Instant Pot Flan

Do you have an Instant Pot? If so, you’ve got to try this Instant Pot Flan! (And if you don’t have an Instant Pot, you can just as easily cook the flan in the oven. Click here for instructions to cook in the oven.)

Also, if you love flan and plan to make it on the regular, I’d highly recommend getting a flanera. A flanera is a special pot for making flan. It’s the perfect size for this recipe, and has a lid that snaps on so the custard doesn’t leak out and water doesn’t leak in. Other than than the flanera and the Instant Pot, you’ll also need a blender. Once you have the equipment, the rest is easy and the result is delicious! But don’t just take my word for it 🙂

Turned out absolutely perfect and so delicious! This is a go-to recipe for sure. No doubt this is among the best of the best of flan you’ll ever eat! Thank you for sharing!!!!” – MB

Just made this and it turned out FABULOUS! It was my first attempt at making flan, and I could not be happier!” – NT

I have made this at least a dozen times. I bought the pan you suggested from Amazon and it’s perfect EVERY time. This is now one of my favorite desserts.” – LJ

Instant Pot Flan


1 can (14 ounces) sweetened condensed milk

1 ¼ cup milk

4 large eggs

1 teaspoon vanilla extract

For the caramel: ½ cup white granulated sugar

For serving: whipped cream, berries, mint leaves


  1. Pour the condensed milk into the jar of a blender. Fill the same can with milk, and pour the milk into the jar of the blender. Add eggs and vanilla. Blend for a few seconds and set aside.
  2. To make the caramel sauce, pour the sugar into a small saucepan on the stove. Turn heat to medium-low. As the sugar begins to melt, use a rubber spatula to stir it around. (Be careful: The sugar can burn easily, so keep your eye on the sugar at all times!) Continue cooking and stirring the sugar until it is completely caramelized—i.e., light brown and melted.
  3. Immediately pour the caramel into the flanera. Use a potholder to hold the flanera because the hot sugar will make the pan VERY HOT. Using your spatula (while still holding the flanera with a potholder and your other hand), spread a thin layer of caramel around the bottom and sides of the pan. You need to work quickly because the sugar hardens as it cools! After the sides are lightly coated, let the remaining caramel cover the bottom of the pan.
  4. Blend milk and egg mixture in the blender for a few seconds, just to combine. Pour mixture into the flanera. Put the lid on and use the buckles to seal it shut. (Be very careful! The sides and bottom of the flan pan will still be VERY hot.)
  5. Pour 2 cups water into the Instant Pot. Place the flanera on a long-handled wire rack and lower the rack into the Pot. Secure lid and set pressure release knob to “sealing.” Using the manual setting, set cook time to 15 minutes.
  6. When cooking is complete, press cancel and turn pressure-release knob to “venting” to release steam. Carefully open the Instant Pot, and using oven mitts, lift the handles of the rack (with the flan) out of the Pot. Let the flan cool completely. Then refrigerate for at least 2 hours or overnight.
  7. To serve the flan, you will need a large plate with a lip to hold in the caramel. Right before you are ready to serve the flan, take off the lid to the flapper. Run a butter knife around the outside edge of the flan to make sure the edges are loose. Then twist the pan back and forth quickly — the flan is loose if it moves freely within the pan. Now place the plate on top of the flanera where the lid was. Holding the flanera and plate tightly together, flip the plate and pan over so that the plate is on the bottom and flanera is on the top. Carefully lift off the flanera. Your flan should be sitting in the caramel on the plate, ready to enjoy!
  8. Serve cold, with a spoonful of caramel on each plate. Top with whipped cream if desired.



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Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!


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7 Responses

  1. How much milk is needed? 1 1/4 cups is 10 oz but you said to use the same 14 oz condensed milk can. Please clarify. This looks like a great recipe. Thank you!

    1. Hi Sasha! Thanks so much for your question! A 14-ounce can of sweetened condensed milk measures out to 1 1/4 cup sweetened condensed milk. The reason the measurement is off from the standard (14 ounces equals 1 3/4 cup) is because the sweetened condensed milk is so dense (due to added sugar) so that 14 ounces of it in weight takes up less space that 14 ounces of a plain liquid. So although the recipe is a bit confusing, it is accurate. If you use the sweetened-condensed milk can to measure the milk, it will measure out to 1 1/4 cup milk. Thanks again for your question and I hope you get to try the recipe! Very best, Marie

    1. Hi Lupe! That sounds like a wonderful idea! I’m wondering if maybe you could sub in the rompope for the sweetened condensed milk instead? Since both are sweet, that would probably be a better substitution. If I try it I’ll let you know! Please do the same for me 🙂 Big hugs, Marie

  2. I tried this today and was so impressed with how easy it was to make! I didn’t have a flanera- I did have a steel insert for the instant pot that comes with a lid (although its not something i can properly seal so i just covered it with foil to prevent steam getting in). I struggled with the sugar method, so in the end i used 1/2 cup sugar with 3tbsp water- without mixing at the beginning I heated on high, and then when it bubbled i swirled around a bit and it turned out perfect!

    1. Hi Deborah! That sounds delicious! I have not tried using coconut milk but it seems like it would work! Let me know how it goes 🙂 Hugs, Marie

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Marie Saba

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