18 Creamy Instant Pot Yogurt Recipes for Beginners

There’s something magical about making your own yogurt at home—especially when it’s as easy as pressing a button on your Instant Pot. Whether you’re a yogurt-making newbie or looking to expand your creamy creations, these 18 beginner-friendly recipes will guide you through delicious variations that are sure to impress. From classic vanilla to exotic flavors, get ready to dive into the world of homemade yogurt that’s both simple and satisfying.

Classic Homemade Instant Pot Yogurt

Kickstart your morning with something creamy, tangy, and utterly satisfying—homemade yogurt in your Instant Pot. It’s easier than you think, and the result? A velvety smooth yogurt that puts store-bought versions to shame.

Ingredients

• 1/2 gallon of fresh, cold whole milk
• 2 tablespoons of plain, active-culture yogurt (look for live cultures on the label)
• 1/4 cup of powdered milk for extra creaminess (optional)

Instructions

1. Pour the fresh, cold whole milk into the Instant Pot. If you’re using powdered milk, whisk it in until completely dissolved.
2. Secure the lid and set the Instant Pot to the ‘Yogurt’ function, then ‘More’ for a boil. This will heat the milk to 180°F, which takes about 30 minutes.
3. Once the boil cycle completes, carefully remove the inner pot and let the milk cool to 110°F. A quick tip: place the pot in an ice bath to speed up cooling, stirring occasionally.
4. Whisk in the 2 tablespoons of plain yogurt until fully blended. This is your starter, so make sure it’s well incorporated.
5. Return the pot to the Instant Pot, secure the lid, and press the ‘Yogurt’ function again, this time set to 8 hours. For thicker yogurt, you can go up to 10 hours.
6. After the time’s up, transfer the yogurt to containers and refrigerate for at least 4 hours to thicken further. Pro tip: the longer it chills, the tangier it gets.

Got a batch of this luscious yogurt? Its creamy texture and mild tang make it perfect for breakfast bowls, smoothies, or even as a substitute for sour cream in recipes. Enjoy the fruits of your minimal labor!

Vanilla Bean Instant Pot Yogurt

Believe it or not, making creamy, dreamy yogurt at home is easier than you think, especially with an Instant Pot. This vanilla bean version is a game-changer for your breakfast routine.

Ingredients

• 1 gallon of whole, creamy milk
• 2 tablespoons of plain, active-culture yogurt (look for live cultures on the label)
• 1 vanilla bean, split and scraped (or 1 tablespoon of pure vanilla extract for a shortcut)
• 1/2 cup of granulated sugar, for a subtle sweetness

Instructions

1. Pour the gallon of whole 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—too hot, and you’ll kill the yogurt cultures.
4. Whisk in the plain yogurt and the seeds from the vanilla bean (or vanilla extract) until fully combined. This is your starter culture.
5. Return the pot to the Instant Pot, secure the lid, and press ‘Yogurt’ again. This time, set it to ‘Normal’ for 8 hours. The longer it cultures, the tangier it gets.
6. After the timer beeps, stir in the sugar until dissolved. For thicker yogurt, strain it through cheesecloth for a few hours.

Light, creamy, and speckled with vanilla beans, this yogurt is a delight. Try it swirled with honey and topped with granola for a breakfast that feels gourmet.

Greek Yogurt in the Instant Pot

Unbelievably easy and delicious, making Greek yogurt in your Instant Pot is a game-changer. You’ll love how simple it is to whip up this creamy, tangy delight right in your kitchen.

Ingredients

• 1 gallon of whole milk (preferably organic for the creamiest texture)
• 2 tablespoons of plain Greek yogurt (with live cultures, for that perfect tang)
• 1 teaspoon of pure vanilla extract (for a subtle sweetness)

Instructions

1. Pour the gallon of whole 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, which is crucial for thickening.
3. Once the cycle completes, carefully remove the lid and let the milk cool to 110°F. Use a thermometer for accuracy—too hot, and you’ll kill the cultures.
4. Whisk in the 2 tablespoons of plain Greek yogurt and 1 teaspoon of vanilla extract until fully blended. Tip: Make sure your starter yogurt is at room temperature to avoid shocking the milk.
5. Secure the lid again, set the valve to ‘Sealing,’ and press the ‘Yogurt’ button. Adjust the time to 8 hours for a tangier yogurt or 10 hours for a milder flavor.
6. After the incubation, check the yogurt’s consistency. If you prefer it thicker, strain it through a cheesecloth for 1-2 hours in the fridge.

