If you want a simple way to make homemade caramel sauce, this Instant Pot method is perfect. It uses just two ingredients, and your pressure cooker handles most of the work.
This version begins with sweetened condensed milk, so the result is more like dulce de leche—a rich, milky caramel—rather than the thinner, sugar-based caramel you might buy for ice cream. Both are delicious, but they have slightly different textures and flavors.
Once you try this Instant Pot Caramel Sauce, you may want to keep a can of sweetened condensed milk in the pantry so a quick batch is always within reach.
Why I Love this Recipe
It’s incredibly easy. Two simple ingredients—sweetened condensed milk and a touch of vanilla—and the Instant Pot does the hard part. After pressure cooking, a bit of stirring transforms the cooked milk into a smooth, creamy caramel sauce that’s perfect for drizzling over ice cream, spooning into desserts, or folding into baked recipes.
The technique is forgiving, and the flavor is rich and caramel-forward. It doesn’t get much simpler than this.
Ingredients Needed
Only 2 ingredients are required.
How to make Instant Pot Caramel Sauce
Prepare by removing the lid from a 12-ounce can of sweetened condensed milk. Cover the open top tightly with aluminum foil. This prevents water from entering the can during pressure cooking.
Place a trivet in the Instant Pot and put the wrapped can on top. Add enough water to reach about halfway up the side of the can. If you want a larger yield, multiple cans can be cooked at the same time—just make sure they fit on the trivet and the water level covers them appropriately.
Seal the Instant Pot and set it to cook at high pressure for 40 minutes (the Manual setting works well). Expect about 15–20 minutes for the cooker to reach pressure before the timer begins.
When the cooking cycle ends, allow a natural release for no longer than 10 minutes, then perform a quick (manual) release to vent the remaining pressure.
Carefully remove the hot can from the Instant Pot and discard the foil. Let the can cool for about 20 minutes so it’s safe to handle. Add 1 teaspoon of vanilla to the can, then stir. The mixture may be lumpy at first but will smooth out with stirring. You can stir directly in the can or transfer the contents to a bowl; using a bowl makes it easier to whisk or use a hand mixer for a silky finish.
If you cook multiple cans, pour them into a mixing bowl and use a hand mixer with a whisk attachment to blend everything until it’s glossy and smooth. This saves time and effort when making larger batches.
Expert Tips
Timing matters. Don’t let the pot naturally release for too long—more than 10 minutes can produce an overly cooked or slightly bitter flavor. You can quick-release right away or wait up to 10 minutes for a gentler cooldown.
To increase yield, you can pressure cook additional wrapped cans at the same time, provided they fit comfortably in the Instant Pot and are covered by water to the recommended level.
Dulce de leche translates to “sweet [made of] milk.” It’s a caramel-like spread made by slowly heating sweetened milk until it thickens and browns. Other varieties of caramel are made from sugar syrups and have a different texture and flavor, but both are enjoyed by caramel lovers.
If you enjoy caramel, try pairing this sauce with cakes, ice cream, or cookies for a rich, homemade touch.
📖 Recipe
Instant Pot Caramel Sauce
Video
Ingredients
- 12 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
-
Remove the lid from the can of milk and wrap the can tightly with tin foil.12 ounce can sweetened condensed milk
-
Place a trivet in the Instant Pot liner and set the wrapped can on the trivet. Add water until the level reaches about halfway up the can.
-
Seal the Instant Pot and set a manual cooking cycle for 40 minutes at high pressure. Allow 15–20 minutes for the pot to reach pressure before the timer starts.
-
When the cycle finishes, either quick-release immediately or let the pressure release naturally for up to 10 minutes before doing a manual release.
-
Carefully remove the can from the Instant Pot, unwrap, and let it cool for about 20 minutes.
-
Stir in the vanilla extract and mix until smooth. The sauce will be chunky at first but will become silky with continued stirring. Transfer to a bowl if you prefer to use a whisk or hand mixer.1 teaspoon vanilla extract
Nutrition
Nutrition values are estimates only. Please verify using your own data if necessary.