The yogurt recipe with the instant pot is easy to make and will give you creamy and velvety yogurt. Say goodbye to store-bought yogurt cups, with this recipe I will also explain how to make Greek yogurt with an instant pot and with all multicooker models. After proposing the peach jam with instant pot, from my Multicooker book (ed.Gribaudo), here is another recipe to make yogurt at home with the electric pressure cooker, with significant savings and the guarantee of knowing what you’re eating. In this guide to instant pots, I have talked a lot about this appliance which is a great help, saving time and energy.
To make yogurt with an instant pot I used whole milk, plain yogurt, and buttermilk powder which, although optional, I highly recommend using because the yogurt will be thicker and less acidic.
Here I will explain what precautions to follow to have perfect yogurt, how to make yogurt with an instant pot that does not have the yogurt function, and how to make yogurt directly in glass jars.
Now, let’s move to the recipe and its variations for making yogurt.
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: All seasons
- Energy 6.46 (Kcal)
- Carbohydrates 0.52 (g) of which sugars 0.52 (g)
- Proteins 0.37 (g)
- Fat 0.33 (g) of which saturated 0.21 (g)of which unsaturated 0.12 (g)
- Fibers 0.00 (g)
- Sodium 1.43 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make plain yogurt with the instant pot
- 2 cups whole milk
- 0.4 cups plain natural yogurt
- 0.5 oz buttermilk (powder (or milk powder))
What you need to make yogurt inside the instant pot
- 1 multicooker
- 1 Container glass
- 1 Hand whisk
- 5 Jars 120 ml
- 1 Colander
- 1 Bowl to hold the colander
- 1 Cheesecloth clean and odorless cotton
- 1 Plastic wrap
Procedure for yogurt in multicooker
Pour the milk into the pot, add the yogurt and the buttermilk, mix very well with the whisk until any lumps are completely gone.
Close the pot with the lid on closed valve. A clarification, the pot will not go into pressure, the closed valve will allow to reach the right temperature to make yogurt in the instant pot, which is 107°F.
Set the fermentation menu, or with the dehydration function, or the yogurt function, the important thing is to set a temperature of 107°F, start the fermentation for 8 hours. At the end, remove the lid and pour the yogurt into well-cleaned glass jars. Close them and store in the refrigerator to cool*.
Pour the milk into a well-cleaned glass bowl, add the yogurt and the buttermilk, mix very well with the whisk. Distribute the mixture into jars and place them in the instant pot. The jars should not be closed.
Close the pot, as in the previous step and start the fermentation for 10 hours instead of 8. When the time is up, open the pot, remove the jars and screw the lids on. Place them in the refrigerator to cool.
Pour the milk and yogurt into the pot, mix very well and start the fermentation for 8 hours, as above.
At the end, line the colander with the cheesecloth and place it in the bowl, making sure it doesn’t touch the bottom, where the yogurt whey will end up. Pour the yogurt onto the cheesecloth and cover everything with a clean dish towel or plastic wrap, as long as it doesn’t touch the yogurt. Place in the refrigerator, ensuring that, after a couple of hours, the whey does not touch the bottom of the colander. Let the yogurt rest for 6 hours. After this time, you will have obtained thick yogurt. Put it in an airtight glass container and store in the refrigerator.
From 600 ml of whole yogurt, you will obtain 400 ml of Greek yogurt.
Additional tips for homemade yogurt with instant pot
You can store the yogurt for a week in the refrigerator, in the coldest area of the fridge.
The same yogurt can be used to make more yogurt in the following weeks.
It is crucial that all equipment is well cleaned.
