• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simply Happy Foodie
  • Home
  • Recent Posts
  • Recipes
  • Cookbooks
  • About
    • Privacy Policy
    • Disclosures / Disclaimers / Copyright
    • Contact Me
    • Meet Gizmo, Our Foodie Pug
  • Cook's Shop
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
subscribe
search icon
Homepage link
  • Home
  • Recent Posts
  • Recipes
  • My Cookbook
  • About
  • Cook’s Shop
×
Home » Blog Recipe Posts » Instant Pot

Instant Pot No Boil Yogurt

March 10, 2018 by Sandy 180 Comments

Jump to Recipe

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?!

small glass bowl of yogurt next to glass jars with yogurt

 

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.

Yogurt in pressure cooker with spoon standing straight in yogurt

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.

Spoon scooping yogurt in pressure cooker pot

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!).

three glass jars layered with granola and yogurt topped with raspberries
Vanilla Yogurt Parfait

blue banner with the words you might also like
Instant Pot Vanilla Extract
Instant Pot Hot Sauce
Instant Pot Lemon Curd
Instant Pot Dulce de Leche Caramel

Pin This Recipe

Instant Pot Yogurt in pressure cooker with title and simply happy foodie.com logo

5 from 42 votes
Yogurt in pressure cooker with spoon standing straight in yogurt
Print
Instant Pot No Boil Yogurt
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

Instant Pot No Boil (cold start) Yogurt is thick, creamy, and delicious. Pressure cooker yogurt is fun to make and tastes so good!

Course: Breakfast
Cuisine: American
Keyword: instant pot cold start yogurt
Servings: 6 - 8
Calories: 235 kcal
Author: Sandy Clifton
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
  1. Pour ¼ of the milk into the inner liner (stainless pot).

  2. Add 2 heaping Tablespoons of the yogurt starter (I like to use Fage brand). Whisk to incorporate completely.

  3. Add sweetened condensed milk (if using), and whisk very well to dissolve and combine.

  4. Add the heavy cream and vanilla (if using) and the remainder of the milk and whisk well to combine.

  5. Place a lid on the pot. You can use the IP lid (on venting), a glass lid, silicone, a dinner plate, etc.

  6. 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.

  7. 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.

  8. Remove from fridge and stir. Yogurt should be nice and thick*.

Recipe Notes

*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.

pink button with the words follow my pinterest board

Resources to Make Instant Pot Cold Start Yogurt Recipe and more

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

More Instant Pot

  • Instant Pot Chicken Pesto Pasta inside IP pot
    Instant Pot Chicken Pesto Pasta
  • Instant Pot Oxtail Stew in a pot
    Instant Pot Oxtail Stew
  • Hamburgers with cheese, lettuce, and tomato on a black plate in front of a pressure cooker
    Instant Pot Hamburgers
  • Mississippi Chicken in a glass bowl with wooden spoon
    Instant Pot Mississippi Chicken

Sharing is caring!

13615 shares
  • Tweet
  • Share

My Instant Pot Cookbook is Here!

Instant Pot Cookbook Cover

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Joan Link

    January 07, 2021 at 5:49 pm

    I am so thrilled to discover your website. Sandy, this yogurt recipe is the BOMB! I just made this for the 1st time and followed your instructions (only change was that I substituted the heavy cream with 1/2 cup of half & half). I was amazed how thick, creamy, and velvety it turned out. I was able to coerce my hubby, who absolutely hates Greek yogurt, to try a spoonful of the yogurt as I was transferring the yogurt into sterilized containers. He reacted with a wide-eyed expression and then with a wicked grin announced it was his yogurt! He actually went out today and bought several bottles of Fairlife Milk and cans of sweetened condensed milk so I’ll be able to make more batches of this delicious concoction. Wish there was a way to give this recipe a 10 star review. You have a brand new fan, Sandy. I look forward to trying more of your recipes.

    Reply
    • Sandy

      January 07, 2021 at 9:17 pm

      I'm happy to read this! I'm so glad you and your hubby liked the yogurt!

      Reply
  2. Beth

    November 14, 2020 at 10:59 am

    I just made this. Followed the recipe except I didn’t use the sweetened condensed milk, it’s good but not much flavor & I would like it sweeter. Can I add the SCM now? Thanks, Beth.

    Reply
    • Sandy

      November 25, 2020 at 10:19 pm

      I'm not sure. I think it would thin it out, though it would sweeten it. Maybe try adding some honey to the individual servings.

      Reply
  3. PattiAnn

    August 08, 2020 at 5:36 pm

    Well Sandy, I can't believe it took me so long to try your recipe for yogurt. But this darn virus thing drove me to try it. For years I was buying Trader Joe's European yogurt, but now I refuse to stand on line to get into TJ for yogurt. Guess what? Not only did your recipe work great, my husband & I like it better than TJ, tastes fresher! I only made a 1/2 recipe in my 3qt mini, no scm,but did add cream & 9 hours. Just perfect.
    But I have a question about starter. I bought a small Fage yogurt & used 1 tab. How long can I keep the Fage to use as starter now that it has been opened?
    Thanks for your reply.

    Reply
    • Sandy

      October 23, 2020 at 10:12 pm

      I would say use it within a week or freeze it. You can take some of your freshly made yogurt and use it! Just freeze it in the amount needed, then thaw it in the fridge before using.

      Reply
  4. Candi

    April 09, 2020 at 10:45 am

    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

    Reply
    • Sandy

      April 16, 2020 at 10:11 am

      I add my vanilla after chilling, just in case I want a different flavor for some of the servings.

      Reply
  5. Nikki Isakson

    March 09, 2020 at 10:20 am

    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

    Reply
  6. Wyn Mahoney

    March 01, 2020 at 12:23 pm

    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.

    Reply
    • Sandy

      March 01, 2020 at 9:08 pm

      That's fantastic! Thank you for your review. I hope you are doing well after your radiation treatment.

      Reply
  7. Diana

    February 15, 2020 at 7:19 am

    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.

    Reply
    • Sandy

      February 16, 2020 at 9:17 am

      If using the IP lid, it is best to leave it vented.

      Reply
« Older Comments
Newer Comments »

Primary Sidebar

Hi there! I’m Sandy - foodie with a passion for cooking and sharing my tasty recipes. My hubby Paul, our Pug Gizmo, and I live in Washington.

Sandy wearing a black shirt and a red apron

More about me →

Reader Favorite Recipes

  • Easy Slow Cooker Meatloaf on a white plate garnished with parsley
    Easy Slow Cooker Meatloaf
  • Air Fryer Rib Eye Steak
    Air Fryer Rib Eye Steak
  • Slow Cooker Cheesy Scalloped Potatoes
    Slow Cooker Cheesy Scalloped Potatoes
  • Short Ribs over mashed potatoes on a black plate next to a bunch of fresh parsley
    Instant Pot Short Ribs

More favorites

Footer

↑ back to top

Copyrighted Content
This website and its contents are the copyright of Simply Happy Foodie LLC – © 2016-2025.  All rights reserved.

Disclaimers

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

About

  • About
  • Contact
  • Meet Gizmo, Our Foodie Pug

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.Accept Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
Instant Pot No Boil (cold start) Yogurt