Get ready to elevate your meals with the silkiest, most decadent cream cheese sauce you’ve ever made—and the best part? Your Instant Pot does all the heavy lifting! This recipe is a game-changer for busy weeknights, transforming simple ingredients into a rich, velvety sauce in just 35 minutes. Whether you’re drizzling it over chicken, stirring it into pasta, or using it as a luxurious dip for veggies, this sauce is guaranteed to become a new family favorite. Let’s get cooking!
Ingredients
• 1 medium-sized onion, finely chopped
• 2 cups / 450g cream cheese
• 1 cup / 240ml vegetable stock
• 2 tbsp / 30ml olive oil
• Spices
• 1 tsp onion powder
• 2 tsp dried parsley
Instructions
1. Directions
2. Plug in your Instant Pot and press the ‘Sauté’ mode. Add the olive oil to the stainless steel insert.
3. Add the finely chopped onions and stir-fry for 10 minutes until softened and translucent.
4. Pour in the vegetable stock, cream cheese, onion powder, and dried parsley. Stir to combine, then cancel the ‘Sauté’ mode.
5. Secure the lid and set the steam release valve to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 15 minutes.
6. When the timer finishes, allow the pressure to release naturally. Once the pin drops, carefully open the lid.
7. Whisk the sauce until smooth and creamy. Allow it to cool to room temperature before transferring to the fridge to chill completely before serving.
Nutritional Information
• Nutrition Facts
• Total Time: 35 MIN
• Serves: 5
• Per Serving: Calories 382 | Total Fats 38g | Net Carbs: 4.1g | Protein 7.3g | Fiber: 0.6g
Pro Tips
• For an ultra-smooth texture, use softened, full-fat cream cheese and give the sauce a vigorous whisk after pressure cooking.
• Customize your sauce by adding a clove of minced garlic with the onions, a pinch of red pepper flakes for heat, or fresh herbs like chives after cooking.
• This sauce will thicken considerably as it chills. If you prefer a thinner consistency for drizzling, simply whisk in a splash of milk or stock before serving.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. It’s perfect for meal prep!
FAQ
Q: How do I get an ultra-smooth cream cheese sauce
A: For the smoothest texture, use softened, full-fat cream cheese. After the pressure cooking cycle is complete, be sure to whisk the sauce vigorously until it’s creamy and smooth.
Q: Can I add other flavors to this sauce
A: Absolutely! You can easily customize the flavor. Try adding minced garlic along with the onions, a pinch of red pepper flakes for some heat, or stir in fresh herbs like chives after cooking.
Q: What should I do if my sauce is too thick after chilling
A: The sauce naturally thickens as it cools. To achieve a thinner, more drizzly consistency, simply whisk in a small amount of milk or vegetable stock until you reach your desired texture.
Q: How long does this Instant Pot cream cheese sauce last
A: You can store any leftover sauce in an airtight container in the refrigerator for up to 4 days, making it great for meal prep.
