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Pour 1 gallon of milk into the inner pot of the Instant Pot
Press the Sauté button and heat the milk, stirring occasionally, until it reaches 180 degrees
Remove the inner pot and let it cool at room temperature until it reaches 110 degrees (approximately 2 hours)
Set the inner pot back into the Instant Pot and add ½ cup of Greek yogurt with live active cultures
Whisk the milk and yogurt starter together thoroughly
Remove the sealing ring from the lid and place the lid on the Instant Pot
Press the yogurt button and cook for 9 hours
Remove the inner pot and set a large colander lined with cheesecloth over a bowl
Pour all the yogurt into the colander and let it strain for 10-12 hours until cracks appear in the yogurt
Transfer the strained yogurt to a separate bowl and add whey in half cup increments until desired consistency is reached (approximately 1 cup total)
Pour the yogurt into mason jars and store in the refrigerator for up to 3-4 weeks