Yogurt

The Instant Pot is routinely used for making Greek Yogurt and collecting the resulting whey. The best luck has been with 1/2 gallons of milk and the medium temperature setting.  Spotty results when doing a whole gallon at a time. Maybe the heat doesn't get through the milk evenly or the starter culture doesn't stay mixed in well.  Getting the starting culture mixed in well seems to be important for the outcome. Insufficient mixing leads to clumps of setup yogurt and takes longer for the rest to setup.

Great recipe from Cooking Classy. The ginger and cilantro give it a kind of Indian vibe without the usual curry heat. Almost always use chicken breast and cut it into pieces to get more of that yogurt-spice coating. Then skewer and either grill or cook in the oven at 425 F. Goes really well with rice. The yogurt marinade tenderizes the chicken nicely. We make our own Greek Yogurt from 2% milk instead of whole milk. Doesn't seem to detract from the recipe.