Instant Pot Cinnamon Cream Syrup

Cinnamon Syrup in a white cup on a white plate with pancakes in the background

Thick, creamy luscious Instant Pot Cinnamon Cream Syrup is the greatest thing to ever grace your breakfast table.




  1. Add coconut milk, maple syrup, cinnamon sticks, salt and vanilla to the pressure cooker pot.  Whisk until combined.  
  2. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
  3. When cooking is complete, use a quick release.
  4. Using the sauté function, simmer 5-10 minutes, stirring often, to thicken slightly.
  5. Discard cinnamon sticks.  
  6. Pour into a Mason jar or syrup dispenser. 
  7. Use immediately or store in refrigerator for up to 1 week.  Shake well before each use.


Keywords: Instant Pot Breakfast, Homemade Syrup, Cinnamon Cream Syrup