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

Instant Pot No Boil Yogurt

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, Brunch, snacks
Cuisine American
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 - 8
Author Sandy Clifton


  • 1/2 gallon Fairlife® Ultra Filtered Milk, divided
  • 2 Tbsp Yogurt Starter (use a yogurt with live, active cultures)
  • 1 14 oz can Sweetened Condensed Milk (optional), such as Eagle Brand®
  • 1 cup Heavy Cream (optional)
  • 2-3 tsp Vanilla (optional)


  1. Pour 1/4 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 + or - 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. 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.

Recipe Notes

No Yogurt Button - If you have the IP LUX, or other model of EPC that doesn't have a yogurt button, and you do have a sauté setting, you can make the no boil version by following this method (this has not been tested by me, but I have a friend who swears by it):
  1. 1/2 gallon of Fairlife ultra pasteurized milk
  2. 2 Tbsp Greek yogurt as a starter (must have active/live cultures in it).
  3. 1 14oz can of sweetened condensed milk (SCM), (or just use half of it, or leave out).
  4. Whisk the starter and SCM into the milk, mixing thoroughly.
  5. Turn on the sauté (LESS) setting and bring the contents to 110 degrees, stirring gently, occasionally. An instant read thermometer is so helpful here.
  6. Turn pot off and unplug it, put the IP lid on, set to sealing, and wrap the whole pot in some towels or blankets to insulate it.
  7. Let it sit for 8 hours.
  8. Open and see what you have. If it is thick, don't stir it, just cover the inner liner and put it in the fridge to chill. Stir after chilling.