What you’ll get is a luxuriously thick yogurt with a perfect balance of tang and sweetness. Try drizzling it with honey and topping with fresh berries for a breakfast that feels gourmet.

Strawberry Instant Pot Yogurt

You’re going to love how easy it is to make this creamy, dreamy Strawberry Instant Pot Yogurt. It’s the perfect blend of sweet and tangy, with a smooth texture that’ll have you scooping straight from the pot.

Ingredients

• 4 cups whole milk (creamy and fresh)
• 2 tbsp plain yogurt (with live cultures, for that perfect tang)
• 1 cup fresh strawberries (ripe and juicy, hulled and sliced)
• 1/4 cup honey (sweet and floral)
• 1 tsp vanilla extract (pure and aromatic)

Instructions

1. Pour the whole milk into the Instant Pot. Secure the lid and set the valve to sealing.
2. Select the ‘Yogurt’ function, then press ‘Adjust’ until ‘Boil’ is displayed. 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.
4. Whisk in the plain yogurt until fully combined. This introduces the good bacteria needed for fermentation.
5. Return the pot to the Instant Pot, secure the lid, and set the valve to sealing. Select the ‘Yogurt’ function again, this time set to 8 hours for a tangier flavor or 10 hours for a milder taste.
6. After fermentation, stir in the sliced strawberries, honey, and vanilla extract. The warmth will soften the strawberries slightly, releasing their natural sweetness.
7. Transfer the yogurt to containers and refrigerate for at least 4 hours to thicken. This step is crucial for achieving the perfect creamy texture.

Bright and luscious, this yogurt is a delight on its own or swirled into oatmeal. The strawberries add a fresh burst of flavor, making every spoonful a little celebration.

Honey Sweetened Instant Pot Yogurt

Oh, you’re going to love how easy it is to make this creamy, dreamy yogurt at home. Just a few simple ingredients and your Instant Pot do all the work, leaving you with a tangy, sweet treat that’s perfect for breakfast or a snack.

Ingredients

• 4 cups of whole milk (creamy and rich)
• 2 tablespoons of plain yogurt with live cultures (tangy and fresh)
• 1/4 cup of raw honey (sweet and floral)

Instructions

1. Pour the 4 cups of whole 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, which takes about 30 minutes.
3. Once the boiling cycle completes, carefully remove the inner pot and let the milk cool to 110°F. Use a food thermometer to check; this should take about 30 minutes.
4. Whisk in the 2 tablespoons of plain yogurt until fully dissolved. This is your starter culture.
5. Return the pot to the Instant Pot, secure the lid, and set the valve to ‘Sealing.’ Press the ‘Yogurt’ button again and adjust to ‘Normal.’ Set the timer for 8 hours.
6. After the timer beeps, transfer the yogurt to a clean container and stir in the 1/4 cup of raw honey until well combined.
7. Chill the yogurt in the refrigerator for at least 2 hours before serving to thicken and develop flavors.

After chilling, you’ll notice the yogurt has a luxuriously thick texture and a perfect balance of tangy and sweet. Try it topped with fresh berries and a drizzle of honey for an extra special treat.

Coconut Milk Instant Pot Yogurt

Got a craving for something creamy, tangy, and totally homemade? You’re in luck because this Coconut Milk Instant Pot Yogurt is about to become your new favorite kitchen project. It’s surprisingly simple, delightfully dairy-free, and packed with probiotic goodness.

