Instant Pot No Boil 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?!
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.
Instant Pot No Boil Yogurt, or sometimes called “Fairlife yogurt”, “Cold Start yogurt” or a loose version of Vietnamese yogurt, comes out thick before you strain it. I don’t strain mine.
What do you need to know about making Instant Pot No Boil Yogurt? Here are a few pointers:
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 1/2 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 – Well, sometimes I add a cup to make my yogurt even creamier. Totally optional (and so decadent!).
No Yogurt Button – If you have the IP LUX, or other model of EPC that doesn’t have a yogurt button, and you do have a sauté setting, you can make the no boil version by following this method (this has not been tested by me, but I have a friend who swears by it):
- 1/2 gallon of Fairlife ultra pasteurized milk
- 2 Tbsp Greek yogurt as a starter (must have active/live cultures in it).
- 1 14oz can of sweetened condensed milk (SCM), (or just use half of it, or leave out).
- Whisk the starter and SCM into the milk, mixing thoroughly.
- Turn on the sauté (LESS) setting and bring the contents to 110 degrees, stirring gently, occasionally. An instant read thermometer is so helpful here.
- Turn pot off and unplug it, put the IP lid on, set to sealing, and wrap the whole pot in some towels or blankets to insulate it.
- Let it sit for 8 hours.
- Open and see what you have. If it is thick, don’t stir it, just cover the inner liner and put it in the fridge to chill. Stir after chilling.
Instant Pot No Boil (cold start) Yogurt is thick, creamy, and delicious. Pressure cooker yogurt is fun to make and tastes so good!
- 52 oz Fairlife® Ultra Filtered Milk, divided
- 2 Tbsp Yogurt Starter (use a yogurt with live, active cultures)
- 1 14 oz can Sweetened Condensed Milk (optional), such as Eagle Brand®
- 1 cup Heavy Cream (optional)
- 2-3 tsp Vanilla (optional)
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Pour 1/4 of the milk into the inner liner (stainless pot).
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Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.
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Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.
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Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.
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Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.
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Press the Yogurt button (or dial), and set time, using the + or - button, or dial, for either 8 hours (default) or 9 hours (for a more tart flavor). Longer incubation time equals tarter yogurt.
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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.
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Remove from fridge and stir. Yogurt should be nice and thick. 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.
No Yogurt Button - If you have the IP LUX, or other model of EPC that doesn't have a yogurt button, and you do have a sauté setting, you can make the no boil version by following this method (this has not been tested by me, but I have a friend who swears by it):
- 1/2 gallon of Fairlife ultra pasteurized milk
- 2 Tbsp Greek yogurt as a starter (must have active/live cultures in it).
- 1 14oz can of sweetened condensed milk (SCM), (or just use half of it, or leave out).
- Whisk the starter and SCM into the milk, mixing thoroughly.
- Turn on the sauté (LESS) setting and bring the contents to 110 degrees, stirring gently, occasionally. An instant read thermometer is so helpful here.
- Turn pot off and unplug it, put the IP lid on, set to sealing, and wrap the whole pot in some towels or blankets to insulate it.
- Let it sit for 8 hours.
- Open and see what you have. If it is thick, don't stir it, just cover the inner liner and put it in the fridge to chill. Stir after chilling.
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If you cook meat or make yogurt, an instant read thermometer is important. I use mine for roasts, meatloaf, chicken, yogurt, etc. Every cook needs one of these.
Lavatools PT12 Javelin Digital Instant Read Meat Thermometer
Since making yogurt in the Instant Pot is very popular, many people like to use this to strain out the whey to make Greek style yogurt.
Euro Cuisine GY50 Greek Yogurt Maker
I was so proud when I opened up my pot and saw thick yogurt! Then I tasted it and it was creamy, thick, and sooo good! It was a lot easier than I thought it would be. Thank you for this awesome recipe!
Yay! Isn’t it fun? I don’t buy yogurt in the store any more. I’m so happy this method worked for you! Thanks for your review!
Curious…. Has anyone replace the sweetened condensed milk with coconut milk? The full fat kind.
There are people who make coconut yogurt. I don’t have the exact recipe.
My first attempt at yogurt was a fail (not your recipe/method). I don’t have a yogurt button. Last night I used your method and I was SO EXCITED to find thick yogurt this morning. Thank you, thank you!
Woo hoo! How awesome, Angela! So yummy! It’s time for me to make another batch. Thank you for letting me know! I think only an Instant Pot user understands that level of excitement over homemade yogurt! Enjoy!
Will this method work for regular pasteurized milk?
My understanding is that you want ultra pasteurized milk. It has already been boiled, so that’s why you can skip that step.
