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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!).
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Instant Pot No Boil Yogurt
Equipment
- 6 or 8-quart Electric Pressure Cooker
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
- Pour ¼ of the milk into the inner liner (stainless pot).
- Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.
- Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.
- Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.
- Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.
- 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.
- 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.
- Remove from fridge and stir. Yogurt should be nice and thick*.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Instant Pot Cold Start Yogurt Recipe and more
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When is it best to strain for Greek yogurt -before or after chilling? I have usual chilled and then strained. Then I read where you should stain before or while chilling. Just curious if your thoughts
You can do it either way. I think straining as it is chilling avoids an extra step.
I have been using this recipe for a few months now and actually have to make it about once a week. However I add the vanilla at the beginning when I am whisking everything together and when done strain it in a Nut bag before chilling. My IP the yogurt button is for 9 hrs then I strain for 2 hrs. As a side note I save out approx 4oz of one batch to use as a starter for the next batch.
Hi Sandi, I want to make yogurt using the no yogurt button as I have the 3qt lux mini. My question is when do I add the sweetened condensed milk and vanilla?
Add the SCM in the beginning. Be sure to whisk thoroughly. Add the vanilla after chilling.
Today I made the no-boil yogurt. 8 1\2 hrs in my IP and it came out PERFECT.
Thank you for this great recipe. I am a newbie with my IP and this is my first major win !
That’s wonderful, Lonnie! I’m so glad it worked for you!
How long would you say the yogurt will last? Will be trying it tomorrow.
A couple weeks in the fridge. Maybe longer, but mine rarely lasts that long!
I’m so bummed! I don’t have the yogurt button, so I tried your friend’s recipe and after 8 hours, it was pure liquid with a few curdles on the bottom. I used the recommended milk, 2 heaping tablespoons of starter yogurt, some vanilla and some maple syrup. I heated to 110 degrees, turned off, unplugged, set to sealing and wrapped it with a blanket and a tablecloth so it was very, very insulated. It was still warm when I unwrapped it 8 hours later. I’m SO bummed! 🙁 I was really looking forward to some homemade yogurt, and so were my kids! I wish I knew what went wrong!
If you keep the ingredients in the same ratio, it should come out fine. Keep cook time the same.
Hi Sandy! I’ve been wanting to try making yogurt in my IP but my family only likes fruity yogurt, not plain with added fruit (tried it & no one would eat it). Is there a way to make fruit flavored yogurt this way?
I’m not sure, but maybe blend the fruit in with the yogurt.
Why not add after done. There are some wonderful frozen fruit mixes in the grocery store. Also you could try fruit pie mixes or like canned peaches.
I do not have a yogurt button and made the no yogurt button last week. It was a fail. I must have done something wrong. I don’t understand the point in wrapping the IP in a towel after the milk has cooled down to 110 because my IP is cold by then and the milk was only 110. Maybe I didn’t let it sit long enough? I think it sat from 9:30-6:30.
So sorry to hear that, Kelly. As I said in y article, I haven’t tested this method personally, but my friend always has success with it. I’ll ask her if she ha any ideas for you, then I will update the post, if she does.
Can you tell me how much yogurt this recipe yields? It says 6-8 servings, but how much is a serving?
1 cup servings.
Hello, I just found your site tonight. I have tried this same recipe minus the heavy cream 2 days in a row now and keep ending up with nothing more than warm milk. Fairlife, 2 tbsp fresh, active yogurt, SCM. I have been pouring it into Jars and setting them uncovered on the trivet. Incubating for 8 hours. Maybe just pouring it in the liner pot works better? TIA
Hi Beth, how frustrating! It may be that the jars need more incubation time. Also, make sure you whisk it really well. Maybe even add a little more starter (make sure it’s fresh!). I just make mine in the pot.
If I start the yogurt now it will finish in the middle of the night. Am I suppose to sry an alarm clock to get up and refrigerate the yogurt? Can it be at room temp for several hours before refrigeration?
Well, I can’t tell you yes, as food safety is important… Would I do it? Maybe. Just know that you can set the incubation time longer, though that may make the results tangier.