20 Delicious Instant Pot Yogurt Recipes for Every Occasion

Kickstart your culinary creativity with our roundup of 20 Delicious Instant Pot Yogurt Recipes for Every Occasion! Whether you’re whipping up a quick breakfast, a cozy dessert, or a healthy snack, these recipes promise simplicity and flavor in every spoonful. Perfect for busy home cooks across North America, each dish is a testament to the versatility of your Instant Pot. Dive in and discover your next favorite yogurt creation!

Homemade Greek Yogurt in the Instant Pot

Dive into the creamy, dreamy world of homemade Greek yogurt with your Instant Pot—because who knew making yogurt could be as easy as pressing a button? This foolproof method will have you wondering why you ever settled for store-bought.

Ingredients

• Milk – ½ gallon
• Plain yogurt – 2 tbsp

Instructions

1. Pour the milk into the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Press the ‘Yogurt’ button, then ‘Adjust’ until the display reads ‘Boil.’ This will heat the milk to 180°F, killing any unwanted bacteria. Tip: Stir occasionally to prevent a skin from forming on the milk’s surface.
3. Once the boil cycle completes, carefully remove the pot and let the milk cool to 110°F. Use a thermometer for accuracy—patience is key here!
4. Whisk in the plain yogurt until fully dissolved. This is your starter culture, so make sure it’s well incorporated.
5. Return the pot to the Instant Pot, secure the lid, and set the valve to ‘Sealing.’ Press the ‘Yogurt’ button again, then ‘Adjust’ to set the time to 8 hours. The longer it cultures, the tangier it gets. Tip: For thicker yogurt, extend the culturing time up to 12 hours.
6. After culturing, strain the yogurt through a cheesecloth-lined colander for 1-2 hours in the fridge to achieve that signature Greek yogurt thickness. Tip: Save the whey—it’s great for smoothies or baking!

Just like that, you’ve got velvety, tangy Greek yogurt ready to dollop on granola, swirl into smoothies, or enjoy with a drizzle of honey. The possibilities are as endless as they are delicious.

Instant Pot Vanilla Bean Yogurt

Mmm, who knew your Instant Pot could moonlight as a yogurt wizard? This ‘Instant Pot Vanilla Bean Yogurt’ is so creamy, it’s basically a dessert pretending to be breakfast. And the best part? You’re just a few steps away from yogurt bliss.

Ingredients

• Milk – ½ gallon
• Vanilla bean – 1
• Plain yogurt – 2 tbsp

Instructions

1. Pour the milk into the Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. Wait until the program completes, about 30 minutes.
2. Once boiled, let the milk cool to 110°F. Use a thermometer for precision—this is the sweet spot for yogurt cultures to thrive.
3. While cooling, split the vanilla bean lengthwise and scrape out the seeds. Stir both seeds and pod into the milk.
4. Whisk in the plain yogurt until fully dissolved. This is your starter culture, so make sure it’s well incorporated.
5. Secure the lid again, set to ‘Yogurt’ mode, and adjust to 8 hours. The longer it cultures, the tangier it gets—perfect for those who like a little zing.
6. After culturing, remove the vanilla bean pod. For thicker yogurt, strain it through cheesecloth for 1-2 hours in the fridge.

Unbelievably smooth with flecks of vanilla bean, this yogurt is a morning game-changer. Try it swirled with honey and granola, or go rogue and dollop it on pancakes for a creamy twist.

Creamy Coconut Milk Yogurt Instant Pot Recipe

Y’all, if you’ve been on the hunt for a dairy-free yogurt that’s as creamy as it is dreamy, buckle up because this Creamy Coconut Milk Yogurt is about to rock your world—no fancy equipment needed, just your trusty Instant Pot!

Ingredients

• Coconut milk – 2 cans (13.5 oz each)
• Agar agar powder – 1 tsp
• Maple syrup – 2 tbsp
• Probiotic capsules – 2 (or 1/4 cup store-bought coconut yogurt as starter)

Instructions

1. Pour the coconut milk into the Instant Pot. Whisk in the agar agar powder until fully dissolved to ensure your yogurt sets perfectly.
2. Set the Instant Pot to ‘Yogurt’ mode, then ‘Adjust’ to ‘Boil’. Let it work its magic for 10 minutes, stirring occasionally to prevent any film from forming on top.
3. Once boiling is complete, let the mixture cool to 110°F. This is the sweet spot for probiotics to thrive without getting killed by heat.
4. Open the probiotic capsules and stir in the powder (or add the store-bought yogurt starter). Mix well to distribute those good bacteria evenly.
5. Cover the Instant Pot with its lid, then set it back to ‘Yogurt’ mode for 8 hours. Patience is key here—good things come to those who wait!
6. After the time’s up, stir in the maple syrup for a touch of sweetness. Transfer the yogurt to jars and refrigerate for at least 4 hours to thicken.

