Gluten Free Instant Pot Yogurt

Gluten Free Instant Pot Yogurt is pretty easy to make! It is rich, creamy, and delicious! 

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Raw milk yogurt has been my fascination lately!  I made another pot of it today!  It is currently in the fridge waiting for me to make a delicious sauce to top it!

Instant pot yogurt can be intimidating the first time you make it.  I promise you that it is worth it!  Once you have it homemade you will never want store-bought again.  The additives in store-bought yogurt hurt my belly, so I decided to make my own.  I have an older Instant Pot, but it does the job perfectly.  

​I highly recommend the glass lid to go with it too!  

Use mason jars to store your yogurt once it is ready.  I made a blueberry sauce with this batch but the strawberry sauce is up next! Your imagination for sauces and toppings is the fun part and creativity with ingredients is exciting.

What Do I Need To Make Instant Pot Yogurt?

You only need two ingredients! So amazing!

• 1 gallon Whole Milk I used raw milk that I bought from Sprouts. 
• 2 TBSP Organic plain Yogurt It can only have milk and live cultures as ingredients only.

How Do I Make Instant Pot Yogurt? 

• Add water to your instant pot until the bowl is half full. Lock on your pressure lid and push the steam button. I lower the time to 5 minutes. Once the cycle is complete, release the pressure and dump out the water. Allow the pot to cool and dry.
• Pour milk into cool pressure cooker. Turn on the saute button. Watch milk carefully so it doesn’t scald, and whisk intermittently. Bring to a temperature of 180 degrees. I use my instant-read thermometer for this step. (Amazon)
• Turn the instant pot off and carefully remove the inner pot. You can place it in a sink full of ice water to cool it quickly. Whisk it while it is cooling to help release the heat faster.
• When the milk reaches 115 degrees, use a small bowl and remove about 1/2 cup of the milk. Add the 2 TBSP of yogurt and whisk it together.
• Add the yogurt/milk combo back to the pot and whisk it together.
• Put the pot back into your Instant Pot and push the yogurt setting. It should say 8 hours, which gives you a very mild yogurt and not too tart. If you like more of a tart yogurt increase your time to 9 or 10 hours. I like mine mild and so I leave it at 8 hours. You can cover it with your glass lid now because it is not under pressure.   Insert a Queen song here…. under pressure…coming down on me….
• After your yogurt has done the magic in the Instant Pot for 8 or so hours, remove it and put it in the fridge for 6-8 hours. After that time it is ready to eat as regular yogurt. If you would like Greek yogurt proceed to the next step. If you want to eat it now go right ahead! I usually split my batch up. I used the yogurt in mason jars with fruit topping and I strained the other half into Greek yogurt to use as a sour cream replacement.  
• To make Greek yogurt put yogurt into a Greek yogurt maker (you can order on Amazon, but seriously what can’t you buy on Amazon), or you could use a strainer with cheesecloth over a bowl. Let it sit for at least 3-6 hours to drain all of the liquid off. The final product is very creamy and rich. You can use it as you would regular yogurt or as sour cream like we do.
• Enjoy!

HERE’S THE RECIPE:

Gluten Free Instant Pot Yogurt

Recipe by Goodness Gracious Gluten FreeCourse: Breakfast, Instant PotDifficulty: Medium

Servings

8

servings

Prep time

29

minutes

Cooking time

9

hours 

Ingredients

• 1 gallon Whole Milk I used raw milk that I bought from Sprouts. 
  2 TBSP Organic plain Yogurt It can only have milk and live cultures as ingredients only.

Directions

• Add water to your instant pot until the bowl is half full. Lock on your pressure lid and push the steam button. I lower the time to 5 minutes. Once the cycle is complete, release the pressure and dump out the water. Allow the pot to cool and dry.
  Pour milk into cool pressure cooker. Turn on the saute button. Watch milk carefully so it doesn’t scald, and whisk intermittently. Bring to a temperature of 180 degrees. I use my instant-read thermometer for this step. (Amazon)
  Turn the instant pot off and carefully remove the inner pot. You can place it in a sink full of ice water to cool it quickly. Whisk it while it is cooling to help release the heat faster.
  When the milk reaches 115 degrees, use a small bowl and remove about 1/2 cup of the milk. Add the 2 TBSP of yogurt and whisk it together.
  Add the yogurt/milk combo back to the pot and whisk it together.
  Put the pot back into your Instant Pot and push the yogurt setting. It should say 8 hours, which gives you a very mild yogurt and not too tart. If you like more of a tart yogurt increase your time to 9 or 10 hours. I like mine mild and so I leave it at 8 hours. You can cover it with your glass lid now because it is not under pressure.   Insert a Queen song here…. under pressure…coming down on me….
  After your yogurt has done the magic in the Instant Pot for 8 or so hours, remove it and put it in the fridge for 6-8 hours. After that time it is ready to eat as regular yogurt. If you would like Greek yogurt proceed to the next step. If you want to eat it now go right ahead! I usually split my batch up. I used the yogurt in mason jars with fruit topping and I strained the other half into Greek yogurt to use as a sour cream replacement.  
  To make Greek yogurt put yogurt into a Greek yogurt maker (you can order on Amazon, but seriously what can’t you buy on Amazon), or you could use a strainer with cheesecloth over a bowl. Let it sit for at least 3-6 hours to drain all of the liquid off. The final product is very creamy and rich. You can use it as you would regular yogurt or as sour cream like we do.
  Enjoy!

As Always,

Best Wishes for Gluten Free Dishes!

XO,

Michelle