Your Instant Pot is a foolproof way to make creamy dulce de leche! I’ll show you how I make this classic, caramel treat from sweetened condensed milk. Traditional recipes require hours of slow heating, but the pressure cooker cuts the cooking time to 35 minutes!
There are so many ways to use dulce de leche. Some of my favorites include filling alfajores cookies, baking it into a tres leches cake, and swirling it into fudge. If you love this easy Instant Pot method, try my Instant Pot caramel cheesecake, too!
Dulce de leche is a sweet, thick confection made from slowly heating sweetened condensed milk. Also known as caramelized milk or candy milk, that’s exactly what it is! Traditional recipes heat the milk for several hours until it’s thick, golden, and caramel-like. When I read that you could make dulce de leche in a fraction of the time in the Instant Pot, I knew I needed to try it. After a few rounds of testing, I perfected this easy method that makes the best Instant Pot dulce de leche ever. It’s quick and foolproof!
Why Make Dulce de Leche in the Instant Pot?
- It’s quick and easy. This tried-and-tested Instant Pot recipe makes perfect, creamy dulce de leche in about 35 minutes.
- No hands. Once you’ve sealed your sweetened condensed milk inside the pressure cooker, all that’s left to do is wait while it cooks.
- There are so many ways to use it! I love using my homemade dulce de leche as a filling for cakes, cookies, or a topping for ice cream. It’s even delicious drizzled over pancakes and waffles, and it makes a great homemade gift for the holidays.
What You’ll Need
All you need to make dulce de leche from scratch is a 14-ounce can of sweetened condensed milk and your multicooker! Make sure you’re buying sweetened condensed milk, and not evaporated milk, which comes unsweetened. The sugar is what caramelizes and gives the dulce de leche a deep golden color.
The Method I Chose, and Why
A quick Google search reveals there are multiple ways to prepare dulce de leche in the Instant Pot. The most popular ones include:
- Leaving the sweetened condensed milk sealed inside the can
- Opening the can and covering the top tightly with foil
- Heating in a glass jar tightly covered with foil
- Transferring the condensed milk to a glass jar with a sealed lid
Covering the Can With Foil
I chose the last two options above. Why? Simply put, the idea of a sealed aluminum can inside the pressure cooker made me a little nervous! Since this was my first attempt, I removed the lid from the can of sweetened condensed milk and covered it tightly with foil. I liked this method because it allowed me to peel back the foil and check on my dulce de leche before it was fully cooled.
Using a Sealed Glass Jar
For my second attempt, I used a glass jar with a tightly sealed lid. I preferred that the container be completely sealed, which kept any moisture from seeping into the dulce de leche. I also liked that I could see when the dulce de leche stopped boiling inside the jar without opening the lid. I’d recommend the glass jar method for anyone wanting to try this.
Overall, I prefer the glass jar method. I like to be able to see the dulce de leche inside the jar, AND it’s easier to clean up.
How To Make Instant Pot Dulce De Leche
These are the steps to prepare your Instant Pot dulce de leche in a glass jar with a lid, but the same method applies if you’re simply wrapping the top of the can tightly with foil.
- Assemble. Place the trivet that comes with your Instant Pot into the bottom of the pot. Place the sealed glass jar of dulce de leche on top of the trivet. Next, pour in enough water so that it comes about 1 inch below the lid of the jar (make sure it’s above the line of condensed milk, see below).
- Cook. Seal the Instant Pot and set it to cook on Manual/High for 35 minutes. When the cooking time is up, quick-release the pressure and open the lid. Use tongs to remove the hot jar of dulce de leche from the Instant Pot. Or, wait until it’s fully cool before removing.
- Cool. Place the jar on a wire rack and allow the dulce de leche to cool completely before you open the lid. The milk will bubble inside the jar for a while. DO NOT OPEN THE JAR DURING THIS TIME. The pressure has built up, so it needs to cool. Once the dulce de leche comes to room temperature, it’s ready to go in the refrigerator.
How Much Water Should I Add to the Instant Pot?
For both of the methods I chose (the can covered in foil and the sealed glass jar), the can of sweetened condensed milk should not be fully submerged in water for the Instant Pot to work its magic.
- For the jar, fill the water level up to halfway between the sweetened condensed milk and the lid. The exact amount of water will vary depending on the size of the jar you’re using. As a rule of thumb, keep the water lower than 1 to 1 ½ inches below the seal of the lid.
- For the can/foil method, fill the water so it covers the bottom half of the can.
Tips for the Best Dulce de Leche
- Beware of the hot jar. When removing the hot dulce de leche from the Instant Pot, make sure to use heat-safe tongs that will grip the jar or can tightly. Be careful because it is HOT! Alternatively, allow the jar to cool in the water before you remove it.
- The Instant Pot needs time to come to pressure. Your Instant Pot will take about 30 minutes to come to pressure before the cooking time starts.
- Don’t remove the lid right away. Make sure that the dulce de leche stops bubbling and the jar is only slightly warm to the touch before unscrewing the lid. With the can/foil method, the can should also be only a little warm before you remove the foil.
- Go by color. The easiest way to tell if dulce de leche is done is by the color. I like mine to be a rich, golden brown. If you prefer a deeper flavor and color, you can achieve this by slowly releasing the pressure (see below).
- Quick release vs. Natural release. Either will work in this recipe. I prefer a quick release. Slowly releasing the pressure results in a deeper color, as the dulce de leche cooks for longer this way.
Frequently Asked Questions
Dulce de leche is made from sweetened condensed milk, while caramel is a confection made from sugar, butter, and water.
I recommend 35-40 minutes, depending on whether you prefer a lighter or deeper color to your dulce de leche. I cook mine for 35 minutes and the color is just light enough.
Yes! Depending on the size of your pressure cooker, you can fit up to 3 jars/cans on the trivet at a time without adjusting the cooking time.
Sure thing. Using the sealed jar method, place the jars of condensed milk in the slow cooker and cover them completely with water. Cook on low for 8-10 hours, until your dulce de leche reaches your desired color.
Ways to Use Dulce de Leche
Dulce de leche can be added to your favorite desserts as-is, and it also makes a great substitute for caramel sauce. Here are a few of my favorite ways to use it:
- As a dip. Dulce de leche makes a delicious fruit dip, or I’ll add it to a dessert charcuterie board as a dip for cookies and wafers.
- As an ice cream topping. Drizzle dulce de leche on top of homemade ice cream.
- Spread on toast. It’s also great spread over toasted slices of banana bread!
- Filling for cookies or cakes. Add it to sandwich cookies, or use dulce de leche as a topping for cheesecake or as a filling for a layer cake or cupcakes.
- Swirl into brownie batter before baking. Chocolate brownies and caramel are the best combo!
- As a coffee sweetener. Stir dulce de leche into your morning coffee or latte.
How to Store
- Refrigerate. Properly sealed in an airtight jar or container, this Instant Pot dulce de leche lasts up to 2 weeks in the fridge.
- Reheat. If you’d like to warm it up, heat the dulce de leche in the microwave for a few seconds before serving.
- Freeze. You can freeze your dulce de leche for up to 2 months. Thaw it in the fridge and bring it to room temperature or warm it up before serving.
More Homemade Desserts
Instant Pot Dulce De Leche
- Prep Time: 0 minutes
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Yield: 10 servings 1x
- Category: Sauce
- Method: Instant Pot
- Cuisine: Dessert
Description
This Instant Pot dulce de leche is a foolproof way to make this classic, caramel-like treat from sweetened condensed milk. It’s ready in 35 minutes!
Ingredients
- 1 (14-ounce) can sweetened condensed milk
Instructions
- Transfer sweetened condensed milk to a glass jar with a sealed lid. Place the trivet in the bottom of the Instant Pot Pressure Cooker and place the jar on the trivet. Fill the Instant Pot with water until it is about an inch beneath the lid of the jar (above where the condensed milk is and below the lid). Close the Instant Pot, making sure the valve is closed, and choose Manual, High Heat, 35 minutes. It will take about 30 minutes to heat up since there is a considerable amount of water in the pot.
- When it’s done cooking, quick release the steam, and open the pot. Using tongs, remove the jar from the water, or allow it to cool before removing.
- Transfer the jar to a wire rack and cool completely before opening the lid. The dulce de leche will be bubbling inside the jar for a bit of time. Do not open the jar, as pressure has built up. Wait until it cools!
Notes
- Optional can method: Remove the paper label from the can of sweetened condensed milk. Open the top and remove the lid. Cover the top tightly with foil. Place in Instant Pot on top of trivet and fill until water is 3/4 way up the can. Follow instructions as above from here. I prefer the method of using foil instead of the can lid, because you can remove the foil without fear of explosion due to pressure. This is actually why I prefer the glass jar method best, because I can see inside the jar, and can see when it stops bubbling.
- Store airtight in the refrigerator for up to 2 weeks
Nutrition
- Serving Size: 2 tablespoons
- Calories: 172
- Sugar: 29.1 g
- Sodium: 67.9 mg
- Fat: 4.7 g
- Trans Fat:
- Carbohydrates: 29.1 g
- Protein: 4.2 g
- Cholesterol: 18.2 mg
Cook’s Illusrated just covered make Dulce de Leche in their Jan/Feb 2022 issue. They say that if the result looks grainy, press it through a fine strainer. They also suggest adding vanilla and salt — 1/2 tsp. vanilla and 1/8 tsp. salt per 14-oz can of sweetened condensed milk.
It came out perfect. I wrapped the condensed milk can entirely in foil, and no water got in.
Turned out perfect. Creamy, smooth, delicious.
Hi. Made this twice. I do dump it all in my mixing bowl and whip it until smooth.
I did the glass jar with the sealed lid. The dolce to Leche tasted great but it was not nearly as smooth as yours pictured it was more congealed and I had to stir it and it still never got that smooth smooth consistency. any reasons as to why that might’ve happened?
I just did that too, and had the same experience. The only thing I can think of is that I left mine in the water for a very long time (I thought it had to cool down there, which isn’t what this recipe says – whoops!), so perhaps it overcooked. Did you do that too? I’m going to try again and take it out earlier this time.