Instant Pot Apple Butter
You'll love this flavorful spread! It's delicious on rolls, toast and more!
Servings 15
Calories 123kcal
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.
Nutrition
Calories: 123kcal | Carbohydrates: 32g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 175mg | Fiber: 4g | Sugar: 26g | Vitamin A: 204IU | Vitamin C: 7mg | Calcium: 16mg | Iron: 0.3mg