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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!).
Instant Pot Vanilla Extract
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Instant Pot Dulce de Leche Caramel
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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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I would like to make drinkable yogurt. Are there some adjustments I can make?
I think you need to make the actual yogurt first, then add the fruit or other flavors, and additional liquid of some sort to make drinkable yogurt. I was researching it and this was all the info i could find.
There are cultures fot Kefir, a drinkable yogrut, which does not even need to be cooked. Perhaps that is what your customer is talking about.
How long does it need to chill?
5 hours minimum.
Thank you for you very prompt replies to my questions. I tried your recipe, without the heavy cream,because I didn’t have anyon hand. I used the dulce de leche eagle brand, it came out perfect and is delicious,I just wanted to post the results in case someone else may wish to try it. Thanks again.
Awesome! I’m so glad it worked for you, Debra!
Do you know of any reason not to use the Dulce De Leche Eagle Brand in place of regular SCM in your cold start recipe.. The label says in ingredients: sweetened condensed milk,colour, natural flavour. Thank you.
I don’t know. It sounds delicious!
I can’t tell you how many recipes I’ve looked at, before settling on yours. I made IP yogurt and it was tangy and I had to strain it (the boil method). I bought the Fairlife milk, and tomorrow I’m trying it your way. I don’t like tart yogurt, so I’m adding the sweetened condensed milk. I will report back. Great post, great pictures. Thanks!
How fresh is fresh for the starter yogurt. I made my first batch of SCM yogurt in my instant pot and it was delicious. My starter yogurt was a little bit larger than the single serving size, so I am wondering if after it is opened is it good for 24 hours or 2 days maybe? I didn’t want to throw it out if it is still usable as a starter. Thank you.
I used a 2 day old starter and it was fine. It may depend on how it is stored.
Anyway to make this without a yogurt button??
There is, but it wouldn’t be cold start, and you would need to use regular milk, not the ultra pasteurized.
Is it a problem to use more starter yogurt? (more than two heaping teaspoons?) Will that help it be thicker? I like it thick and tangy!
I don’t know as I’ve never tried it.
I’ve used as much as a half cup for a gallon of milk. It comes out nice and tangy!
Can you use fat free Fairlife and fat free yogurt in this recipe? I’m waiting on my first batch right now using full fat Fairlife and yogurt, but would like to cut the fat and calories, if possible.
I have not used it, bit I have heard that it does work.
Would love to try this with ultra pasteurized chocolate milk. Ant tops or ideas?
I haven’t tried it, so I’m not sure. It sounds like a fun experiment. You may need to incubate it longer.
I’m going to try 9 hours. I did 8 hours last time with white milk and made the mistake of stirring it after the 8 hours and it didn’t get thick.