Instant Pot Dulce de Leche

I must share with you my easy way of making dulce de leche. Trust me, once you try this recipe, you will never use store-bought again. To make my Instant Pot Dulce de Leche, I only need one ingredient, and the best part is that it is a hands-free recipe —no stirring required. Just let the pressure cooker do its magic for 35 minutes!

The result is a rich and velvety caramel confection made from just condensed milk. It tastes heavenly in desserts, drinks, or just eaten straight from the jar! I love drizzling it on French toast bake and on this apple pie cheesecake. This thick, shiny, and sweet sauce can instantly elevate any dessert by adding another layer of texture and flavor.

Instant Pot Dulce de Leche is liquid gold, and I am so excited for you to try it! If you haven’t had it before, it’s like caramel sauce, but much thicker, glossier, and creamier because it’s made from pure, cooked-down condensed milk under pressure. It has that deep golden-brown color and smooth texture that pair so well with so many desserts! Traditional recipes take at least 3 hours. However, the Instant Pot cuts that down to less than an hour, and you don’t even need to watch or check it. 

Why you will love this recipe 

• Only one ingredient: Yes, it’s true! This recipe has only one simple ingredient that is probably already in the kitchen, waiting for you!  
• It is so fast and easy: Pour it into a jar, close the lid, and let it pressure-cook for 35 minutes. There is no babysitting involved, no watching over it, or stirring!
• So delicious: This is richer and creamier than caramel sauce with a thicker consistency that is sinfully good, especially when paired with apple desserts.
• So many uses: I use it for everything, from topping ice cream to making pastries. 

What you will need

• Milk: I use my favorite sweetened condensed milk —Nestle Carnation —but any brand will work. 

How to make 

Pour milk into a jar: First, I open the can of milk and pour it into a glass jar with a tightly sealing lid. A canning jar would be good. I use a rubber spatula to make sure I get every single delicious drop of the sweet, creamy milk before sealing it.

Add the jar and water to the pot. Then I place a trivet on the bottom of the pot and put the jar on top, adding enough water until it reaches one inch below the lid of the jar. 

Cook the milk: Now, I close the Instant Pot and set it for 35 minutes on high. 

Cool and use: Once it is done cooking, I do a quick release, open the pot carefully, and remove the jar with tongs to let it cool to room temperature before chilling. 

Expert tip

Cooking condensed milk in a can

Many recipes call for sweetened condensed milk from a can. There are a couple of reasons why I don’t do that. The first one is that I like to have mine already in the jar that I plan to keep it in, so I don’t have to worry about transferring hot dulce de leche. Second, if a can has any dent or tiny hole, there could be a big mess or damage to the Instant Pot. Finally, I cannot even imagine how dangerous it would be to try to open a hot, pressurized can of thick, gooey caramel with a can opener. 

More tips to consider:

• Be sure to use sweetened condensed milk, not evaporated milk. 
• I like to use two cans and make two jars of dulce de leche at a time. The cooking time remains the same. 
• Whisk out the lumps by hand before using a blender. 
• Please do not open the jars until they have cooled for several hours because they will be pressurized.
• Be sure not to go over the MAX FILL line on the inside of the Instant Pot. 
• For a lighter color, do 35 minutes. If you want it darker, set the IP to 45 mins.

Recipe variations and add-ins:

• Sweeter, more decadent sauce: For sweeter, thicker dulce de leche, cook it for 40-45 minutes, and let it slowly release pressure for 10 minutes. 
• Make it creamier: After cooling, I sometimes stir in a bit of heavy cream. 
• Butterscotch de leche: To make this sauce taste more like butterscotch, I add ¼ cup of brown sugar once it cools down a bit. 
• Chocolate de leche: Chocolate lovers like me will love a bit of melted chocolate in the mix. 
• Boozy de leche: I sometimes add a tablespoon of rum or bourbon and use it to make adult desserts.

Serving suggestions:

There are so many things I can do with dulce de leche! One of my favorite ways to serve it is as a dip for fruit like apples and pears. It is also delicious for dipping crispy churros, crackers, and pretzels. The thick, rich, buttery sauce is so good, I could eat it with a spoon, to be honest. I use it to make dulce de leche stuffed pumpkin lava cakes during the holiday season, chocolate linzer cookies, and Mexican alfajores.  

It is not just for sweets, though. I also like to use it for drinks such as tea, coffee, shakes, and smoothies. And for breakfast, the kids love it when I use it to top their toast, waffles, or mini pancakes. It is also a fantastic gift for Christmas, birthdays, and housewarming. I just put a ribbon around the jar and added a little gift tag. Everyone loves this stuff!

How to store leftovers:

• Refrigerate: Once the dulce de leche has cooled completely, I open the lid and check that the contents are cool. Then, I put it in the fridge where it can stay for up to two weeks.   
• Freezing: To freeze dulce de leche, I pour it into a heavy-duty freezer bag and lay it flat in the freezer. It can be stored in the freezer for up to 6 months.   
• Defrost: For the best texture, I let it thaw in the fridge overnight, but it can be thawed on the counter in about an hour.

Frequently asked questions

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