Flan can be tricky to make in a conventional oven, but the Instant Pot cooks it perfectly—and fast. My recipe contains a bit of cream cheese for extra smoothness and richness, and it makes its own sauce as it sits in the refrigerator. I like the drama of serving one large flan on a platter, surrounded by fresh berries.
Servings Prep Time
6 – 8servings 12minutes
Cook Time
Servings Prep Time
6 – 8servings 12minutes
Cook Time
  • 1/2cup sugar
  • 5large eggs
  • 12ounces condensed milk1 can
  • 14ounces sweetened condensed milk1 can
  • 1/4cup cream cheeseat room temperature
  • 1tsp vanilla extract
  • 1/4tsp kosher salt
  • fresh berriesfor serving
  • WHIPPED CREAMfor serving (optional)
  1. Grease a 7-inch round cake pan with vegetable oil.
  2. Add the sugar to a small saucepan, then set pan over medium-low heat. Cook the sugar, stirring occasionally with a silicone spatula once it begins to melt, until dark golden brown, 3 to 5 minutes. Very carefully pour the caramel into the prepared pan and, using heat-resistant mitts, swirl the pan to evenly coat the bottom.
  3. In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, vanilla, and salt. Blend until very smooth, then let stand for 5 minutes. Using a spoon, skim off and discard any foam on the surface. Pour the mixture into the caramel-lined cake pan and cover with aluminum foil.
  4. Pour 2 cups water into the Instant Pot. Place the covered pan on a long-handled wire rack. Holding the handles of the rack, lower it into the pot.
  5. Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 15 minutes.
  6. When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grab the handles of the rack and lift it out of the pot. Carefully remove the foil from the pan; the center of the flan will still be a little jiggly.