Pre wash your canning jars, lids and rings. I use wide mouth pint jars. 

Add 1 cup of water to the inner pot, place the empty jars/containers you plan to use on the wire rack inside the inner pot, lock on the lid and set the valve to seal. Then press the Steam mode for 2 minutes. 

 Let it cool naturally.

Thoroughly combine the 4 Tablespoons yogurt and soy milk together. ( I have also used just the Westsoy Organic soy milk in my blender and added 7 probiotic capsules instead of the 4 Tablespoons of yogurt, blended it well and added it to my jars straight from the blender. That works just as well. )

Pour mixed soy milk into jars, put the lids and rings on the jars loosely. Set the jars into the inner pot that is inside the IP. I DO NOT use the rack or place water inside the IP inner pot where the jars go.

Place the lid on the Instant Pot and set the valve to "vent" you do not want it set to seal!!

Push the Yogurt mode button and adjust the time up for 13 hours. (The pot will read “Yogt” on the display). In this setting the time will actually count up instead of down. Make sure the top valve is set to ‘venting.’

When the time has ended, carefully take out the containers and set on the counter for about 30 minutes, then refrigerate for 12 to 24 hours. The longer it sits the thicker it will be.

Do not stir the yogurt at any point during this chilling and setting processes.

That’s it, its really this simple! 


The yogurt should keep well for about a week when in a sealed container and refrigerated.