Why You’ll Love This Recipe
Instant Pot flan delivers everything you love about this timeless dessert in a fraction of the time. There’s no need for a water bath or carefully monitored baking—just set it and let your pressure cooker do the work. The result is a beautifully set custard with rich caramel and velvety texture. It’s perfect for dinner parties, special occasions, or an everyday indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Granulated sugar
- Water (for the caramel)
- Sweetened condensed milk
- Evaporated milk
- Large eggs
- Vanilla extract
- Pinch of salt
- Water (for the Instant Pot)
Directions
- Make the caramel:
- In a small saucepan, add sugar and water.
- Heat over medium heat, stirring gently until the sugar dissolves.
- Stop stirring and allow it to cook until it turns a deep golden amber color.
- Immediately pour the caramel into a heatproof 6- or 7-inch round cake pan or flan mold, tilting to coat the bottom evenly. Set aside.
- Prepare the custard:
- In a mixing bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth and fully combined.
- Pour the mixture over the set caramel in the pan.
- Pressure cook the flan:
- Cover the flan pan tightly with foil.
- Add 1 cup of water to the Instant Pot inner pot. Place the trivet inside.
- Set the flan pan on the trivet.
- Lock the lid and set to “Manual” or “Pressure Cook” on high for 14 minutes.
- Allow natural release for 10 minutes, then quick release any remaining pressure.
- Cool and chill:
- Carefully remove the flan from the Instant Pot and let cool to room temperature.
- Refrigerate for at least 4 hours or overnight to fully set.
- Unmold and serve:
- Run a knife around the edge of the flan. Invert onto a plate to release, letting the caramel sauce flow over the top.
Servings and timing
This recipe yields 6 to 8 servings.
Prep time: 15 minutes
Cook time: 14 minutes
Natural release: 10 minutes
Chill time: 4 hours
Total time: About 5 hours
Variations
- Coconut flan: Replace evaporated milk with canned coconut milk for a tropical twist.
- Coffee flan: Add 1 tablespoon of instant espresso powder for a mocha-style dessert.
- Citrus flan: Add orange or lemon zest to the custard for a bright, fresh flavor.
- Spiced flan: Mix in a dash of cinnamon or cardamom for added warmth.
- Chocolate flan: Add 2 tablespoons of unsweetened cocoa powder to the custard for a chocolate version.
Storage/Reheating
Store leftover flan covered in the refrigerator for up to 5 days.
Flan is best served chilled, straight from the fridge.
Reheating is not recommended, as it may affect the texture.
Flan does not freeze well due to its delicate, custardy consistency.
FAQs
Can I use a different size pan in the Instant Pot?
Yes, a 6- or 7-inch round cake pan or flanera (flan mold) fits well in most 6-quart Instant Pots. Just ensure it fits comfortably and can be removed easily.
Why is my caramel too hard?
If cooked too long, caramel can become too dark and bitter or harden quickly. Remove it from heat as soon as it turns amber and pour it into the pan immediately.
Can I make flan without sweetened condensed milk?
You can substitute with homemade sweetened condensed milk, but traditional flan relies on it for sweetness and texture.
How do I know the flan is set?
The center should jiggle slightly when shaken, and a knife inserted should come out mostly clean after chilling.
Can I make this flan dairy-free?
Yes, try using full-fat coconut milk and dairy-free sweetened condensed milk, but note that the flavor and texture will vary slightly.
Do I need to cover the flan in the Instant Pot?
Yes, covering with foil helps prevent condensation from dripping onto the custard and affecting the texture.
Can I make individual flans in ramekins?
Yes, divide the caramel and custard among small ramekins and reduce the cook time to about 7–8 minutes. Check for doneness similarly.
What if I don’t have a trivet?
You can use a makeshift foil sling or any heat-safe rack that fits inside your Instant Pot to elevate the flan above the water.
Can I use a springform pan?
Avoid springform pans unless they’re leak-proof, as the caramel and custard are very fluid before cooking.
How long does flan need to chill?
At least 4 hours is ideal, but overnight chilling gives the best texture and flavor development.
Conclusion
Instant Pot flan is a rich, elegant dessert that’s easier than ever to make thanks to the pressure cooker. With its silky custard and smooth caramel topping, it’s a crowd-pleaser that’s both traditional and modern. Whether you’re new to flan or a longtime fan, this simplified method will have you making it again and again—no water bath required.
Print
Instant Pot Flan
- Total Time: 5 hours
- Yield: 6–8 servings
- Diet: Vegetarian
Description
Instant Pot flan is a silky, caramel-topped custard made quickly and easily in a pressure cooker. It has the classic rich flavor and velvety texture of traditional flan, without the need for a water bath.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup water (for Instant Pot)
Instructions
In a saucepan, combine sugar and 1/4 cup water. Heat over medium until dissolved, then cook without stirring until deep amber. Immediately pour into a 6–7 inch cake pan or flan mold, tilting to coat the bottom.
- In a bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla, and salt until smooth.
- Pour custard mixture over the caramel in the pan. Cover tightly with foil.
- Add 1 cup water to the Instant Pot. Place trivet inside and set the flan pan on top.
- Lock the lid and cook on High Pressure for 14 minutes. Let pressure release naturally for 10 minutes, then quick release remaining pressure.
- Carefully remove the pan and let cool to room temperature. Refrigerate at least 4 hours or overnight.
- Run a knife around the edge, then invert onto a plate to release and serve with the caramel sauce.
Notes
- Do not overcook the caramel or it may become bitter.
- Covering with foil prevents condensation from dripping into the custard.
- Flan tastes best after chilling overnight for flavors to develop.
- Individual ramekins may be used—reduce cooking time to 7–8 minutes.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 260
- Sugar: 38g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 105mg
