Instant Pot Dulce De Leche

Making dulce de leche from a simple can of sweetened condensed milk has been a cherished family tradition for decades. Growing up, there always seemed to be a jar of rich, creamy dulce de leche in the kitchen, ready to be spread on toast, drizzled over desserts, or enjoyed straight from the spoon. Even today, I use dulce de leche almost daily in everything from coffee and pastries to cakes and cookies, so I make this Instant Pot dulce de leche at least twice a month to keep my supply stocked. The Instant Pot makes the process incredibly easy, delivering perfectly smooth, deeply caramelized dulce de leche with almost no effort. Once you try this method, you'll never want to make it any other way.

I recently shared on my Tiktok a video about making dulce de leche and I was surprised at how many people didn't realize how easy it is to make. Several people also asked if this was the same as caramel. I quickly realized I needed to write a post on my process for making dulce de leche.

What is dulce de leche?

Dulce de leche is cooked sweetened condensed milk. Different countries call it by different names like manjar, kajmak, confiture de lait or arequipe. The sweetened condensed milk is cooked until it reaches a rich caramel color with a spreadable consistency.

Is caramel and dulce de leche the same thing?

No. Several years ago, I shared my salted caramel recipe. The process for that calls for caramelizing sugar then adding cream and butter. Dulce de leche is just caramelized sweetened condensed milk. Think of the two as cousins, they're in the same family but not the same.

What can you use dulce de leche for?

As a kid, I simply spread dulce de leche on a saltine cracker and called it heaven. Now, I use this dulce de leche on tons of recipes:

• Dulce De Leche cheesecake,
• Dulce De Leche coffee cake
• Fried Apple Empanadas
• Dulce De Leche Flan
• Coconut Dulce De Leche Cake
• Dulce De Leche Coquito

Is it safe to place a sealed can inside the Instant Pot?

My family has been making dulce de leche using a sealed can for decades. These are the tips I recommend to ensure you have no issues with a sealed can

• Before cooking the condensed milk can inspect it and make sure it is not dented or have any damages.
• Always be VERY careful, make sure to cover the can with water completely. I like to make sure the can has about 2-3 inches of water over the top of the can.
• Let the can cool down completely in the water before opening.
• Don’t knock, shake, or jostle the pan containing the hot can of sweetened condensed milk. Just leave it completely alone until it reaches room temperature.

You are safe to make dulce de leche by cooking a sealed can of condensed milk as long as you follow the above mentioned tips.

If you don't feel comfortable using an instant pot, you can pour the condensed milk into a microwave safe bowl and place it in the microwave. Cook in increments of 3 minutes and be sure to stir between cooking. This method takes about 15 minutes or so.

Ingredients needed to make this instant pot caramel sauce

For this recipe you only need one ingredient

•  sweetened condensed milk 

FAQs for making Instant Pot Arequipe:

1. How long does it take?

• It takes about 30-40 minutes on high pressure, plus natural release.

2. Do I need to add water to the Instant Pot?

• Yes, you need water in the pot to create steam and pressure.

3. How do I store it?

• Store in an airtight container in the fridge for up to two weeks.

Substitutions for this cajeta recipe

Substitutions:

1. Coconut milk sweetened condensed milk can be used for a dairy-free or vegan version.
2. Goat’s milk instead of cow’s milk for a tangier, Cajeta-style dulce de leche.
3. For a thinner consistency, add a little cream after cooking.

Variations:

• For a darker caramel flavor, pressure cook for a longer time.
• Add a pinch of sea salt for salted dulce de leche.

Storage for this cajeta

Storage Tip: Always use a clean spoon when scooping out dulce de leche to help keep it fresh and extend its shelf life.

Refrigerator: Once the dulce de leche has cooled completely, transfer it to a clean, airtight glass jar or container. Store it in the refrigerator for up to 2 weeks.

Freezer: For longer storage, place the dulce de leche in a freezer-safe airtight container, leaving a little room for expansion. Freeze for up to 3 months.

To Thaw: Let frozen dulce de leche thaw overnight in the refrigerator. Stir well before using to restore its smooth, creamy texture.

If It Thickens: Chilled dulce de leche naturally becomes firmer. Let it sit at room temperature for 15–20 minutes or warm it gently in the microwave in 10-second intervals, stirring between each, until it reaches your desired consistency.

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