17 Delicious Instant Pot Yogurt Recipes Easy

Kickstart your journey to creamy, homemade yogurt with these 17 Instant Pot recipes that promise ease and delight in every spoonful! Whether you’re a yogurt novice or a seasoned pro, our roundup is packed with flavors to suit every palate, from classic vanilla to exotic mango. Dive in and discover how simple it is to whip up delicious, probiotic-rich yogurt right in your kitchen. Let’s get cooking!

Homemade Greek Yogurt in Instant Pot

Great news, yogurt lovers! Today, we’re diving into the creamy, dreamy world of homemade Greek yogurt, and guess what? Your Instant Pot is about to become your new best friend. No more staring at the dairy aisle in despair; we’re making magic happen right in your kitchen.

Ingredients

• 1 gallon of whole milk (because skim milk is just water lying about being milk)
• 2 tablespoons of plain Greek yogurt with live cultures (the starter that kicks off the party)
• A pinch of patience (optional, but highly recommended)

Instructions

1. Pour the gallon of whole milk into your Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil.’ This will heat the milk to 180°F, which is just hot enough to scare off any bad bacteria.
3. Once the cycle completes, carefully remove the lid (steam is hotter than your last summer fling) and let the milk cool to 110°F. This is the sweet spot for your yogurt cultures to thrive.
4. Whisk in the 2 tablespoons of plain Greek yogurt until it’s smoother than your pickup lines.
5. Put the lid back on, set the valve to ‘Sealing,’ and press the ‘Yogurt’ button again. This time, adjust to ‘8 hours’ for that thick, tangy goodness we’re after.
6. After the timer beeps, line a colander with cheesecloth and place it over a bowl. Pour in your yogurt and let it strain in the fridge for 2-4 hours, depending on how thick you like it. (Tip: Save the whey! It’s liquid gold for smoothies or baking.)
7. Transfer your Greek yogurt to a container and refrigerate. It’ll thicken up a bit more, like your resolve after the third spoonful.

Voilà! You’ve just crafted a batch of Greek yogurt so creamy, it’ll make store-bought versions weep. Serve it with honey and nuts for a breakfast that’s basically dessert, or get wild and swirl in some jam for a fruity twist. Either way, you’re winning.

Instant Pot Vanilla Bean Yogurt

Zesty and zippy, let’s dive into the creamy dream that is homemade Instant Pot Vanilla Bean Yogurt—because who knew your pressure cooker could moonlight as a yogurt maker? This recipe is so easy, it practically makes itself while you binge-watch your favorite show.

Ingredients

• 1/2 gallon whole milk (the creamier, the dreamier)
• 2 tbsp plain yogurt with live cultures (this is your yogurt’s fairy godmother)
• 1 vanilla bean, split and scraped (because vanilla extract is just not the same)
• 1/4 cup honey (for that sweet, sweet love)

Instructions

1. Pour the milk into the Instant Pot and secure the lid. Select ‘Yogurt’ function, then ‘Boil’. This will heat the milk to 180°F, killing any unwanted bacteria. Tip: Stir occasionally to prevent a skin from forming.
2. Once boiling is complete, remove the inner pot and let the milk cool to 110°F. Use a thermometer for precision—patience is key here.
3. Whisk in the plain yogurt and the seeds from the vanilla bean until fully incorporated. This is where the magic starts.
4. Return the pot to the Instant Pot, secure the lid, and select ‘Yogurt’ function again, setting it for 8 hours. Tip: For thicker yogurt, extend the time up to 12 hours.
5. After incubation, stir in honey to taste. Chill in the refrigerator for at least 4 hours before serving. Tip: The longer it chills, the thicker it gets.

Perfectly creamy with a hint of vanilla luxury, this yogurt is a game-changer. Serve it with fresh berries and granola for breakfast, or dollop it on a warm slice of pie for dessert drama.

Coconut Milk Yogurt Instant Pot Recipe

Unbelievably creamy and dreamy, this Coconut Milk Yogurt Instant Pot recipe is your ticket to dairy-free delight without the fuss. Let’s face it, store-bought can’t compete with the satisfaction of making your own, especially when it’s this easy and delicious.

Ingredients

• 2 cans (13.5 oz each) full-fat coconut milk (the creamier, the better—trust me on this)
• 2 tbsp maple syrup (because life’s too short for bland yogurt)
• 1 tsp vanilla extract (the real deal, please)
• 2 probiotic capsules (look for dairy-free strains to keep it vegan)

Instructions

1. Pour the coconut milk into your Instant Pot. Whisk in the maple syrup and vanilla extract until well combined.
2. Open the probiotic capsules and sprinkle the powder over the coconut milk mixture. Whisk gently to distribute—no need to go overboard.
3. Secure the lid on your Instant Pot. Press the ‘Yogurt’ button, then adjust to ‘Normal’ mode. Set the timer for 8 hours and let the magic happen. (Tip: Making this overnight? Perfect. You’ll wake up to yogurt bliss.)
4. Once the timer beeps, resist the urge to peek. Let the yogurt cool in the pot for 2 hours to thicken up beautifully. (Tip: Patience is key here. The wait is worth it.)
5. Transfer the yogurt to jars or containers and refrigerate for at least 4 hours before diving in. (Tip: The longer it chills, the thicker it gets. Overnight is ideal.)

Velvety smooth with a subtle sweetness, this yogurt is a dream atop granola or swirled with fresh berries. For an extra indulgent twist, drizzle with a bit more maple syrup and a sprinkle of toasted coconut flakes. Breakfast just got a major upgrade.

Instant Pot Strawberry Yogurt

Dive into the creamy, dreamy world of homemade yogurt with a twist that’ll make your taste buds do a happy dance. This Instant Pot Strawberry Yogurt is not just a recipe; it’s a love letter to lazy Sunday brunches and the magic of minimal effort for maximum flavor.

Ingredients

• 2 cups whole milk (because skim milk is just water lying about being milk)
• 2 tbsp plain yogurt with live cultures (the secret agent that makes everything happen)
• 1 cup fresh strawberries, hulled and mashed (for that punch of pink perfection)
• 1/4 cup honey (nature’s sweet talker)
• 1 tsp vanilla extract (the fairy dust of flavor)

Instructions

1. Pour the whole milk into your Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. This step is your milk’s spa day—let it relax for 10 minutes until it reaches 180°F.
2. Once boiled, let the milk cool down to 110°F. Patience is key here; rushing this step is like skipping the plot in a movie—you’ll miss the good part.
3. Whisk in the plain yogurt until it’s fully dissolved. This is where the magic starts, so stir with hope in your heart.
4. Cover and set the Instant Pot back to ‘Yogurt’ mode for 8 hours. Go binge your favorite show; the yogurt’s doing its thing.
5. After the time’s up, stir in the mashed strawberries, honey, and vanilla extract. Mix like you’re painting a masterpiece—every stroke counts.
6. Chill in the fridge for at least 2 hours. Good things come to those who wait, and great things come to those who wait with a spoon in hand.

Lusciously creamy with a tangy kick and sweet strawberry bursts, this yogurt is a breakfast game-changer. Serve it over granola for crunch, or dollop it on pancakes for a decadent twist—either way, you’re winning at life.

Blueberry Maple Instant Pot Yogurt

Craving something sweet, tangy, and ridiculously easy to whip up? Let’s dive into the world of homemade yogurt that’s about to get a berrylicious upgrade with our Blueberry Maple Instant Pot Yogurt. Perfect for those who think ‘patience’ is just a virtue, not a cooking requirement.

Ingredients

• 4 cups whole milk (the creamier, the dreamier, folks)
• 2 tbsp pure maple syrup (because fake syrup is just sad)
• 1 cup fresh blueberries (frozen works in a pinch, but fresh is chef’s kiss)
• 2 tbsp plain yogurt with live cultures (this is your yogurt’s fairy godmother)

Instructions

1. Pour the whole milk into your Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. This’ll take about 30 minutes—perfect for a quick dance break.
2. Once boiled, let the milk cool to 110°F. Stick a finger in to test (clean, please)—it should feel like a warm bath, not a lava pit.
3. Whisk in the plain yogurt until it’s smoother than your last pickup line. This is your starter, so no lumps allowed.
4. Seal the Instant Pot and set it back to ‘Yogurt’ mode for 8 hours. Yes, it’s a long date, but good things come to those who wait.
5. After the time’s up, stir in the maple syrup and blueberries. The syrup adds a sweet hug, and the berries bring the party.
6. Chill in the fridge for at least 2 hours. This isn’t just cooling; it’s flavor maturing, like a fine wine but faster.

Ready to spoon into this creamy dream? The texture is luxuriously thick, with bursts of blueberry joy in every bite. Serve it swirled with extra maple syrup or granola for that crunch factor—because why not?

Instant Pot Chocolate Yogurt

Now, who said chocolate and yogurt can’t be best friends? This Instant Pot Chocolate Yogurt is here to prove the naysayers wrong, blending the tangy kick of yogurt with the rich, decadent embrace of chocolate. It’s like a spa day for your taste buds, and guess what? Your Instant Pot does all the heavy lifting.

Ingredients

• 2 cups whole milk (the creamier, the dreamier)
• 1/4 cup unsweetened cocoa powder (because we’re all about that deep chocolate flavor)
• 1/2 cup sugar (adjust if you’re team less-sweet)
• 1 tbsp vanilla extract (the secret whisper of flavor)
• 2 tbsp plain yogurt with live cultures (this is your yogurt’s fairy godmother)

Instructions

1. Pour the whole milk into your Instant Pot. Hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil’. Let it work its magic until the pot beeps, signaling the milk has reached 180°F.
2. Once boiled, let the milk cool down to 110°F. This is where patience is key—no one likes a rushed yogurt. Tip: Stirring occasionally speeds up the cooling.
3. Whisk in the cocoa powder, sugar, and vanilla extract until they’re fully dissolved and the mixture is as smooth as a jazz tune.
4. Add the plain yogurt to the mix, stirring gently. This is the moment where the magic begins, so make sure it’s well incorporated.
5. Seal the Instant Pot, press the ‘Yogurt’ button again, and set it for 8 hours. Tip: Doing this before bed means you wake up to chocolatey goodness.
6. After the time’s up, refrigerate the yogurt for at least 4 hours. This step is non-negotiable for that perfect, thick texture.

This chocolate yogurt is luxuriously creamy with a bold chocolate flavor that’s not too sweet, making it perfect for breakfast or a guilt-free dessert. Try it with fresh berries or a sprinkle of granola for that extra crunch. Trust me, your spoon will thank you.

Lemonade Yogurt Instant Pot Style

Now, who said you can’t have your lemonade and eat it too? This Lemonade Yogurt Instant Pot Style is about to blow your taste buds away with its tangy sweetness and creamy texture, all without breaking a sweat—because, let’s face it, we’re all about that easy life.

Ingredients

• 2 cups of plain Greek yogurt (because we’re fancy like that)
• 1/2 cup of freshly squeezed lemon juice (bottled is a no-go, trust me)
• 1/4 cup of honey (or maple syrup if you’re vegan and still want to party)
• 1 tbsp of lemon zest (for that extra zing)
• 1 tsp of vanilla extract (the secret weapon)
• A pinch of salt (to make the flavors pop)

Instructions

1. In your Instant Pot, whisk together the Greek yogurt, lemon juice, honey, lemon zest, vanilla extract, and a pinch of salt until smooth. Tip: Room temperature ingredients blend better, so take them out of the fridge ahead of time.
2. Secure the lid on your Instant Pot and set it to the ‘Yogurt’ function for 8 hours. Tip: If you’re impatient like me, setting it before bed means breakfast is ready when you wake up.
3. Once the timer beeps, give it a good stir and transfer it to the fridge to chill for at least 2 hours. Tip: The longer it chills, the thicker it gets—patience is a virtue here.
4. Serve chilled with a sprinkle of lemon zest on top for that Instagram-worthy finish.

Zesty, creamy, and with just the right amount of sweetness, this Lemonade Yogurt is like sunshine in a bowl. Try it layered with granola for breakfast or as a tangy topping for your favorite dessert—because why not?

Instant Pot Honey Almond Yogurt

Zesty and zippy, let’s dive into the creamy dream that is Instant Pot Honey Almond Yogurt—because who said breakfast can’t be a hug in a bowl?

Ingredients

• 4 cups whole milk (the creamier, the dreamier)
• 2 tbsp plain yogurt with live cultures (your yogurt’s cool aunt)
• 1/4 cup honey (nature’s liquid gold)
• 1/2 cup sliced almonds (for that crunch you crave)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. Pour 4 cups of whole milk into your Instant Pot. Hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil’. Let it work its magic until it beeps, about 10 minutes.
2. Once boiled, let the milk cool to 110°F. Use a thermometer—no guesswork here, unless you enjoy surprises in your yogurt texture.
3. Whisk in 2 tbsp of plain yogurt until it’s smoother than a jazz playlist. This is your culture starter, so make sure it’s well mixed.
4. Cover the Instant Pot, hit ‘Yogurt’ again, and set it for 8 hours. Go binge your favorite show; the pot’s got this.
5. After the time’s up, stir in 1/4 cup honey, 1/2 cup sliced almonds, and 1 tsp vanilla extract. Mix like you mean it.
6. Chill in the fridge for at least 2 hours. Patience is a virtue, especially when it’s rewarded with creamy goodness.

This yogurt is like a symphony in your mouth—creamy, with a sweet honey melody and almond crunch. Serve it with fresh berries or granola for a breakfast that sings.

Pumpkin Spice Instant Pot Yogurt

Just when you thought pumpkin spice season couldn’t get any cozier, we’re throwing it into your Instant Pot for a creamy, dreamy yogurt that’ll make your mornings feel like a hug from autumn itself. This isn’t just any yogurt—it’s a pumpkin-spiced, set-it-and-forget-it miracle that’ll have you questioning why you ever bothered with store-bought.

Ingredients

• 1 cup whole milk (because skim milk is just water lying about being milk)
• 2 tbsp pumpkin puree (not pie filling—unless you’re into that sort of rebellion)
• 1 tbsp maple syrup (the real deal, none of that pancake impostor)
• 1/2 tsp pumpkin pie spice (because measuring individual spices is so last season)
• 1/4 tsp vanilla extract (the good stuff, please)
• 2 tbsp plain yogurt with live cultures (this is your yogurt’s fairy godmother)

Instructions

1. Whisk together the milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract in your Instant Pot until smoother than a jazz playlist.
2. Gently stir in the plain yogurt with live cultures—think of it as introducing your yogurt to its future self.
3. Secure the lid on your Instant Pot and select the ‘Yogurt’ function, then set it to ‘Normal’ for 8 hours. This is where the magic happens, and by magic, I mean science.
4. Once the time is up, resist the urge to peek for at least 2 hours while it chills in the fridge. Patience is a virtue, especially when it’s creamy.
5. Give it a stir before serving to achieve that perfect, velvety texture. If it’s thicker than expected, a splash of milk will bring it back to its senses.

Silky, spiced, and subtly sweet, this yogurt is like autumn in a bowl. Serve it with a sprinkle of granola for crunch, or go wild and drizzle with extra maple syrup because, let’s be honest, you deserve it.

Instant Pot Mango Yogurt

Never has there been a more delightful way to dive into the world of Instant Pot desserts than with this Mango Yogurt. It’s like sunshine in a bowl, with a creamy texture that’ll make you forget all about store-bought versions.

Ingredients

• 2 cups full-fat Greek yogurt (because life’s too short for skim)
• 1 ripe mango, peeled and diced (the sweeter, the better—trust me)
• 1/2 cup sugar (adjust if your mango is sweeter than a summer fling)
• 1 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• A pinch of salt (to make the flavors pop like a surprise party)

Instructions

1. In your Instant Pot, whisk together the Greek yogurt and sugar until the sugar dissolves. Tip: Room temperature yogurt mixes easier, so take it out of the fridge ahead of time.
2. Add the diced mango, vanilla extract, and a pinch of salt to the yogurt mixture. Stir gently to combine. Tip: If you’re feeling fancy, reserve a few mango pieces for garnish.
3. Secure the lid on your Instant Pot and set it to the ‘Yogurt’ function for 8 hours. Tip: This is the perfect overnight project for a breakfast treat that feels like dessert.
4. Once the timer beeps, give the yogurt a good stir to smooth out any lumps. Chill in the fridge for at least 2 hours before serving. Tip: The colder it is, the more refreshing it tastes.

Zesty and vibrant, this Instant Pot Mango Yogurt is a creamy dream with just the right amount of sweetness. Serve it topped with those reserved mango pieces or a drizzle of honey for an extra touch of decadence.

Chai Spiced Yogurt in Instant Pot

Yowza! If you’ve ever dreamed of marrying the cozy vibes of chai with the creamy dreaminess of yogurt, buckle up, buttercup—this Chai Spiced Yogurt in your Instant Pot is about to become your new breakfast BFF.

Ingredients

• 4 cups whole milk (because skim milk is just water lying about being milk)
• 2 tbsp chai spice mix (store-bought or homemade, but let’s be real, homemade smells like victory)
• 1/2 cup sugar (or honey, if you’re feeling fancy and want to impress the bees)
• 1/2 tsp vanilla extract (the good stuff, none of that imitation nonsense)
• 2 tbsp plain yogurt with live cultures (this is your yogurt’s yoga instructor, ensuring it stays flexible and alive)

Instructions

1. Pour the whole milk into your Instant Pot. Pro tip: Give the pot a quick rinse with cold water first to prevent sticking—nobody likes a clingy milk situation.
2. Secure the lid, set the valve to ‘Sealing’, and hit the ‘Yogurt’ button until it says ‘Boil’. This usually takes about 10 minutes, but watch for the magic ‘BOIL’ signal like it’s the season finale of your favorite show.
3. Once boiled, let the milk cool to 110°F. Use a thermometer unless you’re a milk-whisperer who can guess temps with your pinky.
4. Whisk in the chai spice mix, sugar, and vanilla extract until they’re more blended than a 90s boy band.
5. Add the plain yogurt starter and give it a gentle stir—think of it as introducing your yogurt to its new bestie.
6. Put the lid back on, ensure it’s set to ‘Sealing’, and press ‘Yogurt’ again, adjusting the time to 8 hours. This is where the magic happens, so no peeking—yogurt needs its beauty sleep.
7. After 8 hours, transfer the yogurt to containers and refrigerate for at least 4 hours. Patience, grasshopper.

Glory be! You’ve just crafted a yogurt that’s as spiced as your aunt’s Thanksgiving stories and as smooth as your dance moves after two glasses of wine. Serve it with granola for crunch, drizzle with honey for sweetness, or just eat it straight from the container—we won’t judge.

Instant Pot Raspberry Yogurt

Yum, who knew your Instant Pot could moonlight as a yogurt wizard? This Instant Pot Raspberry Yogurt is your ticket to creamy, dreamy breakfasts without the fuss—because who has time to babysit milk on the stove?

Ingredients

• 4 cups whole milk (the creamier, the dreamier, folks)
• 2 tbsp plain yogurt with live cultures (this is your magic starter, so no skimping)
• 1/2 cup raspberries (fresh or frozen, but let’s be honest, fresh raspberries are the Beyoncé of berries)
• 2 tbsp honey (because life’s too short for unsweetened yogurt)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. Pour the milk into your Instant Pot. Hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil.’ Let it work its magic until it beeps—about 10 minutes. Tip: No peeking! Trust the process.
2. Once boiled, let the milk cool to 110°F. Use a thermometer; guessing games are for carnival midways, not yogurt making.
3. Whisk in the plain yogurt until it’s smoother than a jazz playlist. This is your culture starter, so no lumps allowed.
4. Seal the Instant Pot, hit ‘Yogurt’ again, and set it for 8 hours. Tip: Overnight is perfect—yogurt making while you’re dreaming of yogurt.
5. After the timer, stir in honey and vanilla. Fold in raspberries gently—think of it as tucking them into a creamy bed.
6. Chill for at least 2 hours. Patience, grasshopper. Good things come to those who wait (and refrigerate).

Oh, the velvety texture and the sweet-tart raspberry bursts will make your taste buds do a happy dance. Serve it swirled with granola for crunch or dolloped on pancakes for a breakfast that’s basically dessert.

Banana Bread Instant Pot Yogurt

Unbelievably, your Instant Pot is about to become your new best friend with this Banana Bread Instant Pot Yogurt recipe. It’s like your favorite cozy sweater but in yogurt form—comforting, sweet, and ridiculously easy to whip up.

Ingredients

• 2 ripe bananas (the spottier, the better for that deep banana flavor)
• 2 cups whole milk (none of that skim stuff—go big or go home)
• 1/4 cup honey (because life’s too short for bland yogurt)
• 1 tsp vanilla extract (the real deal, please)
• 1/2 tsp cinnamon (for that warm, hug-in-a-spice feeling)
• 2 tbsp plain yogurt (as your starter—think of it as the yeast to your bread)

Instructions

1. Mash those bananas in a bowl until they’re as smooth as your morning playlist.
2. Whisk in the milk, honey, vanilla, and cinnamon until they’re best friends.
3. Gently stir in the plain yogurt—this is where the magic (aka fermentation) begins.
4. Pour the mixture into your Instant Pot. Cover with a glass lid (or any lid that lets you peek without lifting).
5. Hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil’. Let it work its magic until it beeps, about 10 minutes.
6. Once boiled, let it cool to 110°F (use a thermometer—no guesswork here).
7. Stir in the yogurt starter, then cover and set to ‘Yogurt’ function for 8 hours. Patience is key.
8. After the time’s up, refrigerate for at least 4 hours. It’s worth the wait, promise.

Oh, the creamy dreaminess of this yogurt! It’s like banana bread decided to take a dip in a cloud. Serve it with a drizzle of honey and a sprinkle of granola for that crunch factor, or just eat it straight from the pot—we won’t judge.

Instant Pot Peach Yogurt

Dive into the creamy, dreamy world of homemade yogurt with a peachy twist that’ll make your taste buds do a happy dance. This Instant Pot Peach Yogurt is not just a recipe; it’s a ticket to flavor town, with a pit stop at creamyville.

Ingredients

• 4 cups whole milk (the creamier, the dreamier)
• 2 tbsp plain yogurt with live cultures (your yogurt’s future BFF)
• 1 cup peeled, diced peaches (because life’s too short for unpeeled peaches)
• 1/4 cup sugar (or honey, if you’re feeling fancy)
• 1 tsp vanilla extract (the secret whisper of flavor)

Instructions

1. Pour the whole milk into your Instant Pot and hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil’. Let it work its magic until it beeps, about 10 minutes.
2. Once boiled, let the milk cool to 110°F. Use a thermometer because guessing is for magic tricks, not yogurt making.
3. Whisk in the plain yogurt until it’s smoother than your last DM slide.
4. Seal the Instant Pot, press ‘Yogurt’ again, and set it for 8 hours. Go binge your favorite show; the pot’s got this.
5. After the time’s up, stir in the diced peaches, sugar, and vanilla extract. Mix like you’re the DJ of flavor.
6. Chill in the fridge for at least 2 hours. Patience is a virtue, especially when it’s creamy and peachy.

Enjoy the velvety texture and the sweet, tangy flavor that’s like a hug for your insides. Serve it with granola for crunch, or drizzle with honey for extra sweetness—because why not?

Cherry Vanilla Instant Pot Yogurt

Get ready to dive into the creamy, dreamy world of homemade yogurt that’s about to become your breakfast BFF. This Cherry Vanilla Instant Pot Yogurt is like a hug in a bowl, with a sweet twist that’ll make your taste buds do a happy dance.

Ingredients

• 1 gallon whole milk (because skim milk is just water lying about being milk)
• 1/2 cup plain yogurt with live cultures (the secret sauce that makes everything work)
• 1 cup cherries, pitted and chopped (fresh or frozen, but let’s be honest, fresh is always a party)
• 1 tbsp vanilla extract (the good stuff, none of that imitation nonsense)
• 1/4 cup honey (or more, because life’s too short for not-sweet-enough yogurt)

Instructions

1. Pour the gallon of whole milk into your Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. This will heat the milk to 180°F, which is just hot enough to kill any bad bacteria but not so hot it’ll scorch. Patience is key here—no peeking!
2. Once the boil cycle completes, let the milk cool to 110°F. This is the Goldilocks zone for yogurt cultures—not too hot, not too cold. Pro tip: Speed up the cooling by placing the pot in an ice bath, but don’t let any water sneak into the milk.
3. Whisk in the 1/2 cup of plain yogurt until it’s fully dissolved. This is your culture starter, so make sure it’s well mixed to avoid any sad, yogurt-less spots.
4. Secure the lid again, set the Instant Pot back to ‘Yogurt’ mode, and let it ferment for 8 hours. The longer it goes, the tangier it gets, so adjust to your taste. Nighttime is the right time for this step—let the pot do the work while you dream of creamy goodness.
5. After fermentation, stir in the chopped cherries, vanilla extract, and honey. Mix well to distribute all that flavor evenly. Pro tip: For a smoother texture, blend the cherries before adding.
6. Chill the yogurt in the fridge for at least 2 hours before serving. This step is non-negotiable unless you’re into warm yogurt, which, no judgment, but why?

Every spoonful of this Cherry Vanilla Instant Pot Yogurt is a creamy, fruity delight that’s perfect on its own or as a decadent topping for pancakes. The vanilla adds a warm depth, while the cherries bring a bright pop of flavor that’ll make you forget all about store-bought yogurt.

Instant Pot Apple Cinnamon Yogurt

Just when you thought your Instant Pot couldn’t get any more magical, here comes a recipe that turns humble ingredients into a breakfast (or dessert) superstar. Apple Cinnamon Yogurt is like a hug in a bowl, and it’s ridiculously easy to make.

Ingredients

• 2 cups whole milk yogurt (go for the good stuff—your taste buds will thank you)
• 1 large apple, peeled and diced (I’m team Honeycrisp, but use your fave)
• 1/4 cup honey (because life’s too short for bland yogurt)
• 1 tsp cinnamon (the more, the merrier, if you ask me)
• 1/2 tsp vanilla extract (the secret weapon in your spice cabinet)

Instructions

1. Grab your Instant Pot and set it to the ‘Yogurt’ function. This is where the magic starts.
2. Whisk together the yogurt and honey in the pot until they’re best friends. Tip: Room temperature yogurt mixes easier, so take it out of the fridge ahead of time.
3. Add the diced apple, cinnamon, and vanilla extract to the party. Stir gently—you’re not making a smoothie here.
4. Secure the lid, set the pot to ‘Normal’ mode, and let it work its charm for 8 hours. Tip: Overnight is perfect for waking up to breakfast ready to go.
5. Once the time’s up, give it a stir and marvel at your creation. Tip: If it’s too thick, a splash of milk will loosen it up to your liking.

Dive into this creamy, dreamy yogurt and let the flavors of apple and cinnamon dance on your palate. Serve it with a sprinkle of granola for crunch or drizzle with extra honey for a sweet morning wake-up call.

Lavender Honey Instant Pot Yogurt

Craving something sweet, soothing, and a tad fancy without the fuss? Let me introduce you to the magic of making Lavender Honey Instant Pot Yogurt—a dreamy concoction that’s as easy as pressing a button and as delightful as a spring morning.

Ingredients

• 4 cups whole milk (the creamier, the dreamier)
• 2 tbsp lavender buds (culinary grade, because we’re fancy like that)
• 1/4 cup honey (local if you’ve got it, for that extra love)
• 2 tbsp plain yogurt with live cultures (this is your yogurt’s fairy godmother)

Instructions

1. Pour the whole milk into your Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. This will heat the milk to 180°F, which is just hot enough to scald but not scorch. Tip: Stir occasionally to prevent a skin from forming.
2. Once the boil cycle completes, let the milk cool to 110°F. This is the sweet spot for yogurt cultures to thrive. Tip: Speed up cooling by placing the pot in an ice bath, but don’t rush perfection.
3. Whisk in the plain yogurt until smooth. This is where the magic starts, so make sure it’s fully incorporated.
4. Secure the lid again, set to ‘Yogurt’ mode, and adjust to 8 hours. The longer it sits, the tangier it gets—so play around with timing to suit your taste.
5. After the incubation, stir in the lavender buds and honey. Let it chill in the fridge for at least 2 hours to thicken and let the flavors marry. Tip: Strain through cheesecloth if you prefer a thicker consistency.

Lavender Honey Instant Pot Yogurt is a velvety, floral-scented delight that’s perfect dolloped over granola, swirled into oatmeal, or eaten straight from the jar when no one’s looking. The lavender adds a whisper of Provence, while the honey brings just the right amount of sweetness to the party.

Conclusion

Whether you’re a yogurt aficionado or new to the Instant Pot yogurt game, these 17 recipes offer something for everyone. From creamy classics to innovative flavors, each recipe is a testament to the versatility and ease of making yogurt at home. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!