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Homemade Instant Pot Cold Start Yogurt photo
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Instant Pot Cold Start Yogurt

A simple cold-start yogurt made in the Instant Pot using ultra-pasteurized or ultra-filtered milk and a live-culture starter.
Prep Time5 minutes
Cook Time8 hours
Total Time16 hours 5 minutes
Servings: 10 servings

Ingredients

  • 52 ounces ultra-pasteurized milk (ultra-filtered is best)
  • 2 tablespoons prepared yogurt with live cultures or yogurt starter

Instructions

  • Whisk 1 cup of the milk with the 2 tablespoons of prepared yogurt (or starter) until smooth and well combined.
  • Pour the remaining milk (about 51 ounces) into the Instant Pot inner pot, then whisk in the starter mixture until evenly distributed.
  • Place the inner pot into the pressure cooker and put the lid on; do not seal the vent.
  • Select the Yogurt function and adjust the time to 8:00 (8 hours). Ensure the pressure setting is on normal, not low; if it shows low, press Yogurt again to correct it.
  • After the 8-hour incubation, remove the inner pot, cover it with plastic wrap (or a lid), and refrigerate for 8 hours to set and chill.
  • After refrigeration, transfer the yogurt to glass containers and store in the refrigerator; it will keep for 10–14 days.

Equipment

  • Electric pressure cooker with yogurt function
  • Whisk
  • Measuring cups and spoons
  • Plastic wrap or lid for inner pot
  • Refrigerator-safe storage containers

Notes

  • Fairlife is an example of ultra-filtered milk that yields thicker yogurt.
  • If using ultra-pasteurized (not ultra-filtered) milk, you may want to strain the yogurt for extra thickness.
  • Ultra-filtered milk is generally more reliable for setting than some ultra-pasteurized brands.
  • For Instant Pot Duo Plus models, use the custom temperature on the Yogurt function and set to 110°F if skipping the boil.
  • Nutrition in the original recipe was calculated using 2% milk and a 4-ounce serving size.