Pressure Cooker Dulce De Leche - FYI It's Super Easy!

Ingredients

• 1 can (or more)condensed milk

Instructions

1. 1

   Remove labels

   Peel the paper label off each can of condensed milk.

2. 2

   Add water

   Put the unopened can or cans in the pressure cooker and cover them with at least 2–3 cm of cold water. In the original cook's pressure cooker, this reaches the maximum fill line.

3. 3

   Cook under pressure

   Secure the lid and set the cooker over high heat. Bring it to high pressure, then maintain that pressure for 30 minutes.

4. 4

   Release naturally

   Switch off the heat and let the pressure come down naturally.

5. 5

   Cool overnight

   Set the cooker aside and leave it overnight, until the water has reached room temperature.

6. 6

   Transfer the sauce

   The following day, open each can and spoon the dulce de leche into a preserving jar for later use.

What is dulce de leche?

Dulce de leche is a sweet, caramel-coloured sauce associated with South America, made by slowly heating milk and sugar. This shortcut uses condensed milk, which is already sweetened and concentrated, so it becomes a rich sauce with very little preparation.

The pressure cooker does the cooking while the cans remain sealed. The long, undisturbed cooling period is part of the process, so plan ahead before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1300 calories, 33g protein, 220g carbs, 35g fat.

Most of the carbohydrates and sugars come from the condensed milk, which also supplies some protein. Its milk fat contributes most of the fat; serve a modest spoonful with fruit or an unsweetened dessert to balance the sweetness.

Why use condensed milk?

Condensed milk: its concentrated milk and sugar give the finished sauce its smooth, sweet character. The recipe needs no extra ingredients, and the can keeps the mixture contained as it cooks.

Setting up the pressure cooker

Water level: cover the cans with at least 2–3 cm of cold water, as directed, and follow your pressure cooker's own fill limits. The original method notes that this reaches its cooker’s maximum fill line.

Labels: remove the paper before cooking so it does not come loose in the water. Keep the cans unopened throughout the pressure-cooking stage.

Pressure and cooling

Cooking: bring the cooker to high pressure and maintain it for 30 minutes. Use the pressure-setting instructions for your particular cooker.

Cooling: allow a natural depressurisation, then leave the cooker until the water is at room temperature. The method specifies leaving it overnight; do not try to speed this up by opening a hot can.

Texture and doneness

Finished sauce: once cooled and opened, the dulce de leche should be smooth enough to scoop into a jar. Stir it if needed to bring the texture together before using.

Colour and thickness can vary with the can and cooker, so the method relies on its stated cooking and cooling times rather than a visual check inside the sealed can.

How to serve it

Desserts: spoon the sauce over ice cream, pancakes or cake, or use it as a filling for biscuits and pastries. Its concentrated sweetness pairs well with plain, lightly flavoured bases.

Portions: start with a small drizzle and add more to taste, particularly when serving it alongside another sweet component.

Recipe notes & tips

• Check your pressure cooker's manual and fill limits before cooking.
• Remove all paper from the cans before placing them in the cooker.
• Make sure the cans stay covered by at least 2–3 cm of water during cooking.
• Let the pressure release naturally as the method specifies.
• Wait until the water is at room temperature before opening a can.
• Cook more than one can if you want a spare, as the original cook recommends.

Variations

• Serve with fruit: drizzle it over sliced apples or pears.
• Add a pinch of salt: stir a little into the cooled sauce for a sweet-salty contrast.
• Use as a filling: spread it between biscuits or cake layers.
• Top ice cream: spoon it over a plain scoop just before serving.
• Thin for drizzling: stir a little warm water into a portion until it reaches your preferred consistency.

Common mistakes to avoid

• Opening the can hot: wait until the water is at room temperature before opening.
• Skipping the natural release: turn off the heat and let the pressure fall on its own.
• Ignoring the fill limit: follow the cooker manual and do not exceed its maximum line.
• Leaving labels on: remove the paper before cooking.
• Rushing the cooling: allow the full overnight rest described in the method.

How to store

Transfer the cooled sauce to a clean preserving jar and refrigerate once opened. Use a clean spoon each time and follow the storage guidance for your condensed milk and preserving jar; the recipe does not specify a storage duration.

Frequently asked questions