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Home » Recipes » Instant Pot

Instant Pot Cream Cheese

Published: Mar 2, 2021 · Modified: Mar 10, 2023 by Ginny · This post may contain affiliate links.

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This ultra creamy Instant Pot Cream Cheese is going to set your world on fire and make you wonder why you haven’t always made this. It takes less than 30 minutes start to finish.

bowl of cream cheese made in the instant pot and some slathered on a bagel.
This Instant Pot Cream Cheese will Change the Way You Prep for Breakfast
Contents hide
1 🍽️ Why This Works
2 🥛 Ingredients
3 🥯 Instructions
4 Storage
5 ❗ Expert Tips
6 Recipe FAQ
7 Instant Pot Cream Cheese

Don’t you just love exploring new ways to make recipes with your Instant Pot? There is so much more than making soups or pasta when you can make Orange Marmalade, Homemade Vanilla, Bone Broth or even Pumpkin Puree. Make up a batch of this for the weekend to serve on top of Air Fryer Everything Bagel.

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🍽️ Why This Works

Quick and Easy – We love giving you guys options for quick and easy recipes that are not complicated. This is one that checks both of those boxes right away and who doesn’t love recipes that are finished in 30 minute or less? You will love making a batch of this to serve on a slice of toast with Air Fryer Egg Cups or a batch of Strawberry Mango Freezer Jam.

Versatile – Once you understand the main concept of this recipe, it’s time to explore all its versatility. The options are endless, so start thinking: herbed cream cheese, strawberry cream cheese or even a little bit of smoked salmon in it to make a dip. Add in a little bit of the Dried Lemon Zest and you’ve got a springtime cream cheese that is going to be so delicious on every bite of your Lemon Lavender Scones (which are equally easy, so don’t let the name fool you!)

No Preservatives – There are so many companies sneaking “extras” into our foods that this is really nice to make and know it’s only ingredients that you know and understand. Granted, the shelf life is less than the store bought version but it can be worth the trade off.

🥛 Ingredients

ingredient shot showing heavy cream, whole milk and vinegar on a cutting board, all with labels.
Three Simple Ingredients for a Delicious Homemade Treat!

Milk – You are going to need whole milk to help make this even creamier since it has a higher fat content.

Heavy Cream – You have a choice between Heavy Whipping Cream, with a minimum of 30% milk fat or Heavy Cream, with a minimum of 36% milk fat. While the Heavy Cream will hold up a bit better, you can use either in this recipe.

Distilled White Vinegar – Distilled White Vinegar is used for making this recipe as it’s the best vinegar to use for cooking, food preservation and flavoring. This is different than White Vinegar which is stronger and is typically used in cleaning and disinfectant. Most of us have DISTILLED in our house but double check before using.

🥯 Instructions

This is so quick and easy, you are going to love making this one.

process photos showing combining the ingredients in the instant pot, filtering it through a cheese cloth and scooping in a bowl.
Creative Use For Your Instant Pot!

Step One: Set up your Instant Pot and pour in the vinegar, milk and heavy cream and stir to combine.

Step Two: After placing the lid on, turn the sealing valve closed. Set the Instant Pot to MANUAL LOW PRESSURE for five minutes. Allow it to NATURALLY RELEASE, which should take about 10 minutes.

Tip: To make sure you get to LOW PRESSURE, press MANUAL BUTTON, then press the PRESSURE BUTTON until it says LOW. Then you can set the timer for five minutes. (See in photo 2 above)

Step Three: While the Instant Pot is cooking, line a cheesecloth over the top of a fine mesh strainer. Once the cooking is complete and pressure has naturally released, turn the lid open and pour the mixture into the cheesecloth and allow it to strain for 5-7 minutes. You’ll have little cheese curds leftover in the cheesecloth.

Step Four: Pour the cheese curds into your blender or food processor and blend until creamy which could take 3-4 minutes. Check to see if you need to scrape down the sides to keep everything the same texture.

Store in the refrigerator or use in your favorite recipes Air Fryer Cheese Danish or No Bake Cherry Cheesecake.

Storage

This can be kept in the refrigerator for 7-10 days in an air tight container. Remember, there are no preservatives in this, so if it is not sealed well, it will go bad quickly.

❗ Expert Tips

We generally like to use our Vitamix when mixing but given our experience with mixing the Homemade Pistachio Butter, we really like the access of using the food processor for these recipes. The food processor allows you to open up the top, scape the sides down and start up again. It worked perfectly for this recipe.

If you have a normal blender where the bottom unscrews and you can access all of the jar, that is great! We love our Vitamix but it’s tough to get the thicker condiments out from underneath the blade which causes us to lose ⅛-¼ cup of whatever we are making.

If you don’t have cheesecloth, don’t let that stop you from making this. Pull out a muslin or 100% cotton kitchen towel. These are the kitchen towels that are white and if you held it up to the light, you could almost see right through it, yet it dries really well. Old fashioned coffee filters work great as well or the nut bags like we used in the Almond Milk.

bowl of cream cheese with bagels.
This is Perfect for Bagels!

Recipe FAQ

What if I don’t have Distilled Vinegar?

