Step by Step Guide: how to cook condensed milk in a pressure cooker
Cooking condensed milk in a pressure cooker is an easy and efficient way to achieve a delicious caramel-like treat.
Often referred to as “dulce de leche,” this versatile ingredient can enhance desserts, coffees, and many other recipes.
Follow these simple steps to prepare condensed milk safely and effectively using your pressure cooker.
Step 1: Gather Your Ingredients and Supplies
Before you start cooking, make sure you have everything you need:
- 1 can of sweetened condensed milk (14 oz.)
- A pressure cooker (stovetop or electric)
- A heat-safe bowl or jar (if using a stovetop pressure cooker)
- Water
- A trivet or steamer basket (optional)
Step 2: Prepare the Condensed Milk
If you’re using a can of sweetened condensed milk, there are two common methods to proceed:
In the Can
You can cook the can unopened. Ensure it is not damaged or bulging.
In a Jar
If preferred, pour the condensed milk into a heat-safe glass jar, leaving some space at the top to allow for expansion during cooking. Seal the jar with a lid but make sure it’s not too tight; it should be loose to allow steam to escape.
Step 3: Set Up Your Pressure Cooker
Stovetop Pressure Cooker
- Place the trivet or steamer basket at the bottom of the cooker.
- Add about 1-2 cups of water (make sure the water level is below the trivet).
Electric Pressure Cooker (Instant Pot)
- Pour 1 cup of water into the pot.
- If using a jar, place it on the trivet or steamer basket.
Step 4: Cooking Process
For the Stovetop Pressure Cooker
- Close the lid securely and bring it to high pressure over medium heat. Once at high pressure, reduce heat to maintain pressure and cook for 30-40 minutes.
For the Electric Pressure Cooker
- Close the lid and seal the vent. Set it to high pressure and cook for 40 minutes.
Step 5: Release Pressure
After the cooking time is up, allow the pressure to release naturally for about 10-15 minutes. If you’re in a hurry, you can perform a quick release, but be cautious of the hot steam.
Step 6: Cool Down
Once all the pressure is released, carefully open the lid. If you cooked the condensed milk in a can, allow it to cool in the cooker for about 10-15 minutes.
If using a jar, carefully remove it (it will be hot!) and let it cool on a heat-resistant surface.
Step 7: Enjoy Your Dulce de Leche
Once cooled, the condensed milk will have transformed into a thick, caramel-like spread.
You can use it right away or store it in the refrigerator for future use. It pairs well with desserts, pancakes, coffee, or simply enjoyed on its own.
Final Tips
- Always monitor your pressure cooker to ensure that it does not run dry.
- If you notice the water evaporating too quickly during cooking, make sure to add more water as needed.
- Experiment with cooking times to achieve your desired consistency—longer cooking can result in a thicker texture.
How to cook condensed milk in a pressure cooker ninja
Ingredients Needed
- 1 can of sweetened condensed milk
- Water (enough to fully submerge the can)
Equipment Required
- Ninja pressure cooker
- Trivet or heat-proof dish (optional)
- Tongs or oven mitts
- Jar for storage
Step-by-Step Procedure
Step 1: Prepare the Pressure Cooker
- Position the Trivet: Place the trivet into the bottom of the Ninja pressure cooker. This keeps the can off the bottom and allows for better heat circulation.
Step 2: Add Water
- Add Water: Pour enough water into the cooker to fully submerge the can of sweetened condensed milk. Typically, you’ll want the water to cover the can by about one inch.
Step 3: Seal the Can
- Seal the Can: Make sure the can is unopened. Avoid using any jars as they might not withstand the pressure.
Step 4: Insert the Can
- Place the Can: Use tongs or oven mitts to carefully place the can of condensed milk onto the trivet inside the Ninja pressure cooker.
Step 5: Set the Cooking Time
- Set the Pressure Cooker: Close the lid securely and set the pressure release valve to the sealing position. Select the “Pressure Cook” or “Manual” setting and set the timer for 30-40 minutes, depending on how dark and thick you want your dulce de leche to be.
Step 6: Natural Pressure Release
- Natural Release: Once the cooking time is complete, allow the pressure to release naturally for about 10 to 15 minutes. After this, you can carefully switch the valve to venting to release any remaining pressure.
Step 7: Remove the Can
- Check the Can: Carefully open the lid of the Ninja pressure cooker. Use tongs to remove the can, as it will be hot. Place it on a heat-resistant surface and let it cool before opening.
Step 8: Let Cool and Store
- Cool Completely: Allow the can to cool down for at least 1 hour to prevent any burns. Once cooled, you can open the can to reveal creamy dulce de leche.
Step 9: Transfer and Store
- Transfer to a Jar: Pour the dulce de leche into a clean jar or container. You can also use it immediately in recipes or desserts.
Tips for Best Results
- Ensure the can is fully submerged to prevent it from bursting.
- Adjust the time based on the desired thickness; more time will yield a darker and thicker dulce de leche.
- Always let the can cool completely before opening to avoid hot splashes.
