Instant Pot Apple Butter

5 from 1 vote

Made with a handful of ingredients, the Instant Pot works to develop rich, deep apple flavors, which in turn results in the most flavorful apple butter.

Prep Time10

Cook Time2

Pressure Build-Up and Release25

Total Time2 35

Course: Condiment

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

Electric Pressure Cooker (6 or 8 quart)

Ingredients

5 pounds firm, sweet apples see recipe notes on options
½ cup apple cider or apple juice
⅓-½ cup brown sugar see note
1 tablespoon ground cinnamon
½ teaspoon Homemade Pumpkin Pie Spice or store-bought
1 tablespoon vanilla extract

Instructions

Prepare Apples. Scrub or wash 5 pounds firm, sweet apples. If desired, peel the apples, but this is not necessary. Remove the core from the apples and dice the apples into about 2-inch chunks.
Combine. Combine the apples, ½ cup apple cider, ⅓-½ cup brown sugar (use more/less based on personal preference) 1 tablespoon ground cinnamon, ½ teaspoon Homemade Pumpkin Pie Spice, and 1 tablespoon vanilla extract inside the inner pot.
Pressure Cook. Place the lid on the pressure cooker, being sure the vent knob is sealed. Hit manual or pressure cook and adjust the cooking time to 90 minutes on high pressure. (Some models show this as 01:30) After the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. After 15 minutes, release any remaining pressure if needed.
Blend Apples. Remove the lid and use an immersion blender to blend the cooked apples until smooth. Alternatively, place the pressured cooked apples into a high-powered blender, place the lid on the blender, crack open the top to release steam, blend until smooth, and then transfer back the inner pot.
Thicken. Turn the slow cook function on by hitting slow cook. If needed continue to hit slow cook (or adjust) until high is lit up. Place a lid slightly ajar on the inner pot to allow moisture to escape (any lid will do). Stir every 5-10 until desired consistency is reached, keeping in mind apple butter will thicken more as it cools.
Store. Let cool to room temperature inside the inner pot and then transfer to airtight container and refrigerate or freeze.

Video

Notes

Serving Size: This recipe makes about 6 cups of apple butter. Each serving is based on 1 tablespoon.

Apple Variety: Jonagold, Honey Crisp, Gala, Fuji, Pink Crisp, and Golden Delicious all work well. I would use no more than 1 pound of Granny Smith apples, as they are rather tart.

Make it Sweeter: I find ⅓ cup of brown sugar perfect. If you want it slightly sweeter, use a full ½ cup. For really sweet apple butter, use l cup of brown sugar.

No Pumpkin Pie Spice? Add a pinch of ground cloves, ground nutmeg, and ground allspice to give the apple butter a rich, warming notes.

Storage: Allow the apple butter to cool to room temperature, then transfer to clean jars or airtight containers and store in the refrigerator for up to 2 weeks. Alternatively, store in the freezer for up to 3 months. Defrost in the refrigerator overnight before enjoying.

Slow Cooker Instructions: Combine the ingredients in the base of a 6-8-quart slow cooker and cook on low heat for 8-10 hours. Transfer the mixture to a blender to blend well. Return to the slow cooker, leave the lid slightly askew, and continue to cook on low heat for an additional 30-45 minutes, to allow the apple butter to thicken.

Nutrition