For Dulce De Leche:

How to make Dulce De Leche in the Instant Pot:

• Prepare Cans: Carefully remove all paper labels from each can of sweetened condensed milk. Place the label-free cans directly onto the trivet or into the bottom of your Instant Pot’s inner pot.
• Add Water: Pour in enough water to completely cover the cans by at least one inch. This ensures even cooking and prevents the cans from scorching. Secure the Instant Pot lid and make sure the vent is sealed.
• Pressure Cook: Select the “Pressure Cook” or “Manual” button (High Pressure) and set the cooking time. For a medium caramel color and consistency, cook for 40 minutes. For a deeper, darker, and thicker caramel, increase the time to 1 hour and 5 minutes. (See notes below for more on caramelization levels).
• Natural Pressure Release & Cool: Once cooking is complete, allow for a 15-minute Natural Pressure Release (NPR) before carefully performing a Quick Release (QR) for any remaining pressure. Remove the cans from the Instant Pot using tongs and allow them to cool completely on a wire rack for several hours or overnight before opening. Do NOT open hot cans, as the pressurized caramel can burst out.

• Yield: Each 14 oz can of sweetened condensed milk typically yields about 10 servings, making this recipe for 4 cans ideal for larger batches or multiple uses.
• Caramel Color & Thickness: The cooking time directly affects the color and consistency of your dulce de leche.
  • For a Light Caramel Color & runnier consistency: Pressure cook on High for 30-45 minutes.
  • For a Medium Caramel Color & classic thickness: Pressure cook on High for 40-50 minutes.
  • For a Deep Caramel Color & thicker consistency: Pressure cook on High for 1 hour to 1 hour and 5 minutes. The longer it cooks, the deeper and thicker it becomes.
• Critical Safety Warning: Never attempt to open hot or warm cans of dulce de leche immediately after cooking. The contents are under pressure and can violently burst out, causing severe burns. Always ensure cans are completely cooled to room temperature before opening.
• Adjusting Consistency: If your cooled dulce de leche is too thick for drizzling, simply beat it with an electric hand mixer for a minute or two until it reaches a runnier, more pourable consistency. Alternatively, a quick warm-up in the microwave can also loosen it.
• Storage: Unopened cans of cooked dulce de leche can be stored in a cool, dark pantry for several months, similar to unopened store-bought cans. Once opened, transfer the dulce de leche to an airtight container and refrigerate for up to 2-3 weeks.

Nutrition per serving

Dulce de leche is a thick, creamy, caramelized sauce made by slowly heating sweetened condensed milk until the sugars caramelize and the milk thickens. It’s a beloved condiment and dessert ingredient popular in many cultures, particularly in Latin America, but also in parts of Eastern Europe and Asia. The process transforms the white, syrupy condensed milk into a rich, brown, intensely flavorful caramel.

• As a Topping: Drizzle over ice cream, pancakes, waffles, crepes, or fruit.
• In Baking: Use as a filling for cakes, cupcakes, tarts, or pastries. It’s fantastic in brownies or blondies.
• Sweetener: Stir into coffee, hot chocolate, or milkshakes.
• By the Spoonful: It’s truly delicious on its own!
• Spreads: A delightful spread for toast, croissants, or even savory crackers.

The Instant Pot offers significant advantages over other methods for making dulce de leche: it’s much faster (30 minutes to 1 hour versus 2-3 hours on the stovetop or 8-12 hours in a slow cooker), incredibly easy, and completely hands-off. You don’t need to constantly monitor water levels or stir. The sealed pressure environment ensures consistent, even cooking and safer processing of the cans compared to boiling on an open stove. It’s the ultimate convenience for creating perfect caramelized sweetened condensed milk.

The key difference is sugar content. Sweetened condensed milk is exactly what it sounds like: milk with a significant amount of sugar added, then evaporated to remove most of the water. This high sugar content is essential for caramelization into dulce de leche. Evaporated milk, on the other hand, is unsweetened milk that has also had water removed, making it thicker and creamier than regular milk, but it lacks the sugar needed to transform into caramel. Using evaporated milk will not yield dulce de leche. For more details, you can read about the differences here: Condensed Milk vs. Evaporated Milk.

Any 14 oz (397g) can of full-fat sweetened condensed milk will work well for this recipe. Popular brands like Eagle Brand are widely available in most major grocery stores. However, don’t hesitate to use a generic or store-brand option, as they typically yield excellent results and are often more cost-effective. You’ll usually find these cans in the baking aisle or sometimes the international/Mexican foods section.

The longer you pressure cook the sweetened condensed milk, the deeper and richer the caramel color and thicker the consistency will be. No baking soda or other additives are needed to achieve different levels of caramelization; it’s all about adjusting the cooking time:

• For Lighter Caramel: Pressure cook on High for 30-45 minutes.
• For Deeper, Darker Caramel: Pressure cook on High for 50 minutes to 1 hour and 5 minutes.

This “in-can” method for making dulce de leche has been practiced safely for many years. While some express concerns about aluminum leaching or potential can explosions, modern food-grade cans are designed to withstand the pressures and temperatures of boiling. The Instant Pot’s controlled environment makes this method even safer than stovetop boiling, as it prevents cans from overheating or boiling dry. I have personally used this method for many years without any issues. The jar method (transferring condensed milk to a mason jar before cooking) is an alternative often chosen by those with concerns, but it adds an unnecessary step and extra dishes, in my opinion.

While some recipes suggest adding baking soda to speed up caramelization or deepen the color, it is completely unnecessary for this Instant Pot method. The pressure cooker naturally facilitates the Maillard reaction (browning) and caramelization of the sugars in the condensed milk. You can achieve any desired depth of color and thickness simply by adjusting the cooking time, making baking soda redundant and allowing your homemade dulce de leche to shine in its pure form.