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Yogurt in pressure cooker with spoon standing straight in yogurt

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
Cuisine American
Keyword instant pot cold start yogurt
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6 - 8
Calories 235 kcal
Author Sandy Clifton


  • 52 oz FairlifeĀ® 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 BrandĀ®
  • 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.