20 Creamy Instant Pot Yogurt Recipes Perfect for Breakfast

Mornings just got smoother with these 20 creamy Instant Pot yogurt recipes—perfect for busy breakfasts or lazy weekend brunches! Whether you crave tangy Greek yogurt, fruity parfaits, or indulgent overnight oats, we’ve got a dreamy, fuss-free option for every taste. Say goodbye to bland breakfasts and hello to velvety, protein-packed goodness. Ready to spoon your way to happiness? Let’s dive in!

Classic Homemade Instant Pot Yogurt

Making creamy, tangy yogurt at home has never been easier—just set your Instant Pot and let it work its magic overnight!

Ingredients:

• ½ gallon whole milk (not ultra-pasteurized)
• 2 tbsp plain yogurt with live cultures (or 1 packet yogurt starter)
• 2 tbsp honey or maple syrup (optional, for sweetness)
• 1 tsp vanilla extract (optional)

Instructions:

1. Pour the milk into the Instant Pot liner. Secure the lid, set the valve to Sealing, and press Yogurt, then Boil. This will heat the milk to 180°F (about 30–40 minutes).
2. Once done, carefully remove the liner and let the milk cool to 110°F (about 30 minutes). Stir occasionally to prevent a skin from forming.
3. Whisk in the 2 tbsp plain yogurt (or starter), 2 tbsp honey or maple syrup (if using), and 1 tsp vanilla extract (if using) until fully dissolved.
4. Return the liner to the Instant Pot, close the lid, and press Yogurt, then Normal (8 hours for tangy yogurt or 10 hours for extra-tart).
5. Chill the yogurt for at least 4 hours before serving—it’ll thicken as it cools!

The beauty of this recipe? You control the texture—strain it for Greek-style or keep it luxuriously creamy. Plus, no preservatives or added sugars (unless you want them!).

Tip: Save 2 tbsp of your homemade batch to use as starter for next time!

Greek Yogurt with Honey and Nuts

This creamy, dreamy bowl is the perfect balance of tangy yogurt, sweet honey, and crunchy nuts—ready in minutes for a fuss-free breakfast or snack.

Ingredients:

• 1 cup full-fat Greek yogurt
• 2 tbsp honey (plus extra for drizzling)
• 1/4 cup mixed nuts (such as almonds, walnuts, or pistachios), roughly chopped
• 1/4 tsp ground cinnamon
• Pinch of flaky sea salt

Instructions:

1. Spoon the Greek yogurt into a bowl and swirl in the 2 tbsp honey until just combined (leave some streaks for visual appeal).
2. Toast the chopped nuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan often, until fragrant and lightly golden.
3. Sprinkle the warm nuts over the yogurt, then dust with cinnamon and a pinch of flaky salt.
4. Finish with an extra drizzle of honey and serve immediately.

The magic here is in the contrast: cool yogurt, warm nuts, and that salty-sweet kick make every bite exciting.

Tip: For extra richness, use toasted nuts still slightly warm from the pan—they’ll melt the honey just enough.

Vanilla Bean Instant Pot Yogurt

This creamy, dreamy yogurt is infused with real vanilla bean for a touch of elegance—no fancy equipment required, just your trusty Instant Pot!

Ingredients:

• ½ gallon whole milk
• 2 tbsp plain yogurt (with live cultures, or a yogurt starter packet)
• 1 vanilla bean, split and scraped (or 1 tsp pure vanilla extract)
• 2 tbsp honey or maple syrup (optional)

Instructions:

1. Heat the milk: Pour the milk into the Instant Pot. Secure the lid, set the valve to “Sealing,” and select “Yogurt” mode, then “Boil.” Let it run until the cycle completes (about 30–45 minutes; the milk should reach 180°F).
2. Cool & inoculate: Remove the inner pot and let the milk cool to 110°F (about 30 minutes). Whisk in the plain yogurt and the scraped vanilla bean seeds (or vanilla extract).
3. Ferment: Return the pot to the Instant Pot, secure the lid, and press “Yogurt” mode again. Set for 8–12 hours (longer = tangier).
4. Chill & sweeten: Transfer the yogurt to jars and refrigerate for at least 4 hours. Stir in honey or maple syrup if desired before serving.