This yogurt is luxuriously thick, with a subtle coconutty sweetness that plays well with fresh berries or a drizzle of honey. Try it as a parfait layer or straight from the jar—no judgment here!

Instant Pot Strawberry Yogurt

Buckle up, buttercups, because we’re about to dive into the creamiest, dreamiest Instant Pot Strawberry Yogurt you’ve ever laid your taste buds on. No fancy jargon, just straight-up deliciousness that’ll make your morning routine a whole lot brighter.

Ingredients

• Whole milk – 1 gallon
• Plain yogurt – ½ cup
• Fresh strawberries – 2 cups
• Honey – ¼ cup

Instructions

1. Pour the whole milk into the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Press the ‘Yogurt’ button, then ‘Adjust’ to set it to ‘Boil.’ Wait until the cycle completes (about 30 minutes).
3. Once boiled, let the milk cool to 110°F. Use a thermometer for accuracy—no guessing games here.
4. Whisk in the plain yogurt until smooth. This is your starter, so make sure it’s well incorporated.
5. Press the ‘Yogurt’ button again, this time setting it to ‘Normal’ for 8 hours. Patience is key; let the magic happen.
6. While the yogurt cultures, blend the fresh strawberries and honey until smooth. Pro tip: freeze the strawberries first for a thicker blend.
7. After the 8 hours, stir the strawberry mixture into the yogurt. Mix well for that perfect pink hue.
8. Chill the yogurt in the fridge for at least 2 hours before serving. Trust us, it’s worth the wait.

Silky, tangy, and just the right amount of sweet, this yogurt is a game-changer. Serve it with granola for crunch, or go wild and dollop it on pancakes—because why not?

Blueberry Maple Instant Pot Yogurt

Oh, the joys of stumbling upon a recipe that’s as effortless as it is delicious! Our Blueberry Maple Instant Pot Yogurt is here to save your breakfast (and possibly your soul) with minimal fuss and maximum flavor. Let’s dive into this creamy dream that’s about to become your morning MVP.

Ingredients

• Milk – 1 gallon
• Plain yogurt – 2 tbsp
• Blueberries – 1 cup
• Maple syrup – ¼ cup

Instructions

1. Pour the milk into the Instant Pot and secure the lid.
2. Set the Instant Pot to ‘Yogurt’ mode and adjust to ‘Boil’. Wait until the display reads ‘Yogt’ (about 30 minutes). Tip: This step ensures your milk is perfectly pasteurized without the need for constant stirring.
3. Once boiled, let the milk cool to 110°F. Use a thermometer for accuracy. Tip: Cooling the milk properly prevents killing the yogurt cultures.
4. Whisk in the plain yogurt until fully dissolved.
5. Secure the lid again and set the Instant Pot to ‘Yogurt’ mode for 8 hours. Tip: Making yogurt overnight means waking up to a ready-to-eat breakfast.
6. While the yogurt cultures, mash the blueberries and mix with maple syrup in a small bowl.
7. After the 8 hours, gently stir the blueberry maple mixture into the yogurt.
8. Refrigerate the yogurt for at least 2 hours before serving to thicken.

Silky, tangy, and with just the right amount of sweetness, this yogurt is a texture lover’s dream. Serve it swirled with extra blueberries or drizzle with more maple syrup for those ‘I deserve it’ mornings.

Instant Pot Chocolate Yogurt for Dessert Lovers

Alright, dessert aficionados, buckle up! We’re diving fork-first into the creamiest, dreamiest Instant Pot Chocolate Yogurt that’ll make your taste buds do a happy dance. And the best part? It’s so easy, even your cat could probably make it (but let’s not test that theory).

