Instant Pot Ricotta
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Homemade ricotta is one of the easiest recipes you’ll ever make. This Instant Pot ricotta recipe costs much less than store-bought ricotta, and it tastes delicious!
Homemade ricotta cheese couldn’t be easier to make. It’s as simple as heating up some milk, adding an acid, and waiting a minute for the magic to begin.
An Instant Pot makes it even easier than my stove top homemade ricotta. The yogurt setting on the Instant Pot heats the milk up to the required 180 degrees, so all you have to do is add the vinegar and strain the mixture.
This ricotta is a great spread for crackers or a base for pancakes and muffins. I can never bring myself to buy ricotta anymore now that I know how easy and affordable it is to make my own.
Watch this short video to see just how simple it is to make ricotta:
Instant Pot Ricotta
Instant Pot ricotta is so easy to make!
$.07 per ounce
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Servings: 6
Calories: 80kcal
Ingredients
- 4 cups whole milk
- 2 tbs white vinegar
Instructions
- Pour the milk into the Instant Pot, close the lid, and set the vent to Sealing.
- Press the Yogurt button and press Adjust until you see Boil.
- Let the pot run the boil cycle. When it beeps, it means the milk has reached 180 degrees. Remove the top.
- Remove the inner pot to a trivet and pour the vinegar into the milk. Stir briefly. You’ll see the ricotta separating from the liquid. Let the mixture sit for 10 minutes.
- Transfer the ricotta mixture to a fine mesh strainer lined with butter muslin. Let the liquid drain for a couple minutes, and add a sprinkle of salt if desired. Transfer the mixture to an airtight container and refrigerate.
Nutrition Estimate
Calories: 80kcal
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Instant Pot Ricotta Price Breakdown
This recipe costs a total of $.82 to make, and it yields about 1 1/2 cups (12 ounces). This comes out to $.07 per ounce ($.55 per cup). This is less than half the cost of store-bought ricotta, and the homemade version is so fresh and delicious! Try this recipe the next time you’re making something that calls for ricotta. You’ll never go back to the packaged version.
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Connie says
As others have commented, mine only reaches 150° when it completes. I have the six quart “Duo.” Next time, I think I will just do it on the stove top.
VGC says
Hi! could a non-dairy milk (almond, soy, coconut) be substituted with similar results?
Annemarie says
I haven’t made this with non-dairy milk. Please let me know if you try it.
Elaine says
Can 2% milk be used?
Annemarie says
Yes, you can use 2 percent milk. It may yield a little less ricotta and be a little less thick/creamy, but it will work.
A says
This is amazing! How long can you store this in the fridge? I assume it wouldn’t freeze well? I don’t have the IP with the yogurt option, could I use a different setting?
Annemarie says
This will keep in the refrigerator for 4 to 5 days. I haven’t tried freezing it, so I’m not sure how it would hold up. You can use the saute setting, and use a thermometer to watch the temperature until it reaches 180 degrees. (You can also do this in a pot on the stove.)
Jo says
I have put cottage cheese, same recipe in the freezer and it’s fine to defrost and eat