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 ½ 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 (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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Ashley Marie
Also, how long does this stay good in the refrigerator ?
Sandy
About 1-2 weeks.
Christina
I have this same question too... how long does it keep in the fridge?
Sandy
In an air-tight jar I usually keep mine about 2 weeks.
Ashley Marie
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?
Sandy
You can cut it in half, but the time stays the same.
NIKKI
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.
Sandy
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.
Linda Easton
I can’t get fairlife milk where I live. So can I use lucerne
Sandy
Not for the cold start version of making yogurt. Look for a milk that is Ultra Pasteurized / Ultra Filtered.
Patsy
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 😉
Sandy
I use heavy whipping cream. I like the 40% milk fat.
Josie Howlett
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.
Jen
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!
Holly
Oh...and how big is a serving?