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Instant Pot Cream Cheese is a life saver, I was able to make it in minutes without any fuss. If you’re looking for an easy way to make cream cheese, then this is the recipe for you!
If you love Instant Pot recipes, then this is the recipe for you. It’s a great way to avoid a trip to the grocery store when you need cream cheese for a recipe.
Table Of Contents
- Instant Pot Cream Cheese
- Why I Love This Recipe
- Ingredients
- Substitutions
- Equipment Needed / Helpful Tools
- How to Make Instant Pot Cream Cheese
- Variations / Options / Add-Ins
- Serving Suggestions
- FAQs
- More Instant Pot Recipes
- Instant Pot Cream Cheese
- SAVE THIS RECIPE!
- SAVE THIS RECIPE!
Instant Pot Cream Cheese
It is believed that cream cheese was invented around 1873 by William A. Lawrence. This cheese is a soft and rich cheese that has a mild flavor.
Cream cheese is a staple in most American kitchens, and with this pressure cooker recipe you can avoid a trip to the grocery store, when the craving hits for a soft cheese.
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Why I Love This Recipe
Instant Pot Cream Cheese is an easy way to make cream cheese. If you’re looking for something quick, this recipe will be perfect!
- Easy to make
- Saves a trip to the grocery store
- Perfect for picky eaters
If you love cream cheese recipes, you may enjoy this Instant Pot Cream Cheese Chicken recipe.
Ingredients
This recipe for Instant Pot Cream Cheese only requires a few simple ingredients that you can find at your local grocery store. You won’t need any unusual ingredients, so it’s perfect for those who are new to pressure cooking!
- milk
- lemon juice
- Dash of salt, optional
Substitutions
Milk: Soy milk is a good dairy free milk option.
Lemon juice: If you don’t have lemon juice on hand, you can substitute white vinegar.
You only need a few simple tools to make this Instant Pot Cream Cheese recipe.
- Measuring cup
- Measuring spoon
- Cheesecloth
- Instant Pot
- Food processor
How to Make Instant Pot Cream Cheese
This recipe is really easy to follow. Just add all of the ingredients to your pressure cooker and cook, it doesn’t get any easier than that.
Step 1: Add milk and lemon juice
In an instant pot, pour in milk and lemon juice. Give it a little stir.
Step 2: Pressure cook the cream cheese
Close the lid, seal the pressure valve and set the instant pot for 6 minutes on low pressure.
Step 3: Allow the pressure to naturally release
Once finished, allow the instant pot to naturally release pressure for 10 minutes, then release any other pressure manually.
Step 4: Stir the whey
Stir result. Curds should have separated from milk leaving whey.
Step 5: Strain the curds
Place a cheesecloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheesecloth and let the curds come to room temp.
Step 6: Dry the curds
Once cooled, wrap the cloth and squeeze the curds until dry.
Step 7: Blend the cream cheese
For smooth creamy cream cheese, place the cheese curds in a food processor and blend until smooth.
Step 8: Salt the cream cheese
This is the point you would add salt to taste and other flavor options.
Variations / Options / Add-Ins
Once you have mastered the basic Instant Pot Cream Cheese recipe, you can start to get creative with your flavors. Here are a few variations to get you started!
Garlic and Herb Cream Cheese: Add in 1 teaspoon of garlic powder and 1/2 teaspoon of dried herbs of your choice for a delicious flavor boost.
Honey Walnut Cream Cheese: Stir in 1/4 cup of chopped walnuts and 2 tablespoon of honey for a sweet and nutty cream cheese.
Jalapeno Cream Cheese: Add in 1/2 teaspoon of diced jalapeños for a spicy cream cheese that is perfect for tacos or burritos.
Serving Suggestions
Once you have made your delicious Instant Pot Cream Cheese, there are endless possibilities for what you can do with it. Here are a few of my favorite ideas:
- Serve as a dip with chips or vegetables.
- Spread on bagels or toast.
- Use in recipes like cheesecake or frosting.
FAQs
Do you have questions about Instant Pot Cream Cheese? Here are the answers to the most commonly asked questions.
How to store
Cream cheese can be stored in an airtight container in the fridge for up to 2 weeks.
What type of milk can I use?
You can use any type of milk in this recipe, including soy milk.
Can I freeze cream cheese?
Yes, you can freeze cream cheese. It will keep in the freezer for up to 2 months.
Can I double this recipe?
Yes, you can double this recipe. No need to adjust the cook time.
More Instant Pot Recipes
If you like Instant Pot recipes, give these recipes a try:
- Instant Pot Baked Potatoes
- Instant Pot Butter Chicken
- Instant Pot Chicken Tetrazzini
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📋 Recipe
Instant Pot Cream Cheese
Corinne Schmitt
Instant Pot Cream Cheeseis made in minutes without any fuss.
4.86 from 34 votes
Print Recipe Pin Recipe Save
Prep Time 15 minutes mins
Cook Time 26 minutes mins
Total Time 41 minutes mins
Course Side Dish
Cuisine American
Servings 16 Servings
Calories 76 kcal
Ingredients
- 8 cups milk
- 6 tbsps of lemon juice
- Dash of salt optional
Instructions
In instant pot, pour in milk and lemon juice. Give it a little stir.
Close the lid, seal the pressure valve and set instant pot for 6 minutes on low pressure.
Once finished, allow the instant pot to naturally release pressure for 10 minutes, then release any other pressure manually.
Stir result. Curds should have separated from milk leaving whey.
Place a cheesecloth over a strainer and remove the curds with a slotted spoon or spider spoon. Place the curds on the cheesecloth and let the curds come to room temp.
Once cooled, wrap the cloth and squeeze the curds until dry.
For smooth creamy cream cheese, place the cheese curds in a food processor and blend until smooth. This is the point you would add salt to taste and other flavor options.
Nutrition
Serving: 1ServingCalories: 76kcalCarbohydrates: 6gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 12mgSodium: 53mgPotassium: 167mgFiber: 1gSugar: 6gVitamin A: 198IUVitamin C: 2mgCalcium: 138mgIron: 1mg
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