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Homemade Clotted Cream being drained into a glass kilner jar after chilling

Easy Instant Pot Clotted Cream

Maria Bravo
Delicious Clotted Cream made in your Instant Pot with ingredients that are easy to find in the UK, no American terms
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Cook Time 12 hours
Fridge time to set 8 hours
Total Time 20 hours
Course Side Dish
Cuisine British
Servings 12 people

Equipment

  • 1 Instant Pot or multicooker with Yoghurt and Warm functions

Ingredients
  

  • 600 ml double cream or more, 600 ml is the minimum I have tried which works well (see the post for information about what to use if you're not in the UK). Do NOT use Elmlea or long-life double cream

Instructions
 

  • Pour 600 ml or more of double cream in the inner pot.
  • Set to the Yoghurt - Boil function. You can use the normal Instant Pot lid set to vent or the Instant Pot glass lid or a lid that fits your Instant Pot.
  • Once it has boiled and beeped, set to Keep Warm for at least 8 hours (11 hours works a treat if you have the time). You can also run the Boil cycle a second time then set to Keep Warm. Use the lid just like in step 2.
  • Once the Keep Warm cycle is done, take the inner pot out, cool (you could place in a sink of cold water for a few minutes if you’re in a hurry), cover and leave to chill in the fridge preferably overnight (at least 8 hours but longer will be better).
  • Once it has chilled, drain the whey into a jar and reserve it to make your own delicious scones. You may prefer to remove the clotted cream with a spoon or spatula and then drain the whey. Find the method that works for you but make sure you keep both the whey and the clotted cream, do not discard either!
Keyword Double cream
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