Dulce de leche, traditionally prepared by simmering and stirring milk and sugar for hours on the stovetop until the mixture is thick, jammy and caramelized, can be made hands-off and in less time by starting with sweetened condensed milk and pressure-cooking it in an Instant Pot. For a pourable sauce, perfect for dipping or drizzling, use the optional whole milk or coconut milk. Alternatively, omit the milk for a rich, thick peanut butter–like spread that’s ideal for filling cakes and sandwich cookies. The potential for customization doesn’t end there: For a little “spirited” complexity, stir in 2 teaspoons orange liqueur, bourbon or brandy alongside the condensed milk and salt. Or if you prefer to go the spice route, add one small cinnamon stick or two star anise pods before cooking, then remove and discard before whisking the finished sauce. The dulce de leche will keep in an airtight container in the refrigerator for up to a month, just bring to room temperature before using.