Go Back
–+ servings
Print
homemade greek yogurt in the instant pot

Instant Pot® Greek-Style Yogurt

At first glance, this recipe may seem a bit complicated, but it’s actually very easy once you get the steps down. Once you’ve made a couple batches of this delicious, creamy, and smooth Greek Style yogurt, you’ll never want to buy the store-bought varieties again.
Course Breakfast, Snack
Cuisine American, Greek
Keyword Instant Pot, Yogurt
Prep Time 5 minutes
Cook Time 55 minutes
Incubation Time 8 hours
Total Time 1 hour
Servings 6
Calories 196 kcal

Ingredients

  • 1/2 gallon whole milk
  • 2 tbsp yogurt plain, non-flavored yogurt with active cultures

Instructions

  1. Add milk to Instant Pot® and select the ‘Yogurt’ function. Select ‘Adjust’ until the screen says ‘boiL.” 

  2. Add lid and wait until the unit beeps to indicate it is finished boiling. The screen will say “YoGt” when done. (See image) Insert instant read thermometer into the milk to ensure it has reached at least 180°F .

  3. Turn unit off and remove pot to allow milk to cool. For quicker results, place pot in a tub of cold water or leave on the counter to cool naturally.
    Greek Yogurt 180 degrees
  4. When an instant read thermometer reads 110°F, the milk is cool enough to add the yogurt starter. For best results, remove about a cup of the milk from the pot and stir the starter into that before pouring into the rest of milk in the pot.
    Greek Yogurt 110 degrees
  5. Return pot to unit and cover with the lid (no need to seal for this function). Select the ‘Yogurt’ function again and make sure the setting is on “Normal’ (NOT “Low” – very important!) and adjust time for 8-10 hours. The longer the incubation period, the tangier the yogurt will be.
  6. When the yogurt is done incubating, remove the lid and turn unit off. Line a strainer with some cheesecloth and place over a large bowl. Pour yogurt into the strainer and place in the refrigerator to strain for several hours to overnight. The longer the yogurt is allowed to strain, the thicker the yogurt will be.
  7. Once yogurt is strained, discard the liquid whey (or save to use in smoothies) and transfer the yogurt to a bowl. If the yogurt texture is lumpy, process with an immersion blender or hand mixer until creamy and smooth.
  8. Serve immediately topped with fresh fruit, granola, and a drizzle of honey, if desired, or store in an airtight container in the refrigerator for several days. Enjoy!

Recipe Notes

You can use any plain, non-flavored yogurt with active cultures pr packaged yogurt starter used here. Substitute 1 packet of yogurt starter for 1 tbsp. of yogurt. You can also save some of each batch you make to use as starter for future batches. Simply freeze in ice cube trays, and then thaw completely when ready to make another batch.

Nutrition Facts
Instant Pot® Greek-Style Yogurt
Amount Per Serving
Calories 196 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 138mg6%
Potassium 426mg12%
Carbohydrates 15g5%
Sugar 16g18%
Protein 10g20%
Vitamin A 510IU10%
Calcium 365mg37%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.