How to Make Dulce de Leche (Instant Pot Method)

Dulce de leche is one of the flavors that have always been around for me, coming from a latin american background. It's a staple in every home while I was growing up, so I've had my share of textures, flavors and consistencies and have my preferences to what it makes a great dulce de leche.

Gone are the days where you would need to leave milk, sugar and baking soda cooking for an eternity at the stove. Have I ever done that? Yes. Do I recommend? No. Cooking a sweetened condensed milk can in an Instant Pot is much easier and dare I say, even better than cooking from scratch.

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Why I Love This

1. Only requires one ingredient-sweetened condensed milk.
2. You don't need a trip to Argentina or Uruguay to put your hands on some great dulce de leche.
3. You can adjust the consistency of your dulce de leche to suit your recipe, preferences or needs.

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Ingredient Overview

This method couldn't be simpler:

• Sweetened condensed milk - The only ingredient you need. Pressure cooking caramelizes the sugars and turns it into rich, golden dulce de leche.
• Water - Used in the Instant Pot to create pressure and cook the condensed milk evenly.

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Step-by-Step Instructions

Step 1: Prepare the Can

Remove the label from your can of sweetened condensed milk. Make sure there's no glue or paper residue left.

Step 2: Place in Instant Pot

Place the unopened can on the bottom of the Instant Pot, upright. Fill with water until the can is fully submerged, at least 1-2 inches above the top.

Step 3: Cook Under Pressure

Set the Instant Pot to high pressure and cook according to your desired consistency:

• 15 minutes → pourable dulce de leche (perfect for drizzling).
• 30 minutes → spreadable dulce de leche (ideal for toast).
• 45 minutes → firm dulce de leche (recommended for cake fillings or stuffing cookies).

Step 4: Cool Completely

Allow the pressure to release naturally. Never, EVER attempt to open the can while hot. Once cooled completely (minimum of 4 hours at room temperature), open the can and transfer the dulce de leche to a clean jar.

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Pro Tips / Expert Advice

💡 Baker's Tips

• Always let the can cool completely before opening-it can be dangerous and burn you seriously if hot.
• Don't use any condensed milk that is reduced fat or reduced sugar.
• Refrigerate in glass jars for longer shelf life.

Common Mistakes to Avoid

• Not fully submerging the can: this can cause uneven cooking.
• Quick releasing pressure: it's safer to let the Instant Pot release naturally.

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Variations & Substitutions

• Use coconut sweetened condensed milk for a dairy-free version.
• Try baking the can in the oven or stove top (water bath method) if you don't have an Instant Pot. I would recommend cooking it for a minimum of 4 hours for a thick consistency.

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Storage & Freezing Info

• Store it in an airtight jar in the refrigerator for up to 2 weeks.
• Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge.

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Serving Suggestions

Dulce de leche is incredibly versatile. Use it to:

• Drizzle over pancakes, waffles, or ice cream.
• Spread between cake layers or on toast.
• Stuff into alfajores, churros, or cookies.

Or eat by the spoonful, I won't judge you (as I do the same!).

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FAQ Section

Is it safe to cook a can of condensed milk in the Instant Pot?
Yes, as long as the can is fully submerged and allowed to cool completely before opening. If you're concerned with heavy metals being released into the dulce de leche by heating the can, use a crockpot and cook it for 8-10 hours at a lower temperature instead.

Can I cook multiple cans at once?
Yes. Just make sure they fit properly in the pot and all cans are fully submerged in water.

Does the cooking time change with more cans?
No, the cooking time stays the same as long as the water level covers all cans.

How do I know when dulce de leche is ready?
Cooking time determines the texture-from pourable at 15 minutes to firm at 45 minutes.