Ingredients

• 2 cans of full-fat coconut milk (look for the creamy, rich kind without additives)
• 2 tablespoons of pure maple syrup (for a hint of natural sweetness)
• 1 teaspoon of vanilla extract (pure, for that warm, aromatic flavor)
• 2 probiotic capsules (ensure they’re dairy-free for a vegan option)

Instructions

1. Pour the coconut milk into your Instant Pot. Whisk it gently to combine any separated layers.
2. Secure the lid and set the Instant Pot to ‘Yogurt’ mode, then ‘Adjust’ until it reads ‘Boil.’ This will heat the milk to 180°F, killing any unwanted bacteria.
3. Once the boil cycle completes, carefully remove the inner pot. Let it cool until the milk reaches 110°F, stirring occasionally to prevent a skin from forming.
4. Open the probiotic capsules and sprinkle the powder over the cooled milk. Add the maple syrup and vanilla extract. Whisk everything together until fully incorporated.
5. Return the pot to the Instant Pot. Secure the lid and set it back to ‘Yogurt’ mode for 8 hours. This slow fermentation is key for that perfect tangy flavor.
6. After fermentation, transfer the yogurt to containers and refrigerate for at least 4 hours to thicken. The longer it chills, the creamier it gets.

Your Coconut Milk Instant Pot Yogurt will be luxuriously thick with a subtle sweetness and a refreshing tang. Try it topped with fresh berries and a drizzle of honey for a breakfast that feels indulgent yet wholesome.

Blueberry Instant Pot Yogurt

Hey, you’re going to love how easy it is to make this creamy, dreamy Blueberry Instant Pot Yogurt. It’s the perfect mix of tangy and sweet, and guess what? It practically makes itself while you do other things.

Ingredients

• 4 cups of whole milk (creamy and rich)
• 2 tbsp of plain yogurt (with live cultures, for that perfect tang)
• 1 cup of fresh blueberries (bursting with juicy flavor)
• 1/4 cup of honey (sweet and floral)
• 1 tsp of vanilla extract (pure and aromatic)

Instructions

1. Pour the whole milk into your 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 boil cycle completes, carefully remove the pot and let the milk cool to 110°F. Use a thermometer for accuracy—too hot, and you’ll kill the yogurt cultures.
4. Whisk in the plain yogurt until fully blended. This is your starter, so make sure it’s well incorporated.
5. Return the pot to the Instant Pot, secure the lid, and press ‘Yogurt’ again. This time, set it for 8 hours. The longer it cultures, the tangier it gets.
6. After the culturing time, stir in the honey and vanilla extract for sweetness and flavor. Then, gently fold in the fresh blueberries.
7. Transfer the yogurt to containers and refrigerate for at least 4 hours to thicken. It’ll be worth the wait.

Fresh out of the fridge, this yogurt is luxuriously thick with pockets of juicy blueberries in every spoonful. Try it layered with granola for a breakfast parfait that’ll make your mornings brighter.

Chocolate Instant Pot Yogurt

Let’s dive into making something deliciously simple yet surprisingly sophisticated—Chocolate Instant Pot Yogurt. It’s creamy, dreamy, and just the right amount of sweet, perfect for those moments when you need a quick dessert or a fancy breakfast.

Ingredients

• 4 cups of whole milk, creamy and fresh
• 1/2 cup of granulated sugar, for that perfect sweetness
• 1/4 cup of unsweetened cocoa powder, rich and dark
• 1/2 tsp of vanilla extract, pure and aromatic
• 2 tbsp of plain yogurt, with active cultures for that tangy kick

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’ until ‘Boil’ is displayed. The milk will heat to 180°F, which kills any unwanted bacteria.
3. Once the boil cycle completes, carefully remove the pot and let the milk cool to 110°F. Use a thermometer for accuracy—this ensures the yogurt cultures thrive.
4. Whisk in the granulated sugar, unsweetened cocoa powder, and vanilla extract until fully dissolved and smooth.
5. Add the plain yogurt to the mixture, stirring gently to combine. This introduces the live cultures needed for fermentation.
6. Return the pot to the Instant Pot, secure the lid, and set the valve to ‘Sealing.’ Press the ‘Yogurt’ button again and set for 8 hours. The longer it ferments, the tangier it gets.
7. After fermentation, refrigerate the yogurt for at least 4 hours to thicken and develop flavors.

Zesty and rich, this Chocolate Instant Pot Yogurt is a game-changer. Serve it with fresh berries for a breakfast treat or layer it with granola for a decadent parfait. The texture is luxuriously smooth, with a deep chocolate flavor that’s not too sweet, making it versatile for any time of day.

