Add your milk to the Instant Pot. Press the yogurt button twice for the display to show the word “boil”. Use the lid for the Instant Pot to cover and close. It will take about 30 minutes.

Check your milk to make sure that it has reached a temperature of 180°. If it has not reached 180°, press cancel on your instant pot, and turn it on sauté mode until it reaches that temperature.

Remove the inner pot from the Instant Pot to cool to 105°. I placed my inner pot in the sink with water and ice which sped up the process very fast. (You can allow it just to drop in temperature by sitting on the counter, or water in the sink without ice).

Once you have reached the temperature, remove your inner pot from the ice bath. Remove any skin that might have started forming on the top.

In a small bowl, add your vanilla, 2 tablespoons of yogurt, and a little bit of the milk from your pot. Mixed together until you have a thin consistency. Once completely mixed together add back to the pot. Mix well.

Add your inner pot back to your instant pot. Close the lid and close the sealing valve. Press “yogurt” on your Instant Pot and set to 8 hours. If you don’t have a yogurt button then use the keep warm button and set for 8 hours.

Once the time has completed, turn off your Instant Pot, and transfer the inner pot to the refrigerator for at least four hours or overnight.

Top with fresh fruit, frozen fruit, granola, and honey! Enjoy!