instant pot greek yogurt in a bowl with toppings on countertop

EASY INSTANT POT GREEK YOGURT

Share with a friend!

This easy instant pot greek yogurt recipe only calls for two ingredients! It is thick, creamy, delicious, and healthy!

instant pot greek yogurt in a bowl with toppings on countertop

I have been making this delicious instant pot greek yogurt for about 2 years and I love how simple it is to make. Its a healthy, high-protein snack and I don’t have to question or wonder what ingredients are in it! You can also use it in recipes to replace sour cream or oil in baking.

WHAT MAKES YOGURT GREEK?

Greek yogurt is referred to the process of straining the whey (the liquid in yogurt) to leave a thick high-protein yogurt. In fact, greek yogurt is really not Greek at all! The method of making thick ‘Greek’ yogurt actually originated in the Middle East, who knew?

Yogurt made in Greece is made with milk from many different animals, thick or thin – not at all the Greek yogurt that typically comes to mind. They call strained yogurt ‘straggisto’. The name Greek yogurt stuck because it was introduced to the US by a Greek company. Now ya know!

NUTRITIONAL BENEFITS OF INSTANT POT GREEK YOGURT

I’m always happy when we have a batch of homemade greek yogurt in the fridge because I know it is a healthy snack that my family loves (all but one son that is)!

Greek yogurt is high in protein – double the protein of regular yogurt. It is full of gut-healthy probiotics and packed with nutrients like calcium, potassium, zinc, and vitamins B6 and B12.

As an Amazon Associate I earn from qualifying purchases.

KITCHEN TOOLS YOU MAY NEED

instant pot ant ingredients for greek yogurt sitting on counter

INGREDIENTS

  • 1/2 Gallon Organic Grassfed Whole Milk
  • 1/4 Cup Plain Yogurt with live active cultures (my favorite is Chobani)

TOPPING SUGGESTIONS

INSTRUCTIONS FOR INSTANT POT GREEK YOGURT

  • Set your Instant Pot to saute and add milk. Let the milk reach 180 degrees F (I use an instant read thermometer) and then let it cool until at least 115 degrees. This step kills off any bacteria that could prevent the cultures in the yogurt from inoculating the milk and also contributes to the final texture of your yogurt. You can skip this step if you use ultra-pasteurized milk.
checking temperature of milk for yogurt with thermometer
  • Once milk has cooled, thoroughly whisk in about 1/4 Cup yogurt.
  • Remove rubber seal from IP lid, put the lid on, and leave it on vent.
vent setting on instant pot for greek yogurt
  • Press the yogurt button. I leave mine set on 24 hours and just stop it whenever we are ready for it. The longer you let it go the thicker, stronger, and more sour (fermented) your yogurt will be. It usually takes around 8 hours for the yogurt to set, more or less depending on your starter. I typically let it go between 16 and 22 hours.
woman pressing yogurt button on instant pot
  • Strain yogurt until desired thickness is reached. I use a yogurt strainer, but you can also use cheese cloth or a clean tea towel.
greek yogurt in mesh strainer on counter
  • Refrigerate, add toppings, and enjoy! Don’t forget to save 1/4 cup for your next batch!
greek yogurt in a spoon over bowl

HOW LONG DOES INSTANT POT GREEK YOGURT KEEP?

Store your yogurt in an airtight container in the fridge for up to two weeks. Although, chances are, it will be gone by then – ours barely lasts two or three days before its gone!

SHOP THIS POST

Instant Pot Duo

Instant Read Thermometer

Yogurt Strainer

EASY INSTANT POT GREEK YOGURT

instant pot greek yogurt in a bowl with toppings on countertop

This easy instant pot yogurt recipe only calls for two ingredients! It is thick, creamy, delicious, and healthy!

Prep Time 30 minutes
Cook Time 1 day
Total Time 1 day 30 minutes

Ingredients

  • 1/2 Gallon Organic Grassfed Whole Milk
  • 1/4 Cup Plain Yogurt with live active cultures

Topping Suggestions

  • Date Syrup/Honey
  • Pecans/Chopped Almonds
  • Chocolate Chips
  • Fresh Berries
  • Granola

Instructions

  1. Set your Instant Pot to saute and add milk. Let the milk reach 180 degrees F (I use an instant read thermometer) and then let it cool until at least 115 degrees. This step kills off any bacteria that could prevent the cultures in the yogurt from inoculating the milk and also contributes to the final texture of your yogurt. You can skip this step if you use ultra-pasteurized milk.
  2. Once milk has cooled, thoroughly whisk in about 1/4 Cup yogurt.
  3. Remove rubber seal from IP lid, put the lid on, and leave it on vent.
  4. Press the yogurt button. I leave mine set on 24 hours and just stop it whenever we are ready for it. The longer you let it go the thicker, stronger, and more sour (fermented) your yogurt will be. It usually takes around 8 hours for the yogurt to set, more or less depending on your starter. I typically let it go between 16 and 22 hours.
  5. Strain yogurt until desired thickness is reached. I use a yogurt strainer, but you can also use cheese cloth or a clean tea towel.
  6. Refrigerate, add toppings, and enjoy! Don't forget to save 1/4 cup for your next batch!

PIN IT FOR LATER

instant pot on counter with bowl of greek yogurt

Previous

REFRESHING DANDELION RASPBERRY LEMONADE

Next

QUICK SKILLET GRANOLA

6 Comments

  1. Stephanie

    We love yogurt, I can’t wait to try it in my instant pot! Thank you!

  2. This is awesome. Literally exactly what I’ve been looking for. My kids love yogurt and I have been wanting to make it. One of the main reasons I purchased an instant pot to begin with.

  3. corrie Jennings

    Sounds delicious! So, can you use almond or oat milk? BTW love your bowl!

    • Yes you can, but it will not be as thick. I’ve heard you can use thickeners, like gelatin or arrowroot flour, so its not so runny. Thank you πŸ˜‰

Leave a Reply

Your email address will not be published. Required fields are marked *

Powered by WordPress & Theme by Anders Norén

Skip to Recipe