Thick and luscious caramelised condensed milk, made in a fraction of the time (and a lot safer) than boiling cans of it on the stove for hours!
Simply scrape all the condensed milk into a heatproof glass jar (such as my Luminarc ones or a Kilner jar). Cover tightly with foil.
Place the trivet in the Inner Pot, then place the jar of condensed milk on top. Pour in cold water until it reaches 1 inch below the top of the jar. Put the lid on and select Manual, adjusting time to 45 minutes. Allow a NPR when finished cooking.
When pressure has released, very carefully remove the jar of dulce de leche - be careful as it will be boiling hot sugar! Do not be tempted to taste it or stick your finger in until it is cold! Beat well with a spoon to get rid of any air bubbles or graininess and leave to cool.
This will keep in the fridge for a couple of days but if you want to store it longterm, then you would need to follow a "canning" method to prevent spoilage.
You can cook up to 3 jars at a time but I do wonder how many home bakers would need this many at once, given the short fridge life! #nojudgement lol ;)