Pour the milk into the pot. Place lid on pot and hit YOGURT button. Hit ADJUST until screen reads BOIL. Once pot beeps, use an instant read thermometer to verify milk has reached at least 180°. If milk is still below 180°, repeat the BOIL process again (it won't take as long the second time around).
Cool milk to between 105° and 115°. Gently stir in yogurt starter. Place lid on pot. Hit YOGURT button. Hit ADJUST until screen shows NORMAL setting. Adjust time to between 6 and 12 hours.
After 6 hours, it is okay to remove lid to perform taste tests. The longer the yogurt incubates, the more tangy it will taste.
Once yogurt has reached desired tanginess, remove pot, cover it, and refrigerate for several hours to stop the fermentation process.
After several hours of refrigeration, scoop the yogurt into strainers to reduce the whey. This process will take at least another 3 hours. The longer it is strained, the thicker it will get.
Once desired thickness has been reached, scoop yogurt into containers, cover, and store in refrigerator for up to 2 weeks.
Instant Pot Greek Yogurt by Hobby Stash at https://www.hobbystash.com/dining-in/instant-pot/instant-pot-greek-yogurt/