Put milk in Instant Pot and use the Yogurt More Function to boil the milk to at least 182°F. The instant pot will show "boil" on the screen. It takes close to 30 minutes for this.
Once the boiling is done, the Instant Pot changes to "yogt". Lift the lid, do not let the water drip back into the pot.
Gently stir with a silicone spatula; do not scrape the bottom of the pot. Test the temperature in a few spots to make sure you have achieved at least 182°F (If the milk has not reached temperature, put lid back on and heat the milk with the slow cook less function for 15 minutes)
Put 35 grams of yogurt into a 2 cup measuring cup and set aside.
Take the pot out of the Instant Pot and set it aside to let it cool to 111°F.
Once cooled, skim the milk skin off of the milk.
Add 1/2 cup of the cooled milk to the yogurt in the measuring cup. Stir to dissolve. Once dissolved, pour the mixture back into the inner pot and gently stir. Again, do not scrape the bottom.
Put the inner pot back into the Instant Pot and close lid.
Press the yogurt function button and use the Yogurt Normal Function. Adjust the time to 10:00. This is the time that I used, if you like really tangy yogurt you can go up to 12:00 hours. If you like less tangy, you could reduce to 8:00 hours.
The timer will start to count up once turns on.
Once the yogurt has completed the time, remove the inner pot and place it in the fridge for a few hours covered with plastic wrap. The yogurt will also thicken some.
You can eat the yogurt at this stage. Or if you want Greek Yogurt you will need to strain out the whey. I strained for 4 hours.
Once strained I used 8 ounces of the yogurt with 3 ounces of puree. Mix them together then pour mixture into silicone cups with a bit of your favorite granola sprinkled in at the bottom. Put in freezer for a few hours and enjoy. You could also add vanilla and honey to your liking with the fruit puree.