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5 from 1 vote

Instant Pot Vanilla Yogurt

Creamy, easy, healthy vanilla yogurt made easily right in your Instant Pot with either raw or pasteurized milk.
Prep Time10 mins
Cook Time8 hrs 30 mins
Total Time8 hrs 40 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: easy breakfast, instant pot, raw milk
Servings: 4 quarts
Calories: 1090kcal


  • 6 quarts milk
  • 3/4 cup honey or maple syrup
  • 2 tbsp vanilla
  • 2 tbsp yogurt starter (any yogurt) see notes


  • Pour milk into the Instant Pot insert and put the lid on. Press "Yogurt" and hit "Adjust" until the indicator says "boil"
  • Let the boil cycle run. Once it's over, the pot will beep and blink. Remove the lid and let the milk cool to 105-110 degrees Fahrenheit.
  • Skim the “skin” that forms on top of the milk and whisk in honey and vanilla.
  • Add yogurt starter and stir in both circles and up and down to thoroughly distribute.
  • Place insert back in the holder, put the lid on, and press the “Yogurt” button again. Then hit “Adjust” until time reads 8:00 (8 hours).
  • Once the eight hours are up, strain the yogurt for anywhere between 20 minutes and 8 hours depending on how thick you want it.
  • Dump the strained yogurt into a large bowl and whisk very well to remove any clumps.
  • Pour the finished yogurt into wide mouth jars and store in the fridge up to 2-3 weeks.


You can substitute fresh yogurt culture for 1/16-1/8 tsp freeze dried starter culture such as ABY2C.
Calorie count is per quart.