Step 1

Fill four 8-oz. canning jars with milk up to 1/2-inch below the rim.

Step 2

Pour 2 cups of water into the Instant Pot inner pot and place steam rack/trivet in inner pot.

Step 3

Carefully place jars on the trivet and close the Instant Pot. You can choose to cover the jars loosely (with aluminum foil or jar lids without screwing them on).

Step 4

Set Instant Pot to Steam for 1 minute. If you don't have the Steam function, use the Pressure Cook function (High Pressure).

Step 5

Do a Quick Release to de-pressurize the Instant Pot.

Step 6

Open the Instant Pot and remove jars when cool enough to handle. Using a digital thermometer to measure the milk's temperature, let milk cool to 110 degrees F.

Step 7

Remove skin (if present) from the top of the milk.

Step 8

Add 1/2 tsp of starter yogurt to each jar and stir well.

Step 9

Place jars back on trivet.

Step 10

Place lids over jars ( but don't screw in the covers.) This will prevent condensation from dripping into the jars. You can also use aluminum foil.

Step 11

Close the Instant Pot lid and set to Yogurt mode for 8 hours.

Step 12

Press Cancel and open the Instant Pot and move the jars to the fridge for a few hours to chill.