Instant Pot Dairy-Free Yogurt

Making Dairy-Free Yogurt in your Instant Pot is super easy and requires only 2 ingredients. This simple recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D.

Making your own vegan yogurt at home in an Instant Pot isn’t difficult at all, and it can save a ton of money. It’s so much better for you than the store-bought stuff that is loaded with sugar and fat. I have a terrific Homemade Gluten-Free Granola recipe that is perfect as an optional topping as well.

This version is made with probiotic cultures, so it’s also great for your digestive system. Another terrific yogurt recipe that doesn’t require a probiotic or cooking is this 5-Minute Blender Vegan Yogurt.

Ingredients needed

It really is as simple as only two ingredients to make this recipe in your Instant Pot.

• Soy milk- Recipe creator, LeAnne Campbell, says that choosing the right soy milk is important, and she recommends the WestSoy brand.
• Starter– This will act as a thickener for the yogurt. Solgar Vegetable Capsules work great and are inexpensive to order on Amazon.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Which soy milk to use

The type of soy milk can affect the outcome of the yogurt, so it’s important to use a brand like shelf-stable (not refrigerated) WestSoy or Trader Joe’s. Other brands that contain sugar, vanilla, additives, and preservatives can negatively affect the thickening process.

You could always just make your own soy milk using only two ingredients–soybeans and water. Simple Vegan has a recipe for Homemade Soy Milk if you want to give it a try.

How to make Instant Pot yogurt

If you’re planning to use glass canning jars, make sure they fit into the bottom of your Instant Pot. Otherwise, you can just forgo the jars and pour the milk mixture directly into your pot.

Start with a brand-new sealed container of shelf-stable soy milk as recommended above. Choosing the right milk is very important.

Pour the soy milk into a blender. Open the capsules and pour the powder into the blender. Throw away the outer shells of the capsules.

Blend on high for 3-4 minutes, until the powder is evenly mixed throughout the milk.

Pour the mixture into 5 clean, dry jars, making sure to leave a 1/2 to 3/4 inch air space at the top. Or pour directly into the Instant Pot.

Place the lids on jars and then place them in the Instant Pot. Close the lid and turn the valve to SEAL and push the YOGURT setting button.

Set for 12 hours. It generally sets in 8 hours, but it tastes more like yogurt if it’s allowed to process longer.

When done, refrigerate for 5-6 hours before using. Top with favorite toppings and serve chilled.

This recipe is from The China Study Cookbook by LeAnne Campbell, Ph.D. Published here with permission. See the ‘About the Chef’ section below.

Using Instant Pots without a yogurt button

Some Instant Pot models do not have a yogurt setting. Though I haven’t used this method before, it is what is recommended.

1. Set the Instant Pot to “Keep Warm.”
2. Add the milk and heat uncovered for 40 minutes.
3. Whisk, then change the setting to “sauté, medium heat.”
4. Use a thermometer to check the heat periodically; when it’s reached 185°F (this will take about 15 minutes), hit “Cancel” and use oven mitts to carefully remove the inner pot.

Pro Tips

• Starter- Save 1/2 cup of the cooked yogurt to use as a starter next time, and you won’t have to add the probiotic capsules again. Using this starter method on future batches will continue to work for a few months. Don’t use once it changes colors or if it develops an odor.
• Drain- If any liquid forms on the top of the yogurt, drain it off before storing it.
• Future batches- If you use the above-mentioned starter method, the taste and firmness get better with each batch.
• Tangy flavor- To get a more tangy flavor, increase the cooking time by an hour or two.
• Glass containers- These make for easy storage if they have tight-fitting lids.

Topping and flavoring ideas

There are so many great topping ideas for this healthy dairy-free yogurt, and these are some of my favorites.

• Fruit- Fresh or frozen fruit like berries or peaches. Cooked apples are delicious too.
• Sweetener- Add a little maple syrup, date syrup, or another healthy sweetener.
• Jam- Homemade options like Chia Strawberry Jam are perfectly sweet.
• Vanilla- Adds a terrific warm ice cream-like flavor.
• Granola- For more crunch, sprinkle with a little granola
• Nuts- Crushed nuts are delicious in this yogurt.
• Cinnamon- Gives a perfect warm flavor.

