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This Instant Pot caramel sauce is vegan, paleo, refined sugar free and dairy free, and it’s impossibly rich, sweet, and creamy. This Instant Pot caramel sauce is so quick and easy, totally fool proof, and absolutely delicious. This is my favorite paleo caramel sauce, and the fact that it’s an Instant Pot caramel sauce just makes it so much better! Buy an Instant Pot here. They’re totally life-changing.
Hold my earrings. It’s about to get really really real.
If you’ve followed my blog for any amount of time, like, say… 4 days, you’ll notice how entirely obsessed I am with caramel. I’d caramel absolutely all the things if I could, and, in fact, I pretty much have! From my caramel apple paleo microwave cake (FANNING SELF SO GOOD) to my 5-minute paleo caramel sauce to my vegan salted caramel ice cream, my vegan pumpkin donuts with salted caramel glaze, paleo iced caramel macchiato, raw caramel apples, and paleo raw salted caramel dip, it might be a problem.
But hey, at least I don’t have a nickname yet; that’s my husband. His best friend’s always called him Caramel Thunder, because of his, uh, rich and creamy skin? So, it might not be his obsession with carefully burnt sugar, but I’ll take what I can get. As long as people don’t call me The Caramel Lady, I feel like my obsession is still balanced slash not taking over my life entirely.
That is… until I created the Instant Pot caramel sauce. With coconut cream, coconut oil, and maple syrup. Translation: healthy, quick, and easy. This might become a serious problem, y’all.
So, when my Instant Pot arrived, I searched high and low, caramel obsession in hand, for a proper healthy caramel recipe made in my newfangled cooking machine. No luck. While I wanted something entirely hands-off, made with the pressure cooker part of the Instant Pot, I decided I’d still settle for a sauce made on Sauté mode, considering how beautifully and evenly that cooks such a variety of foods. I grabbed my organic Costco maple syrup, a few cans of Sprouts Coconut Cream, and went to work, all Doctor Finkelstein in the kitchen.
(We’re really into The Nightmare Before Christmas right now. Except Oogie Boogie is positively terrifying to my child, but I let him watch it anyway. I’m a horrible mother.)
And if you’d like a couple Instant Pot caramel sauce absolute fails, I can surely set you up with a pair, free of charge. I was almost completely convinced that a delicious, thick, rich, sweet, and creamy Instant Pot caramel sauce was impossible, until… Until!
Until the winner bubbled up in my stainless steel pot, the scent of complex sweetness wafting through the air, luckily suppressing the leftover smell of straight burnt from my previous attempts. It worked, and you know what? It’s my absolute favorite paleo or vegan caramel sauce I’ve ever had. My Instant Pot caramel sauce. Instant Pot! Like, this could not get any easier, y’all. And the outcome is basically ready for me to launch a Kickstarter page and deliver en masse to the Krogers of the world. It’s that good.
You can’t quite see this, thankfully, but I’m rubbing my palms together over here and giggling menacingly, knowing just how many unbelievable recipes I have in the pipeline using this Instant Pot caramel sauce. Spoiler alert: paleo caramel cups (they’re also vegan for my vegan squad!), caramel apple cider, and paleo caramel apple coffee cake?! It’s almost too much!
If you have an Instant Pot, you’ve GOT to try this Instant Pot caramel sauce. And if you don’t have an Instant Pot, what in the world are you waiting for?! Pick one up ASAP, y’all. Life changing.
Instant Pot Caramel Sauce (Vegan, Paleo, Refined Sugar Free, Dairy Free)
Ingredients
- 1 14- ounce can coconut cream
- ¾ cup pure maple syrup
- ¼ cup refined coconut oil
- 1 teaspoon pure vanilla extract
- 1 Pinch sea salt
Instructions
- Combine coconut cream, maple syrup, and coconut oil in the Instant Pot on Sauté mode at Normal heat. Whisk until smooth as the coconut oil and coconut cream and melt and bring to a boil. Let boil for 15 minutes, stirring occasionally, then turn Instant Pot off.
- Stir in pure vanilla extract and pinch of sea salt.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I looked for a recipe to make for my college daughter when she came home who has gone dairy free. She is feeling so much better and I wanted to have a treat for her. This is SO very good! Don’t miss the dairy! I wondered how it would thicken but it did perfectly. I added 2 TBS of brown sugar to just balance the maple taste and it is so amazing. Thank you!
Yay, so happy to hear that, Melissa! So glad she enjoyed and thanks so much for the review! We have LOTS of other dairy-free recipes too if you need some more inspo 🙂 https://40aprons.com/recipes/dietary-concern/dairy-free/
I made this and added 2 tablespoons of vegan butter and sea salt.. great recipe for vegans
So glad you loved this Regina!
How long would this last in the fridge (assuming I don’t ear it all in one seating? ?)
It should be good for up to 2 weeks in the fridge in an airtight container.
I have now made this in several variations, using sorghum syrup, maple syrup and honey. I have used canned coconut milk and cream. I have even played with boiling longer to get a thicker consistency. It turns out amazing every time and way I have made this! I love it!!!
So glad you love it!
Will a tin of coconut milk work & sugar instead of maple syrup?
I would think so!
I’m going to make this and was wondering how it’s stored – does it have to be refrigerated?
It would be good to refrigerate it, but just make sure to give it a stir as it will separate 🙂