Understanding dulce de leche and its difference from caramel
1. Base Ingredient
- Dulce de Leche: Made primarily from sweetened condensed milk.
- Caramel: Made from granulated sugar that is melted.
2. Texture
- Dulce de Leche: Thick and creamy consistency.
- Caramel: Smooth and pourable when warm, but can harden as it cools.
3. Flavor Profile
- Dulce de Leche: Rich, milky, and slightly sweet with a hint of toffee.
- Caramel: Deeply sweet with a slightly bitter note from the caramelization process.
4. Cooking Method
- Dulce de Leche: Usually cooked slowly to allow for the milk sugars to caramelize.
- Caramel: Quickly cooked over high heat until the sugar melts and turns golden.
5. Color
- Dulce de Leche: Creamy tan or light brown.
- Caramel: Dark amber or golden brown.
6. Culinary Uses
- Dulce de Leche: Used as a spread, filling, or topping for desserts.
- Caramel: Commonly used in candies, sauces, or as a dessert topping.
7. Ingredients Added
- Dulce de Leche: Often has milk, sugar, and sometimes vanilla or baking soda.
- Caramel: Primarily sugar, with optional butter or cream for richness.
8. Cooking Time
- Dulce de Leche: Takes longer to cook, usually 1–2 hours for thickening.
- Caramel: Melts in minutes, typically within 10-15 minutes.
9. Method of Incorporation into Dishes
- Dulce de Leche: It can be swirled into ice cream or spread on toast.
- Caramel: Drizzled over desserts or used in confectioneries.
10. Regional Popularity
- Dulce de Leche: Popular in Latin American cuisines.
- Caramel: Widely used in various cuisines around the world, particularly in Europe and North America.
Tips for achieving the perfect consistency
1. Choose the Right Condensed Milk
Example: Use high-quality sweetened condensed milk from a trusted brand. This ensures a richer flavor and creamier texture.
2. Use Glass Jars
Example: Opt for canning jars that can withstand high pressure, like Ball or Mason jars. Plastic containers may melt or warp.
3. Fill Jars Correctly
Example: Only fill the jars about ¾ full to allow room for expansion during cooking. Overfilling can lead to messy spills.
4. Add a Little Water
Example: Place about 1-2 cups of water in the pressure cooker before adding the jars, as this generates steam necessary for pressure cooking.
5. Seal the Jars Tightly
Example: Use the two-piece lid system for canning jars; ensure the flat lid is sealed properly before placing the band on it to avoid any leaks.
6. Adjust Cooking Time for Desired Consistency
Example: For a thicker consistency, cook for 40-45 minutes. For a thinner result, reduce the time to 30 minutes or less.
7. Natural Pressure Release
Example: Let the pressure release naturally for about 10-15 minutes after cooking. This helps the dulce de leche stabilize and thicken.
8. Monitor the Pressure Settings
Example: Use high pressure for the most consistent results. Make sure to follow your pressure cooker’s specific instructions for achieving this.
9. Stir After Cooking
Example: Once you open the jars, stir the dulce de leche well to achieve a uniform creamy texture, ensuring there are no lumps.
10. Cool Gradually
Example: After removing the jars from the pressure cooker, let them cool at room temperature before moving them to the fridge, preventing condensation.
Storing dulce de leche
1. Keep it in an Airtight Container
Example: Use a glass jar with a tight-fitting lid or a plastic container to prevent air exposure, which can lead to spoilage.
2. Refrigerate After Opening
Example: If you’ve prepared dulce de leche using a pressure cooker and opened the jar, always place it in the fridge immediately to maintain freshness and prevent bacterial growth.
3. Use a Spoon or Spatula to Scoop
Example: Instead of dipping directly with a knife or your fingers, use a clean utensil each time you scoop out dulce de leche to avoid introducing germs.
4. Label and Date the Container
Example: Write the date and contents on a label and stick it to your jar. This way, you’ll know how long it’s been stored and when to use it by.
5. Store in Small Portions
Example: If you’re preparing a large batch, divide it into smaller containers. This way, you only need to open one at a time, preserving the rest from exposure to air.
6. Avoid Freezing (If Possible)
Example: Although you can freeze dulce de leche, its texture may change upon thawing. For best results, keep it refrigerated and use it within three weeks after it’s opened.
7. Use within a Reasonable Timeframe
Example: Aim to consume your dulce de leche within 2-3 weeks for the best taste and quality. Properly stored, it can last longer in the fridge.
By following these simple tips, you can ensure your dulce de leche remains delicious and ready to elevate your favorite desserts or snacks!
How long does it take to cook condensed milk in a pressure cooker?
It takes about 30 to 40 minutes to cook condensed milk in a pressure cooker.
What if my dulce de leche is too runny?
If your dulce de leche turns out too runny, you can cook it a little longer in the pressure cooker with the lid off to thicken it up. Just be sure to stir it occasionally to prevent it from burning.
Can I make dulce de leche without jars?
Yes, you can make dulce de leche without jars. You can simply place the can of sweetened condensed milk directly in the pressure cooker, making sure it’s covered with water.
Just follow the cooking time as usual!
