Instant Pot Dulce de Leche
I’ve been making homemade dulce de leche for years, and Instant Pot Dulce de Leche is still my favorite method. That’s the version I’m showing you how to make today.
I’m very particular about texture when it comes to dulce de leche. I want it silky, rich, and thick enough to pipe onto cupcakes or cakes without turning runny, which is why I love the instant pot method. I also have a full guide dedicated to making dulce de leche. Check that out here!
Before we get into it, I do want to address the concern people always have about cooking a sealed can of condensed milk.
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As long as the can is fully submerged in water the entire time, isn’t dented or damaged, and is allowed to cool completely before opening, this method is considered safe. I’ve been doing it this way for years with great results, but if you’re uncomfortable with it, you can always make dulce de leche using the oven method instead.
Why I Love This Method
There are lots of ways to make dulce de leche, but this is the one I personally prefer because:
- It cooks much faster than the stovetop or slow cooker methods
- I don’t have to constantly monitor the water level
- The texture comes out incredibly smooth and thick
- It pipes beautifully for cakes and cupcakes
- The flavor develops deeply without scorching
If you’ve ever made my Dulce de Leche Buttercream from my Dulce de Leche Cake or used dulce de leche in macarons, this consistency is exactly what I look for.
What You Need
I keep this very simple:
- Sweetened condensed milk — I usually use Eagle Brand or La Lechera
- An Instant Pot or pressure cooker
- Water
That’s it.
I always inspect the can first to make sure there are no dents or damage. This step matters more than people think.
How I Make Instant Pot Dulce de Leche
The full recipe card is below, but here’s exactly how I do it step-by-step.
Step 1: Remove the Label and Inspect the Can
I peel the paper label off the can completely before placing it in the pot. I always check carefully for dents, swelling, or damage. If the can isn’t in perfect condition, I don’t use it for this method.
Step 2: Add water
Place the sealed can inside the Instant Pot and fill the pot with water up to capacity. I make sure the can is fully submerged.
I personally only cook one can at a time, but people have reported cooking two at a time with success.
Step 3: Pressure Cook
Set the Instant Pot to high pressure. Once it reaches pressure, cook for 35 minutes. I’ve tested different times over the years, and 35 minutes gives me the texture I like most: thick, smooth, and spreadable while still firm enough to pipe.
Step 4: Cool completely
This is the step that matters most. Once the cooking time is over, let the pressure release naturally. Then leave the can inside the water until it cools completely before removing or opening it. I usually let it sit for a few hours.
I never shake or move the hot can around while it’s still under pressure.
A Few Important Tips
This recipe is simple, but a few details really matter.
- Always keep the can fully submerged in water
- Don’t use dented cans
- Don’t jostle or move the pan around during the cooking time
- Let the can cool completely before opening
- Don’t rush the cooling process
I’ve found that most issues happen when people try to speed things up at the end.
Ways I Use It
I use this dulce de leche for:
- Cupcakes: Like my Salted Dulce de Leche Cupcakes
- Cakes: I have so many dulce de leche cakes but this chocolate version is one of my faves!
- Macaron fillings: this filling would be so good in almost any of my macarons
- Cheesecakes: I have a Dulce de Leche Cheesecake and an Apple Dulce de Leche Cheesecake
- Buttercream frosting: as featured in my Dulce de Leche Cake
- Cookies: Think a sugary cookie ring with dulce de leche filling!
This particular dulce de leche is especially good for piping because of how thick it gets.
Why I Prefer This Over Other Methods
I’ve made dulce de leche in the oven, slow cooker, and stovetop many times, and this version still wins for me. The stovetop method takes several hours and requires constant attention. The slow cooker works, but it takes forever. The oven version can develop a deeper caramelization, but I find it doesn’t stay quite as smooth or thick.
The Instant Pot gives me the best texture with the least effort.
FAQ
Once the Instant Pot reaches pressure, I cook it for 35 minutes on high pressure.
I personally prefer doing one at a time. But people have reported cooking two at a time with success.
As long as the can is undamaged, fully submerged in water, and cooled completely before opening, this method is generally considered safe.
Yes. I store it in an airtight container in the freezer for up to 2 months.
Storage
I store dulce de leche in the refrigerator for up to 2 weeks in an airtight container.
