Using the “Keep Warm” Function
This works best for models with a manual temperature control or a “Keep Warm” setting that stays around 110°F (43°C).

Instructions:
Heat the Milk:

1. Use the “Sauté” setting and stir frequently until it reaches 180°F.

2. Let the milk cool to 110°F (43°C) (lukewarm).

3. Mix 2 tbsp of plain yogurt with a bit of the cooled milk, then stir it into the rest of the milk.

4. Pour the milk into a heatproof glass or stainless steel bowl that fits inside the Instant Pot.
Add 1 cup of warm water to the Instant Pot liner and place a trivet inside.
Put the bowl on the trivet and close the lid (venting doesn’t matter).

5. Press the “Keep Warm” function and incubate for 8-12 hours.

6. If the Keep Warm function is too hot, turn it on for 5-10 minutes every hour to maintain warmth.

7. Check the Yogurt: When thickened and tangy, transfer to the fridge for at least 4 hours to set.

You can try it, but the result will not be as creamy or thick. Greek yogurt has a much denser and creamier consistency than regular yogurt.

Unfortunately, this recipe wouldn’t turn out if you used almond or coconut milk.