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The short answer: For most people, a dedicated yogurt maker makes better yogurt because it maintains a precise, steady temperature and offers consistent results. But an Instant Pot can produce excellent yogurt if you’re willing to experiment and don’t mind a less hands-off process. The choice depends on your priorities: simplicity and reliability (yogurt maker) versus versatility and larger capacity (Instant Pot).
Yogurt cultures thrive at a very specific temperature: around 110°F (43°C). If the temperature drops too low, the culture slows down; if it gets too hot, the bacteria die and you get a thin, watery mess.
Yogurt makers are designed to maintain this exact temperature with minimal fluctuation. Even basic models have a thermostat that keeps the heat steady for the entire culturing period, usually 8 to 12 hours. This is why they produce consistently thick, creamy yogurt batch after batch.
Instant Pot, on the other hand, has a yogurt function that, according to manufacturer specs and owner feedback, often runs warm. Many users report that the yogurt setting runs slightly too hot, leading to a thinner consistency or a tangier taste. While you can adjust by placing the Instant Pot in a warmer spot or using a different setting (like the “low” yogurt mode), it requires trial and error. Some models have a calibration issue, and you might need to use the “ultra” or “sous vide” mode to get the right temperature. The key is to use an instant-read thermometer and adjust as needed.
If you want foolproof yogurt, a yogurt maker wins on temperature control.
Convenience is where the Instant Pot shines. It can handle the entire process in one pot: heat the milk, cool it, and incubate. You don’t need to dirty multiple bowls or a separate thermometer. The Instant Pot is also larger, allowing you to make up to 2 quarts or more at once.
Yogurt makers typically come with 6 to 8 small jars. You need to heat the milk on the stove (or in the microwave), cool it to the right temperature, stir in the starter, and then pour into jars. That’s more steps and more dishes. However, the jars are perfect for individual portions, making grab-and-go breakfasts easy.
Also, consider the culturing time: yogurt makers often have timers that automatically shut off and beep when done. Instant Pot also has a timer, but you need to manually switch to the yogurt mode and set the time; it will beep when finished. Both are hands-off once the incubation starts.
If you want less fuss and faster cleanup, the Instant Pot is more convenient. If you don’t mind the extra steps for better portion control, a yogurt maker is fine.
The final texture and taste depend on the milk and culture you use, but the appliance influences the outcome.
Yogurt makers often produce a thicker, more consistent yogurt because of stable temperature. They allow you to control the fermentation time precisely, so you can make a milder or tangier yogurt as you like. You can also adjust the thickness by using different milk types (whole, skim, or adding powdered milk). Many users report that yogurt from a dedicated maker has a smooth, pudding-like texture.
Instant Pot yogurt can be excellent, but it tends to be thinner unless you take extra steps: use ultra-filtered milk (like Fairlife), add a thickener like gelatin, or strain the yogurt after incubation. Some people find the Instant Pot’s yogurt to be slightly grainy or to have a layer of watery whey on top, which you can simply stir in. The large capacity is great for making Greek yogurt in bulk, but be prepared to strain it for thickness.
Both allow you to add flavors and sweeteners after incubation, but the yogurt maker’s small jars are great for customizing individual flavors.
If you’re a perfectionist about texture, a yogurt maker gives you more control. If you’re willing to experiment, the Instant Pot can get close.
How much yogurt do you eat in a week? This is a practical consideration.
Yogurt makers typically have 6 or 8 small jars (each about 6 ounces). That’s about 36 to 48 ounces total, which is ideal for a single person or a couple. They take up minimal counter space.
Instant Pot has a larger capacity, usually 6 or 8 quarts, but you can only fill it halfway with milk for yogurt making (to allow room for the culture and to avoid overflow). A 6-quart model can make up to 1.5 to 2 gallons of yogurt, which is great for a family or meal prepping. However, you will need large containers to store all that yogurt.
If you regularly consume a lot of yogurt, the Instant Pot is superior. If you want a small, fresh batch each time, a yogurt maker is more practical.
Price is always a factor. Yogurt makers are generally in the budget to mid-range bracket. Instant Pots vary widely, with the yogurt-capable models sitting in the mid-range to premium bracket. But the Instant Pot is a multi-cooker that also pressure cooks, slow cooks, sautés, and more, so you get more value for a higher initial investment.
Making yogurt at home with either appliance saves money compared to buying store-bought yogurt, especially if you eat it regularly. Over time, the savings can offset the cost of the appliance. Also, consider the cost of electricity: yogurt makers use about 25 to 50 watts, while an Instant Pot on yogurt mode uses around 100 watts. The difference is minimal over a 10-hour cycle.
If you already own an Instant Pot, making yogurt is essentially free (just the cost of milk and starter). If you’re buying new, a dedicated yogurt maker is cheaper upfront, but the Instant Pot replaces several appliances.
To help you decide, here’s a quick breakdown:
Choose a yogurt maker if: You want foolproof, consistent results; you like individual jars; you don’t need to make huge batches; and you don’t own an Instant Pot already. It’s also great for beginners.
Choose an Instant Pot if: You already have one, or you want a versatile appliance; you need to make large quantities; you’re okay with some trial and error; and you don’t mind thinning or straining for texture.
In our research for the best yogurt makers, we found that dedicated yogurt makers consistently produce better texture and flavor with less fuss. However, the Instant Pot is a worthy contender if you value multi-functionality.
Yes, you can make Greek yogurt in an Instant Pot. The process is the same, but after incubation, you need to strain the yogurt through a cheesecloth or a fine-mesh strainer for a few hours to remove the whey. This will give you a thicker, creamier Greek-style yogurt.
Thin yogurt can result from several factors: the temperature may be too high (killing or slowing bacteria), the incubation time was too short, or you used skim milk. Try using whole milk, incubating for longer (10-12 hours), and ensuring the temperature is around 110°F. You can also add a few tablespoons of powdered milk to thicken it.
Yes, you can make coconut, almond, or soy yogurt in a yogurt maker. However, non-dairy milks may require a thickener like agar or cornstarch to achieve a yogurt-like consistency, and the culture may need a longer incubation time. The steady temperature of a yogurt maker is ideal for plant-based yogurts.
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