If it firms up too much in the fridge, I let it sit at room temperature for a bit before using.
More Recipes You Might Like
If you liked this recipe, you might also enjoy my Dulce de Leche Pumpkin Cupcakes, Dulce de Leche Mocha Cupcakes, or Churro Dulce de Leche Truffles. You can see, I use dulce de leche constantly in my baking, especially for fillings and frostings.
If you make this recipe, feel free to tag me on Instagram or leave a comment and rating below. I always love seeing your versions.
Instant Pot Dulce de Leche
Ingredients
- 1 14 oz. can sweetened condensed milk (396 grams)
Instructions
Instant Pot Dulce de Leche
- Remove the label of the can. Keep the can sealed.
- Inspect the can to ensure it doesn't have any dents.
- Place the sealed can in an instant pot or pressure cooker, filled up with water to capacity.
- Set the pressure for high.
- As soon as the pressure cooker is under pressure, start counting 35 minutes.
- After 35 minutes, turn the pressure cooker or instant pot off. Let the pressure release naturally. And let the can cool down all the way in the water before removing and opening, which may take a few hours.
Storage
- Store dulce de leche covered, in the fridge for up to 15 days. Store packaged tightly in the freezer for 1 to 2 months.
Thanks for listing this technique, the dulce de leche came out great. I also found some cans of sweetened condensed coconut milk at the supermarket and gave that a try too. It doesn’t come out as thick as traditional dulce de leche, but it caramelized beautifully. I let it set up in the fridge for a few hours, and it took on the consistency of mousse, and it is absolutely delicious. I’ve been putting it in everything from yogurt with granola to mixing it with hot tea. I plan on mixing it with a bit of traditional dulce de leche to thicken it up for some banoffee bars (thanks for that recipe too).
You’re really not supposed to cook those cans. They’re not made for heat and they release dangerous chemicals into your food. Do your instructions differ for putting the sweetened condensed milk in a pressure canning jar first?
This is my go to method now. I grew up only knowing the stove top method which took hours and could potentially explode on you if you don’t keep in eye on it. This method has made making dulce de leche at home a breeze. My dulce de leche always turns out smooth and delicious. I only use the eagle brand and so far no issues. I’ve had issues with other brands being grainy like the Aldi one. But that’s because their condensed milk is kinda grainy from the get go. So stick with the eagle brand yes it might cost a little more but it’s superior.
Yesss agreed on the sweetened condensed milk choice!!! very good indeed!!!
Made this as directed, in an Instant Pot at high pressure with “keep warm” turned off, using Borden Magnolia Sweetened Condensed Milk, and letting the pressure come down naturally. Like another commenter (to whom I replied), mine came out overcooked – too thick and chunky. I suspect that results must vary a bit based upon the age and brand of the sweetened, condensed milk (though mine was recently purchased). That said, I’m reasonably confident that if I add some milk and process with an immersion blender, it’ll be fine.
If I do this again, I’ll do some combination of less time (25 or 30 minutes), releasing the pressure manually, and removing immediately from the IP’s hot water.
I also tried the same method and cooked for 35 mins. and it was a fail. It was way overcooked and thick!! I’m trying it again for 20 mins.
Kinda freaking out because it makes some noise in the instant pot while the water is boiling 😅 like the can is moving around. is that normal?
will it still be good cooked few weeks ago did not open and did not store in the refrigerator?
for sure!!! It will last for a few months if the can wasnt opened.
Has anyone tried this with coconut condensed milk? Wondering if the result would be the same 🤔
I have tried it, doesnt work.
Should we start with hot water in the insta pot?
ou don’t have to. start counting the time from the minute it takes on pressure
How long is the can good for unopened?
I would remove from the can and store in an air tight container, or ziploc bag in the freezer for up to 2 months, or fridge up to 2 weeks
my favorite method to make dulce de leche, thank you for this recipe! It came out thick and shiny!
I just made this today in my instant pot. After removing the paper label, there was a lot of glue on the cans. I did two at a time and didn’t want to get glue on the inside of my Instnt pot so I vacuum sealed them in a vacuum sealer bag and placed the bag in the instant pot on a trivet and process them like she has said and they turned out great! Thank you!
Oh that genius!