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

About the Chef

LeAnne Campbell, (Ph.D.), the author of The China Study Cookbook, is the CEO of the T. Colin Campbell Center for Nutrition Studies (CNS), a not-for-profit organization committed to increasing awareness of the extraordinary impact that food has on the health of our bodies, our communities, and our planet.

With over 30 years of experience working as an educator and developing a wide range of community-based initiatives, LeAnne has founded and directed several organizations, both abroad and in the states. She currently lives in the mountains of the Dominican Republic where she focuses on projects promoting the regenerative and resilient power of food.

This post may contain affiliate links. Read my full disclosure here.

If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Continue to Content

Instant Pot Dairy-Free Yogurt

Yield: 4

Prep Time: 5 minutes

Cook Time: 12 hours

Total Time: 12 hours 5 minutes

Making Dairy-Free Yogurt in your Instant Pot is super easy and requires only 2 ingredients. This simple recipe is from The China Study Cookbook by LeAnne Campbell, PhD.

Print

Ingredients

• 4 cups organic soy milk, at room temperature (*See notes)
• 5 probiotic capsules (recommended type in link)

Instructions

1. If you’re planning to use glass canning jars, just make sure they are clean and fit into the bottom of your Instant Pot. Otherwise, you can just forgo the jars and pour the milk mixture directly into your pot. NOTE: Glass jars do make for easier storage.
2. Start with a brand new sealed container of shelf-stable soy milk as recommended above. Choosing the right milk is very important.
3. Pour the soy milk into a blender. Open capsules and pour the powder into the blender. Throw away the outer shells of the capsules.
4. Blend on high for 3-4 minutes, until the powder is evenly mixed throughout the milk.
5. Pour the mixture into 5 clean, dry jars, making sure to leave a 1/2 to 3/4 inch air space at the top. Or pour it directly into the Instant Pot.
6. Place the lids on jars and then place them in the Instant Pot. Close the lid and turn the valve to SEAL and push the YOGURT setting button. Set for 12 hours.
7. It generally sets in 8 hours, but it tastes more like yogurt if it’s allowed to process longer.
8. When done, refrigerate for 5-6 hours before using. Top with favorite toppings and serve chilled.

Notes

A big thank you goes out to LeAnne Campbell, Ph.D., author of The China Study Cookbook and the creator behind this recipe.

* MILK- The type of soy milk can affect the outcome of the yogurt, so it’s important to use a brand like shelf-stable (not refrigerated) WestSoy or Trader Joe’s Other brands that contain sugar, vanilla, additives, and preservatives can negatively affect the thickening process.

Pro tips

• Starter- Save 1/2 cup of the cooked yogurt to use as a starter next time, and you won’t have to add the probiotic capsules again. Using this starter method on future batches will continue to work for a few months. Don’t use it once it changes colors or develops an odor.
• Drain- If any liquid forms on the top of the yogurt, drain it off before storing.
• Future batches- If you use the above-mentioned starter method, the taste and firmness get better with each batch.
• Tangy flavor- To get a more tangy flavor, increase the cooking time by an hour or two.
• Glass containers- These make for easy storage if they have tight-fitting lids.

Instant Pots without 'Yogurt' Button:

• 1. Set the Instant Pot to “keep warm.”
  2. Add the milk and heat uncovered for 40 minutes.
  3. Whisk, then change the setting to “sauté, medium heat.”
  4. Use a thermometer to check the heat periodically; when its reached 185°F (this will take about 15 minutes), hit “cancel” and use oven mitts to carefully remove the inner pot.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  The China Study Cookbook: Revised and Expanded Edition with Over 175 Whole Food, Plant-Based Recipes
• 
  Westsoy Organic Unsweetened Soymilk Original -- 32 fl oz - 2 pc
• 
  Solgar Advanced Acidophilus Plus, 120 Vegetable Capsules - Supports Healthy Intestinal Flora - 500 Million Microorganisms Per Serving - Gluten & Dairy Free - Vegetarian - 120 Servings

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 100Total Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 90mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 7g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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Recipes to use dairy-free yogurt with

• Chia Seed Strawberry Jam
• Rainbow Fruit Skewers
• Chocolate Chip Donuts

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!