Lemon Infused Instant Pot Yogurt

Oh, you’re going to love this Lemon Infused Instant Pot Yogurt. It’s creamy, tangy, and has just the right hint of lemon to make it refreshingly different from your usual yogurt.

Ingredients

• 4 cups of whole milk (creamy and fresh)
• 2 tablespoons of plain yogurt (with active cultures, for that perfect tang)
• 1 lemon (zested and juiced, for a bright, citrusy kick)
• 1/4 cup of honey (sweet and floral, to balance the tartness)

Instructions

1. Pour the 4 cups of whole milk into your Instant Pot. Secure the lid and set the valve to sealing.
2. Select the ‘Yogurt’ function, then press ‘Adjust’ until the display reads ‘Boil.’ This will heat the milk to 180°F, which is crucial for killing any unwanted bacteria.
3. Once the boil cycle completes, carefully remove the inner pot and let the milk cool to 110°F. A quick tip: place the pot in an ice bath to speed up cooling, but don’t let it go below 110°F.
4. Whisk in the 2 tablespoons of plain yogurt until fully dissolved. This is your starter culture, so make sure it’s well mixed.
5. Stir in the zest and juice of 1 lemon, along with the 1/4 cup of honey, for that lemony sweetness.
6. Return the pot to the Instant Pot, secure the lid, and set the valve to sealing. Press ‘Yogurt’ again and adjust the time to 8 hours for a thicker consistency.
7. After the time is up, transfer the yogurt to containers and refrigerate for at least 4 hours before serving. Tip: The longer it chills, the thicker it gets.

Light, creamy, and with a delightful lemon zing, this yogurt is perfect on its own or swirled with fresh berries for a quick, healthy dessert.

Pumpkin Spice Instant Pot Yogurt

Pumpkin spice season is upon us, and what better way to dive in than with a creamy, dreamy Pumpkin Spice Instant Pot Yogurt? You’ll love how easy it is to whip up this cozy treat, perfect for breakfast or a sweet snack.

Ingredients

• 4 cups of whole milk (creamy and rich)
• 2 tbsp of pure maple syrup (sweet and aromatic)
• 1 tsp of pure vanilla extract (warm and fragrant)
• 2 tbsp of pumpkin puree (smooth and velvety)
• 1 tsp of pumpkin spice blend (aromatic and cozy)
• 2 tbsp of plain yogurt with live cultures (tangy and active)

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, carefully remove the pot and let the milk cool to 110°F, stirring occasionally to prevent a skin from forming.
4. Whisk in the maple syrup, vanilla extract, pumpkin puree, and pumpkin spice blend until fully combined.
5. Gently stir in the plain yogurt with live cultures until just incorporated.
6. Return the pot to the Instant Pot, secure the lid, and set the valve to ‘Sealing.’
7. Press the ‘Yogurt’ button again and set the time to 8 hours for a tangier flavor or 10 hours for a milder taste.
8. Once done, transfer the yogurt to containers and refrigerate for at least 4 hours to thicken.

You’ll be amazed by the silky texture and the perfect balance of sweet and spice in every spoonful. Try topping it with granola and a drizzle of maple syrup for an extra special treat.

Almond Milk Instant Pot Yogurt

Ready to dive into making your own creamy, dreamy almond milk yogurt right in your Instant Pot? It’s simpler than you think, and oh-so rewarding when you taste that homemade tang.

Ingredients

• 4 cups unsweetened almond milk, creamy and cold
• 2 tbsp pure maple syrup, for a hint of sweetness
• 1/2 tsp vanilla extract, for a fragrant touch
• 2 probiotic capsules, to kickstart fermentation

Instructions

1. Pour the creamy unsweetened almond milk into your Instant Pot.
2. Whisk in the pure maple syrup and fragrant vanilla extract until well combined.
3. Open the probiotic capsules and sprinkle the powder into the almond milk mixture, whisking gently to distribute evenly.
4. Secure the lid on your Instant Pot and set it to the ‘Yogurt’ function for 8 hours. This slow fermentation is key for that perfect tang.
5. Once the timer beeps, carefully transfer the yogurt to containers and refrigerate for at least 4 hours to thicken. Tip: The longer it chills, the thicker it gets!
6. Before serving, give it a good stir to smooth out any separation. Tip: A silicone spatula works wonders here.
7. Enjoy your almond milk yogurt as is, or get creative with toppings like fresh berries or granola. Tip: For an extra creamy texture, blend it briefly before serving.

