Prepare the Instant Pot and Ingredients:

1. Before starting, make sure the Instant Pot and any utensils (whisk, thermometer, spoon) are clean and sanitized to prevent contamination

2. Add Milk to the Instant Pot:P our the whole milk into the inner pot of the Instant Pot.

3. Press the "Yogurt" button and adjust until it shows "Boil." The Instant Pot will heat the milk to about 180°F (82°C), which is necessary to denature the proteins and make a better consistency yogurt. Stir occasionally to prevent the milk from scorching at the bottom.

4. Once the Instant Pot beeps, check the temperature with a kitchen thermometer. The milk should be 180°F. If it's not, you can turn on the sauté function and heat the milk until it reaches the proper temperature.

5. Remove the inner pot from the Instant Pot and let the milk cool to about 110°F (43°C). This can take 30-45 minutes. You can speed this process by placing the inner pot in a cold water bath.

6.Once the milk is at 110°F, whisk 1/4 cup of yogurt (with live cultures) with a little of the warm milk in a small bowl to thin it out.

7.Pour the yogurt starter mixture into the warm milk and gently whisk to combine.

8. Place the inner pot back into the Instant Pot, close the lid (you don’t need to seal the vent since you’re not pressure cooking), and press the "Yogurt" button again. Set the time for 8 hours (or longer for tangier yogurt) by using the "+" or "-" buttons. (My sweet spot is 12 hours)

9. Let the yogurt incubate undisturbed. After the time is up, the Instant Pot will beep and the yogurt will be set.

10. Transfer the yogurt to a large container and refrigerate for at least 4 hours to thicken.

Optional:

If you prefer Greek-style yogurt, strain the yogurt through a fine-mesh yogurt strainer for 2-3 hours to remove the whey.

12. Add Sweeteners or Flavors: If desired, stir in sweeteners like honey, maple syrup, or sugar, and vanilla extract after the yogurt has chilled.