Instant Pot Apple Butter

This Instant Pot Apple Butter is everything you love about apple butter but made quick and easy using the pressure cooker.

Course Breakfast, Sauce

Cuisine American

Keyword apple butter, instant pot, pressure cooker

Prep Time 15

Cook Time 15

Natural Pressure Release 20

Total Time 50

Servings cups

Calories 346kcal

Ingredients

6 pounds apples about 12 large
1 cup brown sugar - packed
½ cup granulated sugar
½ cup water
2 tbsp vanilla
3 tsp cinnamon
2 tsp molasses
¼ tsp ginger
¼ tsp nutmeg

Instructions

Chop and core the apples.
Add the apples to the Instant Pot insert along with the brown sugar, granulated sugar, water, vanilla, cinnamon, molasses, ginger, and nutmeg.
Place the pot in the Instant Pot, add the lid, and set to sealing.
Cook on high pressure for 15 minutes.
Allow for a natural release for 20 minutes - then quick release any remaining pressure.
Use an immersion blender to blend the cooked mixture into a creamy consistency. Be cautious - any splatters will be quite hot.
If the apple butter isn’t thick enough for your liking, you can heat it on the saute setting on your Instant Pot to cook it a bit longer to reduce some of the excess moisture. But keep in mind that the apple butter will thicken a bit as it cools.
Remove the insert and set it on a hot pad to cool to room temperature before transferring it into jars.
I like to keep one jar in the refrigerator for about 1 week. I place the remaining apple butter into freezer-safe containers, label them with the date and freeze them to use throughout the year.

Notes

If you would like to can the apple butter you can do that. Process jars in a water bath canner for 5 minutes for half-pints and pints. Process for 10 minutes for quarts.

**Total time does not include the time it takes for the IP to come to pressure or to release the remaining pressure after NPR.

Nutrition