• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Happy Foodie
  • Home
  • Recent Posts
  • Recipes
  • Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook's Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
subscribe
search icon
Homepage link
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
×
Home » Blog Recipe Posts » Instant Pot

Instant Pot No Boil Yogurt

March 10, 2018 by Sandy 178 Comments

Jump to Recipe

Instant Pot No Boil Yogurt, also known as Instant Pot Cold Start Yogurt, is a thick, creamy yogurt that you can make faster than the boil method. Electric pressure cooker yogurt uses a yogurt setting that is built in, to make it easy, with no babysitting required! And did I mention that this Instant Pot yogurt is delicious?!

small glass bowl of yogurt next to glass jars with yogurt

 

Instant Pot No Boil Yogurt

Making yogurt is something I never did until I bought my first Instant Pot® electric pressure cooker. I used the boil method, where you heat the milk to 180, cool it to 110, then add the starter (yogurt), then incubate for 8+ hours. It's not hard, and you can use regular milk.

It comes out a little thinner than the "cold start" or "no boil" method. It is still good though!

When I first made Instant Pot No Boil Yogurt, I was thrilled, as this method appealed to my lazy side, and it came out thick enough that I didn't have to strain it (another point for my lazy side)! Not having to boil & cool it meant that I saved time, too.

Yogurt in pressure cooker with spoon standing straight in yogurt

Instant Pot No Boil Yogurt, or sometimes called "Fairlife yogurt", "Cold Start yogurt" or a loose version of Vietnamese yogurt, comes out creamy and thick.

This version of Instant Pot Yogurt uses a milk that has already been boiled and is filtered. There are several brands out there, but Fairlife® is by far the most popular. It comes in whole, 2%, and nonfat.

Spoon scooping yogurt in pressure cooker pot

How to Make Instant Pot No Boil Yogurt

  • Use ultra pasteurized milk, such as Fairlife® - You can use whole, 2%, etc. The reason you can get away with not boiling it for this method is that they already boiled it. The milk gets heated enough to kill the bacteria that fights against the cultures that make the yogurt. That's why you have to add starter with active/live cultures.
  • Add a starter with active/live cultures - You need a starter (I use Fage yogurt), since all of the live stuff was killed off in the boil. Just whisk it in. I use 2 heaping Tbsps for ½ gallon of milk. Make sure it's fresh, and actually says "Active Live Cultures" on the carton.
  • Sweetening your yogurt - Completely optional. Sometimes I do, and use a can of sweetened condensed milk, whisked in well. Sometimes I don't want a sweet batch, or I just don't have the SCM, so I leave it out. I like to use honey and vanilla when I serve it.
  • Heavy Cream - Sometimes I add a cup to make my yogurt even creamier. Totally optional (and so decadent!).

three glass jars layered with granola and yogurt topped with raspberries
Vanilla Yogurt Parfait

blue banner with the words you might also like
Instant Pot Vanilla Extract
Instant Pot Hot Sauce
Instant Pot Lemon Curd
Instant Pot Dulce de Leche Caramel

Pin This Recipe

Instant Pot Yogurt in pressure cooker with title and simply happy foodie.com logo

5 from 41 votes
Yogurt in pressure cooker with spoon standing straight in yogurt
Print
Instant Pot No Boil Yogurt
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

Instant Pot No Boil (cold start) Yogurt is thick, creamy, and delicious. Pressure cooker yogurt is fun to make and tastes so good!

Course: Breakfast
Cuisine: American
Keyword: instant pot cold start yogurt
Servings: 6 - 8
Calories: 235 kcal
Author: Sandy Clifton
Ingredients
  • 52 oz Fairlife® Ultra Filtered Milk, divided
  • 2 Tablespoons Yogurt Starter (use a yogurt with live, active cultures)
  • 1 14-ounce can Sweetened Condensed Milk (optional), such as Eagle Brand®
  • 1 cup Heavy Cream (optional)
  • 2-3 teaspoons Vanilla (optional)
Instructions
  1. Pour ¼ of the milk into the inner liner (stainless pot).

  2. Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.

  3. Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.

  4. Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.

  5. Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.

  6. Press the Yogurt button (or dial), and set time, using the +/- button, or dial, for either 8 hours (default) or 9 hours (for a more tart flavor). Longer incubation time equals tarter yogurt.