The vanilla bean flecks make this yogurt look as luxurious as it tastes—perfect for layering with granola or dolloping onto pancakes.

Tip: For Greek-style yogurt, strain it through a cheesecloth-lined sieve for 1–2 hours after fermenting.

Strawberry Swirl Instant Pot Yogurt

This creamy, dreamy yogurt is swirled with sweet strawberry goodness—no fancy equipment needed, just your trusty Instant Pot!

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, as starter)
• 1/2 cup strawberry jam (or homemade puree)
• 1 tsp vanilla extract
• 1 tbsp honey (optional, for extra sweetness)

Instructions:

1. Heat the milk: Pour 4 cups whole milk into the Instant Pot. Secure the lid, set to “Yogurt” mode, then “Boil.” Let it run until the pot beeps (about 30 minutes).
2. Cool & culture: Remove the inner pot and let milk cool to 110°F (test with a thermometer). Whisk in 2 tbsp plain yogurt until smooth. Return to the Instant Pot, set to “Yogurt” mode (8–10 hours for tangier yogurt).
3. Swirl & chill: Once thickened, stir in 1 tsp vanilla extract. Layer yogurt and 1/2 cup strawberry jam in jars, swirling gently with a knife. Refrigerate for 2 hours before serving. Drizzle with 1 tbsp honey if desired.

The magic here? The jam swirl stays vibrant and ribbon-like, giving every spoonful a burst of berry sweetness against the creamy yogurt.

Tip: For a fresher twist, swap jam for mashed ripe strawberries mixed with 1 tsp sugar.

Blueberry Lemon Instant Pot Yogurt

This creamy, tangy yogurt is bursting with fresh blueberry sweetness and a bright hint of lemon—no store-bought flavors needed!

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures)
• 1/3 cup fresh blueberries
• 1 tbsp honey
• 1 tsp lemon zest
• 1/2 tsp vanilla extract

Instructions:

1. Pour 4 cups whole milk into the Instant Pot. Secure the lid, set to “Yogurt” mode, then “Boil.” Let it run until the pot beeps (about 30 minutes).
2. Cool milk to 110°F (test with a thermometer). Whisk in 2 tbsp plain yogurt until smooth. Cover, press “Yogurt” mode again, and set for 8 hours.
3. Once thickened, chill yogurt for 2 hours. Meanwhile, mash 1/3 cup fresh blueberries with 1 tbsp honey in a bowl.
4. Stir 1 tsp lemon zest and 1/2 tsp vanilla extract into the yogurt. Layer with blueberry sauce in jars or swirl gently.

The magic here? The Instant Pot gives you silky, custard-like yogurt every time—no finicky stovetop tempering required.

Tip: For extra-thick yogurt, strain it in a cheesecloth-lined sieve for 1–2 hours before adding toppings.

Coconut Milk Instant Pot Yogurt

If you love creamy, dairy-free yogurt but hate the store-bought price tag, this Instant Pot version is your new best friend—just 2 ingredients and hands-off magic!

Ingredients:

• 2 (13.5-oz) cans full-fat coconut milk
• 2 tbsp plain dairy-free yogurt (store-bought or from a previous batch)

Instructions:

1. Prep the milk: Shake the coconut milk cans well, then pour into a clean saucepan. Heat over medium-low, stirring occasionally, until just warmed (about 110°F—no hotter!).
2. Add starter: Whisk in the 2 tbsp yogurt until fully dissolved.
3. Cook: Pour mixture into the Instant Pot. Secure the lid, set to “Yogurt” mode (normal setting), and let ferment for 8 hours.
4. Chill: Transfer to jars and refrigerate for at least 4 hours to thicken. Stir before serving—it’ll be tangy, velvety, and perfect for parfaits or curries!

Tip: For thicker yogurt, strain it through cheesecloth for 1–2 hours after chilling.

Chocolate Hazelnut Instant Pot Yogurt

This creamy, dreamy yogurt tastes like dessert but is secretly packed with protein—perfect for breakfast or a sweet snack!

