French vanilla yoghurt custard

Ingredients

1 cup European or Greek Yogurt or store-bought plain Greek yogurt
1 cup sweetened condensed milk
2 egg yolks
1½ teaspoons pure vanilla extract
1 cup water

Procedure

1. In a heatproof bowl that fits inside the Instant Pot, mix 2. together the yogurt, condensed milk, egg yolks, and vanilla.
2. Tightly cover the bowl with aluminum foil.
3. Pour the water into the inner pot and insert the trivet. 4. Place the bowl on the trivet. Secure the lid.
4. Select Pressure Cook or Manual, adjust the pressure to 5. High, and set the time to 25 minutes. When cooking is 5. complete, naturally release the pressure. Unlock and 5. remove the lid.
5. Carefully remove the bowl.
6. Let the custard cool for 30 6. minutes, then refrigerate, covered, for 3 to 4 hours before serving