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Instant Pot Cream Cheese

Instant Pot Cream Cheese

  • Author:
  • Prep Time: 15
  • Cook Time: 26
  • Total Time: 41
  • Yield: 2 Cups 1x
  • Category: Dip
  • Method: Instant Pot
  • Cuisine: American


Instant Pot Cream Cheese is amazing. I actually tried to figure out how to make it after making a huge batch of my Air Fryer Blueberry Bagels. There is nothing better than homemade bagels and homemade cream cheese—a winning combination.


  • 8 cups milk
  • 6 tablespoons lemon juice
  • dash of salt, optional


  1. In an Instant Pot, pour in milk and lemon juice. Give it a little stir.
  2. Close the lid, seal the pressure valve, and set Instant Pot for 6 minutes on low pressure.
  3. Once finished, allow the Instant Pot to naturally release pressure for 10 minutes, then release any other pressure manually. 
  4. Stir result. Curds should have separated from milk, leaving whey.
  5. 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 temperature.
  6. Once cooled, wrap the cloth and squeeze the curds until dry.
  7. 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 or other flavor options.

Keywords: Instant Pot Cream Cheese