Go Back
Print
Small white bowl of Dulce de Leche Caramel

Instant Pot Dulce de Leche Caramel

Instant Pot Dulce de Leche Caramel is a delicious, easy to make, caramel like confection that makes a sweet dip for apples, a cheesecake topping, a cake filling, or coffee stir-in!

Course Dessert
Cuisine Mexican, Spanish
Keyword pressure cooker dulce de leche
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 4 oz jars
Calories 60 kcal
Author Sandy Clifton

Ingredients

  • 1 14-ounce can Sweetened Condensed Milk (SCM)*
  • 5 cups Water (for the pressure cooker)

Optional

  • ½ teaspoon Vanilla (Stir in after caramel cools)

Instructions

  1. Put the trivet in the inner stainless pot of the pressure cooker.

  2. Pour 5 cups of water into the pot. If you are using a larger or smaller pressure cooker, you will need to increase or decrease the amount of water. You will want the water to come up most of the way, to just under the metal ring of the lid on the jars.

  3. Open the can of sweetened condensed milk (SCM) using a can opener. Pour the SCM into the jars, dividing equally.

  4. Put the lids on the jars, and twist to close just "finger tight." You don't want to tighten the lids too much at this point in the process.

  5. Put the jars in the pot, setting them on the trivet/rack, not touching each other or the pot. Make sure the water level comes to just below the lid rings.

  6. Close the lid and seal the vent. Press the Pressure Cook/Manual button or dial, and then the +/- button or dial to select 35 minutes (25 minutes for a lighter result. 40-45 minutes for a darker result), and make sure it is set to High Pressure.

  7. After cooking time has ended, turn off the pot so it doesn't switch to the warm setting. Unplug it if necessary.

  8. Let the pot do a full Natural Release, and do not disturb the jars until they (and the water) have cooled completely. This helps reduce the possibility of any jars breaking. It can happen, as it might in actual canning.

  9. After the water and jars have cooled completely, remove from the pot to a towel to dry the jar.

  10. Open one up and sample the goodness! If the texture is not as creamy as you'd like, just stir it with a fork really well or whisk it. Whisk in the vanilla if using.

  11. Keep in the fridge for up to 2 weeks, if it lasts that long! These make a cute gift, packaged with an apple for dipping! Spread over a cheesecake, add a dollop to a cup of coffee, or serve on ice cream! Or, eat it right out of the jar with a spoon!

Recipe Notes

You can make Dulce de Leche directly in the can if you like.

  1. Remove the label(s) from the cans of sweetened condensed milk and open tops.
  2. Cover the tops tightly with foil and place cans on trivet in instant pot.
    (You can also use unopened cans, but let them cool in the pot completely before moving them!)
  3. Fill inner pot with warm water until it comes half way up the cans.
  4. Seal lid and pressure cook for 40 minutes followed by a quick release.
  5. Carefully pour hot caramel into heat safe bowl (I use tongs and a spatula) 
  6. Whisk in ½ tsp of pure vanilla extract per can (optional).
  7. Pour the Dulce de Leche into small 4-ounce jars while warm and refrigerate. Once cooled and set, you can bag them with an apple for gifting.

*If you make it directly in the cans you can make more, using multiple cans.

Store in the refrigerator in airtight container for up to 2 weeks.