Set out 1-2 Tablespoons of plain yogurt in a small bowl. Set aside.

Pour your milk into the Instant Pot liner. Cover, set vent to Sealing.

Select the Yogurt More/Boil setting, according to your model.

At the end of the boil cycle, whisk the milk and take the temperature with a thermometer. It should read 180°F or higher. If there is a 'skin' on top of the milk, carefully remove it with the whisk.

Remove the pot of hot milk and set it over the bowl of ice water. Every couple of minutes, stir the milk gently with a whisk, being careful not to scrape the bottom of the pot. Take the temperature until the milk reaches 100°-110°F.

Remove the pot from the ice water. Wipe the outside of the pot dry and place it into the Instant Pot.

Ladle 1 cup of the cooled milk into a small bowl. Stir your room temperature yogurt until completely dissolved. Pour this mixture into the pot of milk in the Instant Pot.

Cover, close the pressure valve (Sealing) or use alternate lid as described above.

Incubate your yogurt, selecting the Yogurt Normal setting as per Instant Pot model. For the Ultra, Medium is the setting you need.

Incubation Time: Yogurt setting automatically defaults to 8 hours. You can use the +/- buttons to increase/decrease the time. You can incubate for as little at 5-6 hours (mild yogurt) or as long as 24 hours (very tart yogurt). 8-10 hours is the average incubation time. Display Timer will count UP.

When the incubation cycle finishes, your Instant Pot will beep and display YOGT. Your yogurt should look set, like a soft Jello. You can immediately pour your warm yogurt into your lined strainer, set over a larger bowl to catch the whey, cover and put in the fridge for 4-6 hours. Larger batches of yogurt will take 8-10 hours to fully chill. If your yogurt is too thick, you can whisk some whey back in, a little bit at a time, until you reach your desired consistency.

Flavor: Add 1 teaspoon of vanilla extract and 2-4 Tablespoons of warmed honey or granulated sugar. Refer to my IP Yogurt Guide for Newbies for many other flavoring ideas!

Store your yogurt in a glass or plastic container, with a well fitting lid. Yogurt will keep for at least 2 weeks.

Whey: clear whey will keep in the fridge for up to 6 months.

Unsweetened yogurt & whey can be frozen to use as starters for future batches of yogurt. Freeze in tablespoon portions right after chilling/straining your yogurt. When frozen, they will keep viable in the freezer for up to 6 months.