek yogurt in a small bowl. Stir until smooth. Return the mixture to the pot and gently stir to blend. This introduces the cultures evenly throughout the milk.
4. Incubate the Yogurt
Return the inner pot to the Instant Pot base to begin incubation. Close the lid (sealing or venting doesn’t matter). Press ‘Yogurt’ again and set the timer for 8 to 12 hours depending on your preferred tanginess. Do not disturb during this time.
5. Strain for Greek-Style Texture
When incubation finishes, spoon the yogurt into a cheesecloth-lined strainer or nut milk bag. Allow the yogurt to strain in the refrigerator for 2 to 4 hours until it thickens. The longer it drains, the thicker your Greek yogurt becomes.
6. Store and Enjoy
Transfer your finished instant pot greek yogurt into clean, airtight jars. It will keep fresh in the refrigerator for up to two weeks. Don’t forget to save a few tablespoons as starter for your next batch.
By following these simple steps, you’ll enjoy homemade instant pot greek yogurt that’s thick, fresh, and far more flavorful than any store-bought option.
Why Instant Pot Greek Yogurt Is Worth the Effort
Health Benefits That Go Beyond Taste
Making instant pot greek yogurt at home does more than save money it supports your health. Unlike many store-bought options filled with preservatives, sugar, or thickeners, homemade yogurt gives you full control over ingredients. It’s just milk and cultures pure, simple, and nourishing.
Homemade Greek yogurt is packed with protein and probiotics that promote healthy digestion and boost your immune system. It’s an excellent option for low-carb or high-protein diets, making it a smart choice for everything from breakfast bowls to smoothies. Try it with a drizzle of honey or spooned over these hearty homemade pancakes for a balanced morning.
Beyond its nutrition, the simplicity of the process makes it an empowering habit. Once you learn how to make it, you’ll always have a healthy snack, base for sauces, or creamy substitute for sour cream ready in your fridge.
Save Money, Reduce Waste, Customize Flavor
One of the biggest advantages of instant pot greek yogurt is cost. Store-bought Greek yogurt can be pricey, especially for organic or high-protein varieties. By using half a gallon of milk and just a spoonful of starter, you can make the same quantity at a fraction of the cost.
Homemade yogurt also helps reduce single-use plastic waste, especially if you store it in reusable glass jars. Plus, every batch can be tailored to your taste. Prefer a smoother texture? Strain less. Want more tang? Incubate longer. For flavor variations, mix in fruit compote, vanilla extract, or cinnamon.
Storing and Enjoying Your Instant Pot Greek Yogurt
How to Store It for Freshness
Once you’ve strained your instant pot greek yogurt to the perfect thickness, it’s time to store it properly.Spoon the finished yogurt into sterilized glass jars or airtight containers to keep it fresh. Keeping it tightly sealed prevents excess moisture and preserves flavor. Stored correctly, this homemade yogurt stays fresh in the refrigerator for up to two weeks.
To avoid waste and maintain quality, use a clean spoon each time you scoop from the jar. And here’s a tip: always set aside 2 tablespoons before digging in this becomes your starter for the next batch. That simple habit means you’ll never need to buy starter again.
If you’re meal prepping, portion it into smaller jars. This makes it easy to grab a quick snack or breakfast addition. You can even top each jar with homemade granola or fruit preserves for a ready-to-go option.
Delicious Ways to Use It Every Day
What makes instant pot greek yogurt truly stand out is its incredible versatility. For breakfast, spoon it over oats, blend it into smoothies, or mix it with honey and berries. It’s a fantastic base for creamy salad dressings or sauces like herbed tzatziki, which elevates any grilled dish.
For baking, replace sour cream or buttermilk with this yogurt in muffins, cakes, or breads. It keeps them moist while boosting their protein content. And don’t overlook its value in savory recipes it pairs beautifully with spiced dishes, curries, or soups.
Conclusion
After your first batch of instant pot greek yogurt, you’ll never want store-bought again. It’s creamy, customizable, and endlessly useful from breakfast to baking to savory sides. With just two ingredients and a bit of patience, you’ll create something wholesome that’s cheaper and better than anything store-bought.
Whether you’re a seasoned home cook or trying yogurt-making for the first time, this recipe delivers rewarding results every time. It’s also a lovely way to slow down and reconnect with real, homemade food.
100-Word Story Version
Hi, I’m Lilly, the cook behind LillyRecipes.com. My Instant Pot Greek Yogurt recipe comes from my love for comforting, simple food. Growing up in Bath, I watched my mum make creamy dishes with just a few ingredients. Now, in my Toronto kitchen, I use my Instant Pot to recreate that same cozy feeling. This recipe blends simplicity with old-fashioned tradition in every spoonful. Just milk, yogurt, and time that’s all you need. Whether spooned over fruit or tucked into sauces, it’s become a fridge staple in our home. I hope it becomes one in yours too.
For more recipes follow me in pinterest
FAQs
How to make Greek yogurt in an Instant Pot?
To make instant pot greek yogurt, start by heating pasteurized milk using the ‘Boil’ setting until it reaches 180°F. Let the milk cool to 110°F, then stir in the yogurt starter containing live cultures.
Use the ‘Yogurt’ function to incubate the mixture for 8 to 12 hours. Once it sets, strain the yogurt through cheesecloth for 2 to 4 hours to achieve that thick Greek-style texture.
Is it worth it to make yogurt in an Instant Pot?
Absolutely. Making Greek yogurt in an Instant Pot is not only cost-effective but also healthier and more customizable. You get full control over the ingredients, texture, and flavor without the unwanted additives commonly found in store-bought yogurt.
How long does Instant Pot Greek yogurt last?
When kept in clean, airtight containers, homemade Instant Pot Greek yogurt stays fresh in the fridge for up to two weeks. Always use clean utensils to extend its shelf life and maintain quality.
Do you seal or vent the Instant Pot when making yogurt?
When incubating yogurt in the Instant Pot, it doesn’t matter if the valve is on ‘seal’ or ‘vent.’ The yogurt function doesn’t use pressure. Just keep the lid closed to maintain a consistent temperature throughout the process.