Instant Pot Yogurt (No-Boil Method)

This is how you make yogurt at home without boiling, stirring, or second-guessing.
With the Instant Pot and the right kind of milk, it’s so low-effort you might forget you’re actually making yogurt.

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The no-boil method uses ultra-pasteurized milk, which means you can skip the heating step entirely.
You just stir in the starter, hit a button, and walk away. In 8 hours, you’ve got thick, tangy, homemade yogurt—no thermometer, no stovetop, no stress.

It’s cheaper than store-bought, fresher than anything in a tub, and totally customizable.
Spoon it over granola, swirl it with honey, or use it in sauces, smoothies, and baking—it’s one of those staples you’ll wonder how you lived without.

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Why This Method Works So Well

Homemade yogurt sounds complicated until you try this.
It’s the most hands-off fermentation process you’ll ever do—and the results are consistently great.

• No boiling needed – Using ultra-pasteurized milk means the hard part’s already done.
• Set it and forget it – Just stir and incubate. The Instant Pot handles the rest.
• Save money – A full batch costs less than a couple tubs of store yogurt.
• Naturally thick and tangy – The flavor’s clean, with no additives or thickeners.
• Endless variations – Stir in fruit, vanilla, or maple syrup—or leave it plain.

Once you get the rhythm down, you’ll never run out of yogurt again.

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What You’ll Need to Make It

Just two ingredients and one button press.

• Ultra-Pasteurized Whole Milk – Look for labels like “ultra-pasteurized” or “UHT.” This type of milk has already been heated high enough that you can skip boiling.
• Plain Yogurt with Live Cultures – This is your starter. Use store-bought yogurt that says “live active cultures” or a spoonful from a previous homemade batch.
• Optional Add-Ins (after fermentation): Honey, fruit purée, vanilla, maple syrup, chia seeds.

You’ll also need an Instant Pot with a yogurt setting and clean containers for storing once it’s set.

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How to Make No-Boil Yogurt in the Instant Pot

This recipe is almost laughably easy. No thermometers. No boiling milk. No fuss.

• Make sure your pot is clean – Residue or leftover smells can affect the fermentation. Wipe the inner pot dry and make sure your sealing ring is clean or neutral-scented.
• Add milk and starter – Pour in the ultra-pasteurized milk. Whisk in the yogurt starter until fully blended. Use about 2–3 tablespoons of yogurt per quart of milk.
• Start the incubation – Press the Yogurt button and set the time to 8–10 hours, depending on how tangy you like it. Keep the lid on—no need to seal.
• Check the texture – After 8 hours, open the pot. You should see thickened yogurt that pulls away from the sides slightly.
• Chill to set – Transfer to containers and chill in the fridge for at least 4 hours. It’ll firm up more as it cools.
• Serve and store – Stir well before using. Add sweetener, fruit, or mix-ins just before serving.

You can double the batch or halve it—just keep the ratio of starter consistent.

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Ways to Use Homemade Yogurt

You’ll find yourself reaching for it all day.
It’s smooth, tangy, and plays well in both sweet and savory dishes.

Use	Why It Works
Morning granola bowl	Fresh, filling, and pairs with fruit and crunch
Swirled into smoothies	Adds protein and creaminess without extra sugar
Salad dressing base	Makes a great swap for mayo or sour cream
Yogurt parfaits	Layered with berries and oats for a quick snack or dessert
Savory dips and sauces	Combine with herbs, lemon, garlic, or spices
Baking substitution	Use in muffins, pancakes, or breads for tenderness and moisture
Marinades for chicken	Helps tenderize and adds tang without overpowering

Keep a jar in the fridge and you’ll find a dozen ways to use it.

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How to Store and Reuse It

Yogurt keeps well and stays good for several weeks.
Once you’ve made it once, you can use a few spoonfuls to start your next batch.

Storage Tips

• Transfer to clean jars or containers with tight-fitting lids.
• Refrigerate for up to 2 weeks.
• Avoid stirring in fruit or sweeteners until ready to eat—plain yogurt lasts longer.

Reusing as Starter

• Save ¼ cup of plain yogurt from each batch to use as your next starter.
• After 3–4 rounds, refresh with a new store-bought starter for best results.

Label your jar with the date and starter type so you know how fresh it is.

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Instant Pot Yogurt FAQ

Do I have to use ultra-pasteurized milk?

For the no-boil method, yes. Regular milk will need to be boiled first and cooled to the right temperature.

What if my yogurt didn’t set?

Check your starter—was it active and fresh? Also, make sure the milk was fully mixed and the pot was clean. Try incubating longer next time.

Can I make Greek yogurt from this?

Yes—just strain it through cheesecloth or a fine mesh sieve in the fridge for 4–6 hours to thicken.

Can I sweeten it before incubating?

It’s best to wait until after. Sweeteners can interfere with the bacteria’s work.

Can I flavor it naturally?

Add puréed fruit, vanilla, or maple syrup once the yogurt has chilled. Stir in gently just before serving.