Dulce de Leche


  • 3 tbsp warm water
  • 1/2 tsp baking soda
  • 14 ounces full-fat sweetened condensed milk
  • Pour 1 1/2 cups water into a 6- or 8-quart cooker. Set a heat- and pressure-safe trivet in the pot. Whisk the remaining 3 tablespoons warm water and the baking soda in a 2-quart, high-sided, round soufflé dish. Whisk in the condensed milk until smooth. Set this bowl on the trivet and lock the lid onto the cooker.
  • Optional 1 Max Pressure Cooker
    Press Pressure cook on Max pressure for 30 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers
    Press Pressure cook (Manual) on High pressure for 40 minutes with the Keep Warm setting off.
  • When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 15 minutes. Unlatch the lid and open the cooker. Whisk the dulce de leche until smooth or use an immersion blender right in the insert to make the sauce super smooth. Pour the sauce into a small bowl and set it in the fridge for an hour or two. Cover and refrigerate for up to 5 days, microwaving small portions to loosen them up before serving.
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