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Frozen Greek Yogurt made with your Instant Pot

Instant Pot Greek Yogurt

Print Recipe
Whip up a batch of creamy Greek yogurt in your instant pot and freeze it for a refreshing treat.
Prep Time:5 mins
Cook Time:9 hrs
Total Time:9 hrs 5 mins

Ingredients

  • 2 liters (½ gallon Horizon Organic whole milk)
  • 35 grams Chobani Whole Milk Plain Greek Yogurt
  • 3 ounces fruit puree Blackberry, Cherry, Strawberry. Whatever is your favorite
  • Granola

Instructions

Greek Yogurt

  • Put milk in Instant Pot and use the Yogurt More Function to boil the milk to at least 182°F. The instant pot will show "boil" on the screen. It takes close to 30 minutes for this.
  • Once the boiling is done, the Instant Pot changes to "yogt". Lift the lid, do not let the water drip back into the pot.
  • Gently stir with a silicone spatula; do not scrape the bottom of the pot. Test the temperature in a few spots to make sure you have achieved at least 182°F (If the milk has not reached temperature, put lid back on and heat the milk with the slow cook less function for 15 minutes)
  • Put 35 grams of yogurt into a 2 cup measuring cup and set aside.
  • Take the pot out of the Instant Pot and set it aside to let it cool to 111°F.
  • Once cooled, skim the milk skin off of the milk.
  • Add ½ cup of the cooled milk to the yogurt in the measuring cup. Stir to dissolve. Once dissolved, pour the mixture back into the inner pot and gently stir. Again, do not scrape the bottom.
  • Put the inner pot back into the Instant Pot and close the lid.
  • Press the yogurt function button and use the Yogurt Normal Function. Adjust the time to 10:00. This is the time that I used, if you like really tangy yogurt, you can go up to 12:00 hours. If you want less tangy, you could reduce it to 8:00 hours.
  • The timer will start to count up once it turns on.
  • Once the yogurt has completed the incubation time, remove the inner pot and place it in the fridge for a few hours covered with plastic wrap. The yogurt will also thicken some.
  • You can eat the yogurt at this stage. Or, if you want Greek Yogurt, you will need to strain out the whey. I strained for 4 hours. Once the yogurt is strained, discard the liquid and transfer the yogurt to a bowl. At this time, you should have thick greek yogurt. If it's a bit lumpy, you can use your hand mixer to get the creamy texture you are wanting.
  • Once strained, I used 8 ounces of the yogurt with 3 ounces of puree. Mix them together, then pour the mixture into silicone cups with a bit of your favorite granola sprinkled in at the bottom. Put in the freezer for a few hours and enjoy. You could also add vanilla and honey to your liking with the fruit puree.

Notes

Recipe Source: SerenaLissy.com
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database via Spoonacular API, whenever available, or otherwise other online calculators. While this information can be helpful in estimating the nutritional information of a recipe, it is by no means accurate or official and is not evaluated by the Food and Drug Administration.
 
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Nutrition

Serving: 1Serving | Calories: 81kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 55mg | Potassium: 177mg | Fiber: 1g | Sugar: 7g | Vitamin A: 260IU | Vitamin C: 2mg | Calcium: 144mg | Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Keyword: Greek Yogurt, Instant Pot Yogurt
Servings: 16 Servings
Calories: 81kcal