Add milk to the inner pot. Close and lock the lid and set the valve to sealing. Press the Yogurt function on the Instant Pot and press again once to adjust. The display should read “boil”.
When boiling is complete, the pot will read “Yogt.” Open the lid of the Instant Pot and stir the milk well. Avoid scraping the bottom of the pot. Then, check the temperature. The milk should be 180-185 degrees. If not up to temperature, repeat step 1.
Remove inner pot and place on cooling rack or in fridge. Stirring milk occasionally to aid in cooling. Allow milk to cool until it reaches 110 degrees.
Remove a quarter cup of the milk into a dish and add starter yogurt, coffee, cocoa, and maple syrup. Whisk until smooth and transfer back into the inner pot. Avoid scraping the bottom of the pot.
Place the inner pot back into the Instant Pot base. Place on the lid and lock. Place the valve to the sealing position. Press the Yogurt function and adjust time to 9 hours. Yogurt can be cooked from 8-10 hours. When complete, the display will read “Yogt.” Mix and store yogurt as is if you prefer a thinner, traditional yogurt.
For thicker, Greek-style yogurt, strain the yogurt using a strainer with cheese cloth, coffee filter, or Muslin cloth. Allow whey to drain off until the desired consistency is acheived.
Serve yogurt cold. Eat as is or with toppings of choice. Yogurt will keep for 7-10 days.
