Instant Pot Yogurt Recipe

April 17, 2019
by Nicole Gulotta for Thrive Market

After tasting this yogurt, you might have a hard time going back to the store-bought version. Our recipe uses just four simple ingredients—all you really need is time, but the Instant Pot does most of the work so you can set it and forget it. Be sure to let the yogurt chill so it sets up, then top it with granola, swirl a dollop into soups, or use it to thicken smoothies.

Instant Pot Yogurt

Yield: 4 to 6 servings
Active Time:


2 (15-ounce) cans coconut milk, divided
2 tablespoons tapioca flour
1 tablespoon maple syrup
4 capsules New Chapter Probiotic All-Flora


Whisk ½ cup coconut milk with the tapioca flour in a small bowl. Pour remaining coconut milk and maple syrup into the inner pot of an Instant Pot. Hit the sauté button and bring milk to a boil for 30 minutes, or until the temperature reads 180°F with an instant read thermometer. Turn off the Instant Pot and whisk in tapioca mixture until smooth. Let cool to exactly 100°F.

Once cooled, add the probiotic powder and stir well. Lock the lid and press the yogurt button. Set timer for 6 hours (and up to 10 for a tarter taste). The texture will be thin initially, but it’ll thicken as it cools. Store yogurt in airtight jars and refrigerate for several hours, until chilled.

Recipe credit: Angela Gaines

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This article is related to: Breakfast Recipes, Health Supplements, Healthy Breakfast, Probiotics, Supplements, Vegetarian Recipes, Dairy-Free Recipes, Instant Pot Recipes

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