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Instant Pot Ricotta

Instant Pot ricotta is so easy to make!
Course Side Dish
Cuisine American
Keyword Cheese, Instant Pot
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 99kcal
Cost $.07 per ounce


  • 4 cups whole milk
  • 2 tbs white vinegar


  • 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.



Calories: 99kcal | Carbohydrates: 8g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 62mg | Potassium: 244mg | Sugar: 8g | Vitamin A: 264IU | Calcium: 200mg | Iron: 0.002mg