Instant Pot Apple Butter
Instant Pot apple butter makes the process quicker and easier than ever, making a caramelized and delicious spiced spread in 1 hour – perfect with toast & for gifting!
Servings: 4 - 5 cups
Calories: 437kcal
Equipment
- pressure cooker
Ingredients
- 5 pounds Fuji apples peeled, cored, and chopped
- ⅔ cup brown sugar (or coconut sugar, maple syrup, date syrup, or sugar-free brown sugar. Omit if preferred
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Instructions
- Add the apples, brown sugar, cinnamon, cloves, and salt to the Instant Pot. Stir to combine.
- Lock on the lid and set to cook on High Pressure for 15 minutes. When done, let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.
- Remove the lid and blend the apples with an immersion blender until smooth.
- Press the Sauté button and cook uncovered for 20–30 minutes, stirring frequently, until the apple butter thickens and darkens to your desired consistency. (Use a splatter guard or tilt the lid slightly to reduce mess.)
- Taste and adjust sweetness or spices if desired.
- Let cool, then transfer to jars or airtight containers. Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
- If you get the ‘burn’ notice: Add enough water/apple cider (about ½ cup) to cover the bottom of the Instant Pot and continue.
- To adjust the thickness: Simmer it uncovered (use a splatter guard or angled lid to avoid mess) to your preferred consistency. Note that it thickens more as it cools.
- When selecting apples: Choose based on your preferred flavor: sweet, tart, or a mix.
Nutrition
Calories: 437kcal | Carbohydrates: 115g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 162mg | Potassium: 661mg | Fiber: 14g | Sugar: 95g | Vitamin A: 309IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 1mg
