Instant Pot Flan

Heat the sugar in a skillet over medium-high heat. Stir the sugar constantly. It will first start to clump and once it begins getting hot enough it will start to turn a golden brown and melt into a caramel.

Continually stir until all the sugar has been liquefied and there are no more clumps left in the skillet. Do not leave the stove. Your caramel can go from perfect to burnt in the blink of an eye!

Once all of the clumps are gone, immediately pour it into the flan pan. Leaving it on the stove any longer could cause the caramel to burn.

When pouring the caramel into the flan pan, make sure that it is spread evenly across the bottom of the entire pan.

Very carefully rotate the pan so that the caramel will also cover the sides of the pan as well. The caramel is extremely hot and can cause severe burns if you get it on yourself, so make sure to always handle it very carefully.

Keep rotating the caramel until it cools and hardens to the point that it no longer moves around.

Set the pan aside and allow the caramel to cool.

Add the evaporated milk, cream cheese (I cube the cream cheese), condensed milk, eggs, and coffee (if using) to a blender. Blend on high speed until fully mixed.

Pour the flan mixture into the pan with the caramel coating.

Pour 3 cups of water into your Instant Pot. Use your trivet and set the covered flan pan in the Instant Pot. If you don't have a covered flan pan like I do, use foil to cover your flan.

Cook on Manual High Pressure for 14 minutes. (The Manual button is labeled Pressure Cook on some models) Once the flan is done cooking, allow for a full Natural Pressure Release.

Carefully remove the flan from your Instant Pot and refrigerate for at least 3 hours before unmolding. I know it's hard to wait, but please don't skip this step.

After the flan has been refrigerated for at least 3 hours (overnight is best), run a knife along the sides of the pan, separating the flan from the edges. Use a plate to flip the flan over and expose the beautiful caramel covered dessert.