Instant Pot Apple Butter
Easy apple butter cooked in the instant pot with a few basic ingredients!
Servings: 48 servings
Ingredients
- 4 pounds apples cored and cut into wedges (peeled or unpeeled)
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 3 tablespoons brown sugar
- 1/2 tablespoon pure vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoons ground nutmeg
Instructions
- Place the apples, water, lemon juice, brown sugar, vanilla, cinnamon, and nutmeg to the inner pot of your Instant Pot. Stir well to combine.
- Secure the lid and seal the valve. Cook on Manual High for 6 minutes, then allow a full natural release. Carefully remove the lid.
- Using an immersion blender (or pulse batches in a regular blender), blend the contents until smooth. Taste and add more sweetener if desired.
- Press SAUTE LESS on the InstantPot. Bring the mixture to a simmer, and allow it to cook for 30-60 minutes, stirring occasionally, until the apple butter has thickened and darkened to your desired consistency.
- Press CANCEL on the Instant Pot, then allow the apple butter to cool completely.
- Transfer the apple butter to a large mason jar and store it in the refrigerator for up to 3 weeks. You can also freeze it for up to 6 months.
Notes
This recipe makes about 3 pints of apple butter or 96 tablespoons. Each serving is about 2 tablespoons.
Storing: Leftovers can be stored in the fridge for up to 3 weeks.
Freezing: Freeze any leftovers in an airtight container or in an ice cube tray for up to 6 months. Thaw in the fridge overnight before stirring and serving.
Nutrition
Calories: 23kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg