Instant Pot Apple Butter is a delicious spread filled with sweet fall flavor! If you are looking for a way to enjoy apples from the harvest after apple picking, this is the recipe for you!
If you love the delicious fall flavors of this simple recipe, you may also enjoy this Crock Pot Pumpkin Butter recipe!
Why you'll love this recipe
✔️ This smooth apple butter only requires a few simple ingredients.
✔️ Can be made with any apple varieties you enjoy or even a mix of apples for the best flavor.
✔️ Is a great recipe to make in the Instant Pot and can be done in just a few hours. Best part? Make it ahead for the holiday season and freeze!
For the exact measurements, please refer to the printable recipe card at the bottom of this post.
- fresh apples; use your favorite crisp apples - you can use any type of apples, Granny Smith, honey crisp, golden delicious etc. I prefer a tart apple, but you can use sweet apples as well.
- granulated sugar and dark or light brown sugar.
- pumpkin pie spice mix - can substitute with cinnamon, grated nutmeg and cloves, see variations below for additional options.
- pure vanilla extract
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Peel and core apples, cut into chunks, place in pressure cooker. Discard apple peels.
- In a small mixing bowl, combine the spices, pour over apples. Mix to combine.
- Turn pressure cooker to manual. Cook for 90 minutes. Natural release for 10 minutes, then release any remaining pressure.
- Process with a hand blender or crush with a potato masher until it's smooth.
- Turn electric pressure cooker to slow cook function and cook on high for 2 hours. Do not latch the lid, place on top at an angle so the steam can vent. Using a wooden spoon, stir cooked apples occasionally scraping the bottom of the pot.
- Spoon the mixture into sterile air tight containers. Cool to room temperature.
- Refrigerate for up to two weeks or freeze up to two months.
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- sharp knife
- small bowl
- Instant Pot
- immersion blender
- airtight container or mason jars
Apple butter can overcook easily and turn brown. Be sure to cook on low and stir often so it doesn't scorch.
For this recipe, I prefer to use Granny Smith apples because they are tart and have a firm texture. However, you can use any type of apple that you enjoy.
You can leave the skins on for apple butter, but I prefer to peel them off. If you do leave the skins on, be sure to chop the apples into small pieces so they will blend easily.
If your apple butter isn’t thickening there may have been too much water in the apples. You can give it a puree to see if that will thicken it up. You can also continue to cook it without the lid to evaporate some of the moisture.
Things to know
- You can use a mixture of apples.
- When cooking the apple butter, be sure to cook on low and stir occasionally to prevent scorching.
- The pressure cooker apple butter is done when the apple butter will mound in the pot.
- Instant Pot Apple butter will thicken as it cools.
- You can shorten the cooking time by using the sauté function, HOWEVER the apple mixture must be stirred constantly, scraping the bottom of the pot. If you don't stir constantly it will most certainly scorch.
- For a sugar-free version, you can omit the sugar and add in a sugar-free sweetener.
- If you want a spicier flavor, you can add in more cinnamon or even a pinch of cayenne pepper or chipotle pepper.
- You can also add in a splash of apple cider vinegar for a little tang.
- No pumpkin pie spice mix? No problem! Substitute with 1 tablespoon cinnamon, ½ teaspoon ground nutmeg and ¼ teaspoon cloves.
- Apple pie spice can be used in place of pumpkin spice.
Refrigerate - Store in an airtight container in the refrigerator for up to two weeks.
Freezer - Freeze in an airtight freezer-safe container for up to two months.
Reheat - Reheat on the stove over low heat until warmed through.
- Do you like warm biscuits topped with a sweet jam or butter like this one? Then next time give this Strawberry Rhubarb Jam recipe a try!
- Want to bring some additional sweet flavor to your recipes? Then this Texas Roadhouse Butter recipe is the recipe for you.
- Homemade Apple Sauce Recipe - all the flavors of fall, right here!
- Another great jam to make in the fall is Cranberry Jalapeño Jam - the combination of sweet and heat is amazing!
- A favorite all year round is this recipe for Pomegranate Jam - the hint of spice is AMAZING. This is a family favorite!
- This Southwest Breakfast Skillet is perfect for weekend mornings and busy work week mornings. Serve this spicy skillet with a side of sweet apple butter on toast for a delicious well-rounded breakfast.
- Add some more sweetness to these Pumpkin Pancakes by topping them with a drizzle or smear of this apple butter.
- This would be absolutely amazing topping this easy yeast rolls recipe, easy dinner rolls or homemade biscuits!
- Liven up this Simple Overnight Oats recipe by adding a tablespoon of this sweet and rich apple butter.
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Instant Pot Apple Butter
- 5 pounds apples - peeled cored and quartered
- ¼ cup granulated sugar
- ½ cup light brown sugar lightly packed
- 1 ½ tablespoon pumpkin pie mix
- 1 tablespoon pure vanilla extract
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- Peel and core apples, cut into chunks, place in pressure cooker.
- In a small mixing bowl, combine the spices, sprinkle over apples and combine. Add apple juice and vanilla, mix again. Cover and seal pressure cooker.
- Turn pressure cooker to manual. Cook for 15 minutes. Natural pressure release for 10 minutes, then release any remaining pressure.
- Process with an immersion blender until it's smooth.
- Turn pressure cooker to slow cook and cook on high for 1 to an 1 ½ hours, until thickened. Place the top on at angle, do not latch. Stir occasionally.
- Refrigerate for up to two weeks or freeze up to two months.