Homemade ricotta cheese made in an Instant Pot is super quick, easy and an extremely yummy way to make ricotta cheese in your very own home – with only 3 ingredients needed! Printable recipe included.
This post is part of an original TIDBITS recipe, first seen HERE on tidbits-cami.com. But I’m bringing it back from the archives for Instant Pot Yogurt Button Lovin’ week!
Clippin’ right through Instant Pot Yogurt Button Lovin’ week! And we’re going back to cheese! I’m gonna assume that’s okay with everybody, because, well . . . cheese.
Did you know you could make ricotta cheese at home? And that it will be super easy and taste better than store bought? AND you can make it in your Instant Pot? No, you’re not pressure cooking it per se, but the pressure cooker makes it that much easier! Read on for details!
The ricotta cheese is made using the yogurt function, of course!
Cami introduced me to this amazing toast topper idea, that I highly suggest you slather all over some Instant Pot Whole Wheat Crusty Bread. A generous scoop of ricotta cheese + a generous scoop of plain Greek yogurt + a liberal swirl of honey and mix it all up. Smear that on some warm crusty bread, add some blueberries and drizzle more honey on top. Wowzer!
My kids and I love Cami’s Healthy Banana Ricotta Muffins. Manicotti is also a favorite around my house, where we use plenty of ricotta cheese for the stuffing.
In an ideal world, I would love to make most everything homemade – bread, ranch, pizza sauce, yogurt, etc, etc. But in reality there’s this thing called life, and it’s just not allowing that kind of time.
Instant Pot Ricotta however is so easy and quick, and, most importantly, tastes better than store bought, that it’s one of those things I actually do make often. No, not every time, playing dress up with fluorescent eye shadow with my daughter still takes priority over cheese.
For a smoother, creamier ricotta, strain for a shorter amount of time.
Now, let’s talk details. Follow the simple printable recipe to learn how easy it is to make in a Instant Pot. But here are a few things you need to consider or have on hand before you begin.
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- The Instant Pot makes this easy with a push of the button and does not scorch the bottom, which is why this is my preferred method.
- You will need something to strain the curds from the whey. Here are 3 options:
- You can experiment with 2% milk, but you will get more whey and less ricotta with reduced fat milks.
- Distilled white vinegar can be used in place of the lemon juice. I like the taste and consistency I get with the lemon juice better.
- Don’t throw away the whey! It can be used as a buttermilk substitute or I’ve recently started using it in place of water in our whole wheat bread or this Crusty Bread.
It’s absolutely better than store bought, it’s easy, and it’s cheap, it’s Instant Pot Ricotta!
Don’t forget! Instant Pot is giving one of you lucky people a brand new pot! You can enter to win with each recipe this week and I’ll announce the winner October 30th. Enter by: Subscribing to this here TIDBITS blog. I have so many new pressure cooker recipes to share with you! Answer the question of the day in the comments below Question of the Day: What is your absolute favorite thing you’ve made in your Instant Pot? I’ll admit up front, I may hound some of you for your recipe ????.
This Giveaway is now over
Instant Pot Ricotta Cheese
Instant Pot Ricotta Cheese is quick, easy and so creamy delicious. You’ll also save money by making this at home.
- Prep Time: 5 mins
- Cook Time: 60 minutes
- Total Time: About 1 hour
- Yield: 2 Cups
- Category: Cheese
- Method: Pressure Cooker
- Cuisine: American
- ½ gallon whole milk
- 1 ½ tsp salt
- ⅓ cup lemon juice
- Combine the milk and salt in the pot of the Pressure Cooker. Put the lid in place and set valve to seal position. Press the yogurt feature and press adjust until it says boil.
- When the Instant Pot beeps, remove the lid (it won’t have built up any pressure), give the milk a stir and then use a thermometer to check the temperature. Press saute and warm the milk to 190 degrees, stirring often.
- When the milk reaches 190 degrees, unplug the pressure cooker and add the lemon juice. Give it a very gentle stir. The milk will start to separate immediately.
- Let the pot of milk sit undisturbed for 10 minutes. The milk will separate into white, milky curds and watery, yellow colored whey.
- Without stirring it, pour the curds in either a colander lined with a double layer of cheesecloth, a nut milk bag, or a handy yogurt strainer.
- Let the ricotta drain for 10-60 minutes depending on how thick you want it. If it becomes too thick, you can stir some of the whey back into the ricotta.
- Scrape the ricotta into a bowl. It can be used right away or stored in an airtight container for up to a week.
- Serving Size: 1 of 12 servings
- Calories: 268
- Sugar: 16.1g
- Sodium: 434.3mg
- Fat: 12.8g
- Carbohydrates: 15.9g
- Protein: 22.5g
Keywords: ricotta, homemade cheese, cheese
I would love to hear if you give it a try or if you have any questions we can help you with! Thanks for being here, and don’t forget to pin the recipe for later.
*This post contains affiliate links, thank you!