Ingredients

• Greek yogurt – 2 cups
• Cocoa powder – ¼ cup
• Honey – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. In a large mixing bowl, whisk together the Greek yogurt and cocoa powder until no lumps remain. Tip: Sift the cocoa powder first to avoid a gritty texture.
2. Add the honey and vanilla extract to the bowl, and whisk again until everything is perfectly blended. Tip: Warm the honey slightly if it’s too thick to mix easily.
3. Pour the mixture into a heat-safe bowl that fits inside your Instant Pot. Cover the bowl with foil to prevent condensation from dripping into your yogurt.
4. Add 1 cup of water to the Instant Pot, then place the trivet inside. Set your bowl on top of the trivet.
5. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Tip: Let the pressure release naturally for 10 minutes after cooking, then quick release any remaining pressure.
6. Carefully remove the bowl from the Instant Pot and let the yogurt cool to room temperature before refrigerating for at least 4 hours.

Silky smooth with a rich chocolatey punch, this yogurt is like dessert in disguise. Serve it topped with fresh berries or a sprinkle of granola for a crunch that’ll make you swoon.

Healthy Instant Pot Almond Milk Yogurt

Alright, folks, let’s dive into the creamy, dreamy world of homemade almond milk yogurt that’s so easy, even your Instant Pot will high-five you (if it had hands).

Ingredients

• Almond milk – 4 cups
• Probiotic capsules – 2
• Maple syrup – 1 tbsp

Instructions

1. Pour 4 cups of almond milk into your Instant Pot.
2. Open 2 probiotic capsules and sprinkle the powder into the almond milk, stirring gently to combine. Tip: Make sure your almond milk is unsweetened and unflavored for the best results.
3. Add 1 tbsp of maple syrup to the mixture, stirring until fully dissolved. Tip: This not only adds a hint of sweetness but also feeds the probiotics, helping them thrive.
4. Secure the lid on your Instant Pot and set it to the ‘Yogurt’ function for 8 hours. Tip: If your Instant Pot doesn’t have a yogurt function, use the ‘Keep Warm’ setting at 110°F for the same amount of time.
5. Once the time is up, transfer the yogurt to a container and refrigerate for at least 4 hours to thicken.

Kick back and revel in the silky, slightly tangy goodness of your homemade almond milk yogurt. Perfect for dolloping over granola or swirling into smoothies, this yogurt is a game-changer for dairy-free devotees and probiotic enthusiasts alike.

Instant Pot Honey Sweetened Yogurt

Unbelievably easy and ridiculously creamy, this Instant Pot Honey Sweetened Yogurt is your ticket to breakfast bliss without the fuss. Who knew your favorite lazy morning could get even lazier?

Ingredients

• Milk – 1 gallon
• Plain yogurt – 2 tbsp
• Honey – ¼ cup

Instructions

1. Pour the milk into the Instant Pot. Secure the lid and set the valve to sealing.
2. Press the ‘Yogurt’ button, then ‘Adjust’ until the display reads ‘Boil’. This will heat the milk to 180°F, killing any unwanted bacteria.
3. Once the cycle completes, carefully remove the pot and let the milk cool to 110°F. Use a thermometer for accuracy—patience is key here!
4. Whisk in the plain yogurt and honey until fully dissolved. This is your starter culture, so make sure it’s well mixed.
5. Return the pot to the Instant Pot, secure the lid, and set the valve to sealing.
6. Press the ‘Yogurt’ button again, this time setting it to 8 hours. The longer it cultures, the tangier it gets—adjust to your taste.
7. After the timer beeps, refrigerate the yogurt for at least 4 hours to thicken. Overnight is even better for that perfect spoon-stand texture.

Absolutely dreamy with a drizzle of extra honey and fresh berries, this yogurt is so smooth, it’s like eating a cloud that’s decided to be delicious. Try it swirled into your morning oatmeal or as a base for creamy salad dressings—versatility never tasted so good.

Lemon Curd Instant Pot Yogurt

Hold onto your spoons, folks, because we’re about to dive into the zesty, creamy dream that is Lemon Curd Instant Pot Yogurt. It’s like sunshine and clouds had a delicious baby, and you’re invited to the taste-test party.

Ingredients

• Whole milk – 1 gallon
• Plain yogurt – 2 tbsp
• Lemon curd – 1 cup

Instructions

1. Pour the whole milk into the Instant Pot and secure the lid.
2. Set the Instant Pot to ‘Yogurt’ mode and then ‘Boil’. Wait until the cycle completes, which takes about 45 minutes.
3. Once boiled, let the milk cool to 110°F. Use a thermometer for precision—this is where patience pays off.
4. Whisk in the plain yogurt until fully dissolved. This is your starter, so make sure it’s well mixed.
5. Cover the Instant Pot with the lid and set it back to ‘Yogurt’ mode for 8 hours. Pro tip: Do this before bed for breakfast magic.
6. After the time’s up, stir in the lemon curd until smooth. For an extra smooth texture, strain the yogurt through cheesecloth for an hour.
7. Chill in the refrigerator for at least 2 hours before serving. Cold yogurt is happy yogurt.