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, as starter)
• 1/4 cup chocolate hazelnut spread (like Nutella)
• 1 tbsp pure vanilla extract
• Pinch of salt

Instructions:

1. Pour the milk into the Instant Pot and secure the lid. Select Yogurt mode, then Boil. Let it run until the pot beeps (about 30 minutes).
2. Remove the lid and let the milk cool to 110°F (test with a thermometer). Skim off any skin that forms.
3. Whisk in the plain yogurt, chocolate hazelnut spread, vanilla extract, and salt until smooth.
4. Secure the lid again, select Yogurt mode, and set for 8 hours. Let it incubate undisturbed.
5. Chill for at least 2 hours before serving—it’ll thicken as it cools. Swirl in extra chocolate hazelnut spread for a decadent touch!

The magic here? The Instant Pot gives you silky, tangy yogurt with zero fuss, while the chocolate hazelnut swirl makes it feel indulgent.

Tip: For thicker yogurt, strain it through cheesecloth for 1–2 hours after chilling.

Pumpkin Spice Instant Pot Yogurt

This creamy, spiced yogurt tastes like fall in a bowl—and thanks to the Instant Pot, it practically makes itself while you cozy up with a latte.

Ingredients

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures)
• 1/3 cup pumpkin puree
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Pinch of salt

Instructions

1. Pour the milk into the Instant Pot. Secure the lid, set the valve to “Sealing,” and press the “Yogurt” button, then “Adjust” until the display reads “Boil.” Let it run (about 30 minutes) until the pot beeps.
2. Carefully remove the inner pot and let the milk cool to 110°F (about 30 minutes). Skim off any skin that forms.
3. Whisk in the plain yogurt, pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt until smooth. Return the pot to the Instant Pot.
4. Secure the lid, set the valve to “Sealing,” and press “Yogurt” again. Set the timer for 8 hours (overnight works perfectly!).
5. Chill for at least 2 hours before serving—the yogurt will thicken as it cools.

The magic here? The pumpkin puree adds velvety body without making the yogurt grainy, while the warm spices bloom beautifully during fermentation.

Tip: For extra-thick yogurt, strain it through cheesecloth for 1–2 hours after chilling.

Maple Cinnamon Instant Pot Yogurt

This creamy, lightly spiced yogurt is a breakfast game-changer—no fancy equipment needed, just your trusty Instant Pot and a little patience.

Ingredients:

• ½ gallon whole milk
• 2 tbsp pure maple syrup, plus extra for drizzling
• 2 tbsp plain yogurt with live cultures (starter)
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. Pour milk into the Instant Pot. Secure the lid, set the valve to Sealing, and press Yogurt, then Adjust until the screen says Boil. Let it run (about 30 minutes) until the pot beeps.
2. Remove the lid and let milk cool to 110°F (test with a thermometer; this takes ~30 minutes). Skim off any skin that forms.
3. Whisk in 2 tbsp maple syrup, 2 tbsp yogurt starter, 1 tsp cinnamon, ½ tsp vanilla, and a pinch of salt until smooth.
4. Secure the lid again, press Yogurt, and set time to 8 hours. Let it culture undisturbed (overnight works perfectly!).
5. Chill yogurt for at least 4 hours before serving. Drizzle with extra maple syrup and a dusting of cinnamon.

The magic here? The maple caramelizes slightly during culturing, giving the yogurt a subtle toasty sweetness that pairs dreamily with the warm cinnamon.

Tip: For Greek-style yogurt, strain chilled yogurt through a cheesecloth-lined sieve for 1–2 hours.

Banana Bread Instant Pot Yogurt

This Banana Bread Instant Pot Yogurt is like dessert for breakfast—creamy, subtly spiced, and packed with cozy banana flavor without any baking required.

• 2 ripe bananas, mashed (about ¾ cup)
• 2 cups whole milk yogurt
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ tsp cinnamon
• Pinch of salt
• ¼ cup chopped walnuts (optional)

1. In a medium bowl, whisk together the mashed bananas, yogurt, maple syrup, vanilla extract, cinnamon, and salt until smooth.
2. Pour the mixture into a 7-inch round heatproof dish that fits inside your Instant Pot. Cover tightly with foil.
3. Add 1 cup water to the Instant Pot, then place the trivet inside. Lower the dish onto the trivet.
4. Seal the lid, set to High Pressure for 10 minutes, then let the pressure release naturally for 10 minutes before quick-releasing any remaining pressure.
5. Carefully remove the dish, uncover, and stir gently. Top with walnuts if using. Serve warm or chilled.

