Instant Pot Almond Milk Yogurt


Making Yogurt with almond milk is possible and it's an amazing way to replace the dairy product. Since Plant-base yogurt can be quite expensive at the grocery store, I searched for a cheaper alternative, and here it is :]

Here you can make your own yogurt ,  using this easy and quick recipe.  To be honest it's much better than the one you can purchase!

This pressure cooker almond milk yogurt recipe is great for lactose intolerance kids.

It can be added to any granola for a great and healthy breakfast, but usually I just eat it natural while waiting my Instant Pot Scrambled Eggs to be ready.

Instant Pot Breakfast Recipes

Instant Pot Steel Cut Oats

Instant Pot Ricotta

Instant Pot Poached Eggs

Instant Pot Omelette

Instant Pot Almond Milk Yogurt

4.6 from 392 votes
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Almond Milk Yogurt
Prep Time: 5 minutes
Cook Time: 9 hours
Total Time: 9 hours 5 minutes
Servings: 16


  • ½ gallon almond milk
  • 3 tablespoon plain almond yogurt with live active cultures


  • Add milk in the instant pot and close the lid of instant pot.
  • Select yogurt button and adjust till it displays boil.
  • It will take for about 1 hour.
  • After 1 hour open the lid and test the temperature, it should be 180 °F (Fahrenheit degrees).
  • Remove the inner pot from instant pot after 5 minutes.
  • Let the milk to cool for 115 °F.
  • It will also take about an hour, so just wait.
  • Skim of the skin on yogurt and discard.
  • Whisk the prepared yogurt in it.
  • Place inner pot in the instant pot and press yogurt button.
  • Adjust it to 8:00. After 8 hours store it in jars in the refrigerator.
  • Enjoy!


Calories: 17kcal Carbohydrates: 1g Protein: 1g Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 154mg Fiber: 1g Sugar: 1g Calcium: 142mg


At the first time you make it, the yogurt may has a liquid texture.   Keep ½ cup of your preparation aside and use it in your next batch of yogurt. That way, the texture on the second time would be more dense.



50 thoughts on “Instant Pot Almond Milk Yogurt

  1. Does this turn out thick? I saw there were 50 comments and ONLY 3 stars for the recipe so I'm wondering what others thought. I'm making this tonight. And just dont want a flop. Lol

    1. Why would the author post the recipe if it doesn’t work. Clearly the issue is operator error. Either you didn’t best enough, didn’t cool enough and killed the culture, used yogurt with not enough active cultures or used flavored almond milk which may not work. Try again. Yogurt is easy but no foolproof.

      1. So, if you have made this yogurt previously, I assume you use some of the prior yogurt for the "prepared yogurt" ingredient. However, if this is your first batch, what do you use for the "prepared yogurt"? Can you use a bit of store bought yogurt?
        Have you tested this recipe with multiple brands and types of almond milk? I usually purchase Almond Dream Unsweetened Almond Milk.

          1. Hi Jacqui, I know this is a late comment, but Kite Hill plain almond milk yogurt has no sweeteners.

  2. Bummer, I followed the directions and my ‘yogurt’ turned out as sour milk (not thick at all) Maybe this just doesn’t work with almond milk...?

    1. If your instant pot doesn’t have a yogurt button, you can still prepare yogurt in it. Just use the manufacturer’s instructions for yogurt making.

  3. What is the consistency like? I plan to use sweetened vanilla flavored almond milk. Will this work? My daughter is used to yoplait flavored regular yogurt so I am looking for a similar consistency.

  4. After 8 hours in the instant pot it is just straight liquid. Is that what it's supposed to be for the first time making it. I used silk almond vanilla unsweetened and kite hill yogurt as the starter and it's only liquid hasn't been in refrigerator yet.

    1. Mine was the same way. I was so disappointed. I noticed though that my temp wasn’t as high as it was supposed to be. I’m trying it again. This time after the first hour (boil) if it’s not 180 I’ll use the sauté feature to raise it to 180. I’m also going to use a thickening agent. I hope I have better luck this time. I’ll let you know.

    2. Hi Naomi,

      The first time it’s always like this, but keep 1/2 cup of your preparation to use for next preparation and it will get creamier

    3. Hey! So I've been seeing a lot of this comment. You want to flavor the yogurt at the end, and using a flavored milk is most likely the culprit! Use plain unsweetened almond milk, then add vanilla at the end!!

      1. did you get good yogurt results? I have NEVER had almond (or any other nut milk) get thick like yogurt without thickeners.

  5. first time i made with almond milk came out exactly like it started pure liquid. I make whole milk yogurt every week and comes out great . Maybe cant use almond milk ??? does the almond milk need to be sweetened , unsweetened ?? flavored ? so many different one to choose from I used the 30 calorie unsweetened didnt work 🙁

  6. Mine also came out watery... It looks like almond milk with yogurt mixed in it and absolutely no change that occurred. I would love to know what I did wrong as well. Thank you!

  7. I have tried this twice and both times it comes out liquid just like it went in?? When I use regular milk my yogurt comes out fine.

    1. I haven’t used almond milk, but when making soy yogurt the soy milk has to be made with just soybeans and water (ex: Trader Joe’s) If there are any other ingredients in the soy milk, you’ll get the results you’re describing.
      I’ll bet the same is true with other plant milk.
      Also, I use 50 billion cell probiotic capsules as a starter, 1 capsule/quart of milk.

  8. Thanks for the recipe. Is longer better? For example, I saw a canned coconut milk recipe that said 8 hrs minimum, but best is 24-36 hrs. Also, can flavors be added to this recipe?

  9. I've been using my Instant Pot to make yogurt for a couple of years. I tried soy, almond, coconut & even MADE almond milk, &none of them worked.....until I found Westsoy organic unsweetened soy milk in an aseptic carton (shelf stable). Works every time. My pot has a yogurt button & I set it for 10 hrs. 4 TBSP of any existing yogurt works as starter, even store bought.

    1. When you say you use "any existing yogurt" for a starter, do you mean even yogurt made with cow's milk? Or does the starter culture need to be specific to almond milk, soy milk, etc?

    1. I make yogurt every two weeks with lactose free milk and lactose free plain yogurt and it comes out beautiful each time in my instapot. My family comes from Lebanon. After you bring your milk to a boil, cool it down until you can put your pointer finger in it and not jump back because it's too hot still. Not too hot or too cold. Then add your starter. I have not found a good thermometer and this is the way my mother did it. She didn't have an instapot but made sure the pot was kept warm for at least 8hrs. Once I left my yogurt in the pot for 10hrs. and it came out even thicker. I always use plain yogurt as you can always add flavors or fruit later on.

  10. Can you tell me more about how you make it. Step by step please. Also have you tried the almond milk in the shelf stable cartons?

  11. Has anyone actually been able to make this recipe work? All I am seeing are comments from people saying it doesn’t work, just making spurt almond milk but not actually yogurt.

    1. The only way this works with almond milk is with homemade almond milk. Store bought has a TON of additives that will prevent thickening. This is why I make my own almond milk.

  12. Hi Corrie, I followed the recipe used Kirkland unsweetened almond milk, 1.5 tbsp of lastose free yoghurt and 2 tbsp of arrowroot starch(I thought it would be thicker). Left it on yoghurt setting for 10 hours and it is still like water, any suggestions please.

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