Instant Pot Cream Cheese

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We recently partnered with Evivo to share more about infant probiotics and being sure that your healthy baby starts from the inside-out! But, my efforts to add more probiotic-rich foods into our diets didn’t end at baby, we’re doing the whole family too! Starting with yummy foods like cream cheese!

Instant Pot Cream Cheese - The Fervent Mama: We're making fresh & creamy spreadable cheese right at home! Instant Pot cream cheese will be your go-to recipe when prepping for that Cheesecake Number 17 or any of your favorite cream cheese recipes. If you're a fan of cream cheese, this pressure cooker version is for you! #pressurecookercreamcheese #instantpotcreamcheese #instantpotrecipes

No more expensive, processed, junk. We’re making that fresh, creamy, delicious, spreadable cheese right at home without even breaking a sweat! Instant Pot cream cheese will be your go-to recipe when prepping for that Cheesecake #17!

So, if you’re looking to up your pressure cooking game from pressure cooker yogurt, try this easy (and quick) recipe for cream cheese! YUM!

Instant Pot Cream Cheese - The Fervent Mama: We're making fresh & creamy spreadable cheese right at home! Instant Pot cream cheese will be your go-to recipe when prepping for that Cheesecake Number 17 or any of your favorite cream cheese recipes. If you're a fan of cream cheese, this pressure cooker version is for you! #pressurecookercreamcheese #instantpotcreamcheese #instantpotrecipes

Truthfully, I had never made cream cheese. And if it wasn’t for the love of my pressure cooker, I probably would have never even attempted it. But with a few easy pushes of a button and a little bit of patience, you’ll be the talk of the town when you tell them about your kitchen endeavors!

Instant Pot Cream Cheese - The Fervent Mama: We're making fresh & creamy spreadable cheese right at home! Instant Pot cream cheese will be your go-to recipe when prepping for that Cheesecake Number 17 or any of your favorite cream cheese recipes. If you're a fan of cream cheese, this pressure cooker version is for you! #pressurecookercreamcheese #instantpotcreamcheese #instantpotrecipes

This Instant Pot cream cheese is just proof that these magic pots can do nearly everything. It’s a literal dump the ingredients, push the button, strain and store- recipe. It’s nearly foolproof and while I haven’t done a cost comparison yet, you can bet that this version is so much better for you!

Instant Pot Cream Cheese

Instant Pot Cream Cheese

Yield: Between 7-10 servings
Cook Time: 5 minutes
Additional Time: 10 minutes
Total Time: 15 minutes

Fresh & creamy spreadable cheese right at home! Instant Pot cream cheese will be your go-to recipe when prepping for that Cheesecake #17 or any of your favorite cream cheese recipes. If you're a fan of cream cheese, this pressure cooker version is for you!

Ingredients

  • 3 cups whole milk
  • 1.5 cups heavy cream, heavy whipping cream will not yield as many curds.
  • 3 tbs vinegar, fresh lemon or lime juice will work, but curds will be smaller.
  • salt, (optional) to taste

Instructions

  1. Pour all of the ingredients into your pressure cooker liner and gently stir.
  2. Close and lock the lid.
  3. Cook on LOW pressure for 5 minutes. If your pot does not have a LOW pressure option, try using the vegetable or rice setting. 
  4. When the timer beeps, unplug the pot. Let it perform a 10-minute natural release, and then perform a quick release of the remaining pressure.
  5. Gently stir. You should have a mixture of whey and curds- looking like curdled milk. 
  6. Line a fine mesh strainer with a cheesecloth and pour the mixture into the cheesecloth. 
  7. Let the mixture sit until it is cool to the touch and then squeeze the remaining liquid out. 
  8. The mixture should still be lumpy. If you prefer a smooth cheese, you can put it into a food processor or blender just until desired consistency. If you want to add salt to taste, now is the time.
  9. If the cheese is too dry, you can add some of the whey until it smoothes. 
  10. Place in the ice box in an airtight container. The cheese will solidify much more once it is cold. Instant Pot cream cheese will keep for about 1 week.
  11. Enjoy! 

