Best 4 Instant Pot Yogurt Recipes

INSTANT POT® GREEK YOGURT

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
• Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
• Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

INSTANT POT YOGURT

Steps:

• Pour milk into clean Instant Pot liner.
• Stir in your optional ingredient (sweetened condensed milk, creamer, etc.) if desired. Whisk well.
• Whisk in 1-2 Tablespoons of yogurt.
• Lock the lid on the Instant Pot and turn the valve to sealing, not venting.
• Press the Yogurt button (for the ULTRA model: Medium or any temp in the 100°F-110°F range).
• Set the incubation time for 8 hours. Increasing the incubation time (up to 24 hours) by pushing the + button will result in a more tangy yogurt.
• The Instant Pot will beep, and then count up. When finished, the Instant Pot will beep and display YOGT.
• Remove the Instant Pot liner, cover, and chill in the fridge for 4-6 hours.
• Do not stir your yogurt until fully chilled or strained.
• After chilling for 4-6 hours, stir 1 spoonful of yogurt into a bowl. It will thin out. If a thicker yogurt is desired, you will need to strain.
• strain yogurt if desired.
• Add vanilla extract and/or choice of sweetener if desired.
• Store yogurt in the fridge for up to 2-3 weeks.

INSTANT POT YOGURT

Steps:

• Pour milk into sanitized pot of multicooker. Secure lid and press the "yogurt" setting until display reads "boil". Once cycle is complete, remove pot and let cool until milk registers 115°, about 1 hour.
• Transfer 1 cup of milk to a small bowl and whisk in yogurt. Stir mixture back into remaining milk and return pot to multicooker. Secure lid and press the "yogurt" setting until display reads "normal"; set timer for 10 hours.
• When cycle is complete, remove lid, gently stir mixture, and transfer to an airtight container. Let cool completely before refrigerating up to 2 weeks.

INSTANT POT LEMON YOGURT CAKE RECIPE - (4/5)

Steps:

• Zest lemons and juice lemons. Set aside. Butter and flour your pan. Melt butter and add to a large mixing bowl. Add sugar and whisk until well incorporated. Add eggs, again whisking to incorporate. Stir in reserved lemon juice and yogurt. Add flour, baking powder, and salt, gently mixing everything together. Stir in vanilla and reserved lemon zest. Add mixture to your prepared pan. Place 1 cup of water and trivet in the Instant Pot®. Make a foil sling by tearing off a 15-inch sheet of aluminum foil and folding it in half two times. This is going to be used to lift the cake in and out of the ​​Instant Pot®. Use the foil sling to lower the cake onto the trivet. Lock the lid making sure the valve is in the sealing position. Set the Instant Pot® to manual, high pressure for 28 minutes. When finished, switch the valve to venting for a quick pressure release. When safe to open, gently remove the cake using the foil sling. Place on rack to cool for 5 minutes before removing from the pan to fully cool on a rack. While the cake is cooling, prepare the glaze by whisking together the powdered sugar and lemon juice. Drizzle over cooled cake and serve.