Pressure Cooker Dulce de Leche
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.
Making Dulce de Leche in an Instant Pot
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
Ingredients
- 1 (14 oz) can sweetened condensed milk
- 16 ounce canning jar with lid and ring
- 8 cups water
Instructions
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.
I do not have a rack to put in the bottom of my pressure cooker. Will it ruin the recipe to just place jars on the bottom of the pot?
Hi Julie – if you have aluminum foil, you can create a rack to put the jars on. Just make a long snake with the foil and place it in the bottom of the inner pot and set the jars on top.
Would this work with an empty jam jar instead of a canning lid/ring? Just curious!
Hi Emmy – it would depend on the jar, but I would stick with canning jars and lids just to be safe.
Mine was perfect for dulce but I want it thinner and ppourable. Can I heat it and add more condensed milj?
Hi Susan – I haven’t tried it, but I don’t know why it wouldn’t work.
If you want it thinner doubt add condensed milk! It will give you a different texture and flavour.
You just need to cut the boiling time. I’d try 20 minutes and adjust accordingly to taste. The more you boil it, the thicker it gets
Thank you for the wonderful recipe Barbara! I fit four (8 oz) jars in my IP, and your instructions worked like a charm! My Dulce de Leche was used to make Banoffee Cake (https://lifearoundthehouse.com/best-banoffee-cake/). I don’t think I’ll ever buy Dulce de Leche in a can, all thanks to you! 🙂
Hi Cat – it looks amazing. Thanks so much for sharing!
I’m so sacred my instant pot is going to explode! I’m making this right now and pray everything works out perfect. I’m using a ball, wide mouth 16 oz jar. How does the pressure not cause the lid to explode off? Arghhhhh.
Hi Amy – they’ve been using pressure canners with Ball jars for canning for years – you’ll do great. Enjoy!
I’m wanting to try this is in a regular pressure cooker. Any advice?
Hi Jane – electric pressure cookers don’t start the time until they’ve reached pressure. So bring your stove top pressure cook to pressure the way you normally would and when it reaches pressure, reduce the heat like you normally would and start the timer.
Thanks for the recipe for cooking dulce de leche in a glass jar. I have done this in slow cooker, but I worried about the lining in the can leaching into the milk. Maybe that’s why the company says not to heat in can.
Did you make the loaf breads in the pressure cooker? If so could you give us the time etc doing it that way. I love your site and have learned so much!
Thanks Belinda! No, I baked the breads in the oven.
Don’t waste that pot of boiling water! Let it cool slightly and then pour it down your bathroom sink or tub to unclog them!
I made an instant Pot Tiramisu Cheesecake and topped it with IP Dulce de Leche. #winning
Sounds awesome!
Eagle Brand Sweetened Condensed milk is so sweet! Is there some way to cut it and then can it? Maybe some heavy cream?
Hi Daphne – no, I don’t think heavy cream would work. If you like caramels, then you’ll probably like dulce de leche.
I just made this. I can’t stop eating it. This is a MUCH better way to cook this than a slow cooker. Thank you so much.
Thanks Lydia! I can’t stop eating it when I make it either. So many ways to use it, or right from the spoon 🙂
any reason not to cook it directly in the can?
Hi Daniel – I wanted to avoid the long cool down period and Eagle Brand says not to heat in can http://www.eaglebrand.com/recipe-detail/dulcedeleche-5925. But I know people often do successfully.
Im new to IP so forgive me for the ignorant comment. Why do you want to pressurize on its own rather than do the quick release? Curious for this as well as other recipes. Mine curdled a bit with the quick release so wondering if that is why.
Hi Amber – if you did the 15 minute natural release in step 3, most of the pressure would have been release already. Did you whisk it after opening the jar?
In coffee!
Can more than 1 jar be placed in the pressure cooker?
Hi Michelle – yes, I’ve seen people make 3 jars at once.
My canning jar just exploded inside my instant pot while trying this recipe…
That’s frustrating. Here’s some helpful information that can help you trouble shoot what went wrong. http://pickyourown.org/canning_jars_why_break.htm
Hmm, thanks for the article with tips. Not sure ifnIm going to have the guts to try again, but maybe some day!
Can you tell me if I can fill the jar almost full with 1/2 in head space?
I think that would be fine.
This sounds delicious! I would like to prepare several 8 oz jars at one time. Would I need to adjust the cooking time?
Hi Pam – you’ll need less time for an 8 ounce jar. I’d start with 20 minutes and check it and cook longer if needed depending on how dark and thick you want it. Let me know how it goes.
Thank you for your delicious recipe. I too would like to make 8oz jars. They would make wonderful gifts. On your last step you mentioned opening the jar and whisking until smooth. If I omitted this step, leaving the seal unbroken, would the contents last longer….like canned food? Or would the Carmel still need to be consumed within 1 week? Would I/the recipenant be able to store the Carmel unrefrigerated until the seal is broken? By not whisking right away, will the Carmel sauce be grainy? Wow! That’s a lot of questions! I would like to put these in Christmas baskets. As you know the Seasons can be a hectic time. Things can be forgotten, so I would want to include important instructions with the gift. Thank you for your time and consideration. Donna
Hi Donna – I haven’t done much canning but Pioneer Women said to stir it after she cooks it in the can, puts it in a jar and it lasts 1 month in the refrigerator http://thepioneerwoman.com/cooking/homemade-dulce-de-leche/.
I want to make this for the topping for your pecan caramel cheesecake. Does it stay pourable if I make it early, or will I need to reheat to drizzle over the cheesecake?
