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?!
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 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.
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 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 – Sometimes I add a cup to make my yogurt even creamier. Totally optional (and so decadent!).
Instant Pot Vanilla Extract
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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 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)
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Pour ¼ 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 +/- 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.
If you get it too thick, just stir some of the whey back into it.
Resources to Make Instant Pot Cold Start Yogurt Recipe and more
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Carley
I have been making instant pot yogurt for years without adding the condensed milk or cream and I don’t think I can go back! Even my husband, who is lactose intolerant, kept sneaking bites knowing the consequences he would have to face for it! This yogurt is sweet enough to eat alone and still feel like you are having a treat! When I make it with just the milk and starter a jam or a spoonful of lemon curd is necessary to add some sweetness. I’m definitely going to try doubling the recipe next time I make it and maybe just do one can of the condensed milk so that if I do want to add some fruit or pre-sweetened granola it’s not too sweet for me. Not that this is overly sweet at all, just sweeter than I am used to!
Nancy
There are only two of us in our household, and I am the only one eating yogurt. Can I make half a recipe at a time? TY……
Sandy
Yes. Keep the timing the same though.
Elaine Edwards
This is my first time making homemade yogurt and you’re recipe is perfect. I can’t buy store bought yogurt anymore
Erin
I am shocked this recipe from simply happy foodie hasn’t received thousands of 5 star ratings by now! I have been using this cold-start IP yogurt recipe for years and it is amazing. It is versatile and forgiving if you are out of certain things. Of course you must use ultra-pasteurized milk like Fair Life, but the rest is a bit flexible. Thank you so much for sharing this. I use Oui yogurt as a starter and and nothing compares to my homemade yogurt using this recipe.
Sandy
Thank you for your sweet comment! I’m really happy that this recipe has worked for you for so long!
Tammie
I LOVE this version of Yogurt! I left out the extras last time & it was more tart, so we added honey or stevia when we served it. Question: Have you doubled the recipe? Would I need to set it for a longer time?
Thank you in advance! 🙂
Sandy
I’m so glad you liked it! Yes, you can double it (use 1 gallon of milk instead of a half gallon). Be sure to double the starter as well. It shouldn’t have to incubate any longer, unless you like a more tart result.
Sarah
This is hands down the best yogurt recipe ever. After chilling I slice fruit up and mix some of the yogurt in and will never eat store bought yogurt again.
Sally K MiMi
I start mine at 9pm so it will finish around 5am. I put it in the fridge before work to drain and when I get home add it to my waiting container. It’s ready to eat at that time. Whatever whey I get I use to make bread on the weekend! What a bonus!