Yum! This Lemon Curd Instant Pot Yogurt is a tangy, velvety delight that’ll make your taste buds dance. Serve it with fresh berries for a burst of color, or dollop it on pancakes for a citrusy twist. Either way, it’s a game-changer.

Instant Pot Pumpkin Spice Yogurt

Fall is knocking, and what better way to answer than with a bowl of creamy, dreamy Instant Pot Pumpkin Spice Yogurt? This isn’t just any yogurt; it’s your autumnal hug in a bowl, ready to spice up your mornings or dessert game with minimal fuss and maximum flavor.

Ingredients

• Pumpkin puree – 1 cup
• Plain Greek yogurt – 2 cups
• Pumpkin pie spice – 1 tbsp
• Honey – 2 tbsp
• Vanilla extract – 1 tsp

Instructions

1. In your Instant Pot, whisk together the pumpkin puree and Greek yogurt until smooth.
2. Add the pumpkin pie spice, honey, and vanilla extract to the mixture, whisking again to combine everything evenly.
3. Secure the lid on the Instant Pot, set the valve to ‘Sealing’, and select the ‘Yogurt’ function. Adjust the time to 8 hours for that perfect thickness.
4. Once the timer beeps, allow the yogurt to cool in the pot for about an hour before transferring it to the fridge to chill for at least 2 hours. This step is crucial for achieving the ideal creamy texture.
5. Give the yogurt a good stir before serving to ensure the spices are evenly distributed throughout.

Just imagine diving into this velvety, spiced yogurt that’s got just the right amount of sweetness and a kick of warmth from the pumpkin pie spice. Serve it with a sprinkle of granola for crunch or swirl in a little extra honey for those with a sweeter tooth. Either way, it’s a fall flavor bomb waiting to explode in your mouth.

Thick and Creamy Instant Pot Yogurt

Let’s face it, folks—making yogurt at home sounds like a science experiment gone wild, but with this Instant Pot magic, it’s as easy as forgetting your coffee on the roof of your car (again).

Ingredients

• Milk – ½ gallon
• Plain yogurt – 2 tbsp

Instructions

1. Pour the milk into the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Press the ‘Yogurt’ button, then ‘Adjust’ to set it to ‘Boil.’ Wait until the cycle completes, about 30 minutes.
3. Once boiled, let the milk cool to 110°F. Use a thermometer for precision—guesswork leads to yogurt tantrums.
4. Whisk in the plain yogurt until smooth. This is your starter, so no lumps allowed unless you’re into chunky surprises.
5. Secure the lid again, set the valve to ‘Sealing,’ and press ‘Yogurt.’ Adjust to ‘Normal’ and set for 8 hours. Patience is key; yogurt is not a midnight snack.
6. After 8 hours, transfer the yogurt to containers and refrigerate for at least 4 hours. It thickens as it chills, like your resolve after a bad day.

Marvel at your creation—this yogurt is so thick, you could stand a spoon in it. Serve it with honey and granola for breakfast, or sneak a spoonful straight from the fridge at 2 AM (we won’t judge).

Instant Pot Mango Yogurt Tropical Delight

Today is ‘2025-07-17 03:39:11.922087’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Instant Pot Mango Yogurt Tropical Delight’ using the structure below.

Tropical vibes aren’t just for vacations anymore, especially when you can whip up this Instant Pot Mango Yogurt Tropical Delight in less time than it takes to say ‘beach please.’ This creamy, dreamy dessert is your ticket to paradise, no passport required.

