To make the yogurt, insert the steam rack into the Instant Pot. Add 1½ cups (350 ml) water. Divide the milk among four 8-ounce (235 ml) canning jars and place on the rack. Place the jar lids (but not the rings) on top of each jar (covering them will ensure that no condensation or steam will drip into the jars).

Lock the lid and press [Steam] and cook for 1 minute. Use the “Natural Release” method for 5 minutes, then vent any remaining steam and open the lid.

Using oven mitts or canning tongs, carefully transfer the jars to a wire cooling rack and remove the lids (alternatively, leave the jars in the pot and carefully remove the lids). Let the milk cool, stirring occasionally, to 115°F (46°C). This will take at least 45 minutes (and likely double for 16-ounce, or 475 ml, jars; see Note left).

Once the milk in each jar has cooled to 115°F (46°C), spoon off and discard any skin that has formed on the top, then stir 1 teaspoon Greek yogurt into each jar. Place the jars back into the pot and cover with the lids (but not the rings). Lock the lid. Press [Yogurt] and cook for 8 hours. When it is finished, “Yogt” will appear on the display. Press [Cancel], then open the lid.

Remove the jars and use the rings to close the jars completely. Refrigerate until chilled, at least 6 hours or overnight. 6. To make the parfaits, in a medium bowl, whisk together the jam and lemon juice. Add the strawberries and blueberries and toss to coat. 7. In glasses or bowls, layer the yogurt with the granola and glazed berries.