Yesterday, I made yogurt in my Instant Pot. This site is where I got the information about doing it.
https://www.thekitchn.com/instant-pot-yogurt-267450
I did the prep of heating the milk to 182°F in a pot on the stove, and then cooling it to 110° in a sink of cold water before putting it in the IP.
I used a gallon of 1% milk, and added a cup of honey and a couple teaspoons of vanilla. I incubated it for 9 hours, drained it in mesh bags for 1 hour, and I have the best yogurt I've made in a looooong time! This will be my go to method from now on.
I'm pretty sure the reason this has turned out well is because the IP can keep a constant incubation temperature. My method before was to incubate in quart jars in a box lined with towels. Sometimes -- like all the time, recently! -- the yogurt was thinner and runnier, and I'd bet this was because it cooled too much for the bacteria to do its thing. The last time I did it this way, it was just about too runny to drain in the mesh bags I have.