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peach cobbler served warm with vanilla ice cream.

Instant Pot Dulce de Leche Peach Cobbler

It requires some advanced skills to create, but the delicious caramel sauce sets this dessert apart and makes the effort worth it.

Equipment

  • 1 Instant Pot, with trivet
  • 1 round cake pan, 7 by 3 inches

Ingredients  

  • 1 teaspoon cornstarch
  • 3 cups peeled and sliced fresh peaches, about 4 medium peaches (see note below)

For the dulce de leche (or use ½ cup store-bought):

  • 1 fourteen-ounce can Eagle Brand sweetened condensed milk
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla

For the topping:

  • ¾ cup flour
  • ½ teaspoon cinnamon
  • ¼ cup sugar
  • ½ teaspoon baking powder
  • pinch of salt
  • ¼ cup cold butter, cut into small cubes

Directions 

To make the dulce de leche:

  • Pour 1 inch of water into the bottom of your Instant Pot and add a trivet.
  • Pour the sweetened condensed milk into the bottom of a 7-inch-by-3-inch round pan and sprinkle baking soda on top; whisk briefly to combine. Seal pan tightly with foil.
  • Use foil to make two strips; cross them over the trivet in the Instant Pot. Alternately, use a pressure cooker sling designed for this purpose. Place the pan on top of the strips or sling and close the lid, making sure the strips/sling are tucked inside and not interfering with the seal. Pressure cook on high 50 minutes. Let the pressure naturally release for 15 minutes, and then manually release the rest of the pressure.
  • Remove the lid and use the sling/aluminum strips to carefully remove the pan from the water. Set it on a heat-safe surface to cool.
  • Once the dulce de leche pan is cool enough to handle (it can still be a little warm), remove the foil, add the vanilla, and whisk the dulce de leche to smooth out the lumps as much as you can. Remove ¾ cup and set aside for serving; about ½ cup will remain.

Using store-bought dulce de leche:

  • If you did not make the dulce de leche, add ½ cup store-bought dulce de leche to the Instant Pot. Whisk the cornstarch into the caramel, whether store-bought or homemade.

To make the cobbler:

  • Combine the flour, cinnamon, sugar, baking powder, and salt together in a small bowl. Use a fork or pastry knife to mash the butter into the mixture—you don’t need to be fussy about it, just until you have a pebbly, dry mixture.
  • Carefully fold the peaches into the caramel. Pat down the peaches into an even layer, and wipe the edge of the pan clean with a paper towel. Sprinkle the flour mixture over the peaches and cover the pan with foil. (You can reuse the foil from the dulce de leche.)
  • Add water to the Instant Pot until you’re back at 1 inch. Carefully lower the pan into the Instant Pot using the sling or the aluminum strips. Cook at high pressure for 20 minutes. Let the pressure naturally release for 15 minutes, then manually release. Use the sling or aluminum strips to remove. Let cool 10 to 15 minutes.
  • Serve warm with ice cream and the warmed additional dulce de leche.

Notes

To core and peel peaches, first make a cut all the way around the peach, all the way to the pit. Twist each half of the peach in opposite directions, trying not to bruise the fruit. If the peach is ripe, you should be able to pull the pit out easily. Put the peach halves in a pot of boiling water for about 20 seconds, then use a slotted spoon to remove them to a bowl of ice water. The peels should easily slip off; if not, repeat the boiling/ice-water process until they do.