  7. When incubation time is finished, cover the inner liner with a paper towel, and a lid over that, and place it in the fridge to chill. Do not stir until chilled, for best results.

  8. Remove from fridge and stir. Yogurt should be nice and thick*.

Recipe Notes

*If you want it even thicker, you will need to strain it.

 

To strain, place coffee filters in a strainer set over a bowl and pour the yogurt in the lined strainer (or use a yogurt strainer). Place in fridge and strain until desired thickness is achieved.

 

If you get it too thick, just stir some of the whey back into it.

pink button with the words follow my pinterest board

Resources to Make Instant Pot Cold Start Yogurt Recipe and more

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

More Instant Pot

  • Instant Pot Chicken Pesto Pasta inside IP pot
    Instant Pot Chicken Pesto Pasta
  • Instant Pot Oxtail Stew in a pot
    Instant Pot Oxtail Stew
  • Hamburgers with cheese, lettuce, and tomato on a black plate in front of a pressure cooker
    Instant Pot Hamburgers
  • Mississippi Chicken in a glass bowl with wooden spoon
    Instant Pot Mississippi Chicken

Sharing is caring!

13615 shares
  • Tweet
  • Share

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Joan Link

    June 13, 2025 at 11:53 am

    I have made this several times and absolutely love it. Question though: How is this different from Greek yogurt? It is just as thick and creamy as Greek yogurt.

    Reply
    • Sandy

      June 14, 2025 at 1:18 pm

      Greek yogurt is just strained (whey is removed), resulting in a thicker, creamier consistency, higher protein content, and a more concentrated, tangier flavor. You can strain this yogurt using cheesecloth, if you want it thicker.

      Reply
  2. Michelle

    April 30, 2025 at 7:32 am

    Amazing!!! Thank you! Can the recipe be doubled? Any time changes?

    Reply
    • Sandy

      April 30, 2025 at 11:31 am

      Yes, it can be doubled, though I recommend using the 7.5 or 8 quart size IP. It may take a little longer to set up.

      Reply
  3. Benni

    March 21, 2025 at 5:44 pm

    I'm continuing to make this wonderful recipe, but I have a question. What is the paper towel for? Do you lie it directly on top of the yogurt (I'm thinking, no) or across the top of the inner liner just below the lid? Thanks. Greatest recipe, ever.

    Reply
    • Sandy

      March 28, 2025 at 10:11 am

      Across the inner liner. It's to absorb the water that accumulates on the lid and can drip onto the yogurt.

      Reply
  4. Dana

    February 26, 2025 at 12:36 pm

    Can I add honey to the recipe when I add the rest of the milk?

    Reply
    • Sandy

      March 06, 2025 at 11:36 am

      It would be best to mix the honey in each serving, or after the yogurt has set.

      Reply
  5. Brooke

    July 31, 2024 at 8:03 am

    We made this yogurt using only half a can of condensed milk and left out the cream and vanilla, making the cost easier to handle when feeding four teens. It is still sweet enough to enjoy. Since we like to add granola or chocolate chips we like that it isn’t overly sweet.

    Reply
  6. Tori

    September 10, 2023 at 10:59 am

    I made this for this first time this weekend and it’s amazing and so simple.. I froze some of the yogurt in an ice cub try would I be able to use that for the starter next time?

    Reply
    • Sandy

      September 21, 2023 at 2:24 pm

      Yes, you can use your homemade yogurt as a starter!

      Reply
« Older Comments

Primary Sidebar

Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Sandy wearing a black shirt and a red apron

More about me →

Reader Favorite Recipes

  • Easy Slow Cooker Meatloaf on a white plate garnished with parsley
    Easy Slow Cooker Meatloaf
  • Air Fryer Rib Eye Steak
    Air Fryer Rib Eye Steak
  • Slow Cooker Cheesy Scalloped Potatoes
    Slow Cooker Cheesy Scalloped Potatoes
  • Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley
    Instant Pot Short Ribs

More favorites

Footer

↑ back to top

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2025.  All rights reserved.

Disclaimers

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

About

  • About
  • Contact
  • Meet Gizmo, Our Foodie Pug

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
Instant Pot No Boil (cold start) Yogurt