Prepare the Instant Pot--Be sure to clean your instant pot before use. Be sure know where your yogurt function button is located.
Heat milk to 180-200 degrees by adding it to the instant pot and place the lid on it. Press the “yogurt” button and then press “adjust” until the screen says “BOIL”. When the Instant Pot beeps, the milk is hot and ready. Remove the lid and check the temperature with a thermometer to make sure it has reached 180-200 degreed F.
Allow milk to cool to down to 110°F -115°F degrees F. This will take 1-2 hours if left alone, or speed up the process by placing the pot into a bowl of ice water for about 10-15 minutes. Check often with a thermometer. Spoon off any milk skin that has formed on top.
Add Yogurt Starter. Remove a ladleful of the warm milk into a bowl and whisk the yogurt starter into it. Then pour the mixture into the pot and whisk to combine.
Set Yogurt Timer. Place the inner pot back in the instant pot and secure the lid. Press the “Yogurt” button and adjust until it reads 8:00 to 12:00 hours (less time for looser, milder yogurt and more time for thicker, tangier yogurt. When the time is up, check the yogurt. You will know it’s ready when it has thickened and jiggles only slightly, like jello. Don't worry after refrigerating for a few hours it will set up even more and look more like the store-bought yogurt versions you're used to!
Refrigerate. Remove the yogurt to a container or cover the inner instant pot bowl and refrigerate for at least 4 hours or overnight, before serving. This allows the yogurt to thicken and set up more. Stir well before serving.
Enjoy! Your homemade yogurt is now ready to be enjoyed! You can eat it plain, or mix in your favorite fruits, honey, or granola for added flavor. If you’ve made a large batch for best results, divide it into an air-tight container and store it in the fridge for up to two weeks.
