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.
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.
- Set the Instant Pot to “Keep Warm.”
- Add the milk and heat uncovered for 40 minutes.
- Whisk, then change the setting to “sauté, medium heat.”
- 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.
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Instant Pot Dairy-Free Yogurt
Ingredients
- 4 cups organic soy milk at room temperature (*See notes)
- 5 probiotic capsules recommended type in link
Instructions
- 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.
- 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 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 it 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.
Video
Notes
- 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.
-
- Set the Instant Pot to “keep warm.”
- Add the milk and heat uncovered for 40 minutes.
- Whisk, then change the setting to “sauté, medium heat.”
- Use a thermometer to check the heat periodically; when it reaches 185°F (this will take about 15 minutes), hit “cancel” and use oven mitts to carefully remove the inner pot.
Nutrition
Disclaimer
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.
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.
Recipes to use dairy-free yogurt with
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!
Hello Is it possible to use powdered soy milk?
Hi Mary- I haven’t tried it but see no reason it wouldn’t work just like regular soy milk.
When you place the lids on the jars are they loose fitting or tight fitting?
Hi Ulela- I just checked with LeAnne Campbell, the recipe creator, and she said the lids should be tight. Take care!
Hi Teri, Can this work with almond milk?
Hi PJ- I think almond milk should work fine. Just make that it only has 2 ingredients–almonds and water. Other ingredients tend to affect the yogurt outcome negatively. Hope it comes out great for you!
If I want it to be sweetened should I do that after it’s set?
Hi Erica- Yes, I think adding sweetener would probably work best after the yogurt has set.
I don’t have a yogurt setting on my pressure cooker. Do you know how to manually set it?
Hi Kristi- I was able to find the following information about making yogurt in your Instant Pot without a ‘Yogurt’ setting. Hope it helps.
Set the Instant Pot to “keep warm.”
Add the milk and heat uncovered for 40 minutes.
Whisk, then change the setting to “sauté, medium heat.”
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.
I am excited to try your recipe. I already have probiotic 30 billion capsules on hand. How many do you recommend I use?
I’m obsessed with this yogurt! I’ve made it twice already and can for see that I will be making it monthly.
Thank you for sharing Terri!
What probiotic is best for soy milk to set? Some are not working for me.
Diane- The chef included her suggestions for soy milk and porbiotic capsules in the recipe.You can just click on the links to see the brands she suggests.