Instant Pot Apple Butter [No Peeling]
User Reviews
5
Instant Pot Apple Butter [No Peeling]
Description
The recipe begins by blending apple cider vinegar and spices in the Instant Pot, then adding quartered apples without peeling, which saves time and retains fiber. Apples cook under high pressure with a natural thickening during a 5-minute pressure and 20-minute natural release cycle. Post-cooking, the apples are pureed to a velvety texture.
Sweetness is adjusted to preference after blending, using maple syrup or molasses if desired. Optional slow cooking or sauté methods can be used to further thicken the apple butter. The dish balances cinnamon and nutmeg with vanilla and acidity from vinegar for complexity.
This apple butter is convenient for spreading or using in recipes and the lack of peeling makes it accessible for home cooks. The yield and sweetness can vary depending on apple variety and adjustments allow for either sweet or tart final products.
Ingredients
- 5 pounds apple I like Fuji (approx. 10-12 large apples
- ⅓ cup apple cider vinegar
- 1 tablespoon vanilla extract pure
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon salt sea salt
Optional
- 2-4 tablespoons molasses fancy
- 2-4 tablespoons maple syrup
Instructions
- Add the apple cider vinegar, cinnamon, nutmeg, vanilla and salt to your Instant Pot and whisk together.
- Remove any stickers from your apples, wash them well and cut into quarters. Remove the core and discard. No need to peel the apples. Place them inside your Instant Pot, close the lid and set the valve in the sealing position.
- Set the pot to high pressure for 5 minutes. (It will take about 10-15 minutes to build pressure.) Once the timer completes, allow the pot to naturally release for 20 minutes and then quick release any remaining steam and remove the lid once safe to do so.
- Use an immersion blender (or carefully transfer, in batches to a stand blender) to puree your apples. Once completely smooth, taste for sweetness and add some maple syrup and/or molasses, if needed, to your taste.
Choose ONE Method: Slow Cook OR Saute
- SLOW COOK: Set to slow cook on HIGH. Select slow cook, adjust and then HIGH. Place a glass lid on top with a vent (the IP lid, or another lid that fits) and cook for 2-3 hours until desired thickness is reached, stirring occasionally.
- SAUTE: Set to the sauté function on LOW. Select sauté, adjust, and then then LOW. Cook your apple butter for 30 minutes, using a splatter guard, and whisk often. Use EXTREME CAUTION as it will bubble and may cause burns.
Storage
- Turn off the pot and let cool slightly. Then transfer to clean and dry jars to can, freeze, or give away. (See above for canning directions.)
Notes
- Select sweet apples like Fuji to minimize added sugar need, tasting and adjusting sweetness after cooking.
- No need to peel apples if you have a strong blender; peels add fiber and smooth texture when pureed.
- The recipe yields approximately 6 cups of apple butter, with serving size around 2 tablespoons.
- Visual cues on thickness can help determine when apple butter is ready; images and guidance are available in the original recipe source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Cups
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Serving | 2Tablespoons | |
| Calories | 26cal | 1% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Sodium | 7mg | 0% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 26IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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