Instant Pot Yogurt (Pot-in-Pot)

Pour 1 cup of water into the inner steel pot of the Instant Pot, then place the trivet.

Add the milk to an oven-safe glass or stainless steel bowl. Place this bowl on the trivet. Close the Instant Pot and set it to "Steam" mode for 1 minute with the vent in the sealing position.

Remove the yogurt culture from the refrigerator and let it come to room temperature.

After the instant pot timer goes off, release the pressure naturally.

Open the Instant Pot and let the milk cool to approximately 110°F or 43°C. Anything in the range from 108-115°F works as well. Approximately, it will take an hour to cool down to this temperature. (I use a digital thermometer to check the temperature until I got used to checking with my finger).

Add the yogurt culture and gently stir it into the milk. Cover with a lid. If you don't have a lid, you can cover it with aluminum foil.

Start the Instant Pot again in "Yogurt" mode. This will automatically set the timer to 8 hours. (Adjust the time to 6 or 7 hours if you prefer less tangy yogurt)

When the timer beeps, the yogurt should be set. Remove the bowl from the Instant Pot and refrigerate it for at least 2 hours. Enjoy the yogurt as a side with your meal or as a snack, topped with fruit or granola.