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Instant Pot Cream Cheese


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4.79 from 23 votes
Cook Time : 26 mins
Total Time : 41 mins
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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.

Instant Pot Cream Cheese in a mason jar with sliced lemons and an instant pot in the background

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.

Instant Pot Cream Cheese in a mason jar with sliced lemons and an instant pot in the background

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
ingredients need to make Instant Pot cream cheese

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.

Equipment Needed / Helpful Tools

You only need a few simple tools to make this Instant Pot Cream Cheese recipe.

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.

Lemon and Milk mixture in Instant Pot

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.

Curds separating 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.

curds on a cheesecloth in a white bowl

Step 7: Blend the cream cheese

For smooth creamy cream cheese, place the cheese curds in a food processor and blend until smooth.

cream cheese in a blender

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.
a closeup o f Instant Pot Cream Cheese in a mason jar with sliced lemons and an instant pot in the background

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.

Instant Pot Cream Cheese in a mason jar

More Instant Pot Recipes

If you like Instant Pot recipes, give these recipes a try:

Instant Pot Cream Cheese Recipe

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Instant Pot Cream Cheese

Corinne Schmitt
Instant Pot Cream Cheese is made in minutes without any fuss.
4.79 from 23 votes
Prep Time 15 mins
Cook Time 26 mins
Total Time 41 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
Tried this recipe?Let us know how it was!

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!

top image is a hand holding a bagel with cream cheese on it, bottom image is cream cheese in a jar next to a bagel topped with cream cheese next to a knife on a plate, also next to a sliced lemon on a blue and white striped cloth, with title text in between images reading Homemade Instant Pot Cream Cheese

15 thoughts on “Instant Pot Cream Cheese”

    • 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.

      Reply
    • 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.

      Reply
    • 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.

      Reply

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