Ingredients

• Mango – 2 cups, diced
• Greek yogurt – 1 cup
• Honey – 2 tbsp
• Vanilla extract – 1 tsp
• Water – ½ cup

Instructions

1. Add ½ cup of water to the Instant Pot, then place the trivet inside.
2. Combine 2 cups of diced mango, 1 cup of Greek yogurt, 2 tbsp of honey, and 1 tsp of vanilla extract in a blender. Blend until smooth. Tip: For an extra tropical twist, add a splash of coconut milk.
3. Pour the mixture into a heatproof bowl that fits inside the Instant Pot. Cover the bowl with foil.
4. Place the bowl on the trivet inside the Instant Pot. Secure the lid and set the valve to sealing.
5. Cook on high pressure for 10 minutes. Tip: Natural release for 10 minutes, then quick release any remaining pressure to prevent the yogurt from curdling.
6. Carefully remove the bowl from the Instant Pot and let it cool to room temperature. Tip: For a firmer texture, refrigerate for at least 2 hours before serving.
7. Serve chilled, garnished with fresh mango slices or a drizzle of honey for extra sweetness.

Mmm, the texture is luxuriously creamy with a bright, fruity flavor that screams summer. Try serving it in coconut shells for an Instagram-worthy presentation that’ll have your followers dreaming of their next tropical getaway.

Low Carb Instant Pot Yogurt

Dare to dive into the creamy, dreamy world of homemade yogurt that’s as easy as pressing a button and waiting for the magic to happen. This Low Carb Instant Pot Yogurt is your ticket to guilt-free indulgence, proving that good things do come to those who wait (especially when it’s just a few hours).

Ingredients

• Milk – 1 gallon
• Yogurt starter – 2 tbsp

Instructions

1. Pour the milk into the Instant Pot.
2. Secure the lid and set the valve to ‘Sealing.’
3. Press the ‘Yogurt’ button, then ‘Adjust’ to set it to ‘Boil.’ This will heat the milk to 180°F, killing any unwanted bacteria. Tip: Stir occasionally to prevent a skin from forming on the milk’s surface.
4. Once the boil cycle completes, let the milk cool to 110°F. Use a thermometer for accuracy. Tip: Placing the pot in an ice bath speeds up the cooling process.
5. Whisk in the yogurt starter until fully dissolved.
6. Secure the lid again, set the valve to ‘Sealing,’ and press the ‘Yogurt’ button. Adjust the time to 8 hours for a tangier taste or 10 hours for a milder flavor.
7. After the incubation period, refrigerate the yogurt for at least 4 hours to thicken. Tip: For extra-thick yogurt, strain it through a cheesecloth for a few hours.

Unbelievably creamy and subtly tangy, this yogurt is a versatile base for everything from breakfast parfaits to savory dips. Try swirling in some vanilla extract and a sprinkle of cinnamon for a dessert-like treat that’s still on the straight and narrow.

Instant Pot Raspberry Yogurt with Fresh Berries

Zesty and zippy, this Instant Pot Raspberry Yogurt with Fresh Berries is your ticket to a breakfast that’s as easy as it is delicious. Who knew your pressure cooker could moonlight as a yogurt maker?

Ingredients

• Whole milk – 4 cups
• Plain yogurt – 2 tbsp
• Raspberries – 1 cup
• Honey – 2 tbsp

Instructions

1. Pour 4 cups of whole milk into the Instant Pot.
2. Secure the lid and set the valve to ‘Sealing.’ Press the ‘Yogurt’ button, then ‘Adjust’ until ‘Boil’ is displayed. This will heat the milk to 180°F, killing any unwanted bacteria. Tip: Stir occasionally to prevent a skin from forming on the milk.
3. Once the boil cycle completes, carefully remove the inner pot and let the milk cool to 110°F. Use a thermometer for accuracy. Tip: Speed up cooling by placing the pot in an ice bath, stirring constantly.
4. Whisk in 2 tbsp of plain yogurt. This introduces the cultures needed for fermentation.
5. Return the pot to the Instant Pot, secure the lid, and set the valve to ‘Sealing.’ Press the ‘Yogurt’ button again, this time setting it to 8 hours for a tangier flavor or 10 hours for milder. Tip: For thicker yogurt, strain it through cheesecloth after fermentation.
6. While the yogurt chills, mash 1 cup of raspberries with 2 tbsp of honey for a quick berry compote.
7. Once the yogurt is ready, layer it with the raspberry compote and fresh berries for serving.

Gloriously creamy with a tangy punch, this yogurt pairs perfectly with the sweet raspberry compote. Try it swirled into oatmeal or as a decadent topping for pancakes.

Spiced Chai Instant Pot Yogurt

Today’s the day we ditch the store-bought yogurt and whip up something that’ll make your taste buds do a happy dance. Spiced Chai Instant Pot Yogurt is here to save your breakfast (and possibly your soul) with minimal effort and maximum flavor.

