Orange Flan


  • 1 can sweetened condensed milk, 14 oz/400 g
  • 2 cups orange juice
  • 4 eggs
  • ¾ cup sugar
  • 3 tbsp water
  • To make the caramel sauce, put the sugar and water in a pan, Cook without stirring, until it turns a light golden caramel color.
  • Pour the caramel into an approx. 7.5 in (19 cm) pan (that can be put inside the pot), spreading throughout the bottom of the baking dish.
  • Mix the condensed milk with the orange juice, then Add the eggs. Whisk by hand until well blended. Pour the mixture into the prepped pan and Cover tightly with aluminum foil.
  • In the Instant Pot® bowl, Add 2 cups of water, the rack, and place the mold on top.
  • Close and Lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 35 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, Open the lid and Remove the rack with the pan.
  • Once the dessert is ready, let cool and then refrigerate for at least 4 Hours before serving.
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