Instant Pot Apple Butter
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
12 servings
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Calories
63 kcal
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Course
Condiments
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Cuisine
European
Instant Pot Apple Butter
Description
This Instant Pot Apple Butter starts with tart Granny Smith apples (or a preferred variety) quartered and combined with water, lemon juice, cinnamon (stick or ground), nutmeg, ground ginger, salt, and vanilla extract. Cooking under high pressure for six minutes, followed by natural pressure release, softens the apples and infuses the spices throughout. Using an immersion or countertop blender transforms the cooked mixture into a smooth, spreadable butter.
The apple butter develops sweet and warm flavors from the spice blend balanced with the tartness of the apples and brightness from lemon juice. The pressure cooking method speeds up traditional slow cooking while still allowing flavors to meld. The butter thickens as it cools, becoming velvety without added thickeners.
This apple butter can be served as a spread on toast, biscuits, or used in baking. It stores in the refrigerator for up to several weeks and is not intended for canning without adjustments.
Stir frequently during slow cooking if continuing on sauté or slow cook mode to prevent burning and splatters. Use a splatter guard and mittens for safety. Variations in Instant Pot models may require adding extra liquid if a burn notice appears. The recipe allows for slow cooking up to four hours to deepen color and sweetness.
Ingredients
- 3 lbs apple cored and quartered, I used Granny Smith here!
- ¼ cup water
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon 1 cinnamon stick
- ½ teaspoon nutmeg freshly grated
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
Instructions
- Set the Instant Pot to High-Pressure mode for 6 minutes.
- Add apple pieces along with the remaining ingredients to the Instant Pot, close the lid and cook for 5 minutes. Then allow a natural release of 20 minutes.
- Once completed, open the lid carefully and check the consistency.
- Turn it into apple butter by blending it with an immersion blender or popping the mixture into a normal jug blender until smooth with the lid slightly opened to avoid heat pressure inside the jug. You may like to add sugar or sweetener at this point.
- For slow cooking, turn the Instant Pot to “Slow Cook” and cook on high for about 2 hours, stirring occasionally, with the lid propped on but not latched so the steam discharges. Alternatively, use a splatter guard. You can cook even more, up to 4 hours. The longer it cooks, the darker, thicker and sweeter it gets.
- Once done allow it to cool in the pot, remove the cinnamon stick, and place it in a jar with a lid and store it in the fridge for up to 3 weeks.
Notes
- This is not a canning recipe; store prepared apple butter in the refrigerator.
- Use a splatter guard and mittens during stirring to prevent burns from hot splatters.
- Soft apple varieties (Fuji, Honeycrisp, MacIntosh, Golden Grimes) give a balanced flavor; mixing types is also effective.
- For thicker apple butter, continue cooking on sauté or slow cook mode, stirring frequently to avoid burning.
- If a burn notice occurs on the Instant Pot, add 1/2 cup apple cider or water to prevent scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 16g | 5% |
| Protein | 0.3g | 1% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 50mg | 2% |
| Potassium | 125mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 6mg | 7% |
| Calcium | 9mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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