Instant Pot Apple Butter is perfectly spiced, rich, thick, and smooth! And it couldn’t be easier to make with the help of the Instant Pot!
Whether spread on toasted cinnamon raisin bread, dolloped on homemade biscuits, or drizzled over sweet potato pancakes or homemade waffles, you will love this easy recipe for homemade apple butter.
One of my very favorite things about fall is fresh apples. I look forward to visiting apple orchards every year. I mean, what is better than orchard fresh apples and a mug of spiced apple cider?
Maybe ONLY the all the delicious apple recipes. Like this recipe for Instant Pot Apple Butter!
Made with a handful of ingredients, the Instant Pot works to develop rich, deep apple flavors, which in turn results in the most flavorful apple butter.
And while apple butter takes longer to make than say Instant Pot Applesauce, it is still the fastest way to enjoy homemade apple butter. And the results are beyond incredible!
A Few Helpful Tips Before We Start
- Options for Apples. Any sweet, firm apple suitable for baking works well in apple butter. Think gala, Jonagold, Cortland, fuji, golden delicious, Mcintosh, pink lady, honey crisp, etc.
- No Need to Peel Apples–TRULY! The Instant Pot will soften the skins, ensuring they easily blend to create smooth apple butter.
- Pumpkin Pie Spice is the NOT SO Secret Ingredient. The nutmeg, cloves, ginger, and allspice work with cinnamon to create a richly seasoned apple butter.
- Only ½ cup of liquid. I have tested this recipe multiple times in a 6 and 8-quart model, the apples will release just enough liquid to prevent a burn notice from happening.
- Apple Cider over Water. Enhance the flavor of the apples and warming spice by using apple cider (or apple juice) rather than using water.
- Customizable. Options included to adjust the sweetness, spices, and/or thickness.
- Save Money. Look for marked down apples at markets. They don’t have to look perfect to make delicious apple butter.
How to Make Instant Pot Apple Butter
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
1. Prepare Apples. Wash your apples well, remove the core, and dice into 2-3 inch chunks. Remember there is no need to peel your apples unless desired.
2. Combine Ingredients in Inner Pot. Combine apples, apple cider, cinnamon, pumpkin pie spice, brown sugar, and vanilla extract in the inner pot.
3. Pressure Cook. For the richest results, you want to pressure cook for 90 minutes on high pressure. After pressure cooking, let the pressure release naturally for at least 15 minutes.
4. Blend Apples. The easiest way to blend the apples is to use an immersion blender. If you don’t have one, simply transfer the apple mixture to a high-powered blender, vent the cap on the lid of the blender, and blend until smooth.
5. Thicken Apple Butter. At this point, the apple butter is delicious, but rather thin in terms of apple butter. I recommend using the slow cook function on high heat with a lid placed slightly ajar on the pressure cooker. This will allow moisture to evaporate and the apple butter to thicken. Give it a stir every 5 minutes and cook for 15-60 minutes to thicken. How thick you like your apple butter is up to you! I typically slow cooker for 30 minutes.
Storage Instructions
- Refrigerate: Allow the apple butter to cool to room temperature, keeping in mind it will thicken as it cools. Transfer to clean jars or airtight containers and store in the refrigerator for up to 2 weeks.
- Freeze: Allow the apple butter to cool fully, transfer to freezer-safe containers in the freezer for up to 3 months. Defrost in the refrigerator overnight before enjoying.
- Can: Homemade apple butter is suitable for canning as long as you add in bottled lemon juice prior to pressure cooking to help preserve it. To can apple butter, follow these instructions from Ball Jar.
Recipe Modifications
- Make it Sweeter: Use anywhere between ⅓ cup to a full cup of brown sugar depending on how sweet you like your apple butter.
- Granny Smith Apples: You certainly can use granny smith apples to make apple butter, but I would recommend no more than 1 pound of granny smith apples, as they are rather tart.
- No Pumpkin Pie Spice? Add a pinch of ground cloves, ground nutmeg, and ground allspice to give the apple butter a rich, warming notes.
- Slow Cooker Instructions: Combine the ingredients in the base of a 6-8-quart slow cooker and cook on low heat for 8-10 hours. Transfer the mixture to a blender to blend well. Return to the slow cooker, leave the lid slightly askew, and continue to cook on low heat for an additional 30-45 minutes, to allow the apple butter to thicken.
Serving Suggestions
More Delicious Apple Recipes
If you tried this recipe for Instant Pot Apple Butter, I would love for you to leave a review and comment below.
Instant Pot Apple Butter
Made with a handful of ingredients, the Instant Pot works to develop rich, deep apple flavors, which in turn results in the most flavorful apple butter.
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Servings: 96
Calories: 16kcal
Prevents your screen from going dark while preparing the recipe.
Instructions
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Prepare Apples. Scrub or wash the apples well. If desired, peel the apples, but this is not necessary. Remove the core from the apples and dice the apples into about 2-inch chunks.
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Combine. Combine the apples,⅓ cup brown sugar, ½ cup apple cider, 1 tablespoon cinnamon, ½ teaspoon pumpkin pie spice, and 1 tablespoon vanilla extract inside the inner pot.
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Pressure Cook. Place the lid on the pressure cooker, being sure the vent knob is sealed. Hit manual or pressure cook and adjust the cooking time to 90 minutes on high pressure. (Some models show this as 01:30) After the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. After 15 minutes, release any remaining pressure if needed.
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Blend Apples. Remove the lid and use an immersion blender to blend the cooked apples until smooth. Alternatively, place the pressured cooked apples into a high-powered blender, place the lid on the blender, crack open the top to release steam, blend until smooth, and then transfer back the inner pot.
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Thicken. Turn the slow cook function on by hitting slow cook. If needed continue to hit slow cook (or adjust) until high is lit up. Place a lid slightly ajar on the inner pot to allow moisture to escape (any lid will do). Stir every 5-10 until desired consistency is reached, keeping in mind apple butter will thicken more as it cools.
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Store. Let cool to room temperature inside the inner pot and then transfer to airtight container and refrigerate or freeze.
Notes
Apple Variety: Jonagold, Honey Crisp, Gala, Fuji, Pink Crisp, and Golden Delicious all work well. I would use no more than 1 pound of Granny Smith apples, as they are rather tart.
Make it Sweeter: I find ⅓ cup of brown sugar perfect. If you want it slightly sweeter, use a full ½ cup. For really sweet apple butter, use l cup of brown sugar.
No Pumpkin Pie Spice? Add a pinch of ground cloves, ground nutmeg, and ground allspice to give the apple butter a rich, warming notes.
Storage: Allow the apple butter to cool to room temperature, then transfer to clean jars or airtight containers and store in the refrigerator for up to 2 weeks. Alternatively, store in the freezer for up to 3 months. Defrost in the refrigerator overnight before enjoying.
Slow Cooker Instructions: Combine the ingredients in the base of a 6-8-quart slow cooker and cook on low heat for 8-10 hours. Transfer the mixture to a blender to blend well. Return to the slow cooker, leave the lid slightly askew, and continue to cook on low heat for an additional 30-45 minutes, to allow the apple butter to thicken.
Nutrition
Calories: 16kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 1mg | Potassium: 28mg | Fiber: 1g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.04mg
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