Did you make this recipe?

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Instant Pot Cream Cheese - The Fervent Mama: We're making fresh & creamy spreadable cheese right at home! Instant Pot cream cheese will be your go-to recipe when prepping for that Cheesecake Number 17 or any of your favorite cream cheese recipes. If you're a fan of cream cheese, this pressure cooker version is for you! #pressurecookercreamcheese #instantpotcreamcheese #instantpotrecipes

If you love our Instant Pot cream cheese recipe, then you’ll love joining our group on Facebook where we share recipes, tips, and tricks for your magic pot! Just head over to Pressure Cooker Family Recipes to request to join!

39 Comments

  1. Melinda Russell says:

    When doubling the recipe, do you still “cook” it for 5 minutes?

  2. I just made this cream cheese today!!! Loooves it!!! I did however put it in the ninja to whip it up for a creamier texture!!! Sooo good!!!

  3. Margarette says:

    Hello
    I followed the recipe and I did something wrong.
    I put all the ingredients into my instant pot cold and cooked on pressure for 5 minutes at low.
    It took a long time to preheat and there was steam coming out during the preheating process.
    When it was finally done it was burnt.

    Do I boil the milk first as if I am making yogurt?

    Or did I make an error with the vent on my instant pot? I have a feeling no steam should have been coming out during the preheating and cooking.

    Thanks

  4. Michele Dochat says:

    I use a gallon of whole milk in my IP, use the yogurt setting, and boil. When it dings, I remove the lid, and check temp. If it isn’t at 180° I push saute, then whisk a bit and keep checking temp until hot enough. The inner pot then goes in a cold water bath in my kitchen sink to cool it to between 90° and 100°. It then goes back into to the electrical unit . I use 2T of whole milk greek yogurt that I bought (must say it has live active cultures) and whisk it with equal.amoint of the hot milk. Whisk this mixture into the pot once smooth. Return lid, set on yogurt, 8 hrs. Strain after it is done. A few hours for nice creamy greek yogurt, or overnight for cream cheese. I don’t add salt to mine, but you can if you prefer.

  5. What do you mean by icebox? Do you mean the freezer? Or did you mean the fridge? Normally freezers ruin the texture of cream cheese.

    1. Brooke Poston says:

      Sorry, Bea! Icebox is obviously a southern term because I’ve run across this confusion before! The icebox is the fridge. 🙂

  6. Ruth Green says:

    I’m in the UK. Can I use UHT whole milk for this? I use it in my IP for yogurt
    Thanks

  7. Just made this and have it straining in a nut milk bag. Can’t wait to try it. Like a number of posters, I could not find plain heavy cream, so went with heavy whipping cream. Seems to look okay, so we will see. What do you do with the whey that is left over. I usually save the whey from my yogurt for watering my tomatoes, but this whey is a bit different.

    Thanks for the recipe. Am looking forward to trying it with regular heavy cream once I can find it.

  8. Accidentally used the heavy whipping cream – looks like it still will turn out~ thanks for this recipe!

  9. Debbie Hunt says:

    what type of milk are you using – ultra pasteurized or standard?

  10. Hi, I’m asking for help with the Pressure Cooker Yogurt, which I love. In the prep time it says 10 minutes, how do you get your milk to 180` and back to 110` in 10 minutes? It takes me 2 1/2 hours to do this. My yogurt turns out great but, man, I am not doing something right.

    1. Brooke Poston says:

      That part is considered part of the cooking process, and not the prep. However, it definitely shouldn’t be taking that long to cool. You can try taking the pot out of the pressure cooker to help it cool, or place the inner pot inside an ice bath if you need it faster. But, you will have to stir and diligently watch temperature with both of those methods.