The magic here? The Instant Pot gives the yogurt a custard-like richness while keeping the banana flavor bright—no curdling or fuss.

Tip: For extra depth, drizzle with a little melted peanut butter before serving.

Peach Cobbler Instant Pot Yogurt

This creamy, dreamy yogurt tastes like dessert for breakfast—thanks to juicy peaches and a buttery cobbler-inspired topping that comes together in minutes.

Ingredients:

• 2 cups plain Greek yogurt (whole or 2%)
• 1 cup diced ripe peaches (fresh or thawed frozen)
• 2 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 cup granola (use a buttery, oat-based blend)
• 1 tbsp melted butter
• Pinch of cinnamon

Instructions:

1. In a bowl, whisk together yogurt, honey, and vanilla until smooth. Divide between two serving jars or bowls.
2. Top yogurt evenly with diced peaches.
3. In a small bowl, mix granola with melted butter and cinnamon until coated. Sprinkle over peaches.
4. Cover and refrigerate for at least 30 minutes (or up to overnight) to let flavors meld. Serve chilled.

The magic here? The granola softens just enough to mimic cobbler crust, while staying slightly crunchy—no baking required!

Tip: For a warm version, microwave the peaches with 1 tsp of honey for 20 seconds before layering.

Almond Joy Instant Pot Yogurt

This creamy, dreamy yogurt tastes just like the beloved candy bar—minus the guilt! Coconut, chocolate, and almonds come together in a protein-packed breakfast or snack.

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, as starter)
• 1/3 cup shredded sweetened coconut
• 1/4 cup mini chocolate chips
• 1/4 cup chopped almonds
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Pour milk into the Instant Pot and press Yogurt, then Adjust until the display reads Boil. Let it run until the pot beeps (about 30 minutes).
2. Remove the inner pot and let milk cool to 110°F (test by dipping a clean finger—it should feel warm but not hot). Whisk in yogurt starter, cover with a clean towel, and return to the Instant Pot.
3. Press Yogurt again and set for 8 hours. After incubation, chill yogurt for at least 4 hours.
4. Stir in shredded coconut, mini chocolate chips, chopped almonds, honey, vanilla extract, and a pinch of salt. Serve cold.

The magic here? The coconut softens just enough in the chilled yogurt, mimicking the candy’s chewy texture.

Tip: For extra coconut flavor, toast the shredded coconut in a dry skillet for 2 minutes before adding.

Matcha Green Tea Instant Pot Yogurt

This creamy, lightly sweetened yogurt gets a vibrant boost from earthy matcha—perfect for a refreshing breakfast or snack.

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, for starter)
• 2 tbsp granulated sugar
• 1 tbsp high-quality matcha powder
• 1 tsp vanilla extract

Instructions:

1. Pour the milk into the Instant Pot and select Yogurt mode, then Boil. Let it run until the pot beeps (about 30 minutes).
2. Cool the milk to 110°F (test with a thermometer). Whisk in the plain yogurt, 2 tbsp sugar, 1 tbsp matcha powder, and 1 tsp vanilla until smooth.
3. Secure the lid, select Yogurt mode again, and set for 8 hours. Let it culture undisturbed.
4. Chill for at least 4 hours before serving—the yogurt will thicken further as it cools.

The matcha adds a subtle grassy sweetness and gorgeous pale-green hue, while the Instant Pot ensures foolproof creaminess every time.

Tip: For extra tang, let it culture for up to 10 hours—just note the matcha flavor will mellow slightly.

Lavender Honey Instant Pot Yogurt

This dreamy, floral-infused yogurt is hands-off thanks to the Instant Pot—just set it and forget it for a creamy, subtly sweet treat.

