Instant Pot Condensed Milk Dulce de Leche

Dulce de leche recipe pressure cooker

Video Dulce de leche recipe pressure cooker

If you’ve never tried making Instant Pot Condensed Milk Dulce de Leche, you should try it now. It is the best tasting caramel, requires only one ingredient and can be cooked quickly in the instant pot.

» Use this dulce de leche as a dressing in an Instant Pot cheesecake!

I used to make condensed milk candy with my mother when we were young. He put the caramel can in a bowling pot of water and simmered it for hours on the stove until it was finally dark and caramelized.

It took forever to make, but it was delicious. I never did it again after that because it was more like a special gift than something you’d spend so much time doing all the time. But then I got an Instant Pot.

As you may already know, the Instant Pot does a quick job of caramelizing things. We use it to make a delicious caramelized carrot soup that is to die for. Why not use it to make the dulce de leche that has been on the stove for so long?

Is it safe to pressurize a can?

The reason you can avoid making condensed dulce de leche in your Instant Pot is for fear that it will explode. Obviously, you have to be very careful every time you cook under pressure and this is no different.

Is it safe to pressurize a can of condensed milk? I have done it numerous times. So have thousands of others. If done correctly, you can safely pressurize a can in the Instant Pot worry-free.

That’s not to say you don’t have to be very careful and follow specific rules to do it safely. Please do not try this recipe unless you are willing to follow safety precautions.

So read these precautions carefully and be sure to follow them to the letter.


Inspect the can

  • for scratches or scratches that can weaken the walls of the can under pressure and cause failure. Do not use a dented or damaged can.
  • Place the can in the

  • instant pot on top of the trivet, completely immersed in water, and do not allow it to touch the bottom or walls of the pot.
  • Let the cooked can reach room temperature before opening. The internal pressure in the can will remain high even when it is “hot,” so let it cool completely before touching, removing it from the pot, or opening it.

Ingredients you need

now for the ingredient list. Get ready, it’s short!

  • 1 can sweetened condensed milk

You can use any brand you want. I prefer to use the Carnation brand, but many people like the Eagle brand. Some of the store’s branded versions aren’t as good as the bigger brands, but you can experiment until you find one you like.

sweetened condensed milk

Is pull-tab OK?

When we started this experiment, I tried it with a regular can without an extraction tab. It works very well. But Angie only had a can of tongue, so she tried. It also worked very well. Eagle brand condensed milk has upper eyelashes.

I don’t think there is any problem when using the pull tab version. Simply, again, make sure it has no dents or imperfections around the lid.

Can I replace it with evaporated milk?

You cannot use evaporated milk for dulce de leche. It has no added sugar. Condensed milk turns into caramel because it’s literally just milk and sugar. Evaporated milk is just reduced milk with less water content, but no sugar. See more about the difference between the two.

How to make Instant Pot condensed milk

This is a very easy process, but you should follow the instructions as closely as possible


Step One: Remove the Label and Glue

You need to remove the label from the can or else it will float in small fluffy pieces around the instant pot when you take it out. It comes off easily.

Glue is a bit problematic, because it is more difficult to remove, but it is necessary to remove it. If you don’t, you’ll also have small pieces of glue stuck to the sides of your inner pot when you’re done cooking, and it’s an even bigger pain to remove that.

To remove the glue from the label, Goo Gone is the easiest to use. Simply follow the directions on the bottle to remove the glue.


If you don’t want to go to the trouble of removing the glue, you can wrap the entire can in aluminum foil. It will prevent the glue from sticking to the inner pot.

Step two: Place the can in

the pot

Place the trivet inside the inner pot. This is the trivet that came with your Instant Pot, with the handles that allow you to lift the can easily. If you don’t have this trivet, you can use any other basket or vaporizer that you need to lift the can from the bottom of the pot.

Place the can horizontally on the trivet, making sure it does not touch the side walls or the bottom of the pot. If you are cooking 2 cans at once, you can place them horizontally. If you’re cooking 3+ cans, place them upright.

Fill the pot with water, warm or cold, it doesn’t matter. Fill it just below the maximum fill line. Water should never go above the maximum filling line. Water should also cover the cans.

Step Three: Cook

Close the lid and place the vent in sealed (if necessary on your model). Cook on high pressure for 22 minutes. The pot will take about 15-25 minutes to reach the pressure.

I’ve seen a lot of different times, ranging from 15 minutes to 50 minutes. I honestly believe that 22 minutes is the perfect amount of time. The caramel comes out beautiful and dark, perfectly caramelized and smooth, but not too much. I don’t think there’s any reason to cook it for more than 25 minutes.

Step Four: Cool Completely

When time is up, allow for a full natural pressure release. This will take around 30 – 40 minutes. Don’t rush!

When the pressure is released and the float valve drops, you can turn off the machine. You don’t want to leave it on in Keep Warm because that won’t allow it to cool down. To cool it faster, open the lid and leave the pot and can alone until the water is completely cold. Do not move the can, do not hit the machine.

It takes about 3-4 hours to cool completely. If the can is still hot, it may still contain some pressure, so you should not open the can until it is cold.

For the super cautious: If you don’t want to risk removing the lid from the Instant Pot, you can let the pot cool overnight with the lid on. In the morning, it will cool down and you can open the pot and take out the can.


that you have a whole can of delicious dulce de leche, you need to find something to eat it


My favorite thing to use this candy is to dip apples. Here’s a great apple caramel sauce that we eat a lot. We also like to drizzle it on crepes with or without nutella. Yum.

It’s a good dressing for your ice cream or spread on toast or crackers for a midnight snack. It is a good thick icing for cupcakes. You can use it between the layers of a cake. Top your pancakes or waffles with it. Try it in this dulce de leche ice cream for a quick and tasty treatment.

I’ve even scattered this candy on Rice Krispies treats and inside smores. You can really use it for anything you need candy for.

Why not mix it in your coffee?

Questions about Instant Pot Dulce de Leche

How long does dulce de leche last?

You can keep the caramel in the fridge for up to 2 weeks. It will start to get a little gritty the longer you keep it. It’s really at its best in a few days. If you want to freeze it, it will keep for quite a long time, months, in the freezer, if stored correctly.

I like to freeze it in small trays of ice cubes to make a small sweet spoonful to add to my coffee.

Is it sandy or soft?

The condensed dulce de leche you make in this recipe will be very soft when you open the can. It can be easily picked up and spread over anything, with a very soft texture.

The longer you keep it, the grittier it will become. If you keep it in the refrigerator, it could also become a little gritty because the sugar crystals are solidifying. If you bring it back to room temperature, it will be soft again.

Is it thick or thin?

This dulce de leche, cooked for 22 minutes, will be neither thick nor thin. It’s somewhere between the two. It can’t be poured. But it’s not thick or too sticky. You can dilute


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Do you like this post? Check it out on Pinterest. Culinary specialist with more than 10 years of experience in the restaurant industry.

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