Someone requested the exact recipe down below so thought since I went to the trouble to inquire of my wife and type it out would put it also in a new thread in case anyone ever wanted to do a search for it to find it again.

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Instant Pot she has two. Instant Pot brand. One is a 6 quart and one is 4 quart. Any but the lowest end models will work as long as they have a "yogurt" setting.

!/8 cup live cultured yogurt as starter. You can buy plain "live cultured" yogurt in the store for starter or use a commercial yogurt starter mix or use something like BioGai probiotic tablets (5 tablets crushed up finely if you want your yogurt to have a good probiotic) for the initial starter. After your first batch just keep back 1/3 cup of the yogurt you made as starter for the next batch. So first step is get whatever you are going to use as starter. Then just keep your own starter in the fridge after that for the next batch. Wife adds about one of the probiotic tablets once a month to her starter just to keep it "fresh" and make sure the bugs are still active but you do not have to. If you just want regular yogurt just go buy some "active culture" yogurt from the store for your first starter. Then keep your own starter back from each batch. Wife uses a red lid instead of white on her starter jar so it will not get eaten!

Put the starter in the instant pot (1/3 cup or thereabouts)

Add 1/8 to 1/2 teaspoon of honey (heavy cream does not have much milk sugar in it so the honey is something for the "bugs" to eat to make the yogurt culture).

Pour in just enough heavy whipping cream to mix the above ingredients thoroughly.

Then add in the rest of total of 6 pints of heavy whipping cream (this is for the 6 quart Instant pot model - probably 4 pints for the smaller 4 quart model)

Stir.

Put paper towel on top with a plate or cover of some type over the paper towel to hold it down (catch condensation)

Set the Instant Pot on "Yogurt" setting for 18 hours.

That is it.

If you like it thicker (Greek Style - My wife does) you can strain out the excess whey (which also reduces the carbs even more) to desired thickness, usually about 3 hours. A cullender and a tea towel or cheese cloth double layer. Let it strain long enough and it is like creme cheese and is spreadable.

A person could also use ultra pasteurized milk or half and half but it would not be as low carb or high fat as using heavy cream. We always use heavy cream. We tried both half and half and milk but found we drained off a lot more whey in the end so the heavy cream has much less whey to drain off. We do the heavy cream specifically for a very low carb high good fat yogurt.

Scoop 1/3 cup into wide mouth half pint canning jars. Top with plastic storage lid. Refrigerate and the jars are ready to add toppings like chopped pecans, shaved dark chocolate, blueberries, chopped strawberries, other low carb goodies, etc.

This will be a very tart natural yogurt. Not the least bit sweet. Anyone used to eating store bought yogurt loaded with sugar will not like it. Once you have been on a keto diet for a while though and your sweet cravings turn into fat cravings it will be delicious. Very low carb high fat desert.

The more hours you let it go in the Instant Pot the tarter it will get. The less hours the opposite. You can experiment with anything from 12 hours to 36 hours to see how you like it best. We like 18 hours.

Lasts at least two weeks in the refrigerator as far as keeping. Doesn't last that long around me.

This is the "cold start" method requiring "ultra pasteurized" milk or heavy cream. Using regular pasteurized milk requires "scalding" the milk before making yogurt. Important note. All heavy cream in the store will be ultra pasteurized. Do a YouTube search for "yogurt cold start method" for more information.

Lots of Youtube videos on the internet about making yogurt with an instant pot. https://www.youtube.com/results?search_query=yogurt+in+instant+pot  

Specifically the cold start method like described above. https://www.youtube.com/results?search_query=instant+pot+yogurt+cold+start+method+

John