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–+ servings

Instant Pot Almond Milk Yogurt

Angela Milnes
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!
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Prep Time 5 minutes
Cook Time 13 hours
Total Time 13 hours 5 minutes
Course Desserts
Cuisine American
Servings 6 Servings
Calories 80 kcal

Ingredients
  

  • ½ gallon Almond Milk
  • 3 tablespoon Plain Almond Yogurt With Live Active Cultures
  • 2 tablespoon Gelatin
  • 4 tablespoon Arrowroot Flour

Instructions
 

  • 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 tablespoon 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!
  • Enjoy!

Notes

  • 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, Maple Syrup, or anything until the yogurt is done cooking.

Nutrition

Calories: 80kcalCarbohydrates: 7gProtein: 4gFat: 4gSaturated Fat: 0.1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 421mgPotassium: 23mgFiber: 1gSugar: 2gVitamin A: 4IUVitamin C: 0.1mgCalcium: 399mgIron: 0.1mg
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