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Creamy, Thick homemade yogurt made from an Instant Pot
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5 from 8 votes

Instant Pot Cold Start Yogurt

Instant Pot Yogurt could not be easier using the Cold Start Method! Ultra-Pasteurized milk, a starter and your Instant Pot is all you need to make delicious, creamy homemade yogurt.
Course Breakfast
Prep Time 2 minutes
Author Karli Bitner


  • 1/2 gal ultra-pasteurized milk like Fairlife
  • 2 tbsp new, unopened yogurt with active cultures
  • 16 oz Vanilla Natural Bliss Coffee Creamer optional


  • Pour 1 cup of the milk into a small bowl. Pour remaining milk into the Instant Pot Liner.
  • Whisk 2 tbsp of yogurt into the 1 cup of milk thoroughly.
  • Pour the milk and yogurt mixture into the Instant Pot.
  • Add in the coffee creamer if desired, stir well.
  • Cover the Instant Pot with a glass lid (or take the seal out of your regular lid!).
  • Press the Yogurt button and hit adjust until the 'NORMAL' light is on. The display should read 8:00 hours. Incubate for 8 hours.
  • After the yogurt has incubated for the full 8 hours, transfer the yogurt and the inner liner to the fridge. Refrigerate for 4 hours.
  • If you'd like to strain your yogurt, now is the time to do so. You can strain by placing the yogurt in a coffee filter that is inside of a mesh strainer. Set over a bowl in the fridge for as long as it takes to get to the consistency you are looking for