Now you’ve got a batch of velvety almond milk yogurt with just the right balance of sweetness and tang. Perfect for breakfast bowls or as a dairy-free dessert base, it’s a game-changer for your fridge.

Maple Cinnamon Instant Pot Yogurt

Very few things compare to the comfort of homemade yogurt, especially when it’s infused with the warm flavors of maple and cinnamon. You’ll love how easy it is to make this creamy delight in your Instant Pot, turning simple ingredients into something magical.

Ingredients

• 4 cups of whole milk, creamy and rich
• 2 tablespoons of pure maple syrup, sweet and robust
• 1 teaspoon of ground cinnamon, aromatic and warm
• 2 tablespoons of plain yogurt, with live cultures for tanginess

Instructions

1. Pour the 4 cups of whole milk into the Instant Pot. Secure the lid and set the valve to sealing.
2. Select the ‘Yogurt’ function, then press ‘Adjust’ until ‘Boil’ is displayed. This will heat the milk to 180°F, killing any unwanted bacteria.
3. Once the boil cycle completes, carefully remove the inner pot and let the milk cool to 110°F. Use a thermometer for accuracy; too hot, and you’ll kill the yogurt cultures.
4. Whisk in the 2 tablespoons of plain yogurt until fully dissolved. This is your starter, so make sure it’s well mixed.
5. Return the pot to the Instant Pot, secure the lid, and set the valve to sealing. Press ‘Yogurt’ again and adjust to 8 hours for a tangier flavor or 10 hours for a milder taste.
6. After the incubation, stir in the 2 tablespoons of maple syrup and 1 teaspoon of cinnamon until evenly distributed. For a smoother texture, you can strain the yogurt through a cheesecloth for a few hours.
7. Transfer the yogurt to containers and refrigerate for at least 4 hours before serving. It thickens as it chills.

Your Maple Cinnamon Instant Pot Yogurt will be luxuriously creamy with a perfect balance of sweetness and spice. Try it drizzled with extra maple syrup and a sprinkle of cinnamon for breakfast, or layer it with granola and fresh berries for a parfait.

Banana Nut Instant Pot Yogurt

So, you’ve got a bunch of ripe bananas and an Instant Pot? Perfect. Let’s turn them into something creamy, dreamy, and packed with protein—Banana Nut Instant Pot Yogurt. It’s like your morning yogurt bowl got a major upgrade, and it’s surprisingly easy to make.

Ingredients

– 2 cups whole milk (creamy and rich)
– 2 tablespoons plain yogurt (with live cultures, for that tangy kick)
– 1 ripe banana (sweet and mushy)
– 1/4 cup chopped walnuts (for a crunchy texture)
– 1 tablespoon honey (golden and sweet)
– 1/2 teaspoon vanilla extract (pure and aromatic)

Instructions

1. Pour the whole milk into your Instant Pot. Hit the ‘Yogurt’ button, then ‘Adjust’ until it says ‘Boil.’ Wait for the milk to reach 180°F, which kills any unwanted bacteria.
2. Once boiled, let the milk cool down to 110°F. This is the sweet spot for yogurt cultures to thrive.
3. Whisk in the plain yogurt until fully blended. This is your starter culture.
4. Secure the lid, press ‘Yogurt’ again, and set it for 8 hours. The longer it cultures, the tangier it gets.
5. After culturing, refrigerate the yogurt for at least 4 hours to thicken.
6. Mash the ripe banana and fold it into the yogurt along with the vanilla extract and honey. Mix well.
7. Toast the chopped walnuts in a dry pan over medium heat for 2-3 minutes, until fragrant. Let them cool.
8. Stir the toasted walnuts into the yogurt just before serving for that perfect crunch.
Unbelievably creamy with a sweet banana flavor and a nutty crunch, this yogurt is a game-changer. Try it with a drizzle of extra honey or a sprinkle of cinnamon for an extra flavor boost.

