Instant Pot Apple Butter

Make Instant Pot Apple Butter this fall after a trip to the apple orchard. You'll want to slather it on toast, waffles, ice cream and much more all season long.

Course Breakfast, Dessert, Sauces

Cuisine American

Diet Gluten Free, Kosher, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 20

Cook Time 2 15

Natural Release 20

Total Time 2 55

Servings cups

Calories 339kcal

Author Alana Lieberman

Cost $10

Equipment

instant pot

Ingredients

6 pounds honeycrisp apples, washed and cored
¾ cup granulated sugar
¾ cup light brown sugar
½ cup apple juice (or apple cider)
1 tablespoon lemon juice (from about ½ a lemon)
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon kosher salt

Instructions

Cut apples into eighths. Add them to the instant pot.
Add the rest of the ingredients to the pot. Gently stir to mix everything around.
Cover with the lid. Set the valve to the “sealing” position and pressure cook on high for 15 minutes.
Allow pressure to naturally release for 20 minutes, before turning the valve to the “venting” position and manually releasing any remaining pressure.
Using an immersion blender, carefully puree the apples until they’re smooth.
Turn the instant pot to the slow cook setting, set to “more.” Slow cook for about 2 hours, until thick or your desired consistency. Make sure to stir occasionally so the bottom doesn't burn.
You may also want to use a splatter guard or loosely cover with the lid to prevent the apples from splattering everywhere (just make sure steam can escape from the sides of the lid so the apple butter can become nice and thick).
Allow apple butter to cool completely before storing in an airtight container in the refrigerator. Serve apple butter slightly chilled, spread on toast, waffles, or crepes or added on top of ice cream.

Notes

I like the flavor of honeycrisp apples for this recipe. However, you can also use gala apples for a cheaper option.
I did not peel the apples. I felt it didn't make a difference in the final product, as long as you have a high-powered immersion blender or counter blender to blend up the apple skin. However, if you prefer, you can peel the apples before cooking for an even smoother texture.
Apple butter will thicken as it cools. When done slow cooking, make sure it can coat the back of a spoon. It will become a jam-like consistency once chilled in the refrigerator.
Apple butter can be kept in the fridge for 1 week or stored in the freezer up to 1 month, for best quality. If you'd like to can the apple butter to preserve for a longer period of time, follow this tutorial on A Beginner's Guide to Canning.

Nutrition