Instant Pot Apple Butter
A quick and easy no-peel recipe. Thick, creamy, spreadable apple butter in about an hour.
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Servings: 6 cups
Equipment
- Instant Pot
- Immersion blender or high speed blender
- Splatter screen
Ingredients
- 5 pounds (approx. 12) sweet apples cored and quartered
- ¼ cup pure apple juice apple cider or water may be used
- ¼ cup pure maple syrup or brown sugar
- 1½ tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp pumpkin pie spice
- 1 stick cinnamon optional
Instructions
- Wash, core, and quarter the apples.
- To an Instant Pot, pour in the juice, apples, maple syrup, vanilla, cinnamon, pumpkin pie spice, and cinnamon stick. Stir to coat the apples in the spices. Close and lock the lid. Turn the valve to "Sealing." Press the "Pressure Cook" button then adjust the cooking time to 15 minutes using the + and - buttons.
- Once cooking time is complete, allow the pressure to release naturally for 20 minutes. After 20 minutes, turn the valve to "Venting" to release any additional pressure. Once the red float valve is down, take of the lid and press the "Cancel" button.
- Use an immersion blender to puree the apples until smooth. Alternatively, let it cool slightly and blend in a high speed blender (this will give you smoother and creamier apple butter). Pour the mixture back into the Instant Pot.
- Press the "Saute" button twice until the low press light is lit. Place a splatter screen over the top of the pot and stir occassionally. Cook until thickened to the desired consistancy.
- Store in the refrigerator for up to 2 months, freeze or use the canning method for more long term storage.