Instant Pot Homemade Caramel Dulce de Leche
Rich, creamy Instant Pot Homemade Caramel Dulce Add Leche is such a treat. Top ice cream, use in dessert recipes and more. One ingredient Instant Pot Caramel couldn’t get any easier!
There is nothing better than homemade caramel. Instant Pot Homemade Caramel Dulce de Leche is simply the easiest thing to make in the Instant Pot. I did mine in a mason jar so it would cool faster but you can make it right in the can. I used mine on my Instant Pot Samoa Cheesecake.
What is Dulche De Leche
Dulce de Leche is a sauce that is made from sweetened condensed milk. With a low and slow build of pressure and heat, the Instant Pot transforms the sweetened condensed milk into a rich, creamy and sweet caramel sauce,
What Do You Need To Make Instant Pot Caramel Dulce De Leche
This recipe is so simple you will need 1 can of sweetened condensed milk and a mason jar with a lid.
How to Make Instant Pot Caramel Dulce De Leche
Pour the sweetened condensed milk into the mason jar and seal the jar. Place the jar on your trivet and completely cover the jar with water. I filled my pot right to the 4L level.
Turn your instant pot on Manual High pressure for 30 minutes. Do a quick release and allow your jar to completely cool before removing from water about 1 hour.
Can You Use Evaporated Milk instead of Sweetened Condensed Milk
No. Evaporated milk will not transform into dulce de leche once cooked. It is more of milk where the condensed milk has added sugar and offers a thick texture to start.
Way To Use Caramel Dulce De Leche
- Using in Desserts
- Top ice cream
- In Crepes
- Use for making dips
- Making candies
- Adding to drinks
- Drizzle over Pancakes
- Drizzle over Instant Pot Dump Cakes.
You can use this sauce however you want! It is incredible and so silky smooth.
Can You Make Multiple Jars of Dulce De Leche at Once In Instant Pot
If you have a larger Instant Pot, yes. You just need to ensure there is room around the jar and it isn’t stuffed inside.
How Long Do You Cook Dulce De Leche For in the Pressure Cooker
I cook mine for 30 minutes. I wanted to say if you want a deeper and richer Caramel you can add 5-10 more minutes on the cooking time. It will help richen then flavors of caramel.
When Can You Take the Lid Off Dulce De Leche
You need to allow your sauce to sit for an hour after you finish cooking. This caramel Leche will be very hot. If you open it up too soon you risk severely burning yourself.
How Long Will Caramel Dulce De Leche Last
If stored properly you can keep your sauce in the fridge for up to two weeks. I just use my jar and keep it sealed tight.
Can You Freeze Dulce De Leche
I have frozen this in the past and had no issues. Place in a container and lay a layer of plastic wrap over the top of sauce. Place lid on and freeze for up to six months. Thaw In Fridge the night before you plan to use. Stir and use however you want.
Give this Instant Pot Dulce De Leche a try! Literally a few minutes Prep is all it takes!
Instant Pot Homemade Caramel Dulce de Leche
Rich, creamy Instant Pot Homemade Caramel Dulce Add Leche is such a treat. Top ice cream, use in dessert recipes and more. One ingredient Instant Pot Caramel couldn’t get any easier!
Ingredients
- Sweetened condensed milk
Instructions
- Pour into a mason jar.
- Put on a trivet completely cover with water.
- Manual pressure for 30 minutes allow to cool for 1 hour.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 4mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
This looks delicious. Everyone would just love this for one of our holiday suppers.
Oh My Gosh, I Absolutely Love Caramel Dulce De Leche So Thanks So Much for Sharing This Awesome Recipe! I First Heard About Dulce De Leche About 3 Years Ago and I Bought Some & Made a Caramel Pie with Graham Cracker Crust and Everyone Loved it! I’m Always Looking for New Recipes Where I Can Use Dulce De Leche So if You Know of Any I Would Appreciate it if You Could Maybe Post One! Well Thanks Again for Sharing, Have a Blessed Day! – Jana
If doing 2 cans do I just increase cook time?
same time
Made this last week and the kids and husband loved it so much I didn’t get a chance to actually use any lol. They ate every last drop right out of the jar!
Holy Hannah Montana, this looks sooooo good. *sigh* Let me run to the store…
Brilliant! If I want to do 2 4oz mason jars should I reduce cooking time?
should still be the same time
One other question: Since this will be sterilized by the cooking process, and assuming the jar seals, would it be safe to store this in the pantry at room temp or included it in a gift that will not be refrigerated?
I’m wondering this too. I’ve found myself in possession of hundreds of 4oz mason jars and was thinking of making a few every week to save as holiday gifts. Theoretically, it’s pasteurized product that you are re-sterilizing in clean jars. The ones I’ve made fully seal as soon as the iPot lid comes off. I certainly don’t want to make anyone sick, but you could say the same about any home-canned product.
This might be a ridiculous question but I am new to the IP. How does this process not cause the mason jar to explode? I would be so scared to put glass in the instant pot!
Sorry, my last post had my old email address on it!
This might be a ridiculous question but I am new to the IP. How does this process not cause the mason jar to explode? I would be so scared to put glass in the instant pot!
@Cindy K. – Mason jars are primarily canning jars. They are NOT canners and DO NOT reach 15 psi. Most Instant Pots, except a very few high-end models barely reach 11 psi. Thus, Mason jars as well as Pyrex glass jars can definitely safely deal with Instant Pot Steam and Pressure Cooking. However, you must NEVER overtighten the jar lids. Actually, I suggest you NEVER use lids over jars inside the IP insert if you are unsure of what you’re doing. Should you feel bad about this, you can always cover your jars with aluminum foil as long as you make sure the jars DO NOT knock against each other, also place the jars over a steamer rack (with your usual 250 mL [1 cup] of water). Unfortunately, this will limit the height capacity at 500 mL (±16 liq oz) Mason jars (four jars at a time in an IP 6-qt if I remember correctly). Once the IP has fully depressurized, remove the hot jars vertically to a cooling rack (wear good oven gloves or use a canning jar lifter). Then screw on the jar lids and rings immediately. The lids will start popping downwards within ±10 minutes as they start to cool down. Once all the lids have popped down, you can safely remove the rings from the jars as they have accomplished their mission and won’t serve any further. A concave jar lid (surface will be curved inward at the middle) indicates that the jar is properly sealed and can safely be stored at room temperature for quite a while unless otherwise indicated. A convex jar lid (surface is curved outward at the middle) means that the jar lid is NOT sealed, thus the IP process must be redone from the beginning unless you choose to store it in the fridge. When placing lids over Mason jars, always make sure that the jar rims are spotlessly clean and the glass edge is NOT dented or cracked or sealing will NEVER occur.
does it need to be kept in the frigde?
Yes, if it has been opened (unsealed).
We used to make this when I was little, by boiling the can — not even opening it first.
i dont underrstand where is the caramel?
@Cynthia Desimone, The sweetened condensed milk carmelizes during the process. I used to do this by gently boiling the can itself for three hours. Then quickly taking it from the pan, placing a thick dish towel over the top and an oven mitt on my hand & opening the can with a can opener. You could pour the caramel right into a prepared pie shell, top with toasted pecans. Let it cool and then serve with Cool Whip topping.
You could do the same with this but let the jars seal naturally. Then when you open one up, just make a pie!!!