Step 1

Place the stainless steel inner pot inside the Instant Pot® and add the milk.

Step 2

Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Yogurt twice until the word Boil appears. After a few seconds, a beeping sound will indicate that the pot has started to heat up.

Step 3

Once it has finished boiling, the Instant Pot® will beep again (approximately 20 Minutes after the start beeping sound). Press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid. Remove the pot and let the milk cool for 10 Minutes.

Step 4

In a cup, dissolve the yogurt in a bit of warm milk. Once dissolved, add to the previous milk mixture and stir.

Step 5

Close and lock the lid, following the instructions from step Press Yogurt twice and set time to 8 Hours.

Step 6

Once the time is up, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and remove the yogurt. Keep refrigerated.

Step 7

Place the stainless steel inner pot inside the Instant Pot® and add the fruit, sugar, and juice of ½ lemon. Mix with a spatula or wooden spoon.

Step 8

Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Venting. Press Slow Cook, pressure level High, and set time to 3 Hours. When the time is up, press Cancel, and with a stick blender or in a blender, crush the fruit, to taste, depending on if you want bigger or smaller pieces.

Step 9

Put the crushed fruit back in the pot. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Venting. Press Slow Cook, pressure level High, and set time to 8 Hours.

Step 10

When the time is up, open, transfer to a jar, and the jam is ready. It will thicken as it cools.

Step 11

Serve in individual jars, layering the jam first and then the yogurt.