Looking for a dairy free yogurt option?! Well, you’re in luck because this Instant Pot Almond Milk Yogurt is healthy, dairy free, and can be topped with your favorite fruit, granola, or honey.
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Why Make Instant pot yogurt?
You may be wondering if it’s even worth it to make yogurt in your Instant Pot, right?! I mean there’s plenty of dairy free options on the shelf, so why make it! The simple answer is it’s so much better!
I literally can’t believe it took me this long to make homemade yogurt, and with the Instant Pot, it’s a breeze. If you aren’t sure why you should make homemade yogurt, here’s why:
- It’s cheaper. Making homemade yogurt is much cheaper than buying enough for everyone in my household. You can buy ingredients and make a huge batch that costs way less than those individual containers.
- Homemade yogurt is healthier. The nutrition of yogurt decreases with sugar and other additives. Making it homemade eliminates fillers and sugar to give you the most health benefits form your snack.
- It’s more delicious. In my opinion, homemade yogurt is much more delicious than any yogurt I have ever bought at the store.
Almond Milk Yogurt Ingredients
You only need 4-ingredients for this recipe! Like I said above, you save so much money making it homemade. Here’s what you need:
- Almond milk. If you use homemade almond milk it will come out thicker whereas store bought almond milk makes the yogurt thinner. It’s all about preference here.
- Plain almond yogurt. You will only need 3 tablespoons to get the live active cultures that start the yogurt.
- Gelatin and Arrowroot flour. These are your thickeners. Almond milk needs a little help thickening up. And, arrowroot flour has twice the thickening power to regular flour.
How to Make Instant Pot Almond Milk Yogurt
This Almond Milk Yogurt gives you the freedom to add even more nutritious ingredients like real fruit, honey and granola. And, it’s way easier to make than I even expected. Get ready to be impressed!
Step 1: Clean and Sterilize
STOP! Before you do anything else, clean and sterilize your Instant Pot especially the sealing ring. If you don’t, you will risk bad bacteria.
Step 2: Boil the Milk
Add the milk to your Instant Pot, close the lid, and hit the “yogurt” button until it displays boil. Allow it to boil for 45-minutes. When it’s done, it should be at 180℉. If it’s not, hit “Sauté” and stir it until it reaches that temperature.
Step 3: Add Thickeners
Hit “cancel” and then add your gelatin and arrowroot into the almond milk. Stir and mix well.
Step 4: Cool the Milk Mixture
Remove the inner pot from the Instant Pot and let it cool. To speed up this process, place the pot in cold water or an ice water bath. I placed it in the sink with cold water. Let it cool until it reaches 115℉.
Step 5: Skim the Skin
Next, skim the skin off of the milk and discard it. Then, put 3 tablespoons of already made yogurt into a bowl. Stir the yogurt well and add it to your milk mixture. Mix well.
Step 6: Pressure Cook
Finally, place your inner pot back into the Instant Pot. Close the lid and put your pressure valve in the sealing position. Hit your “yogurt” button and set the time for 12-hours.
Pro Tip: When the Instant Pot does the yogurt function, it will NOT count down like pressure cooking. Instead, it will count up to 12-hours. If you like the yogurt thicker, up the time to 16-hours.
Step 7: Cool the Yogurt
After the time has completed, release the pressure and transfer your inner pot to the refrigerator to cool. It needs to cool for at least 6-8 hours.
Step 8: Top as Desired
Top your yogurt with honey, fruits, granola, or anything you like.
Serve and Enjoy!
Tips for Making the Best Instant Pot Yogurt
- Use the glass lid. I recommend using your glass Instant Pot lid whenever you are not using the pressure cooker function because it’s easier to take it on and off when stirring.
- Save 3 tablespoons of yogurt. Once your yogurt is complete, pull out 3 tablespoons to save for your next batch of yogurt. Using this will make your next batch extra creamy and less tangy.
- Don’t disturb the yogurt. It’s tempting to check on your yogurt while its in your Instant Pot for 12-hours, but DON’T! You don’t want to add outside bacteria.
- Don’t add flavors until the end. Do not add vanilla, fruits, honey, syrup, or anything until the yogurt is done cooking.
Why is My Yogurt Pink? Can I Eat It?
No, you can not eat pink yogurt! When yogurt turns pink, looks red and splotchy, or turns any sort of pinkish color, it means bad bacteria got inside the Instant Pot while it was cooking. Any sort of pink means the yogurt should be thrown away immediately!
Best Yogurt Toppings
Not sure what to add to your plain almond milk yogurt? Here are some of our favorite topping suggestions:
- Black berries
- Vanilla beans
How to Store Almond Milk Yogurt
I like to store my yogurt in these Yogurt Parfait Cups with Lids because it makes for a quick and easy breakfast solution. You can store homemade yogurt in the refrigerator in a sealed container for up to 5-days.
This Instant Pot Almond Milk Yogurt is a guilt-free treat you can have when you are craving for a dessert and something sweet. Try this one now!
- ½ gallon almond milk
- 3 TBSP plain almond yogurt with live active cultures
- 2 TBSP Gelatin
- 4 TBSP Arrowroot Flour
- Clean and sterilize all of your equipment, especially the ring in your IP. You could risk getting mold if it is not completely sterilized.
- Add milk to your Instant Pot. Close the lid on your Instant Pot.
- Press Yogurt mode and continue to press until it displays “BOIL”. This will take about 45 minutes. It should be at 180 degrees Fahrenheit. If it does not, press “Sauté” on your Instant Pot while stirring until it reaches 180 degrees. Add in your gelatin and arrowroot. Mix well.
- Remove the inner pot once you have reached the degree and let it cool. You can speed up the cooling process by placing the pot in cold water, or ice water (I place it in the sink with cold water). Allow it to cool until 115 degrees.
- Skim the skin off of your milk, and discard. In a small bowl, add a few spoonfuls to your already made 3 TBSP yogurt. Mix well, then add to your inner pot. Mix well.
- Bring your inner pot back to the Instant Pot. Press “Yogurt” function, and up the time to 12 hours (when the Instant Pot has started yogurt function, it will not count down like pressure cooking. It will count up to 12 hours.). If you like your yogurt thicker, you can up the time to 16 hours.
- After the time has completed, transfer the inner pot to your refrigerator to cool for at least 6-8 hours.
- Top with honey, fruits, granola, and more!
Amount Per Serving: Calories: 324Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 57mgCarbohydrates: 50gFiber: 3gSugar: 31gProtein: 10g
Other Yogurt Recipes to Try
Looking for more yogurt recipes? You’ll love these:
- Easy Instant Pot Yogurt Recipes
- Instant Pot Vanilla Yogurt
- Instant Pot Greek Yogurt
- Cold Start Yogurt
About Angela Milnes
Angela Milnes is a Qualified Early Years Teacher who has specialised in teaching. She has a wealth of experience teaching young children and adults. Angela has also taught cooking classes and loves to share both family recipes and easy instant pot recipes here on The Instant Pot Table. Follow her on Pinterest!