Instant Pot Apple Butter (no peeling)
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What smells and flavors make you think of Fall? My favorite fall recipes include apples and cinnamon. They invoke warm memories of chilly afternoons and tasty treats.
This Instant Pot Apple Butter recipe is the perfect blend of sweetness and spice in every spoonful, without the hassle of peeling or added sugar.
For even more delicious pressure cooker recipes, check out the Instant Pot Recipes page.
What is apple butter?
It is basically a super concentrated, super smooth apple sauce. It is cooked down longer to create an almost paste consistency to spread on your morning toast or pancakes.
Some recipes like my Boulets liégeois work with a thinner version, it really comes down to personal preference and how much patience you have!
I simmered mine for 45 minutes and it is thick enough to stick to a spoon, and the consistency is super smooth and creamy which is the way that I like it. You may prefer to cook for 1.5 hours for a darker, stiffer consistency.
Using an electric pressure cooker is a more hands-off method that cooks the apples in a fraction of the time, versus the more traditional slow-cooked, stove-top method.
Both will create a delicious homemade apple butter, the main difference is the amount of time needed.
Ingredients you’ll need
- 6 pounds of fresh apples – I used organic Fuji, Honey Crisp and Gala.
- cinnamon sticks
- ground allspice
- freshly grated nutmeg
- pure vanilla extract
- sea salt
- unsweetened apple cider, apple juice, or filtered water
Be sure to check out the detailed printable recipe card below
No I did not forget to list sugar, I didn’t uses any. Ultimately the decision to add a sweetener will be up to you, your personal tastes and whether you use sweet apples, tart apples, or a combination of apple varieties.
(yes that is a typo: Fuji not Fiji)
How to make easy Instant Pot Apple Butter
Core and slice your apples into wedges.
Place the apple wedges into the liner of your pressure cooker. Pour the apple cider over the top, then sprinkle with allspice, nutmeg, sea salt, vanilla and add the cinnamon sticks.
Secure the lid and cook on Manual/Pressure Cook at High pressure for 10 minutes.
When the pot beeps, natural release the pressure for 20 minutes. Press the knob to release any remaining pressure and carefully remove the lid.
Remove the cinnamon sticks and puree with an immersion blender until smooth.
Taste the mixture to determine if you need to add a sweetener or not. (more on this below)
To thicken the apple butter press the Cancel button. Next you will press the Sauté function (button), then press the Adjust button TWICE for “Sauté Less”.
If you only press the ADJUST button once, you will see the red light under the More setting and not under Less.
Place a splatter screen or loose fitting lid over the top of the apple butter to keep it from splattering everywhere.
Simmer and stir until mixture reaches your desired consistency. This can take anywhere from 30 to 90 minutes depending on how thick you like your apple butter.
This is after 30 minutes.^^^
And this is after 45 minutes.^^^ The longer you simmer, the thicker and darker your mixture will become. It will continue to thicken once chilled as well.
Expert Tips
- To sweeten: .25 cup of molasses, .75 cup dark brown sugar, or a combination of .5 cup granulated + .5 cup brown sugar.
- Two teaspoons of ground cinnamon can be substituted for the cinnamon sticks. This will give you a darker color as well.
- Freshly ground nutmeg is amazing and adds a sweetness to the apple butter, but ground in a jar will work as well.
- Apple butter made with sweetener will thickener faster than the unsweetened version. That is part of the reason for the huge time difference.
What kind of apples are best for apple butter?
A mix of apples will give you a nice balance with great flavor, but typically Fuji, Jonagold, Macintosh, Golden Delicious, Honey Crisp are good choices.
How do you store Instant Pot apple butter?
Refrigerator: If you plan to consume the apple butter within a few weeks, you can store it in the refrigerator. Transfer the apple butter to clean, airtight containers or glass jars with tight-fitting lids. Make sure the containers are thoroughly cleaned and sanitized before use. Refrigerated apple butter can typically last for 2 weeks.
Freezer: To extend the shelf life, you can freeze apple butter for up to 3 months. Allow the apple butter to cool to room temperature. Labels the containers with the date for reference. Transfer it to freezer-safe container or plastic bags, leaving some space at the top to allow for expansion as it freezes.
When you’re ready to use the stored apple butter, remember to check for any signs of spoilage and ensure that the container or jar is properly sealed. If it looks or smells off, it’s best to discard it to avoid any health risks.
Tools used
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- 6 quart Instant Pot
- Cutting Board
- Apple Slicer/Divider/Corer
- Splatter Guard
- Stick Blender
- Wooden Spoon
- Storage Jars with Lids
How do you use apple butter?
Apple butter is a versatile condiment that can be used in various sweet and savory dishes.
- Spread on sandwiches – Turkey Apple Panini
- Stir into your Instant Pot Steel Cut Oatmeal
- Serve with a cheese platter
- Spread on cheese crackers or biscuits
- Substitute apple butter for the compote in these Apple Compote and Brie Crustini
- Use as the base of this delicious Puff Pastry Apple Tart
- Stir into Mashed Sweet Potatoes
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Easy Instant Pot Apple Butter
Equipment
Ingredients
- 6 pounds apples Fuji, Gala, Honey Crisp
- 2 cinnamon sticks or 2 teaspoons of ground cinnamon
- 1 teaspoon pure vanilla extract
- .5 teaspoon allspice
- .5 teaspoon freshly grated nutmeg
- .25 teaspoon fine sea salt
- .25 cup unsweetened apple cider, apple juice, or water
Instructions
- Place the apple wedges into the liner of your pressure cooker. Pour the apple cider over the top, then sprinkle with allspice, nutmeg, sea salt, vanilla and add the cinnamon sticks.
- Secure the lid and cook on Manual/Pressure Cook at High pressure for 10 minutes.
- When the pot beeps, allow the pressure to release manually for 20 minutes. Carefully remove the lid.
- Remove the cinnamon sticks and puree with an immersion blender until smooth. Taste the mixture to determine if you need to add a sweetener or not.
- To thicken the apple butter press the Cancel button. Next you will press the Sauté button, then press the Adjust button TWICE for “Sauté Less”. If you only press the ADJUST button once, you will see the red light under the More setting and not under Less.
- Place a splatter screen or loose fitting lid over the top of the apple butter to keep it from splattering everywhere.
- Simmer and stir until mixture reaches your desired consistency. This can take anywhere from 30 to 90 minutes depending on how thick you like your apple butter. The longer you simmer, the thicker and darker your mixture will become. It will thicken even more once chilled as well, so keep that in mind.
- Let it cool then transfer into jars and store in the refrigerator for 2 weeks, or place in freezer containers and freeze for up to 3 months.
Notes
- To sweeten: .25-cup of molasses, .75-cup dark brown sugar, or a combination of 0.5-cup granulated + 0.5-cup brown sugar. Maple syrup, honey, agave nectar to taste.
- Two teaspoons of ground cinnamon can be substituted for the cinnamon sticks. This will give you a darker color as well.
- Freshly ground nutmeg is amazing and adds a sweetness to the apple butter, but ground in a jar will work as well.
- Apple butter made with sweetener will thickener faster than the unsweetened version. That is part of the reason for the huge time difference.
- This recipe makes approximately 76 ounces (9.5 cups) of apple butter. Serving size is calculated at 2 tablespoons. Nutrition calculations are just guidelines and not guaranteed to be accurate.