Matcha Green Tea Instant Pot Yogurt

Fun fact: making yogurt at home is easier than you think, especially when you’ve got an Instant Pot and a love for matcha. This Matcha Green Tea Instant Pot Yogurt is creamy, subtly sweet, and packed with that earthy matcha goodness you crave.

Ingredients

• 4 cups whole milk (creamy and rich)
• 2 tbsp matcha green tea powder (vibrant and finely sifted)
• 2 tbsp honey (pure and golden)
• 2 tbsp plain yogurt with live cultures (tangy and active)

Instructions

1. Pour the whole milk into your Instant Pot. Secure the lid and set the valve to ‘Sealing.’
2. Press the ‘Yogurt’ button, then ‘Adjust’ until ‘Boil’ is displayed. This will heat the milk to 180°F, killing any unwanted bacteria.
3. Once the boil cycle completes, carefully remove the pot and let the milk cool to 110°F. Use a thermometer for accuracy.
4. In a small bowl, whisk together the matcha green tea powder and honey until smooth. Tip: Sift the matcha to avoid lumps.
5. Gently stir the matcha mixture and the plain yogurt into the cooled milk. Tip: Ensure the milk isn’t too hot to preserve the live cultures.
6. Return the pot to the Instant Pot, secure the lid, and press ‘Yogurt’ again. Set the timer for 8 hours for a tangier yogurt or 10 hours for a milder flavor.
7. After the timer beeps, transfer the yogurt to jars and refrigerate for at least 4 hours to thicken. Tip: The longer it chills, the thicker it gets.

Bright and creamy, this yogurt is a dream with fresh berries or a drizzle of extra honey. The matcha gives it a unique depth, making it a standout breakfast or snack.

Peach Cobbler Instant Pot Yogurt

Zesty mornings call for something sweet and comforting, and this Peach Cobbler Instant Pot Yogurt is just the ticket. You’ll love how easy it is to whip up, turning your kitchen into a cozy bakery in no time.

Ingredients

• 2 cups ripe, juicy peaches, sliced
• 1 cup creamy Greek yogurt
• 1/2 cup golden brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 tsp ground cinnamon, fragrant and warm
• 1 cup all-purpose flour, sifted
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar, for a touch of sweetness
• 1/2 cup water, to create steam

Instructions

1. In your Instant Pot, mix the sliced peaches, brown sugar, vanilla extract, and cinnamon until the peaches are well coated.
2. Spread the peach mixture evenly at the bottom of the pot.
3. In a separate bowl, combine the flour and granulated sugar. Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4. Sprinkle the flour mixture over the peaches in the pot, covering them completely.
5. Pour the water around the edges of the pot to avoid washing away the topping.
6. Secure the lid on the Instant Pot and set to manual high pressure for 10 minutes.
7. Once cooking is complete, allow a natural release for 10 minutes, then quick release any remaining pressure.
8. Carefully remove the lid and let the cobbler sit for 5 minutes to thicken slightly.
9. Serve warm, topped with a dollop of Greek yogurt for extra creaminess.

Rich flavors of cinnamon and vanilla meld beautifully with the sweetness of peaches in this dessert. The topping turns golden and crisp, while the peaches beneath stay wonderfully juicy. Try serving it with a scoop of vanilla ice cream for an indulgent twist.

Caramel Swirl Instant Pot Yogurt

Let’s dive into making this creamy, dreamy Caramel Swirl Instant Pot Yogurt that’s as easy as it is delicious. Perfect for those mornings when you want something sweet without the fuss.

Ingredients

• 4 cups of whole milk, creamy and fresh
• 2 tablespoons of plain yogurt with live cultures, tangy and smooth
• 1/2 cup of granulated sugar, fine and sweet
• 1 teaspoon of pure vanilla extract, aromatic and rich
• 1/4 cup of water, for the caramel
• 1/2 cup of heavy cream, lush and velvety

Instructions

1. Pour the whole milk into the Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. This will heat the milk to 180°F, killing any unwanted bacteria.
2. Once the boil cycle completes, let the milk cool to 110°F. Stir in the plain yogurt until fully dissolved. This is your starter culture.
3. Cover the Instant Pot and set it back to ‘Yogurt’ mode for 8 hours. The longer it cultures, the tangier it gets.
4. While the yogurt cultures, make the caramel. In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it turn a deep amber color, about 5 minutes.
5. Carefully whisk in the heavy cream and vanilla extract until smooth. Let the caramel cool slightly.
6. Once the yogurt is done, chill it in the fridge for at least 2 hours to thicken. Then, swirl in the caramel sauce to your liking.

