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!
Jump to:
- What makes this recipe irresistible
- Ingredients you'll need
- Creative variations to try
- Step-by-step instructions
- Essential tools for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- Instant Pot Apple Butter
What makes this recipe irresistible
This easy recipe can be made with any apple varieties or even a mix of apples for the best flavor. It has only 6 ingredients. And because it's made in the Instant Pot rather than the slow cooker, it's done in half the time.
You can make it ahead for the holiday season and freeze it!
Ingredients you'll need
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 apples, Granny Smith, honey crisp, golden delicious etc. I prefer a tart apple, but you can also use sweet apples. A mix of each will give you great flavor.
- 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
Creative variations to try
- You can omit the sugar and use 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 also.
Step-by-step instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Peel, and core and dice apples. Place them in the pressure cooker.
- In a small mixing bowl, combine the spices, pour over apples. Mix to combine.
- Turn pressure cooker to manual and 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.
- Turn electric pressure cooker to slow cook function and cook on high for 2 hours with the lid vented. Stir cooked apples occasionally.
- Spoon the mixture into sterile air-tight containers.
- Cool and refrigerate or freeze.
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Essential tools for this recipe
- sharp knife
- small bowl
- Instant Pot
- immersion blender
- airtight containers or mason jars
Frequently asked questions (FAQ's)
Yes, it 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.
You can leave the skins on for apple butter, but I prefer to peel them off. It's personal preference. If you leave the skins on, 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. Continue cooking it without the lid to evaporate some of the moisture.
Deb's tips for the perfect dish
The pressure cooker apple butter is done when the apple butter will mound in the pot. As it cools, the mixture will continue to thicken.
- 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.
How to store leftovers
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.
More recipes you'll love
- 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.
- 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!
Perfect pairings: what to serve with
- 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.
If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating!
Instant Pot Apple Butter
Ingredients
- 5 pounds apples - peeled cored and quartered
- ¼ cup granulated sugar
- ½ cup light brown sugar lightly packed
- 1 ½ tablespoon pumpkin pie spice mix
- 1 tablespoon pure vanilla extract
Instructions
- 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.
ColleenB.~TX. says
Thank You Debra.
I used to make apple butter years ago, But you think I could find my recipe? Nope, not a chance. :-{ I think it up and flew away to parts unknown.
I do remember cooking this mixture on top of the stove in my stock pot. I added orange zest, along with orange juice and also added Pure Maple Syrup ( not the pancake syrup but the Pure maple stuff)and also water bath canned it.
Maybe someday my recipe will show up when I'm not looking for it. In the meantime, I'm blaming it all on my old age.
Thanks again for your apple butter recipe.
Blessings 2 U and your family.
Have a Wonderful and enjoyable weekend
Colleen says
No Instant Pot / pressure Cooker; so can this be done in a large crockpot?
Debra Clark says
Absolutely Colleen and that's a great suggestion! Add all of the ingredients to the crockpot. 4-6 hours on high, 8-10 on low. I think the flavors would develope and be more intense with the longer cooking time. Stir it every hour or so to prevent scorching. I would crack the lid the last hour to let some of the excess moisture excape. Enjoy! Let me know how it turns out for you!!
Renae says
I love making jelly. I give as gifts and thank you’s.
Bowl Me Over says
Me too Renae! People love a nice homemade gift!!