Add milk and salt to Instant Pot insert and stir to combine.
Close lid and set valve to seal. Press Yogurt button until LCD displays Boil to set the milk to heat up.
A few minutes later when the Instant Pot beeps, open lid and use a thermometer to check the temperature of the milk. Press Sauté button and keep warming the milk until it reaches 190°F.
When 190°F is reached, press Cancel button on Instant Pot.
Add lemon juice to the milk and give it a quick stir. The milk will begin separating immediately.
Let the pot of milk sit undisturbed for 10 minutes for it to separate into white curds and yellow, liquid whey.
Directly pour the curdled milk into a cheesecloth-lined salad spinner or cheesecloth-lined colander placed over a bowl.
Let the ricotta drain depending on how thick you want it. If using a salad spinner, spin ricotta to desired thickness.
Scrape the ricotta cheese out of the cheesecloth to use right away or store in the refrigerator.
Depending on how much milk you begin with, it may take longer to heat up to the initial 190°F.
I used 1% milk, though a fuller fat milk will produce higher cheese yield.
Recipe from this Ricotta Cheese recipe.