- INSERT the steam rack into the Instant Pot®. Pour the condensed milk into a 16-ounce (475 ml) canning jar with a tight-fitting lid. Close the jar. Place the jar on the rack and add enough water to come halfway up the sides of the jar (about 12 cups, or 2.9 L).
- LOCK the lid. Press [Manual] and cook on high pressure for 35 minutes. Use the “Natural Release” method for 10 minutes, then vent any remaining steam and open the lid. Remove the jar from the pot and stir. (This will yield about 1¼ cups, or 350 ml.)
- LET the dulce de leche cool for 5 minutes, then sandwich between the cookies.
From the Instant Pot© Electric Pressure Cooker Cookbook, by Sara Quessenberry and Kate Merker, Text © 2017 by Sara Quessenberry and Kate Merker, Photography © 2017 by Quarto Publishing Group. Used by permission from the publisher, Race Point Publishing, an imprint of Quarto Publishing Group, QuartoKnows.com.
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