Heat the milk and cream in the microwave for two minutes.
Put some of the warm milk in the gelatin and mix until smooth, and then add this mixture to the milk and cream.
Add the starter yogurt and the powdered cardamom and stir or whisk until everything has been well-incorporated.
Set your Instant Pot to its Yogurt setting, which may be 8 hours by default.
Once it's done, add in the Splenda and honey, stir everything together. Don't add the sweetener before it's set, as it tends to make the yogurt less firm.
Let it sit in the fridge for 6-8 hours otherwise it will be runny. Gelatin needs to be cooled before it will set so do not be in a tearing rush to eat it. It's totally worth the wait.
You can either buy powdered cardamom seeds, buy the seeds and grind them yourself in a coffee grinder, or peel the green cardamom pods, remove the seeds, and then grind those. I buy seeds and grind them fresh each time.