Instant Pot Almondmilk Yogurt

  • Serves: 8 servings
  • Prep time: 10 hrs., 15 min.
  • Cook time: 24 hrs.


  • 3 1/4 cups of Ajoyo Vanilla Almondmilk
  • 4 teaspoons of powdered agar agar
  • 1/2 teaspoon of vegan yogurt starter (found on Amazon)


  1. Turn Instant Pot on by pressing the Yogurt button. Use this function and continue pressing until it reads “Boil.”
  2. Pour Ajoyo Vanilla Almondmilk into the Instant Pot. Add the agar agar. Whisk to mix well.
  3. Use a cooking or candy thermometer to watch the temperature of the mixture. Wait until the temperature reaches between 110 – 115 degrees fahrenheit (this will only take a few minutes).
  4. Once the temperature is reached, turn the Instant Pot off.
  5. Use a mesh strainer lined with a cheesecloth to strain the mixture into a bowl.
  6. Add the vegan yogurt starter to the mixture. Whisk until combined.
  7. Pour the mixture back into the Instant Pot and close the lid to start the incubation period.
  8. Press the Yogurt function, set pressure to “normal,” and set time to 24:00 (hours).
  9. After 24 hours of incubation, remove the mixture from the Instant Pot and place in a covered container in the refrigerator for 10 hours.
  10. Once the yogurt has sat refrigerated for 10 hours, mix the yogurt to combine (some will have settled). Sweeten to your taste (I prefer honey and almonds).
  11. Enjoy!

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