Easy Instant Pot Vanilla Yogurt (2024)

Homemade yogurt? Oh, YES you can! All you need is four simple ingredients, an Instant Pot, and a little patience to make this Easy Instant Pot Vanilla Yogurt that’s thick, creamy, and so delicious and simple, you will want to make it again and again!

There are two ways to make yogurt in the Instant Pot: the (kind of) easy way and the really easy way.

Today we’re going to talk about the really easy way because I just love it when recipes are this ridiculously simple yet so incredibly delicious!

You can find recipes all over the place for making yogurt this way – I certainly didn’t come up with it – but it’s so good that I just had to share it here for any Instant Potters out there who might not know about it or who might want to give it a try.

This method of making yogurt in the Instant Pot is often called either the cold start method or the no-boil method. I’ve also seen it called Vietnamese yogurt.

I honestly don’t know who actually first came up with it, but I learned about it from the blog Freida Loves Bread. She has a ton of great information about this yogurt if you’d like to learn even more about it!

Now, before we go any further, you need to know that there two simple RULES to making this Easy Instant Pot Vanilla Yogurt.

Rule #1 (The Milk):

You must use ultra-pasteurized milk and, preferably, milk that is also ultra-filtered.

DO NOT use regular pasteurized milk or raw milk for this recipe.

There is an entirely different process that needs to be used when making yogurt with these types of milk due to the bacteria content. So not only will it not work, it’s not safe to use those types of milk in this recipe.

Just don’t do it, okay? Thank you.

Ultra-pasteurized milk, on the other hand, has had most of the bacteria removed, which is why it is safe to use in this recipe.

The most common brand of milk that is both ultra-pasteurized and ultra-filtered – and the only one that I ever use for this recipe – is called Fairlife. It’s easy to find here in the US, and it has worked perfectly for me every single time.

It also results in a thicker yogurt due to its higher protein content. Plus, it’s lactose-free.

You can use the Fairlife whole milk version (which is what I use) or the 2% reduced-fat version. The reduced-fat version will be less thick and creamy because it has a higher water content.

And in case you’re wondering, the chocolate one, sadly, will not work.

Note #1: I have no affiliation with the Fairlife brand. This is just the brand that I and many others have found works the best.

Note #2: Even though it doesn’t say it on the bottle, Fairlife milk is, in fact, ultra-pasteurized. I contacted Fairlife, and they confirmed that the milk is ultra-pasteurized.

Rule #2 (The Yogurt Starter):

Your yogurt starter must contain live active yogurt cultures (and it must be fresh).

You will need to use some yogurt to make yogurt, and the yogurt you use must contain live active cultures. Check the label because there are some yogurts that don’t contain them.

The yogurt you use also must be from a fresh, unopened container of yogurt. I use a plain Greek yogurt where the only two ingredients are milk and live active cultures.

Okay. Now that we’ve gone over the rules, let’s get on to making the yogurt!

Ingredients You Need To Make Easy Instant Pot Vanilla Yogurt:

• Ultra-pasteurized, ultra-filtered whole milk (I recommend the Fairlife brand)
• Plain yogurt that contains live active cultures
• Sweetened condensed milk
• Pure vanilla extract

Note: If you’d rather make plain unsweetened yogurt, all you need is the milk and the yogurt. Follow the recipe without adding the sweetened condensed milk or vanilla.

Special Equipment Needed:

• Instant Pot (must have the yogurt function)

Here’s A Quick Look At How To Make Easy Instant Pot Vanilla Yogurt:

That’s it! About 2 minutes of pouring and stirring, and the rest is totally hands-off time.

The hardest part really is the waiting, but your patience will be rewarded!

Tips & Tidbits:

• For this recipe, you can cover the Instant Pot with the regular lid (steam release valve turned to venting) or a glass lid. Even a plate will do in a pinch.
• If you are going to use your regular Instant Pot lid and you have a sealing ring that has a strong smell, I strongly recommend that you remove the ring for this recipe (it’s not needed since we aren’t pressure cooking).
  • You could also swap out the sealing ring for one that has no smell. Why? That smell will transfer flavors to your yogurt, and yogurt that tastes like beef stew, curry, or whatever you have been cooking in there is so not delicious.
  • I use a glass lid for this reason and also because there will be some condensation that builds up on the lid during the incubation process, and it’s easier to very gently lift off the glass lid so all that water doesn’t drip down onto your yogurt.
• The longer you incubate the yogurt, the tangier it will be. 8 hours will give you a milder, less tangy yogurt. 9 hours will give you a more tangy yogurt.
• Don’t stir the yogurt until it’s thoroughly chilled. Yogurt thins a little after you stir it, so just leave it be until it’s chilled for best results.
• If, after you stir it, you find that you want your yogurt thicker, you can strain it.
  • Place a mesh strainer over a bowl, line it with coffee filters, and add the yogurt.
  • Cover and place in the refrigerator for as long as it takes the yogurt to become as thick as you’d like it.

Oh, and if you want a super creamy, super indulgent yogurt (I do! I do!), add 1 cup of ultra-pasteurized heavy cream with the milk. WOW!

So how do you like your yogurt?

This yogurt is really great on its own, but it would also be nice with some fruit and/or nuts and maybe a drizzle of honey or maple syrup.Sometimes I swirl in some preserves (blackberry, raspberry, and strawberry are my favorites).

It’s also great in smoothies.

I especially love it topped with some granola (like my Cranberry Coconut Homemade Granola) for a really yummy snack or breakfast!

Common Questions:

• I’d rather make plain unsweetened yogurt. How do I do that?
  • Easy! Follow the same instructions, but only use the Fairlife milk and the yogurt.
• Can I use regular pasteurized or raw milk?
  • No, definitely not. Please see Rule #1 above.
• Can I use a different sweetener?
  • From the research I’ve done, only milk-based sweeteners can be used when being added to the milk and yogurt mixture before it is incubated.
  • If you want to sweeten your yogurt with honey, maple syrup, agave, or other sweeteners, just make plain unsweetened yogurt (see above) and then sweeten the yogurt after it has incubated and chilled.
• Can I add fruit or other flavorings?
  • Yes, but only after the yogurt has incubated and chilled.
• My Instant Pot yogurt function doesn’t have a “normal” option. What should I do?
  • Check your owner’s manual to see what yogurt setting you need to use to achieve a temperature anywhere between 100°F and 110°F (I suggest getting as close to 110°F as you can).
  • It might be Medium on some models, or you might need to use a custom setting and set the temperature manually.

Making your own homemade yogurt has never been easier. You’ll totally feel like a kitchen rock star. And it’s so delicious you’ll want to make it again and again!

I hope you try this recipe for Easy Instant Pot Vanilla Yogurt and love it as much as I do. Thanks for visiting today!

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