Mmm, the result? A luxuriously thick yogurt with ribbons of sweet, buttery caramel. Try layering it with granola and fresh berries for a parfait that’ll make your taste buds sing.

Cherry Almond Instant Pot Yogurt

This Cherry Almond Instant Pot Yogurt is your ticket to a creamy, dreamy breakfast or snack that’s both delicious and surprisingly simple to make. You’ll love the sweet-tart cherries paired with the nutty almond flavor, all in a yogurt that’s as smooth as silk.

Ingredients

• 4 cups of whole milk, creamy and fresh
• 2 tablespoons of plain yogurt with live cultures, for that perfect tang
• 1 cup of fresh cherries, pitted and halved, bursting with juice
• 1/4 cup of sliced almonds, toasted to golden perfection
• 2 tablespoons of honey, sweet and floral
• 1 teaspoon of pure almond extract, for a deep, nutty aroma

Instructions

1. Pour the whole milk into the Instant Pot. Secure the lid and set the valve to sealing.
2. Select the ‘Yogurt’ function, then press ‘Adjust’ until ‘Boil’ is displayed. 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, stirring occasionally to prevent a skin from forming.
4. Whisk in the plain yogurt until fully blended. 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 ‘Yogurt’ again and adjust the time to 8 hours for a tangier yogurt or 10 hours for a milder taste.
6. After fermentation, chill the yogurt in the refrigerator for at least 4 hours to thicken.
7. Gently fold in the cherries, almonds, honey, and almond extract until evenly distributed.

Just imagine the creamy texture meeting the juicy cherries and crunchy almonds in every spoonful. Serve it chilled with a drizzle of extra honey or a sprinkle of granola for an extra crunch.

Chai Spiced Instant Pot Yogurt

Zesty mornings call for something special, and this Chai Spiced Instant Pot Yogurt is just the ticket. You’ll love how it turns your kitchen into a cozy spice haven with minimal fuss.

Ingredients

• 4 cups whole milk, creamy and fresh
• 2 tbsp pure vanilla extract, aromatic and sweet
• 1/4 cup honey, golden and smooth
• 2 tbsp chai spice blend, warm and fragrant
• 2 tbsp plain yogurt with live cultures, tangy and active

Instructions

1. Pour the creamy whole milk into your Instant Pot. Secure the lid and set to ‘Yogurt’ mode, then ‘Boil’. This will heat the milk to 180°F, killing any unwanted bacteria. Tip: Stir occasionally to prevent a skin from forming.
2. Once boiling is complete, let the milk cool to 110°F. Use a thermometer for accuracy. Tip: Placing the pot in an ice bath speeds up cooling.
3. Whisk in the tangy plain yogurt with live cultures until fully dissolved. This is your starter.
4. Secure the lid again, select ‘Yogurt’ mode, and set for 8 hours. The longer it cultures, the tangier it gets. Tip: Avoid opening the lid to check; trust the process.
5. After culturing, stir in the aromatic vanilla extract, golden honey, and warm chai spice blend until well combined.
6. Chill the yogurt in the refrigerator for at least 4 hours to thicken and develop flavors.

Great for breakfast or a snack, this yogurt boasts a velvety texture and a perfect balance of sweet and spice. Try it topped with granola or fresh fruit for an extra treat.

Summary

Outstanding options await in our roundup of 18 Creamy Instant Pot Yogurt Recipes perfect for beginners! Whether you’re craving something sweet, tangy, or packed with probiotics, there’s a recipe here to delight your taste buds. We’d love to hear which one becomes your favorite—drop us a comment below. Loved this collection? Share the yogurt love by pinning this article on Pinterest for fellow home cooks to enjoy!