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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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Hi Sandy. Thanks so much for your recipes. I have now tried 2 in less than a week and both were phenomenal!!! I have a question about the addition of vanilla to the yogurt recipe. Do I add the vanilla at the start or after chilling? Thanks so much in advance……Candi
I add my vanilla after chilling, just in case I want a different flavor for some of the servings.
Have made the yogurt 5 times. It is FABULOUS. My last batch ended up with some curd to it. Not like cottage cheese, but tiny soft curds. Could it have been that I used too much vanilla? I also noticed when I was re-reading the instructions just now, that in one of the comments you say to add the vanilla AFTER it has cooled, but in the recipe it says to add it with the heavy cream which would be just before you cook it. I add it before cooking. Is that the problem? I whisk it well just as you say to in the instructions. Thanks for your help and ALL of your great recipes. Oh, one other thing…I STILL CAN’T MAKE THE START LIGHT UP
Can’t give this the 5 stars it deserves! I used to make yogurt many years ago, and liked it, though I remember it being kind of a pain. Since I had mouth surgery and radiation a few years ago, I haven’t been able to eat most yogurt, as it’s too tart. I’ve been eating Noosa Honey only, and it’s not cheap! Since I love rich, creamy, not tart Greek yogurt I decided to try your recipe yesterday. It was so easy, and this morning I loved the results without any straining, which is great as I’m not wasting any whey and it makes it even easier. Even my husband likes it with honey on it, and he usually only likes a few flavors of Greek yogurt. I used the cup of heavy whipping cream but no SCM and the 8 hours time. What a winner, thank you so much! This will be a regular around here, as I like yogurt almost daily.
That’s fantastic! Thank you for your review. I hope you are doing well after your radiation treatment.
I am trying this recipe now but i am not venting the insta pot. Will that be a problem? I am trying just the fair life milk and 2 tablespoon vanilla yogurt. Want to add honey, fruit, and granola after.
If using the IP lid, it is best to leave it vented.
Also, how long does this stay good in the refrigerator ?
About 1-2 weeks.
I have this same question too… how long does it keep in the fridge?
In an air-tight jar I usually keep mine about 2 weeks.
This yogurt was amazing!!! However, it made too much for just my husband and I. Any suggestions ? Can I half the recipe? If so, do I cut the time in half?
You can cut it in half, but the time stays the same.
Made this recipe recently. It is FABULOUS and so easy! I do have a question though. I want to use some of the yogurt from this batch to make a new batch, but, since I’m the only one who eats it, my first batch is now 2.5 weeks old. Is this too old to use as a starter? And, if yes, does that mean I have to buy a big container of store bought yogurt every time I want to make a batch of yogurt? That doesn’t seem like a good idea. Oh, BTW, whenever I attempt to comment on one of your recipes, I can’t get the Rating stars to work. I try to do 5 stars and either get nothing or one star on the comment.
Thank you. Yes, I think 2.5 weeks is too old, however, I have heard of people freezing their yogurt and thawing it before adding to the milk. If you do need to buy it, just buy a small one-serving container. Thank you for letting me know about the star issue.
I can’t get fairlife milk where I live. So can I use lucerne
Not for the cold start version of making yogurt. Look for a milk that is Ultra Pasteurized / Ultra Filtered.
It is delicious!!! Mine however is a bit thin. I would like to try the heavy cream but I’m not sure which one you are referring to i.e. cooking, whipping or yielding. I’m new to this 😉
I use heavy whipping cream. I like the 40% milk fat.
I had read that the yogurt made in the instant pot was so much better than what you find in the store so, even though I figured I’d never make it, I decided to try it. It really is good. I think I’ll be making more of it in the near future. I really loved it.
This turned out perfect. I did not sweeten my batch so it is a bit tart, but this is also the first time I’ve ever made it at home. I used yo’gourmet powdered yogurt starter. Can’t wait to make some more!