With only one ingredient, one hour, zero effort, and (practically😅) no risk of explosions, Instant Pot dulce de leche is a staple in my kitchen. Try a drizzle on this apple galette or these small batch cinnamon rolls. It's edible decadence at its finest!
Place a metal trivet in the bottom of an Instant Pot. Remove the paper label from the can of sweetened condensed milk. Place the can, right side up, in the middle of the trivet.
Cover the can with water to the â…” max line, about 15 to 16 cups. The can must be submerged in water. Secure the lid on the Instant Pot and set the steam valve to sealing. Press the pressure cook button and set it to high pressure/normal for 30 minutes.
When the timer goes off, use the end of a wooden spoon to nudge the steam valve to the venting setting. Once the steam is fully released, open the Instant Pot and carefully use a pair of tongs to transfer the hot can to a wire rack. Cool completely before opening. Use dulce de leche any place you would use caramel sauce.
Notes
Safety First: Ensure the can is completely cooled before opening to prevent any hot splatters. It's also a good idea to use a towel or oven mitt when handling the can immediately after cooking.
Storage: Once made, store the dulce de leche in an airtight container in the refrigerator for up to two weeks. It will thicken as it cools, so if you need a pourable consistency, you can gently warm it before use.
Variations: For a richer flavor, you can add a pinch of sea salt or vanilla extract after cooking and stirring it well.
Serving Suggestions: Dulce de leche is versatile! Use it as a filling for cakes, drizzle over pancakes or waffles, spread on toast, or even stir into your morning coffee for a sweet twist.
Avoiding Crystallization: If you notice any sugar crystals forming on the surface after storage, you can reheat the dulce de leche on low heat while stirring continuously until they dissolve.