Instant Pot Greek Yogurt

Let me show you how easy it is to make amazing Greek Yogurt at home, using an Instant Pot. Oh, and it’s super inexpensive!!

Heat a quart of milk in the Instant Pot’s inner pot (I like to use whole milk, but lower-fat milk will work too) and put the lid on - it doesn’t matter if the vent is set to the “sealing” or “venting” position because the milk will never be cooked under pressure.

Press the “yogurt” button until the work “boil” appears. Walk away and let the IP do its thing. You’ll hear a beep at the end of the cycle indicating the milk has been heated sufficiently (about 25 minutes in my model).

A quick temperature check to make sure the milk has reached a temperature of between 180-185F. If not, press the “cancel” button, then press the “sauce” button and heat milk until it reaches the proper temperature.

Now allow the heated milk to cool until it reaches a temp of 105-115F. This will take about 35 minutes if you remove the inner pot from the instant pot. Some people like to speed the process along by sitting the inner pot in an ice water bath, but that’s too much trouble for me. I just set a timer for 35 minutes and I’m good to go.

Now that the milk has cooled to the right temp, it’s time to inoculate the milk with Greek Yogurt containing “live and active cultures”. I’m using Kirkland brand from Costco today, but I’ve also used Fage brand. Just check the label to see if those live and active cultures are present.

To inoculate the milk, you’ll need a ratio of 1 tablespoon of yogurt to 1 quart of milk. Place the yogurt in a small container (note to self - round is better than square). Add a bit of the warm milk and whisk until completely smooth.

Whisk, whisk, whisk.

Add the smooth milk/Greek Yogurt mixture to the rest of the warm milk and stir well to evenly distribute all those cultures.

Place the inner pot back into the Instant Pot and cover with the lid (again, doesn’t matter what position the vent is on). Press the “yogurt” button until a time of 8 hours is set. If you like your yogurt on the tangy side, you can let it go for up to 10 hours. Personally, 8 hours is perfect for me.

After 8-10 hours, it’s time to strain the yogurt. To do this, I line a mesh colander with a clean linen towel (a few layers of cheesecloth can also work, but I feel you lose some of the finished yogurt to the cheesecloth). Place the lined colander into a bowl that allows several inches of space between the bottom of the bowl and the bottom of the colander. If necessary, wrap the colander/bowl with a layer or two of plastic to prevent the yogurt from picking up any odors/flavors from the fridge. Allow to drain overnight.

The next morning your Greek Yogurt is ready to enjoy. If you like it super thick, let the whey drain for up to 24 hours.

This is the whey that drained from the Greek Yogurt. You can stir some of it back into the yogurt if you let it drain too much, or there are a gazillion uses for it - just do a google search for ideas.

And this is why I prefer to use a linen kitchen towel to drain the yogurt instead of cheesecloth. You can capture just about every single bit of yogurt by using an plastic bench scraper to scrape the yogurt off of the towel.

Hint: Either wash the linen towel right away or rinse it extremely well and allow it to dry before placing in with the dirty laundry. Otherwise, it will turn sour and smell horrible.

Store the yogurt in an airtight container for up to a week, but don’t forget to save some to make the next batch of yogurt (see notes below).

Enjoy!

Items used to make this recipe:

(affiliate links)

• Instant Pot (or other electric pressure cooker) with yogurt function https://amzn.to/2Vzg1k1

• digital thermometer https://amzn.to/3dNruCP

• mini beverage whisk https://amzn.to/2NEDUm2

• mesh colander set https://amzn.to/3ilIofA

• plastic bench/bowl scraper with straight edge https://amzn.to/3dOylMu

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Instant Pot Greek Yogurt

makes 1 quart

Printable Recipe

Ingredients

• 1 quart whole milk (pasteurized or raw)

• 1 tablespoon Greek yogurt (with live and active cultures)

Directions

1. In and instant pot that has a “yogurt” button, place milk into inner pot.

2. Cover instant pot and press yogurt button until “boil” appears; when done, milk temperature should be 180-185F (if not, hit cancel button, followed by sautés button and heat until milk reaches the correct temperature.

3. Allow milk to cool until the temperature reaches 105-115F.

4. Whisk Greek Yogurt into milk and cover instant pot.

5. Press the yogurt button until hours show on the display; use the +/- buttons to adjust the time for 8-10 hours (8 less tangy; 10 more tangy).

6. Uncover instant pot and transfer yogurt to a sieve lined with cheesecloth (or a clean linen towel) suspended over a bowl to catch the whey that will drain out of the yogurt; cover with plastic wrap and strain for several hours or overnight in the refrigerator.

7. Store in an airtight container in the refrigerator for 1-2 weeks.

Notes

• I cook 1 quart of milk at a time so I usually start about 9 hours before I go to bed - that way my Greek Yogurt can drain in the fridge overnight. With a large enough Instant Pot, you can scale the recipe up to a gallon of milk, but it will take a bit longer for the milk to come up to temperature and cool down before you can inoculate it with the yogurt cultures.

• You can reuse your new batch of greek yogurt to make the next batch.

• If your yogurt drains too much, simply whisk some of the whey back into the mixture.

• I used whole milk, but 2% and skim milk work as well - whole milk will produce a richer, creamier yogurt.

• Yes, you can use raw milk (the milk will be cooked to a safe temperature during the “boil” phase of the recipe). If the raw milk has a layer of cream, you’ll end up with clumps of clotted cream in your finished Greek Yogurt (not a bad thing in our house!).

• When straining the yogurt, be sure to cover well with plastic to prevent it from picking up any stray flavors that may be lingering in the refrigerator.

• Ways to use whey - you can drink the leftover whey, add it to bread dough, use it to cook potatoes or grains, add it to smoothies, feed it to your pets, add it to your compost, etc… you can find a lot of uses if you do a google search.

Instant Pot Black Beans

Remember the days when you had to plan way ahead if you wanted to cook dried black beans? You’d have to soak the beans in a huge pot of water over night, find room in the fridge for the pot, drain the beans the next day, refill the pot with more water, and finally, bring the pot of beans to a boil, then lower it to a simmer for about an hour. You could add some seasonings like garlic and bay leaves while the beans simmered away, but NOT salt because that could actually cause the beans to take much longer to become tender.

Well, I’m here to tell you there’s a much easier, much faster way to cook dried beans using an instant pot. It’s easier because you literally toss everything into the instant pot (including salt), and it’s faster because the whole process takes less than an hour from start to finish. And honestly, I think the beans cooked in the instant pot end up having a better texture and flavor. I will never go back to making them the old way.

Instant Pot Black Beans

makes about 5 cups of cooked beans

Printable Recipe

Ingredients

• 1 pound dried black beans, picked over and rinsed

• 8 cups water (or low-sodium chicken stock)

• 1 tablespoon oil (to keep the cooking liquid from bubbling too much)

• 2 teaspoons kosher salt

• 2 cloves garlic, peeled

• 1 bay leaf

• (optional) 4-inch sprig of fresh rosemary (see note below)

Directions

1. Place all ingredients in the inner pot of a 6 or 8-quart pressure cooker, lock the lid in the closed position and and make sure the vent is set to “sealing” (not “venting”).

2. Cook on “manual” or “pressure cook” for 20 minutes (disable the “keep warm” function), then allow the pressure to release naturally for at least 30 minutes.

3. Discard bay leaf and store beans in their liquid for up to a week in the fridge, or freeze for longer storage.

Note

• I only add the sprig of rosemary when cooking beans that will be used in Italian dishes.