    2. Put you ip on sautéed to heat it to 180, it should take 5-7 minutes (I whip mine the whole time to prevent scolding) then an ice bath until the temp comes to 110

    3. Marie Almy says:

      I heat my milk on low saute…stirring it once in a while till my thermometer reads 185°…I put the pot of hot milk in a sink of cold water, stirring, and checking temp with my thermometer till its 110°…stirring is important, because there may be hospots. I temper the starter before adding to pot. Return pit to unit, snd set to yogurt, and desired time setting

    4. To cool in 10 minutes you have to use an ice water bath

  11. Charlotte Xanders says:

    Oh Dear. Our stores carry only heavy whipping cream. I used whole milk, heavy whipping cream, vinegar. I only have bubbly liquid. I even processed it a second time. I followed the recipe exactly.

    What can I make with this vinegared milk/cream?

  12. Are the cooking instructions the same for doubling the recipe?

  13. Hi Brooke, Like Laura, I am looking for a lighter option (my go to market brand has always been Philadelphia Brand light cream cheese and I’ve been hunting for a suitable home recipe to replace it).

    Additionally, I am on my own and was wondering what would happen if I reduced the recipe – say cutting it down to 1 cup milk, 1/2 cup cream, etc. Your thoughts?

  14. I’ve been searching and searching for Jenny cream that is not heavy whipping cream and cannot find it. Did an internet search and a couple college and cooking sites are saying they are the same. Help please?
    Also is this a consistency that can be used in a cheese ball?

    1. Heavy cream, not Jenny ?

  15. Darlalynn James says:

    What size instapot is the best to use? I have an 8 qt but want to get a 6 or a 3. Would the 3qt be good for cheese making? Thanks! Can’t wait to try your recipe!

  16. Just made this and it’s so easy and great! I only had heavy whipping cream and 2% milk and it’s smoother than store bought but still solid and creamy. I added a smidge more vinegar cause I like mine tangy but everything was spot on. Thanks!

  17. Where’s the probiotic portion of this recipe? Or was that just a red herring? lol

  18. What would happen if I used flavored balsamic vinegar in the recipe?

    1. Brooke Poston says:

      Hi, Lili! Balsamic Vinegar has different ingredients (like sugars) which may mess with the components of the recipe causing it not to produce proper results. I have not tried this method. However, if you’re wanting a flavored cheese, I would mix afterwards.

  19. Do you have to use lemon or lime juice? My husband is allergic to citrus. Thanks.

    1. Brooke Poston says:

      The acid in the fruits helps to develop the properties that make it cream cheese. You may could try with vinegar?

  20. Do you have to use whole milk and heavy cream? I’m trying to find better tasting low-fat cream cheese, and thought it would be nice to make my own, so I know exactly what’s in it.

    1. Brooke Poston says:

      What makes cream cheese is the heavy cream and whole milk. If you don’t use that combo, you get more of a cottage cheese than cream.

      1. Hey Brooke,
        From your experience, which works better the vinegar or the lemon? Thank you for sharing and may God bless you and your beautiful family❤️?. Hugs from FLORIDA

  21. Is this recipe keto friendly?

    1. Brooke Poston says:

      Vaguely, I would have to say yes because we aren’t adding any sugar. But I’m really not that well versed in the diet. If all of the ingredients are Keto-friendly, then yes!

  22. Can you make flavoured cream cheese like herb and garlic?

    1. Brooke Poston says:

      So basically, yes. This is a blank canvas for you to do whatever you want to it. Making it an herb and garlic cream cheese would simply be adding those flavors to the cheese before you refrigerate. Allowing them to marinade while it’s chilling.

  23. Which vinegar? Can you use apple cider vinegar?

    1. Brooke Poston says:

      Just plain white vinegar.

  24. Hi! Have you used this in a cheesecake? Most recipes call for room temperature cream cheese, could this be used right away or does it still need to be chilled first? Could you also tell me how much this yields in oz?? Thanks for the recipe!

    1. Brooke Poston says:

      It doesn’t necessarily have to be chilled, but I don’t recommend using it until it’s at least room temp. It will solidify more once it’s chilled, but not needed if you’re going to be using it right away. It’ll yield about 4-5 oz.

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