It’s ok. You can always substitute lemon juice for the vinegar in recipes. Substitute ¼ cup of vinegar with ⅓ cup of lemon juice. Take note that it is not a 1:1 ratio.

Do I have to blend it at the end?

You don’t have to, but you will be left with the little cheese curds until you blend. Also notice that we blend it for 3+ minutes to get it smooth. This isn’t an area that I could recommend cutting corners.

How do I know if it is blended enough?

If it is gritty at all, turn the food processor back on and keep going. You want a nice, smooth texture.

What is the purpose of the salt? Can I leave it out?

You can leave it out, but adding it will allow the cheese curds to break down faster and easier. Salt can also be used for flavoring so add just a tiny bit at a time and stir before you choose to dump a lot in.

Can I take this cream cheese and bake with it like a normal recipe?

Absolutely! We love it in the Puff Pastry Blueberry Tart or the Air Fryer Twix Cheesecake.

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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

bowl of cream cheese made in the instant pot and some slathered on a bagel.

Instant Pot Cream Cheese

Learn how to make this homemade Instant Pot Cream Cheese in under 30 minutes for a creamy, dreamy spread for bagels, croissants and toast or to make the most amazing cheesecakes.
5 from 2 votes
Print Pin Rate
Course: Condiments
Cuisine: American
Diet: Vegetarian
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Resting/Straining/Blending: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 servings
Calories: 141kcal
Author: Ginny

Equipment

  • Instant Pot
  • Food Processor

Ingredients

  • 3 cups Whole Milk
  • 1½ cups Heavy Cream
  • 3 tbsp Vinegar
  • Salt to taste (optional, see recipe notes above)

Instructions

Instant Pot

  • Set up your Instant Pot and pour in the vinegar, milk and heavy cream and stir to combine. (Add salt if you desire)
  • After placing the lid on, turn the sealing valve closed. Set the Instant Pot to MANUAL LOW PRESSURE for 5 minutes. To make sure you get to LOW PRESSURE, press MANUAL BUTTON, then press the PRESSURE BUTTON until it says LOW. Allow to NATURALLY RELEASE which should take about 10 minutes.
  • While the Instant Pot is cooking, line a cheesecloth over the top of a fine mesh strainer.

Straining

  • Once the 10 minutes has elapsed, turn the lid open and pour the mixture into the cheesecloth and allow to strain for 5-7 minutes which will leave little cheese curds leftover.

Blending

  • Pour the cheese curds into your blender or food processor and blend until creamy which could take 3-4 minutes. Check to see if you need to scrape down the sides to keep everything the same texture.

Notes

Storage: This can be kept in the refrigerator for 7-10 days in an air tight container. Remember there are no preservatives in this like I mentioned so if it is not sealed well, it will go bad quickly. 
Cheesecloth Options: If you don’t have cheesecloth, don’t let that stop you from making this. Pull out a kitchen towel that is muslin or 100% cotton with no nubbies on it. These are the kitchen towels that are white and if you held it up to the light, you could almost see right through it, yet it dries really well.
Distilled Vinegar Substitute: You can always substitute lemon juice for the vinegar in recipes. So for each ¼ cup of vinegar= ⅓ cup of lemon juice. Take note that it is not a 1:1 ratio on this one. 
Salt: You can leave it out but adding it will allow the cheese curds to break down faster and easier. Salt can also be used for flavoring so add just a tiny bit at a time and stir before you choose to dump a lot in. 
Yield: Recipe should yield about 1.5 cups
Recipe Inspired by: bakemesomesugar.com 

Nutrition

Serving: 1g | Calories: 141kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 38mg | Potassium: 103mg | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

savorandsavvy.com/about-me/
Instant Pot Cream CheeseInstant Pot Cream Cheese
« Mixed Berry Oatmeal Jam Bars Recipe
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About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Bindi U says

    December 11, 2023 at 12:10 pm

    5 stars
    So easy and great way to save money on cream cheese! I used mine to make cheesecake and it turned out great

    Reply
  2. Andrea says

    September 02, 2023 at 1:56 pm

    Hello! I just made your instant pot cream cheese recipe, and I am excited about how easy it was. That said, I was surprised that the cream cheese came out more of a beige than the typical white. I used Lactaid whole milk and regular heavy cream, the distilled white vinegar and a few grinds of pink himalayan salt- the picture on your post looks like it yields a white cream cheese also, so I’m wondering if I did something wrong or if it is supposed to look more beige when homemade. Any guidance would be much appreciated!

    Reply
    • Ginny says

      September 20, 2023 at 9:05 am

      Hi there, I suspect it was the pink Himalayan salt that dyed the cream cheese. My recipe doesn’t called for pink Himalayan salt which contains so many rare minerals. I’m also containing an article that explains why when Lactaid is heated it will turn a slight brown color. Good news is everything is still tasting fabulous, the coloring will be off with the two changes you made. So happy you commented! 🙂 https://foodnationdenmark.com/news/new-and-cleaner-enzymes-to-improve-the-quality-of-long-life-lactose-free-milk/#:~:text=In%20addition%2C%20the%20glucose%20and,slight%20browning%20of%20the%20milk.

      Reply
5 from 2 votes (1 rating without comment)

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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