This Instant Pot Apple Butter is an easy way to get this delicious treat without hours on the stove! Healthy and delicious, you will want to make a double batch!
Who doesn't love apple butter? The sweet, slightly spicy spread goes great on some toast or in some oatmeal. Apple Butter is basically just super concentrated and smooth apple sauce that is cooked over a long period. The long period that it is cooked gives it that dark caramel color.
Most years Michael and I are able to go pick our own apples, there is this great place about an hour away from us that allows you to pick your own or buy bulk from their orchards. My family has been going for years but unfortunately this year we weren't able to go. However, whether you make apple butter from your backyard, pick your own or buy some organic ones from the grocery store, it will be delicious regardless!
The ingredients in this recipe are simple and easy. You can get all of them at your local grocery store.
- Honeycrisp Apples
- Unfiltered Apple Cider
Please see the recipe card for quantities.
Using an apple slicer or a sharp knife, slice the apples and place them in the instant pot.
Add two cups of unfiltered apple cider and spices.
Put the lid on the Instant Pot, close the vent, and set it on High Pressure for 25 minutes.
When the 25 minutes are up, allow the steam to naturally release pressure. Do not move the valve to venting. Allowing the steam to natural release will help the apples break down more.
When the instant pot is done with its release, carefully open up the lid and give it a good stir.
Using an immersion blender, blend the apple butter until smooth. Turn the instant pot to "saute" and gently place the lid halfway propped to allow the steam to vent. Saute the apple butter for one hour until the liquid is decreased by half and you are left with thick, consistent butter.
Hint: Some people peel their apples but I don't normally peel them. Since we are cooking them down to the point of a thick liquid, there is no need to peel them. Additionally, most of the nutrients in the apple lay in the skin so to get the most out of your recipe, leave the skin on.
- Tart - For an apple butter that is a little on the tart side, use granny smith apples instead of Honeycrisp.
- Pumpkin Pie Spice - If you don't have all the spices on hand, feel free to use two tablespoons of pumpkin pie spice as a substitute.
To make this apple butter in the crockpot, Place all the ingredients into the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. Using an immersion blender, blend until smooth.
To can this apple butter, follow these instructions, adapted from Ball:
- Prepare a water bath canner by filling it with water, you will want to make sure there is at least 1 inch of water over the tops of the jars.
- Wash and clean the jars. Fill with hot water or keep them warm in a clean dishwasher or oven. You don't want your jars to crack when you process them so the key is to keep them warm.
- Wash the lids of the jars with hot soapy water and place them in a clean bowl while you prep the other ingredients.
- Ladle the warm apple butter into jars, leaving ¼ inch of headspace. Headspace is defined as the space between the top of the food and the top of the jar.
- Remove any bubbles from the jar.
- Use a wet clean rag and wipe the rim of the jars to make sure they are free of the apple butter.
- Place a clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
- Using canning tongs, add jars to the boiling water, and put the canner lid on.
- Process half-pint jars for 10 minutes, or 15 minutes for pint jars.
- Remove the canner from heat, and let sit for 5 minutes.
- Remove the jars using canning tongs and place them on towels on the counter undisturbed for 12-24 hours.
Check out this other delicious Fall recipe here!
Yes, this can easily be adapted to be a simple apple sauce recipe. After pressure cooking and blending, don't simmer it until it is cooked down. Let it cool and you have your apple sauce!
Sure! To make this instant pot apple sauce with no sugar, use water instead of cider and sweeten with your sugar free sweetener of choice. In this recipe, the apple cider acts as the sweetener.
Yes, to make this apple butter recipe on the stovetop, Place all the ingredients into a 6 qt Dutch Oven and simmer for 4-6 hours. Using an immersion blender, blend until smooth.
Equipment can have a big impact on how a recipe turns out. This is the instant pot that I use and I store my apple butter in these jars.
This instant pot apple butter will keep in the fridge for up to three months and in the freezer for up to 1 year.
This apple butter makes great gifts! This makes a big batch so you can add it to jars and give it a cute label and gift it to friends.
Instant Pot Apple Butter
- 5 pounds Honeycrisp Apples
- 2 cups Unfiltered Apple Cider
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Allspice
- 1 teaspoon Ginger
- 1 teaspoon Cloves
- Using an apple slicer or a sharp knife, slice the apples and place them in the instant pot.
- Add two cups of unfiltered apple cider and spices.
- Put the lid on the Instant Pot, close the vent, and set it on High Pressure for 25 minutes.
- When the 25 minutes are up, allow the steam to naturally release pressure. Do not move the valve to venting. Allowing the steam to natural release will help the apples break down more.When the instant pot is done with its release, carefully open up the lid and give it a good stir.
- Using an immersion blender, blend the apple butter until smooth.
- Turn the instant pot to "saute" and gently place the lid halfway propped to allow the steam to vent. Saute the apple butter for one hour until the liquid is decreased by half and you are left with thick, consistent butter.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove