Dulce de Leche is a thick, creamy caramel sauce popular in Latin American countries. My Pressure Cooker Dulce de Leche is a shortcut version made with sweetened condensed milk.
Carol is sharing a Crumb Topped Caramel Zucchini Muffin recipe with a swirl of Dulce de Leche hiding inside on Barbara Bakes on Monday, August 17. Carol said she bought her Dulce de Leche, but wanted to try making it soon. Making Dulce de Leche has been on my list to make too, so I decided to create a Pressure Cooker Dulce de Leche recipe.
There are lots of slow cooker recipes for Dulce de Leche that heat the can covered in water in the slow cooker for several hours. Hip Pressure Cooking’s pressure cooker version also cooks it in the can. But for my recipe I didn’t want to cook it in the can to avoid the long cool down period. So instead, I decided to make mine in a canning jar.
I used a 30 minute cook time, but if you want your Dulce de Leche darker and thicker, add another 10 to 15 minutes to the cook time. If you want it lighter and thinner, use a shorter cook time. Be aware the Dulce de Leche will thicken as it cools. I found this guide helpful.
My Dulce de Leche was the perfect consistency to swirl in to the Crumb Topped Caramel Zucchini Bread that I made using Carol’s deliciously decadent muffin recipe. I didn’t have the jumbo muffin pans she used in the recipe, so I made bread instead. I couldn’t resist drizzling more Dulce de Leche on top.
I also drizzled popcorn with Dulce de Leche, but I have a little bit left in the fridge so I loved to hear your ideas on what you like to drizzle with Dulce de Leche.
Pressure Cooker Dulce de Leche
- 1 (14 oz) can sweetened condensed milk
- 16 ounce canning jar with lid and ring
- 8 cups water
Pour sweetened condensed milk into a 16 ounce canning jar. Place the lid on the jar and screw on the ring.
Put a rack in the pressure cooking pot and place the jar filled on the rack. Add 8 cups of water; the water should reach half way up the jar.
Lock the pressure cooker lid in place, select high pressure and 30 minutes cook time. When the timer beeps, turn off the pressure cooker and let the pressure release for 15 minutes. After 15 minutes, release any remaining pressure.
Carefully remove the jar from the pressure cooking pot. Let the jar cool for 10 minutes, then using a hot pad, open the lid and whisk until smooth. Once cooled, store covered in the refrigerator and use within one week.