Easy Instant Pot Yogurt Recipes

INSTANT POT YOGURT

Instant Pot Yogurt image

All you need is two simple ingredients to make creamy, delicious yogurt in your Instant Pot®. For extra flavor, add mix-ins of your choice -- the options are endless!

Provided by Food Network Kitchen

Time 18h10m

Yield 8 cups yogurt

Number Of Ingredients 2

Ingredients

8 cups whole milk, cold
1 tablespoon freshly opened whole-milk Greek yogurt

Steps:

Pour the milk in a 6-quart Instant Pot® and put on yogurt setting. Press the adjust setting to boil (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. After the boil cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Stir the milk and check the temperature using an instant-read thermometer. The milk must reach a temperature of at least 180 degrees F. If the milk is not yet hot enough, repeat the boil cycle until the milk comes up to the correct temperature.
Remove the pot insert and allow the milk to cool until it reaches a temperature of 110 to 115 degrees F. (To speed up this process, place pot in an ice water bath and stir, being careful not to get any water into the milk.) Place 1/2 cup of the milk in a small bowl and stir in the store-bought yogurt until combined. Stir the yogurt mixture back into the milk mixture in the pot.
Follow the manufacturer's guide for locking the lid and preparing to cook. Put on the yogurt setting and set the time for 9 to 12 hours (9 for a looser, milder yogurt and 12 for a thicker, tarter yogurt).
Remove the lid (there will be no pressure, so no pressure release is required). Carefully remove the yogurt and transfer to resealable containers.
Refrigerate until completely chilled and set, about 4 hours.

EASY INSTANT POT YOGURT

Easy Instant Pot Yogurt image

This is a delicious and easy recipe for Yogurt made in the instapot. I was a little afraid of making yogurt but this method is easy and foolproof. This recipe makes a nice size batch. There are so many ways to use this. I put a handful of mini dark chocolate chips and cut strawberries to make a nice treat. You can use it as a base for dressing as well.

Provided by Mom of 3 hungry boys

Categories For Large Groups

Time 8h20m

Yield 4 quarts, 32 serving(s)

Number Of Ingredients 2

Ingredients

1 gallon milk (can use whole, 1% or 2%)
2 tablespoons yogurt starter (yogurt made with milk and live or active cultures only)

Steps:

Pour Milk into cold/cool instapot and cover with lid.
Push Yogurt button until display shows "boil" - remove cover and wisk a few times during cycle.
When it beeps - check the temperature - you want it to be 180 degrees - if it is not then repeat step 2 or use saute setting until desired temperature is reached.
When 180 degrees is reached - place inner pot into sink of cool/cold water and wisk frequently - you want to cool it down to 95 - 110 degrees.
When temperature reaches 95-110 degrees you will need to temper your starter - place a small amount of heated milk into container with yogurt starter and wisk - after combined then pour into milk and wisk again.
Place inner pot back into InstaPot and press Yogurt button until display shows 8:00 - make sure it is on the NORMAL setting - you can adjust the time to desired level of tartness.
When Yogurt cycle ends - place covered inner pot in refrigerator to cool for 6-8 hours - undisturbed.

Nutrition Facts : Calories 78.1, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 59.8, Carbohydrate 5.7, Protein 4

INSTANT POT YOGURT

Instant Pot Yogurt image

Making your own yogurt is simple and easy with this cold start Instant Pot Yogurt. You will love it!

Categories Breakfast

Yield 6.5 cups

Number Of Ingredients 6

Ingredients

1/2 gallon or 1 carton (52oz) ultra pasteurized, ultra high temp, or shelf stable milk such as Fairlife milk
1-2 Tablespoons plain or vanilla yogurt
14 oz sweetened condensed milk (canned)
16 oz Natural Bliss creamer
1-2 cups heavy cream or half & half milk
1 teaspoon vanilla extract and choice of sweetener after yogurt has chilled/strained

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.

Nutrition Facts : Servingsize 1 serving, Calories 2672 kcal, Fat 120 g, SaturatedFat 52 g, Cholesterol 305 mg, Sodium 1198 mg, Carbohydrate 261 g, Sugar 227 g, Protein 85 mg

INSTANT POT® GREEK YOGURT

Instant Pot® Greek Yogurt image

Making homemade yogurt in your Instant Pot® is so easy! Try this thick, rich, and creamy Greek yogurt made with only 3 basic ingredients.

Provided by Fioa

Time 9h50m

Yield 6

Number Of Ingredients 3

Ingredients

1 gallon 2% milk
2 tablespoons plain yogurt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 30.6 g, Cholesterol 52.4 mg, Fat 12.9 g, Protein 21.5 g, SaturatedFat 8.2 g, Sodium 267.5 mg, Sugar 30.6 g

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