• Make sure your Instant Pot and seal are clean before starting.
• Pour the milk into the Instant Pot, secure the lid, press the yogurt button, and press until you see the word "boil" on the screen.
• When the Instant Pot makes that helpful beep, remove the lid and check the temperature with a thermometer. It should read between 180 and 200 degrees Fahrenheit.
• Let the milk cool to 110 to 115 degrees Fahrenheit. This takes 1 to 2 hours on its own, or you can speed it up by setting the pot in a bowl of ice water for 10 to 15 minutes. Check the temperature often, and spoon off any skin that forms on top.
• Ladle out a small amount of the warm milk into a bowl and whisk in the yogurt starter. Pour the mixture back into the pot and whisk to combine.
• Place the inner pot back into the Instant Pot and secure the lid. Press the yogurt button until the screen reads 12 hours.
• Once the time is up, check the yogurt. It should be thickened and jiggle just slightly.

To Make Greek Yogurt

• Set cheesecloth over a fine-mesh strainer and pour the yogurt in. Let it strain for at least 2 hours.
• Ladle the yogurt into large mason jars. If a milk skin has formed, use an immersion blender to break it up and blend until smooth.