Instant Pot Apple Butter
An easy Instant Pot version of classic Apple Butter is a delicious and warm apple spread, caramelized and spiced with cinnamon, allspice, and nutmeg.
Servings: 48 ounces
Ingredients
- 5 pounds apples, cored, and cut into wedges (peel is optional)
- 1 tablespoon fresh lemon juice
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup apple cider, (NOT apple cider vinegar, but you can use pure apple juice if you don't have apple cider)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 tablespoon pure vanilla extract
Instructions
- Place the apples in the Instant Pot and stir in the lemon juice.
- To the apples, add sugars, apple cider, cinnamon, allspice, nutmeg, and vanilla; stir around until well combined.
- Secure the lid. Set the valve to sealing. Set to Pressure Cook on HIGH for 8 minutes.
- When cooking time is up, allow Natural Pressure Release for 15 minutes. Remove the lid.
- Using an immersion blender, blend the apple mixture until smooth. You can also use a high-powered blender or a food processor to blend the apples, but do it in batches and return the blended apples back to the IP.
- Turn the Instant Pot to Saute and press the MINUS button to set it to LESS.
- Bring the mixture to a simmer and continue to cook for 12 to 15 minutes or until thickened to desired consistency.
- Turn OFF the IP, but let the apple butter completely cool inside the IP.
- Once cooled, spoon the apple butter into an airtight container and keep refrigerated for 3 weeks. You can also freeze it for up to 6 months.
- If you want to preserve the Apple Butter in jars, use Ball’s Canning Guides for step-by-step directions.
Nutrition
Serving: 1ounce | Calories: 39kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg
