Instant Pot Yogurt (Cold Start)

Instant Pot Yogurt (Cold Start Method)

Instant Pot yogurt came as a complete revelation to me. I am NOT a yogurt kinda guy. I’ve had it before, of course, but never cared much for the various commercial brands that are out there. Instant Pot yogurt, using the “cold start” method, however, was a game changer. It’s ridiculously easy to make, totally idiot proof, and tastes absolutely delish.

If you don’t yet have an Instant Pot, you might want to check out this post to see if it’s for you!

I found the Instant Pot Cold Start Yogurt recipe at, and there are tons of variations around the web. I’ve modified the instructions a bit for you here. You’ll need an Instant Pot Duo, Ultra, or Max which have Yogurt settings.

What if you don’t have one of those models? All hope is not lost! Van, over at Food Is A Four Letter Word, came up with a workaround that may work for you!


  • 1 container (52 oz) of Fairlife ulftra-filtered milk (I use the whole milk, but I believe you can use the reduced fat milk, as well)
  • 1 can of sweetened condensed milk (I‘ve read that folks have left this out and had a lower sugar, more tart yogurt, but I haven’t tried it myself).
  • 1 tbsp plain regular yogurt as a starter (I normally use Fage, but any brand should do)


  • So, take those ingredients, dump them into the Instant Pot, and whisk them together well. I use my Kitchenaid 3-speed Hand Blender because I use it for a lot of things. And I’m lazy. What can I say?
  • Lock down the lid on your Instant Pot (leave it set to “venting”). Set the pot to the Yogurt > Medium setting, and set the time to 11:30 (note: the time counts UP in Yogurt mode, not down).
  • Then…LEAVE IT ALONE! Don’t open it, don’t stir it, don’t open the lid and look at it (that might make the yogurt angry).
  • Once the time’s up and the Instant Pot alerts you with it’s beeping, take the liner out (it will be warm, not hot), cover it with the Instant Pot Glass Lid or aluminum foil (or a plate, for that matter — whatever works), and let it chill for four hours.

The above amount makes enough for roughly 10 6 oz servings. You can easily double the recipe, but that’s a LOT of yogurt. NOM!

You can also check out the YouTube video I made on how (easy!) it is to make this:

If you want thicker yogurt, pour it from the liner into your strainer, then put it in the fridge. But the “default” thickness, while certainly not like Greek yogurt, isn’t exactly runny. Here’s a pick of a spoon I stuck into a batch after I pulled it from the fridge:

Instant Pot Cold Start Yogurt

What you do with your yogurt after that is totally up to you. We divvy it up into 8 ounce Ball Jars, which are perfect for 6 oz of yogurt with enough room for a bit of jelly, compote, granola, etc. Then you stick them in the fridge and have them for snacks and/or dessert.

For example, here’s a happy snap of some yogurt Jan (my spousal unit) mixed up with some chocolate chips and granola. A super easy, super yummy desert — enjoy!

Instant Pot Yogurt with Chocolate Chips and Granola


  1. Lisa Clark

    Which tastes better using sweetened condensed milk or the whipping cream or half and half?

    • Actually, I’ve been so happy with using the sweetened condensed milk that I haven’t tried anything else! To me, it provides the perfect balance between sweet and tart. I reall don’t care much for most yogurt, particularly Greek yogurt, but I’ll often have this stuff for a snack (plain or with some jam), and then have a bit more with chocolate chips and granola for an after dinner treat.

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