Using your Instant Pot, pour the milk in the inner pot and cover with a lid. Using the "sauté less" function, heat the milk until it reaches 180F. Stir it a few times to get the temperature even, being sure not to scrape the bottom.
Add 4 inches of cold water to the sink. When the milk reaches 180F, pull the inner pot from the instant pot, remove the lid, and put it in the sink with the cold water.
Cool the milk until it reaches 111F. Stir it a few times to get the temperature even, being sure not to scrape the bottom.
Remove the pot from the water and dry the outside thoroughly. Add the yogurt starter and whisk to combine.
Put the inner pot back in the instant pot and cover with the lid. Press the "yogurt" function and then "adjust" until the screen reads 8:00. You can ferment longer for a more tangy yogurt.
When the fermentation process is finished, remove the pot and put it in the refrigerator for a few hours to stop the fermentation process.
For a thicker yogurt, place a colander in a bigger bowl, followed by a thin kitchen towel. Pour the yogurt in the colander to strain up to overnight.
Serve plain or with your favorite yogurt toppings.
See the post above for step by step instructions with photos.