Open the can of sweetened condensed milk using a can opener. Throw away the lid.

Using the aluminum foil, completely double wrap the opened can of condensed milk. You want to ensure that no water or steam goes in the can.

Put the trivet in the main insert of the InstantPot pressure cooker.

Pour 4-6 cups of water into the main insert of the InstantPot. Since we are cooking for longer duration, you will want to have enough water to build the steam and continue cooking.

Put the wrapped can in the main insert of the InstantPot on the trivet/rack.

Close the lid and put the valve to SEALING. Press the Pressure Cook/Manual button and then press the + or – buttons to select 35 minutes on High Pressure.

When the InstantPot beeps after it’s done cooking, turn it off so it doesn’t switch to the warm setting.

Let the pressure release naturally. When the silver pin drops, carefully open the lid. Let the leftover build up steam release and when it’s safe to handle , carefully remove the can from the trivet. There will be some moisture ( water) over the aluminum foil wrap. Using a paper towel, blot it up.

Remove the foil. Using a fork or the whisk, gently stir the mixture. It will go from lumpy to creamy after some good stirring.

Once it cools down add vanilla extract ( if using) . Transfer it to the container or the mason jar . Sprinkle some sea salt crystals on top and devour!!