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.
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.
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.
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!
- lemon juice
- Dash of salt, optional
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.
Equipment Needed / Helpful Tools
You only need a few simple tools to make this Instant Pot Cream Cheese recipe.
- Measuring cup
- Measuring spoon
- 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.
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.
Do you have questions about Instant Pot Cream Cheese? Here are the answers to the most commonly asked questions.
Cream cheese can be stored in an airtight container in the fridge for up to 2 weeks.
You can use any type of milk in this recipe, including soy milk.
Yes, you can freeze cream cheese. It will keep in the freezer for up to 2 months.
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:
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
Instant Pot Cream Cheese
- 8 cups milk
- 6 tbsps of lemon juice
- Dash of salt optional
- 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.
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
17 thoughts on “Instant Pot Cream Cheese”
My batch of curds came out very dry and crumbly. What mistake did I make?
I looked it up and it says it can be caused by using raw milk or outdated milk.
Can I use this cream cheese to make cheese cake?
Yes, you can use this cream cheese to make cheesecake. Thanks for asking.
Can I use almond milk? It mentions soy milk.
I’m not sure, I haven’t tried it. I looked it up and this is what I found from Taste of Home, “Almond milk can work as a cup-for-cup substitute in a baking recipe, but it will change the texture. Because almond milk is a dairy-free milk alternative, the fat content is lower, making it far less rich. At the same time, it can slightly alter the flavor of what you’re baking due to the taste.” It also mentions that soy milk has a thicker structure than other non-dairy alternatives, and when you use it as a substitute, the final product ends up with a similar texture. So that’s why we mentioned soy milk as an alternative in this recipe.
No, i just got liquid.
That’s too bad, I’m sorry.
Would this work with half & half to make it more carb friendly?
I think that would work but haven’t tried it so can’t promise what the outcome will be. If I give it a whirl, I’ll come back and update the post to share that as a substitution. Likewise, if you give it a try, please let me know how it turns out.
Thank you, Corinne. I appreciate that and will do the same if I try it that way.
How much cream cheese doe it yield?
It yields 2 cups of cream cheese.
How long should this cream cheese last in the fridge? What would happen if I halved the recipe?
Cream cheese can be stored in an airtight container in the fridge for up to 2 weeks. I haven’t tried halving the recipe, so I can’t tell you what would happen if you halved it.
I would like to know if I can use skim milk for the instant pot cream cheese.
Yes, you should be able to use skim milk to make the cream cheese.