Ingredients

• Milk – ½ gallon
• Plain yogurt – 2 tbsp
• Chai tea bags – 2
• Sugar – ¼ cup

Instructions

1. Pour the milk into the Instant Pot and secure the lid. Set to ‘Yogurt’ mode and then ‘Boil’. Wait until the program completes (about 30 minutes). Tip: This step pasteurizes the milk, so don’t skip it unless you’re into living dangerously.
2. Once boiled, let the milk cool to 110°F. Use a thermometer for accuracy—guesswork here is like texting your ex, not recommended.
3. Remove the tea bags from ½ cup of warm water where they’ve been steeping for 5 minutes. Mix this chai concentrate with the sugar until dissolved.
4. Whisk the plain yogurt into the cooled milk, then stir in the chai-sugar mix. Tip: This yogurt acts as your starter culture, so make sure it’s live and active.
5. Secure the Instant Pot lid again, set it to ‘Yogurt’ mode for 8 hours. Tip: Doing this before bed means you wake up to magic—no fairy godmother required.

Just imagine the creamy, dreamy texture with that spicy chai kick—perfect for layering with granola or dolloping on pancakes. Who knew being a yogurt artisan was this easy?

Instant Pot Peach Yogurt Summer Favorite

Peachy keen and ready to cream, this Instant Pot Peach Yogurt is your summer’s new best friend. It’s like sunshine in a bowl, but with less sunscreen and more spoon-licking goodness.

Ingredients

• Peaches – 2 cups, peeled and diced
• Plain Greek yogurt – 3 cups
• Honey – ¼ cup
• Vanilla extract – 1 tsp

Instructions

1. Place the diced peaches in the Instant Pot.
2. Pour 1 cup of water into the pot, ensuring it doesn’t exceed the max fill line.
3. Secure the lid and set the valve to ‘Sealing.’ Cook on high pressure for 2 minutes. Tip: For softer peaches, add an extra minute.
4. Once done, perform a quick release by carefully turning the valve to ‘Venting.’
5. Open the lid and transfer the peaches to a blender. Add honey and vanilla extract, then blend until smooth. Tip: For a chunkier texture, pulse briefly.
6. In a large bowl, mix the peach puree with Greek yogurt until well combined. Tip: Fold gently to keep the yogurt fluffy.
7. Refrigerate the mixture for at least 2 hours before serving to let the flavors meld.

Delightfully creamy with a tangy twist, this yogurt is a dream over granola or swirled into your morning smoothie. The peaches add a juicy burst that’ll have you dreaming of summer all year round.

Decadent Instant Pot Chocolate Hazelnut Yogurt

Unbelievably, your Instant Pot is about to become your best friend with this ridiculously easy, sinfully delicious chocolate hazelnut yogurt that’ll make you question why you ever settled for store-bought.

Ingredients

• Whole milk – 4 cups
• Plain yogurt – 2 tbsp
• Chocolate hazelnut spread – ½ cup
• Vanilla extract – 1 tsp

Instructions

1. Pour 4 cups of whole milk into the Instant Pot.
2. Secure the lid and set the valve to ‘Sealing.’ Press the ‘Yogurt’ button, then ‘Adjust’ until ‘Boil’ is displayed. This will heat the milk to 180°F, killing any unwanted bacteria. Tip: No need to stir; the Instant Pot’s got this.
3. Once the cycle completes, carefully remove the lid and let the milk cool to 110°F. Use a thermometer for accuracy. Tip: Speed up cooling by placing the pot in an ice bath, stirring occasionally.
4. Whisk in 2 tbsp of plain yogurt. This is your starter culture, so make sure it’s well incorporated.
5. Secure the lid again, set the valve to ‘Sealing,’ and press ‘Yogurt,’ then ‘Adjust’ until ‘8 hours’ is displayed. Tip: For thicker yogurt, extend the culturing time up to 12 hours.
6. After culturing, stir in ½ cup chocolate hazelnut spread and 1 tsp vanilla extract until smooth and fully combined.
7. Transfer the yogurt to containers and refrigerate for at least 4 hours before serving. This step is crucial for achieving the perfect creamy texture.

Rich, creamy, and with just the right amount of chocolatey hazelnut goodness, this yogurt is a game-changer. Serve it with fresh berries for a breakfast that feels like dessert, or dollop it over warm brownies for an indulgent twist.