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, or yogurt starter)
• 2 tbsp honey, plus extra for drizzling
• 1 tsp dried culinary lavender
• Pinch of salt

Instructions:

1. Heat the milk: Pour the milk into the Instant Pot. Secure the lid, set the valve to “Sealing,” and select “Yogurt” mode, then “Boil.” Let it run until the cycle completes (about 30 minutes).
2. Cool & culture: Remove the pot and let the milk cool to 110°F (test with a thermometer). Whisk in the plain yogurt, 2 tbsp honey, and a pinch of salt until smooth.
3. Infuse the lavender: Lightly crush the dried lavender in your palms to release its oils, then stir into the milk mixture.
4. Ferment: Return the pot to the Instant Pot, secure the lid, and press “Yogurt” mode again (set for 8 hours). The longer it ferments, the tangier it’ll be!
5. Strain & chill: Once done, strain through a fine-mesh sieve to remove lavender buds. Transfer to jars and refrigerate for at least 2 hours to thicken.

The floral honey and lavender combo tastes like a spa day in a bowl—luxurious but surprisingly simple. Serve with an extra drizzle of honey for a touch of sweetness.

Tip: For Greek-style yogurt, strain the chilled yogurt through cheesecloth for 1–2 hours to thicken further.

Raspberry Cheesecake Instant Pot Yogurt

This creamy, dreamy yogurt tastes like dessert but is secretly wholesome—thanks to the magic of your Instant Pot and a swirl of raspberry jam.

Ingredients

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures)
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 cup raspberry jam
• 2 oz cream cheese, softened
• 1/4 cup graham cracker crumbs

Instructions

1. Pour the milk into the Instant Pot. Secure the lid, set the valve to “Sealing,” and press the “Yogurt” button until “Boil” appears. Let it run (about 30 minutes) until the pot beeps.
2. Whisk in the plain yogurt, sugar, and vanilla extract until smooth. Cover again, press “Yogurt,” and set to 8 hours. Let it culture overnight.
3. Once thickened, refrigerate the yogurt for 2 hours. Stir in the softened cream cheese until silky.
4. Layer the yogurt into jars, alternating with dollops of raspberry jam. Top with graham cracker crumbs.

The tangy yogurt balances the sweet jam, while the crumbs add a nostalgic cheesecake crunch—no baking required!

Tip: For extra tang, let the yogurt culture for up to 10 hours.

Caramel Apple Instant Pot Yogurt

This creamy, dreamy yogurt tastes like dessert but is secretly wholesome—thanks to the magic of your Instant Pot and a cozy caramel-apple twist.

Ingredients:

• 2 cups whole milk
• 2 tbsp plain yogurt (with live cultures, for starter)
• 1 medium apple, peeled and finely diced
• 2 tbsp brown sugar
• 1 tbsp butter
• 1/2 tsp cinnamon
• Pinch of salt
• 1 tbsp caramel sauce (plus extra for drizzling)

Instructions:

1. Prep the yogurt: Pour the milk into the Instant Pot and whisk in the plain yogurt until smooth. Secure the lid, set the valve to “Sealing,” and press the “Yogurt” button (adjust to 8 hours for extra tang or 10 hours for milder flavor).
2. Caramelize the apples: While the yogurt cultures, melt the butter in a skillet over medium heat. Add the diced apple, brown sugar, cinnamon, and salt. Cook for 5–7 minutes, stirring often, until the apples soften and the sugar turns syrupy. Stir in 1 tbsp caramel sauce, then remove from heat.
3. Layer and serve: Once the yogurt is set (it’ll be thick like Greek yogurt), spoon it into bowls. Top with warm caramel apples, an extra drizzle of caramel sauce, and a dusting of cinnamon if desired.

The contrast of cool, tangy yogurt with sticky-sweet apples and a caramel ribbon makes every spoonful irresistible. Tip: For a quicker version, swap in store-bought Greek yogurt—just warm the caramel apples before serving!

Mango Turmeric Instant Pot Yogurt

This creamy, tropical-spiced yogurt is a sunshine-filled breakfast or snack—no stovetop stirring required, thanks to your Instant Pot!

