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Whisk 1 cup of the milk with the starter or prepared yogurt until well combined.
Pour the remaining milk into the inner pot of pressure cooker and then whisk in starter mixture.
Place lid on the pressure cooker. There is no need to seal.
To set the incubation time, hit yogurt function and then adjust function until the time reads 8:00 (be sure pressure is at normal and not low--if at low hit yogurt again.) (if custom: 110 degrees)
After the 8 hour incubation period, remove inner pot from pressure cooker. Cover with plastic wrap and place in refrigerator for 8 hours.
After refrigeration, store yogurt in glass containers for 10-14 days. (or 2-3 weeks)
A huge tip for making yogurt in the future is to FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.