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nstant Pot Apple Butter | Mommy's Home Cooking
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Easy Apple Butter

This Easy Apple Butter recipe is tremendous velvety, smooth, spiced, and tasty. Perfect for spreading on toast, muffins, pancakes, crackers, etc. Ready in 20 minutes, it’s pure apple goodness at its best. Pressure cooker and slow cooker instructions included.
Course Condiments, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 serving (2 tablespoons each serving)
Calories 85kcal

Ingredients

  • 5 - 6 apples , peeled, cored, and chopped (I used Fuji)
  • ¼ cup (60 ml) apple cider
  • 1 cup (200 g) light brown sugar
  • 2 teaspoons apple pie spice
  • ½ teaspoon salt
  • 1 cinnamon stick
  • 1 teaspoon pure vanilla extract

Instructions

PRESSURE COOKER:

  • Place all the ingredients into the Instant Pot.
  • Select “Manual” mode and cook at high pressure for 8 minutes. When the time is over, turn it off and let the pressure release on its own, this will take about 8-10 minutes. Carefully turn the vent to “Venting,” just to release any extra pressure that might still be in there. Then remove the lid. Remove cinnamon stick and discard.
  • Use a blender, immersion blender, or food processor to blend apple mixture until smooth.
  • Select “Sauté” and adjust to LESS. Simmer apple butter for 10 – 15 minutes, or until thickened to desired consistency. Press “Cancel”.
  • Cool completely.
  • Transfer to a glass jar. Cover and refrigerate for up to 3 weeks or freeze in small containers for up to 3 months.

SLOW COOKER:

  • Place all the ingredients into the slow cooker.
  • Cook in slow cooker on LOW for about 10 hours, stirring occasionally. The apple butter should be thick and dark brown. Remove cinnamon stick and discard.
  • Use a blender, immersion blender, or food processor to blend apple mixture until smooth.
  • Transfer to a glass jar. Cover and refrigerate for up to 3 weeks or freeze in small containers for up to 3 months.

Notes

 
LEFTOVERS: Leftovers can be refrigerated in airtight containers for up to 3 weeks. I like using mason jars as they’re easy to keep airtight.
 
FREEZING: Place the apple butter into airtight containers or freezer bags and keep it in the freezer for up to 6 months.
 
QUICK TIPS:
  • I have not canned this IP apple butter, but you can see this post from Ball’s to read more about canning.
  • You can use this from anything applesauce is used! You can also use this pressure cooker apple butter in baked goods, smoothies, marinades, and more.
  • If you do not have apple pie spice, you can make your own by mixing together ½ tsp nutmeg, ½ tsp allspice, 1 tsp ground cinnamon.
  • You can adjust the amount of sugar depending on the sweetness of your apples.
 
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition

Calories: 85kcal | Carbohydrates: 22g | Sodium: 77mg | Potassium: 82mg | Fiber: 1g | Sugar: 19g | Vitamin A: 30IU | Vitamin C: 2.6mg | Calcium: 19mg | Iron: 0.2mg