Is there a trick to getting the thick yogurt with just the instant pot? I followed your instructions and when the timer went off after 8 hours I had liquid, runny yogurt 🙁 I put it in the fridge to see if it would thicken, but I was really hoping this method would work! I have the yogurt button and I put in organic ultra pasteurized milk and hit the button. Do I need to bring it up to 110 degrees beforehand or are there any other pointers you can give me?
Hi Steph, I can’t say why your yogurt didn’t get thick. I have heard that some brands of organic milk use oil based algae, and that may be the issue. I just learned of this, so I’m not sure. Also things to consider: Was the yogurt starter fresh? Did you use enough? Did you mix it really well? I hope this helps. I use the Fairlife brand, and it works every time.
Good to know! I did use fresh starter with 2 overly rounded TBSP. I think I mixed it well but maybe I didn’t. I will definitely try it with Fairlife next time! I just used the Walmart Great Value brand organic milk so maybe that has the oil based algae in it. Thanks for your tips!
I hope it works. I’ll be adding the tips to my post as I learn them. Who knew?! Please let me know how it turns out. Also, I think adding some heavy cream helps it. It is already ultra pasteurized. I think the Ultra filtered is another think to look for in the milk (not necessarily in the heavy cream).
Just tried this recipe night before last, and it is FABULOUS!! My husband claims it is THE BEST yogurt he’s ever had—and he’s quite a “foodie”/likes to critique too! I used the recipe exactly as you have it here with the Fairlife milk and the sweetened condensed milk and the cream, which I figured out (by entering the ingredients into “My Fitness Pal” app) is about 325 sinful calories PER cup! I’d made apple crisp earlier in the week and my husband voted for some of this yogurt on it last night instead of my homemade whipped cream, and then he claimed THAT was the best thing I’d fed him in years!!!
NOTE: I had used my IP with the slow-cook button to do some taco chicken the evening before I made this yogurt and I noticed the taco smell in the liner after my son had hand-washed it. I then cleaned the liner extra well, used an organic (vinegar-based/food-safe) air freshener and the smell was gone. However, when I opened the IP in the morning I could tell it was tainted with taco!! I panicked that I’d ruined it, and discovered that the smell had come from the LID—specifically the silicone seal ring… I put the IP liner in the fridge still to “firm up” and after it cooled I then skimmed off an entire layer off the top (to give to my dog!) and then the next spoonful was ok, so I skimmed another layer just to be sure and it’s GREAT! So my husband just ordered a set of 3 replacement silicone rings for me (for only $13) that are actually all different colors so then I can use one specifically for spicy recipes in the future and another for sweet and another for… Well, for ALL those various flavors Sandy has so well-documented here for us—THANKS!!
Hi Jen, It sounds like you and your hubby are an awesome dup when it comes to IP cooking! How great that you both share the Foodie fun! Thank you so much for your review with so much info!
I wasn’t watching carefully and my mixture got to 140 degrees so I cooled it back down to 110 and added another heaping tablespoonful… I’m hoping I haven’t ruined this batch! Any suggestions for if it doesn’t turn out? Creamer maybe?
Oops! It happens sometimes. You can drink it, as it will still be healthy. You can use it as a creamer, and if it is unsweetened, use it to make a creamy soup or pasta dish. If it is sweetened, you could have it over peaches or a cobbler, or make a smoothie or milkshake with it!
Thank you Sandy! This is the first yogurt instant pot recipe that I really liked. I used Aldi’s Organic Whole Milk (ultra pasteurized), a cup of heavy cream, 2 tsp. Vanilla. I incubated for 9 hours. It is the thickest I have ever made but I am still straining it right now. I like really thick yogurt like Fage. Next time I think I will incubate it a little longer. I really appreciate you taking the time to post the recipe.
I bought the ingredients for this at the store yesterday and started the process this morning. As I was rinsing the containers for recycling I noticed that the container of Fairlife milk was only 52 oz short of a half gallon. Was I supposed to buy two containers to make up that difference? Have I ruined my first batch of yogurt?
It’s okay. That’s the size they come in now. I updated the recipe card. Thank you for your question/comment.
It worked, it is delicious, and boy does it make a lot!
What a fantastic recipe. And, it couldn’t be simpler!
I used organic, grass fed cows’ milk and the yogurt is sooo good. I did strain out the whey because I like really thick yogurt. Also I found a recipe that shows a bit of raw honey drizzled on top and a few walnuts added, too. It is my new favorite treat!
I won’t ever buy store bought again!
Thank you!!
Excellent, Linda! Thank you for letting me know! Honey and nuts on yogurt is such a classic! My Instant Pot Lemon Curd is also amazing on yogurt! Thank you for your review!
Oops, I bet it is your picture at the top of the page that gave me the idea of honey and walnuts.
Thanks!
I see that combination a lot! 🙂