Pour the heavy cream into the Instant Pot. Seal the lid and turn the vent to SEAL. Press the YOGURT button and then ADJUST to BOIL. Its very important your IP reaches 180 degrees. When it signals to let you know its boiled, set to WARM for 10-12 hours.

Let cool at room temperature for about a half-hour, then cover with plastic wrap, place in the refrigerator and chill overnight.

Remove the lid. The liquid will have a yellow thick layer on top. Carefully skim the thickened topping off of the top and into a container. Top with a lid and store in the refrigerator until ready to use.

Whisk to smooth consistency. Mix in some of the leftover liquid to thin if necessary. If thicker is desired, strain through cheesecloth.

Store in a covered container and use within 3-4 days

Its important to find pasteurized cream instead of ultra-pasteurized heavy cream. British double cream is 48% milkfat, where US heavy cream 36%.

Fefrigerate 3-4 days. Freezes well for longer storage.

PRO-Tip: If you dont like the thickened skin mixed into the clotted cream, whisk the mixture to a smoother texture. Add some of the whey (leftover liquid) to thin as needed. Many Brits covet the yellow coating, finding its the most flavorful, desirable part of the clotted cream. A slightly grainy texture is perfectly normal with clotted cream.