I got my instant pot a few months ago and also absolutely love it. Though I'll throw out the recommendation to spend $5more and get the one with the built in yogurt maker.
http://www.amazon.com/Instant-Pot-IP-DUO60-Programmable-Generation/dp/B00FLYWNYQ/ref=dp_ob_title_kitchen
Best yogurt I've ever eaten in my life is coming out of this. So amazingly good. And all the other fun stuff I've cooked in it, too.
just curious how you do your 'best yogurt' - do you use those yogurt bacteria packets, and if so which ones?
yogurt-making is the next thing I hope to start doing, since I'm spending $8/week on something I should be able to make for ~$2.
I follow the directions on this pressure cooking site I have quickly grown to love:
http://www.hippressurecooking.com/video-how-to-make-yogurt-in-instant-pot-duo/WRT to the variations in the directions, I do mine in individual 8oz Ball jam jars, 6 fit in the instant pot at one time. If you're going to use jars, make sure they're identical, otherwise the cooling process happens at different speeds and it's harder to start them all at once.
Prior to steaming, I add ~1/2 tsp of rounded Carnation brand powdered milk (a suggestion at the bottom to boost thickness and richness) to the whole milk I use for the process. For starter, I originally used Fage's 2% plain greek yogurt, but now use the previous batch of yogurt. I just use the instant pot's default setting of 8 hours for incubation time. Then I strain each serving in a coffee filter in the fridge for at least 4 hours before eating. I like my yogurt very thick.
Sounds like a lot of work, but it's really not... ~ 5 min prep at the start, and being around for the next hour or so until it cools and you can start the incubation. Then another minute to remove the jars and store in the fridge 8 hours later. And lastly, I just start a new serving straining after I eat the one that's currently been straining or sometimes at night before bed if I want yogurt with lunch in the morning.
I'm currently saving up the whey in an attempt to make ricotta when I get a gallon or so of it, so we'll see how that works. If it doesn't, I've also heard that the whey is excellent to use in breads instead of water or whatever liquid the recipe recommends.
This yogurt is so good, and without all the sourness of normal plain yogurt or the boatloads of sugar in flavored varieties. Top with a tiny bit of fruit, granola, honey, or homemade preserves and I'm in heaven.
Oh, and I wouldn't try and approximate the temperature as she suggests is an option if you don't have a thermometer. I can handle the jars when they're way higher than 115 degrees, so that's a horrible measure for me. Just get a cheapo meat thermometer - I think ours was $1 at a flea market or something and isn't instant or digital. It only goes up to 200, but that's more than sufficient for yogurt.
The milk for each serving costs ~$0.25, and the powdered milk will last quite some time. Even accounting for the coffee filters (maybe 1 cent each?), I'm betting I'm easily at < $.30 per serving.
Recently Mr PoP saw my treat (yogurt topped with a spoonful of homemade strawberry preserves) sitting ready to eat on the counter and took a bite for the first time. I believe his words were, "Oh my gosh, this is better than ice cream!" He then proceeded to eat the entire thing. =)