Same with my wife. Instant Pot with yogurt setting.

She likes thicker yogurt so she strains it in cheese cloth after making it to make Greek style yogurt.
 Makes a batch regularly.

Oh, we also make it out of heavy cream instead of milk. Don't have to scald it because heavy cream is all ultra-pasteurized. Just put in the starter yogurt (she keeps a starter batch from the previous batch or you can use any active yogurt as starter) and adds the heavy cream, sets the machine to yogurt setting and sets the timer on the Instant Pot. Super simple.

The reason she uses the heavy cream instead of milk is that it is a lot lower in carbs and higher in fat that way. Very smooth and creamy.