Yogurt is super-easy in the Instant Pot. It’s got a dedicated yogurt cycle/setting with two modes: boil l and yght.
I just add milk to the inner pot (I usually do a half gallon), and set it on the boil cycle, which years the milk to kill off nasty bacteria. Once that cycle is done, I put the inner pot into an ice bath in the sink to get the temp down below 115F, then put it back in the outer pot, add a couple tablespoons of hell yogurt as a starter culture, and switch to the yogurt cycle for 12-13 hours, usually overnight. I put the lid on, with the vent open, just to keep dust and such out.
Once the cycle is done, I scoop the yogurt into a couple of colanders lined with paper coffee filters, and let the yogurt drain for several hours to remove much of the whey (where more of the protein and lactose is). What I end up with is a nice thick yogurt which is hopefully lower in carbs than what you get in the store.