Ingredients

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, for starter)
• 1 ripe mango, peeled and diced (about 1 cup)
• 1 tsp ground turmeric
• 1 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Prep the milk: Pour the milk into the Instant Pot. Secure the lid, set the valve to Sealing, and press Yogurt > Boil. Let it run until the cycle completes (about 30 minutes).
2. Cool & culture: Remove the lid and let the milk cool to 110°F (test with a thermometer). Whisk in the plain yogurt, then secure the lid again. Press Yogurt > Normal and set for 8 hours.
3. Blend the mango: Once cultured, transfer the yogurt to bowls. Puree the mango, turmeric, honey, vanilla extract, and salt in a blender until smooth. Swirl into the yogurt.

The golden turmeric and sweet mango create a vibrant swirl that’s as pretty as it is probiotic-rich—perfect for brightening up chilly mornings!

Tip: For extra tang, let the yogurt culture for up to 10 hours. Just set it before bed and wake up to breakfast ready to go.

Chai Spice Instant Pot Yogurt

This creamy, spiced yogurt is like a hug in a bowl—warm chai flavors meet the tangy richness of homemade yogurt, all with minimal effort thanks to your Instant Pot.

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, as starter)
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• Pinch of black pepper

Instructions:

1. Pour the milk into the Instant Pot and select Yogurt mode, then Boil. Let it run until the pot beeps (about 30 minutes).
2. Cool the milk to 110°F (test with a thermometer). Stir in the plain yogurt, honey, vanilla extract, cinnamon, cardamom, ginger, cloves, and black pepper until fully dissolved.
3. Secure the lid, select Yogurt mode again, and set for 8 hours. Let it culture undisturbed.
4. Chill for at least 4 hours before serving. The yogurt will thicken as it cools.

The magic here? The spices bloom during culturing, creating a deeply aromatic yogurt that’s perfect for drizzling with extra honey or layering with granola.

Tip: For extra-thick yogurt, strain it through cheesecloth for 1–2 hours after chilling.

Tropical Pineapple Instant Pot Yogurt

This creamy, tangy yogurt gets a sunny twist with sweet pineapple—perfect for breakfast or a light dessert. Your Instant Pot does all the work while you dream of island vibes!

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, as starter)
• 1/2 cup crushed pineapple (drained)
• 2 tbsp honey
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Pour the milk into the Instant Pot. Secure the lid, set the valve to Sealing, and press Yogurt > Boil. Let it run until the cycle completes (about 30 minutes).
2. Once boiled, remove the inner pot and cool the milk to 110°F (test with a thermometer—it should feel warm but not hot). Whisk in the 2 tbsp plain yogurt until smooth.
3. Return the pot to the Instant Pot, cover, and press Yogurt > Normal (8 hours). After incubating, chill the yogurt for at least 2 hours to thicken.
4. Stir in the crushed pineapple, 2 tbsp honey, 1 tsp vanilla extract, and a pinch of salt. Serve chilled or store for up to 5 days.

The pineapple adds a bright, juicy pop against the creamy yogurt—no store-bought fruit-on-the-bottom compares! Tip: For extra tropical flair, top with toasted coconut flakes.

Cherry Almond Instant Pot Yogurt

This creamy, dreamy yogurt is infused with sweet cherries and nutty almond flavor—perfect for a fuss-free breakfast or snack that feels indulgent.

Ingredients:

• 4 cups whole milk
• 2 tbsp plain yogurt (with live cultures, as starter)
• 1/3 cup dried cherries, chopped
• 2 tbsp honey
• 1 tsp almond extract
• Pinch of salt

Instructions:

1. Pour the milk into the Instant Pot and secure the lid. Select Yogurt mode, then Boil to heat the milk to 180°F (about 20 minutes). Let it cool to 110°F (30–45 minutes).
2. Whisk in the plain yogurt, honey, almond extract, and salt until smooth. Stir in the dried cherries.
3. Secure the lid again, select Yogurt mode, and set for 8 hours. Let it chill in the fridge for at least 2 hours before serving.

The almond extract and cherries create a marzipan-like sweetness, while the Instant Pot ensures velvety texture every time—no babysitting required!

Tip: For extra crunch, top with toasted sliced almonds before serving.

Conclusion

With 20 luscious Instant Pot yogurt recipes, breakfast just got creamier—and easier! Whether you love fruity swirls, rich vanilla, or cozy spices, there’s a perfect batch waiting for you. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share the yogurt love on Pinterest—happy cooking!