Ensure that your instant pot insert and rubber seal are clean and do not smell. The yogurt will take on the taste of any smells in your Instant Pot! 

Add the milk to the pot and attach the lid with the valve in the “Venting” position.

Press the “Yogurt” button twice, or until the screen displays “Boil”. 

Allow the Instant Pot to boil the milk to remove any dangerous bacteria. Once the Instant Pot has finished, it will beep.

Remove the lid and add a thermometer to the pot. The temperature should be at least 180 degrees F. If it is not, replace the lid and complete the boil cycle again. 

If the milk is at least 180 degrees F, allow it to sit until the temperature reaches 100-110 degrees F. In the Instant Pot, this should take about one hour. To speed up the process, set the instant pot in a bowl of ice water and stir with a clean, sanitized spoon until the milk is at the correct temperature. 

Once the milk is 100-110 degrees F, add the yogurt and whisk to combine. 

Once the yogurt has been incorporated, return the insert to the Instant Pot, attach the lid, and set the setting to “Yogurt” by pressing the button once. It should default to 8 hours but if it doesn't, make sure to use the plus and minus buttons to adjust the time accordingly. 

Allow the Instant Pot to incubate for 8 hours. Once it is finished, remove the insert from the Instant Pot and allow it to cool to room temperature, about 2 hours. 

Carefully spoon any excess whey (any yellow liquid) from the top of the yogurt and then whisk the yogurt vigorously until smooth. 

Transfer the yogurt to an airtight container and store it in the fridge until ready to enjoy.

Discard after 7 days.