Instant Pot Dulce De Leche
Perfect Instant Pot dulce de leche is possible in only 30 minutes! All you need is an Instant Pot and sweetened condensed milk!
Making homemade dulce de leche usually takes hours of slow simmering, but the Instant Pot makes it incredibly easy. In just about 30 minutes of pressure cooking time, you get a thick, golden, caramel-like sauce that tastes every bit as rich as the traditional stovetop method.
This small-batch version is perfect for drizzling over cheesecake, spooning onto ice cream, filling sandwich cookies, or stirring into coffee. You can also control how dark and thick it becomes, which means you get a truly customizable dulce de leche with almost no effort.
What You’ll Like About This Dish
Foolproof method. No long simmering or watching the pot—just jar, seal, and pressure cook.
Great texture. Comes out silky, glossy, and easily adjustable with a splash of milk or cream.
Short ingredient list. Only one can of sweetened condensed milk is needed.
Perfect for desserts. Use it as a topping, filling, or dip for fruit and cookies.
Ingredient Notes
- Sweetened condensed milk – Use regular, full-fat condensed milk for the best caramelization. Low-fat versions will be thinner and less rich.
Steps to Make Instant Pot Dulce De Leche
- Prepare the jars by dividing the condensed milk between small canning jars and sealing the lids.
- Arrange the jars on a trivet inside the Instant Pot and pour in water until it sits just below the lids.
- Pressure cook on high for the allotted time, allowing a natural release before opening the pot.
- Remove the jars carefully and let them cool on a rack until they reach room temperature.
- Refrigerate the dulce de leche and stir before using.
Tips
- Adjust the final color by adding or subtracting a few minutes of pressure time.
- Make sure the jars are fully sealed to prevent water from seeping in.
- Let the jars cool naturally to help the dulce de leche thicken evenly.
- You can cook the dulce de leche directly in the can, but be aware that manufacturers do not recommend this. Only use cans without pop-tops, keep the labels removed, and fully submerge the can with at least 1 inch of water above it.
- If cooking in the can, do not open it while hot. Allow it to cool completely to avoid splattering or pressure release inside the can.
- If cooking uncovered in a heatproof bowl, cover the bowl tightly with foil to prevent a skin from forming and to keep condensation out of the milk.
- Cooking uncovered will produce a lighter, thinner dulce de leche than cooking in jars or sealed containers.
- Always ensure the water level stays just below the lids of jars or above the top of cans to prevent scorching or uneven cooking.
Recipe Variations
- Darker caramel flavor. Cook for an extra 10 to 15 minutes under pressure for a deeper color and richer taste.
- Salted dulce de leche. Stir in a pinch of flaky sea salt after cooking for a sweet-salty version.
- Vanilla-scented version. Add a splash of vanilla once the dulce de leche has cooled slightly.
- Cinnamon twist. Whisk in a small pinch of cinnamon for a warm, spiced caramel.
Serving Suggestions
- Drizzle over ice cream, cheesecake, apple slices, or crepes.
- Stir into coffee or hot chocolate for a caramel latte flavor.
- Spread between cookies, pancakes, toast, or graham crackers.
- Swirl into brownie batter, blondies, or banana bread before baking.
How to Store
Refrigerate: Store the cooled dulce de leche in its sealed jars for up to 2 weeks. Stir before serving.
Freeze: Freezing is not recommended because the texture can separate and become grainy once thawed.
Reheat: Warm gently in the microwave in short bursts, or place the sealed jar in warm water until loosened.
Instant Pot Dulce De Leche
Ingredients
- 1 14-ounce can sweetened condensed milk
Instructions
- Prepare the Jars: Divide the sweetened condensed milk among two 8-ounce canning jars or four 4-ounce jars. Secure the lids and place them on a trivet in the Instant Pot. Add enough water to almost reach the lids on the jars (about 1/2 inch below the metal lids).
- Pressure Cook: Secure the Instant Pot lid and ensure the steam release vent is in the sealing position. Select the pressure cook (or manual on older models) setting, high pressure, and set the timer for 30 minutes. When the time is up, allow a natural release for 15 minutes. Carefully release the remaining steam.
- Finish: Remove the jars to a rack to cool, then refrigerate and use within 2 weeks.
Notes
- If the dulce de leche is too thick after chilling, stir in a teaspoon or two of milk or cream until it reaches your desired consistency.
- Warm it gently in the microwave (5-10 seconds at a time) or on the stovetop over low heat, then stir until smooth.
- For a pourable sauce, thin with warm evaporated milk or a splash of water and whisk until fully blended.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
