Use the saute function to bring 8 cups of milk to a boil. (I use whole milk. You could use 2 percent. I cannot vouch for other milks.)

When the milk hits JUST boiling, use pot holders to remove the inner liner of the Instant Pot and place in an ice bath: a bowl of ice water. Turn the Instant Pot off.

Gently stir the cooling milk until it reaches 110 degrees F. Use a thermometer to be sure.

When the milk hits 110 degrees F, work quickly to scoop out 1 cup of milk. Add it to 1/4 cup of any kind of yogurt (as long as it has live cultures). Whisk the yogurt into your warm milk.

Pour the yogurt-milk mixture back into the Instant Pot.

Put the liner back in the Instant Pot. Close the lid with the steam valve shut. Set the Instant Pot on “Yogurt”, and it’ll automatically start the 8-hour mode.

At the end of the yogurt program, you’ll indeed have yogurt!

I place the yogurt into jars at this point and refrigerate. Our yogurt is always gone within a couple of days but I believe it’ll last in the fridge for two weeks.