Instant Pot Banana Yogurt for a Quick Breakfast

Who knew your morning could get any easier? This Instant Pot Banana Yogurt is here to prove that breakfast can be both ridiculously simple and deliciously satisfying. Let’s turn those bananas into your new a.m. obsession!

Ingredients

• Bananas – 2, ripe
• Greek yogurt – 1 cup
• Honey – 1 tbsp
• Vanilla extract – 1 tsp

Instructions

1. Peel the bananas and mash them in a bowl until smooth. Tip: The riper the banana, the sweeter your yogurt will be.
2. Add the Greek yogurt, honey, and vanilla extract to the mashed bananas. Stir until well combined.
3. Pour the mixture into an Instant Pot. Secure the lid and set the valve to sealing.
4. Select the ‘Yogurt’ function and set the timer for 8 hours. Tip: Making this overnight means breakfast is ready when you wake up.
5. Once the timer beeps, release the pressure manually. Open the lid and give the yogurt a good stir. Tip: For a thicker consistency, strain the yogurt through a cheesecloth for an hour.

And just like that, you’ve got a creamy, dreamy banana yogurt that’s packed with flavor. Serve it with a sprinkle of granola for crunch or drizzle with extra honey for sweetness. Either way, your taste buds are in for a treat!

Savory Garlic and Herb Instant Pot Yogurt

Just when you thought your Instant Pot couldn’t get any more magical, here comes a recipe that turns plain yogurt into a savory, garlicky dream. Perfect for those who like their breakfast with a punch or their snacks with a bit of zing, this dish is about to become your new obsession.

Ingredients

• Whole milk – 4 cups
• Plain yogurt – 2 tbsp
• Garlic – 3 cloves, minced
• Dried herbs (thyme, rosemary, oregano) – 1 tsp
• Salt – ½ tsp

Instructions

1. Pour the whole milk into the Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Press the ‘Yogurt’ button, then ‘Adjust’ to set it to ‘Boil.’ Wait until the cycle completes (about 30 minutes).
3. Once boiled, let the milk cool to 110°F. Use a thermometer for accuracy—this is crucial for yogurt culture to thrive.
4. Whisk in the plain yogurt until fully dissolved. This is your starter, so make sure it’s well mixed.
5. Secure the lid again, set the valve to ‘Sealing,’ and press ‘Yogurt’ button. Adjust to ‘Normal’ and set time to 8 hours.
6. After incubation, stir in minced garlic, dried herbs, and salt. Mix well to distribute flavors evenly.
7. Transfer the yogurt to containers and refrigerate for at least 2 hours before serving. This step thickens the yogurt and melds the flavors.

Mmm, what you’ve got now is a creamy, tangy yogurt with a bold garlic and herb kick. Serve it with a drizzle of olive oil and crusty bread, or use it as a base for a killer veggie dip. Either way, your taste buds are in for a treat.

Instant Pot Apple Cinnamon Yogurt Comfort Food

Brace yourselves, because this Instant Pot Apple Cinnamon Yogurt is about to become your go-to comfort food that’s as easy to make as it is delicious. Perfect for those mornings when you’re half-awake but still demand something magical in your bowl.

Ingredients

• Apple – 1, medium, diced
• Cinnamon – 1 tsp
• Greek yogurt – 1 cup
• Honey – 2 tbsp
• Water – 1/2 cup

Instructions

1. Add the diced apple and water to the Instant Pot. Secure the lid and set the valve to sealing.
2. Cook on high pressure for 2 minutes. Tip: The apples should be tender but not mushy, so keep an eye on the clock.
3. Once done, perform a quick release. Carefully open the lid away from your face to avoid steam.
4. Stir in the cinnamon and honey until well combined. Tip: Adjust the honey based on your sweetness preference, but remember, the apples bring their own natural sugars.
5. Fold in the Greek yogurt until the mixture is creamy and uniform. Tip: For an extra creamy texture, let the mixture sit for a minute before serving.
6. Serve warm or chilled, depending on your mood.

Yum! This dish strikes the perfect balance between sweet and tangy, with the apples adding a delightful crunch. Try topping it with granola for an extra texture contrast or enjoy it as is for a pure, comforting experience.

Conclusion

From breakfast to dessert, these 20 Instant Pot yogurt recipes offer something for every taste and occasion. Whether you’re a yogurt-making novice or a seasoned pro, there’s a recipe here to inspire your next culinary adventure. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!