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.
Mine didn’t turn out nearly as thick as the shown in the picture..a little darker and thicker than uncooked, but still runny. Not sure why, maybe the brand i’m using? (Casa Solana))
could be the brand, or could be your pan, how high the heat was, etc… Did you make sure the pressure was on, and did you make sure to start counting cooking time only after the pressure was on?
I’ve cooked mine for 45 minutes and it turned out great! It was darker, somewhat firmer, and I think richer.
Awesome!!!
Can I let it cook longer (maybe 40 min instead of 35?) I’m looking to get a thicker consistency to use in alfajor filling.
sure!
Hi,
I don’t have an instant pot or a pressure cooker. Can I use a Dutch oven?
if doing that, you’ll need to keep checking for the water level to make sure it’s above the can, and also cook it for a few hours instead of just 35 minutes.
Thank you, your enthusiasm is shared. That very first spoonful, ahh what a surprise!
It is very tasty, how many litres is the instant pot you used?
I think it’s like 7.5 liters if im not mistaken
We always made Condensed Milk this way in South Africa. However, the cans here in Canada are different, they have the peel off lid. Do you have any experience boiling these in the instant pot? I am not too confident that it would have the same strength to stay sealed while in the instant pot.
is the peel off lid like the one from eagle brand can? with the ring that you twist and then pull off? if so, that’s the one I use.
Yes, that’s exactly the one, thank you, I look forward to finally making condensed milk again!
That is the type of can I’ve used axs well. All I can say is I am THRILLED to find this way to do it. The last time I made th3 stuff I did it on the stove and a couple of hours in my son distracted me and I forgot to keep making sure there was enough water in the pot.
We were in the next room when we heard a really loud bang from the kitchen. I jumped up and started to run for the kitchen, as my husband ran to stop me. I had just reached the doorway when the there was a second bang. I had had 2 cans in the pot, 2ith a lid over it all. The first bang was 1 can blowing its top AND the top of the pot off. The second bang was the second can, and with no pot lid in the way it literally hit the stucco ceiling. What a mess! Thankfully didn’t get closer to it before it exploded.
Safe cooking!
Will the dulce de leche have enough moisture to soften the shells as tey mature? I’m concerned that the filling will be rock hard, and the shell will be the same after maturation.
not at all, the dulce de leche will never get rock hard, even if you freeze it. It stays soft even when frozen.
I agree that following your instructions will be safe, but I disagree with your logic. The point of a pressure cooker is to raise the boiling point of water above 100C. Just as the boiling point of water is less than 100C at high altitude, it is higher than 100C inside the pressure cooker. But most of that pressure is transferred to the inside of the can through the thin walls, so even though the can would rupture if the pressure was released, maintaining the pressure on the outside of the can until everything is cool stops that. If the boiling point was not raised, it would be just as fast to make dulce de Leche on the stovetop.
I came to say this. It does cook at a higher temp under pressure. The logic that you can cook it safely without the can exploding is sound, because the water pressure inward and the milk pressure outward should mostly even out. The logic on food safety might not hold, but I’m personally not going to let a little bpa come between me and dulce de leche. 😆
Was too hot and overcooked. When I opened my con it was dark and chunky, not smooth even after stirring for several minutes. Taste was fine, but texture was grainy.
How long did you cook? It can depend on the brand of the sweetened condensed milk you are using, and also on your pressure cooker, the temperature it had when you cooked and for how long you cooked. Sounds like you cooked for too long. If you make it again, just cook it 5 to 10 minutes less.
I had the same experience: 35 minutes (I used the IP’s timing feature) and natural pressure release led to overcooked, chunky dulce de leche. I assume that if I add some milk and whiz it with an immersion blender that it’ll be okay.
Can you lay the cannon it’s side? I have an instant pot mini and if it’s on the trivet upright- I can’t cover it completely with water
As long as the can is completely covered in water that’s fine, I do lay mine on the side, but please make sure the can is safely covered in water at all times by a few inches.
Thanks for all the info! I have one question. After letting the pressure release naturally, should I take the lid off the instant pot, or leave it on? I imagine that it’ll take way longer for the water to cool down if I leave the lid on.
You can take the lid off or leave it on, like you said the only difference will be cooling down time.
I don’t have instant pot. Can I use a regular pressure cooker? If yes, are the instructions exactly the same?
yes you can!
Hello, how long can I keep the can unopened? Can I let it for a few days before using it?
yes you can!
Can I do more than one can at a time?
I’ve done two at a time and worked fine.
Delicioso!!!!!!