Thanks much!
Hi Brenda – as long as you don’t cook it until it’s very thick, it should stay pourable and will be a delicious addition to the caramel pecan cheesecake. Enjoy!
I just love your site and ideas. Love this idea about cooking it in jars. Will give this a try. I looked all over the site and can’t find the recipe for the Crumb Topped Caramel Zucchini Muffin you made in a loaf. Can you please direct me to this recipe. Thanks Karen
Thanks Karen – definitely give it a try. Here’s a link to the muffin recipe. It’s on Barbara Bakes, my other site http://www.barbarabakes.com/crumb-topped-caramel-zucchini-muffins/
Thanks for your reply. I did make this and it turned out great and so easy. This will be one of favorites to make. I also have a recipe for sweet milk so I will be doing them both together in the IP. Can’t wait to make this bread looks delicious. I have been making a banana bread with caramels and I am going to switch it up with this instead. Thanks again and have a great weekend. Karen
Is the dulce de leche thick enough to be used as a filling for alfajores? Or should I cook it for a bit longer? Thank you.
Hi Elsie – you would need to cook it a bit longer. The darker the color, the thicker it will be.
Can I can this in a pressure canner for long term storage? If so, do you know where I can find a recipe with the directions? This is so good. I would like to keep some on my shelf. Thanks.
Hi Debbie – so glad you loved it. I’m sorry I don’t have much experience with canning.
I have been doing canning in my IP and as long as the jars seal then you can do longer storage. When I did mine it was sealed. I have done sauce, salsa and jam and they all came out great. Good Luck.
Can you use fat free condensed milk? Thanks!
Hi Julie – I haven’t tried it, but I don’t think it would work.
I am wondering if the consistency is the same as it is when done in a pan covered with water and simmered for 2 hours. I make caramel pies using the pan version.
Hi Leslie – the longer you cook it the darker and thicker it becomes, so you can really have it any consistency you want.
Do you lay the jar on its side or keep it upright?
Ah, I see the pic of the jar standing upright now. Got it.
I just put a jar in cooker right now. Planning to use for topping on my first IPcheese cake for Christmas! Thanks for this tip. Even though my condensed milk is organic and no BPA lining in the can, I wasn’t too keen about making it in the can. I like this ide much better.
Hi Barb, thought I might try this for gifts. Is it once opened you should use it within a week? Or use within a week of making? Actually, have never had this but sure looks very versatile. MERRY CHRISTMAS. Thank you for all your input with the IP.
Thanks Arlene! There’s some debate about how long it will last, but to be on the safe side recommend using it within one week from the time it’s made. It would be a fun, easy gift. Merry Christmas!
Do you know if you can do more than one jar at a time?
Hi Erin – I haven’t tried it, but I don’t see any reason why you couldn’t.
Love doing it in the jar! It’s all ready to store and no need to fuss with it in the morning.
Thanks Ingrid – I couldn’t agree more.
Can I can this? Fill The pressure cooker with water over top of the jars, would it seal, And how long you think it would last if it would worked?
I made it as stated in the recipe. After about 15 min, the jar sealed! A seal is a seal. Should be shelf stable for awhile.
The fact that the jar is sealed doesn’t necessarily mean the contents are safe. Low-acid foods need to be pressure-canned long enough to kill any pathogens and toxins that may be present.
I make it on the pressure cooker without the jar.
I remove the label from 4 cans of condensed milk place them standing in the pressure cooker (without opening the cans) cover them with water and cook them for 40 minutes, more if you like them darker less if you like them light, same procedure when opening the cooker, let them cool for a while and place them in the refrigerator, open when you are ready to use, i have kept them in the refrigerator for weeks (unopened).
I will try this soon!
Drizzle on a banana, spread on a buttered cracker or piece of baguette, pour over chocolate ice cream…
Sorry I didn’t see the reference to HipPressureCooking. Definitely will try your method. Thanks.
Another thing I should mention. I bought on line a mesh colander for the pressure cooker with feet.
My husband had to break off the handles so it would fit. It is my new best friend! Wonderful for
many applications.
Thanks Mary – I’ll have to buy the mesh colander and give it a try.
I subscribe to HipPressureCooking.com and she does the same thing but pressure cooks the can. The
important thing is not to open the pressure cooker and keep it undisturbed until the next day. Came out very nice.
Would you leave head space and put the ring on finger tight like you do when canning?
Yes, using a 16 ounce jar gives you plenty of head room and I just put it on finger tight.
very cool use of the pressure cooker – love it, barbara! thank you!
This looks so easy to make. I must invest in a pressure cooker Barbara….there seem to be so many possibilities.
Thanks Nicole – There really are so many ways to make your life easier with a pressure cooker.
I have made dulce de leche in my electric pressure cooker many times, and always with great results. BUT I will definitely try this version, as it is wayyyyy quicker than doing it in the can as I have done before. Great idea!
Barbara-I could HUG YOU right now! I am SO going to make this soon. You’re my hero. 🙂
And would you look at that beautiful bread-holy moly does that look good……LOVE the extra drizzle on top too-how can you go wrong with that? I’m so glad you liked it! It was a tough decision whether to make jumbo muffins or mini loaves-I use both sets of pans a lot.
Dulce de leche on popcorn? Ohhhh my…..heaven…..
I love Dulce de Leche! It’s so good and I can’t believe that I haven’t made it at home yet!
This sounds so tasty and what an easy recipe! I have never made Dulce de Leche. We don’t use condensed milk here in Slovenia that often..or just never. So it’s not even that easy to find it in the store. Take care!