Instant Pot Dulce De Leche Recipes

INSTANT POT DULCE DE LECHE

Steps:

• Transfer sweetened condensed milk to a glass jar with a sealed lid. Place the trivet in the bottom of the Instant Pot Pressure Cooker and place the jar on the trivet. Fill the Instant Pot with water until it is about an inch beneath the lid of the jar (above where the condensed milk is and below the lid). Close the Instant Pot, making sure the valve is closed, and choose Manual, High Heat, 35 minutes. It will take about 30 minutes to heat up since there is a considerable amount of water in the pot.
• When it's done cooking, quick release the steam, and open the pot. Using tongs, remove the jar from the water, or allow it to cool before removing.
• Transfer the jar to a wire rack and cool completely before opening the lid. The dulce de leche will be bubbling inside the jar for a bit of time. Do not open the jar, as pressure has built. Wait until it cools!

INSTANT POT DULCE DE LECHE

Steps:

• Create Baking Soda Mixture: In a small mixing bowl, combine ½ tsp (3g) baking soda with 3 tbsp (45ml) warm water. Mix very well until all the baking soda has dissolved.
• Combine Ingredients: Pour 1 14oz can (414ml) sweetened condensed milk in a stainless steel bowl (we used a 7" bowl for our 6 quart Instant Pot). Add in the baking soda mixture and combine. Mix well.
• Pressure Cook Dulce De Leche: Add 1 cup (250ml) cold water in the Instant Pot. Place the stainless bowl of condensed milk mixture directly in the water. Close lid and pressure cook at High Pressure for 40 - 90 minutes (Please see notes), then Full Natural Release.
• Create Instant Pot Dulce de Leche: Open the lid carefully. Remove the stainless steel bowl from the pressure cooker. Mix & inspect the dulce de leche with a fork. If it is not caramelized to desired color, simply place it back into the Instant Pot and pressure cook it for another 20 - 30 minutes. The mixture will be lumpy, use an immersion blender or blender to smooth out the lumps.
• Serve: The dulce de leche will thicken up as it cools and thin out as it warms up.

DULCE DE LECHE

Steps:

• Prepare the ramekins. Evenly divide the condensed milk among four ramekins, three inches in diameter. Tightly cover each with aluminum foil.
• Pressure cook the Dulce de Leche. Pour the water into the inner pot, and place the trivet inside. Place the ramekins on the trivet, stacking them if needed. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 45 minutes. Make sure the steam release knob is in the Sealed position.
• After cooking, naturally release the pressure. Unlock and remove the lid. Carefully remove the ramekins. Remove the foil, and sprinkle with the sea salt. Let cool for 30 minutes before topping with chopped almonds and chocolate, if desired, and serving.

DULCE DE LECHE

Steps:

• Pour 1 1/2 cups water into a 6- or 8-quart cooker. Set a heat- and pressure-safe trivet in the pot. Whisk the remaining 3 tablespoons warm water and the baking soda in a 2-quart, high-sided, round soufflé dish. Whisk in the condensed milk until smooth. Set this bowl on the trivet and lock the lid onto the cooker.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 30 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
• When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Whisk the dulce de leche until smooth or use an immersion blender right in the insert to make the sauce super smooth. Pour the sauce into a small bowl and set it in the fridge for an hour or two. Cover and refrigerate for up to 5 days, microwaving small portions to loosen them up before serving.

INSTANT POT DULCE DE LECHE (HOMEMADE CARAMEL)

Steps:

• Remove the label and lid from the can of condensed milk and securely cover the top of the can with foil (you ABSOLUTELY MUST remove the lid from the can which is why we place foil over it once the lid is removed - it is super dangerous to cook a can with its lid still sealed on)
• Add the trivet to the Instant Pot, place the foil-wrapped can of condensed milk on top and pour in enough water (NOT directly on top of the can, but on the sides) so that the can is submerged in the water halfway up (about 8-9 cups worth of water in a 6qt). Note: You can totally do more than one can at once and fit in 2 or 3. The cooking time below will remain the same.
• Secure the lid, hit "Manual" or "Pressure Cook" High Pressure for 40 minutes. Quick release when done, carefully remove the can from the pot (it will be hot), rest on the countertop, remove the foil and let cool for 20 minutes. You'll see it will have transformed from ordinary condensed milk into a beautiful caramel/dulce de leche!
• After 20 minutes have passed, add in the vanilla extract right in the can and stir well for about 2 minutes until it goes from a lumpy consistency to a creamy one (the can may still be hot so just hold it with a dish towel while stirring with the other hand)
• Enjoy!