Instant Pot Two Ingredient Chocolate Yogurt

I have a confession to make. I’m incredibly envious of all these home cooks who have the time and patience to make batch after batch of homemade yogurt in their Instant Pot (get yours here: The boiling, temperature-taking, incubating and straining across days is frankly more than my mind (and my schedule) can handle. “But it tastes so good!” I always hear. And I have no doubt they are right, but I’ve still got a fridge full of Yoplait nonetheless.

Ready to master the Instant Pot? Check out our Instant Pot Master Class. [learn more]

Until I came across the concept of using “ultra-filtered” milk to make yogurt. Ultra-filtered milk has been run through a special set of filters, then recombined. The net effect is a milk that is higher in protein, lactose-free and sterilized at a high temperature for a longer shelf life. For yogurt-making that last part is key. Since the milk has been sterilized, you can skip some of the most error-prone parts of traditional yogurt-making: the boiling and subsequent temperature monitoring. This is known as the “cold start” method.

The role of the Instant Pot in making yogurt is to hold the milk mixture at just the right temperature for incubation. All models except the Lux models have this feature. However, even with a cold-start method and Instant Pot, there’s still quite a bit of work to produce most yogurt recipes, including flavoring at the end.

Enter ultra filtered chocolate milk. Now we’re talking! Cold start, incubated in the Instant Pot, pre-flavored. YES, FINALLY A YOGURT EVEN A NOVICE COOK CAN MAKE! While not as thick as a traditional yogurt, it’s wonderful for making things like parfaits and yogurt pops. And it’s delicious! You’ve got to try this simple recipe, even if only for bragging rights.

Pro Tip: 23 oz is two single-serve Fairlife containers, or you can buy the 52 oz jug and use half. Use a fresh, unopened yogurt container that indicates it has live or active cultures. A live-culture yogurt usually lists at least 2 types of bacteria (L. bulgaricus and S. thermophilus) in its ingredient list.



  • 23 oz ultra-filtered chocolate milk (like Fairlife)
  • 1 tbsp plain or vanilla yogurt with active cultures (like Oui)


  1. Pour one cup of water in the Instant Pot and insert the steam rack. On the rack place tools that need to be sterilized: a 1-cup glass measure containing a 1 tbsp measure and a heatproof silicone spatula.
  2. Using the display panel select the STEAM function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  3. When the time is up, quick-release the pressure. Allow to cool, then remove the tools without touching the inside of the pot or any other surface that will touch food. Drain the pot without touching the inside of the pot.
  4. Using the sterilized tbsp measure, add 1 tbsp of the active-culture yogurt to the sterilized glass measure. Add 2/3 cup of the milk to the glass measure and use the sterilized spatula to stir until smooth.
  5. Add the remainder of the milk and the yogurt mixture to the pot and use the sterilized spatula to stir until all yogurt is incorporated, then secure the lid, making sure the vent is closed.
  6. Choose the YOGURT function and adjust to the NORMAL or MEDIUM setting. Use the +/- keys and program the Instant Pot for 8 hours.
  7. At the end of the 8 hours, cover the inner pot with plastic wrap and refrigerate at least 8 hours. Do not stir at this point.
  8. At the end of the refrigeration time you will have a pourable chocolate yogurt that pairs wonderfully with fresh berries and granola for a delicious breakfast treat.
  9. To make yogurt pops, pour yogurt mixture into popsicle molds and freeze for at least 8 hours. Unmold and enjoy.