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.


  • 14 oz can lite unsweetened coconut milk
  • ½ cup pure maple syrup
  • 3 cinnamon sticks (vietamese is my favorite!)
  • pinch of Kosher salt
  • 1 tablespoon vanilla extract


  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.


  • For an even more intense vanilla flavor, split a vanilla bean and add it to the syrup and milk in the first step.  When cooking is complete, whisk the syrup and remove the vanilla bean pod. 
  • Use LITE coconut milk, preferably the Thai Kitchen brand.  Regular coconut milk will harden and separate when refrigerated. 

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