There’s no fall recipe simpler than this Instant Pot Apple Butter! Spread it on toast, use it in baking, and more!
- 4 pounds apples (about 7-8 large), cored and diced, peeled if desired (see note 2)
- 1/2 cup orange juice (see note 3, use fresh for sugar free)
- 1 tbsp ground cinnamon
- Juice of 1 lemon (about 2-3 tbsp)
- 1/2 cup coconut (or other) sugar, optional (omit to make sugar free)
- Pinch grated or ground ginger, optional
- Prepare apples: Wash, core, and dice your apples. You may peel if you wish, see note 2.
- Instant Pot Method: Add the orange juice (other other liquid) to your Instant Pot first. Then add the apples, cinnamon, sugar if using, and ginger if using. Stir and add the lid, set the pressure valve to “sealing” and cook on Manual or High Pressure (or just press Pressure Cook) for 4 minutes. Yup, just 4 minutes! When the pressure cooker is done, use a cooking spoon to carefully release the pressure by switching the pressure valve to “venting” and let the pressure release completely before you open the lid. With Instant Pots, the pressure button will be in the lowered position--please consult the manual of your pressure cooker for safety.
- Stovetop Method: Add your peeled or unpeeled diced apples to a medium-sized pot and add the rest of the ingredients except the lemon. Give everything a good stir. Cook over medium heat for about 30-40 minutes, stirring often, or until the apples are soft enough to mush with your spoon.
- Strain: Strain out the liquid -- this is less important if you did not peel your apples, as sometimes it thickens enough that you don’t have a lot of excess liquid. You could also throw it in a pot on the stovetop and cook it over low heat for 10 or so minutes to thicken it more. Since I did peel my apples, I just strained the liquid (and used that liquid in a smoothie!).
- Blend: Add the apples to a food processor or blender and blend until smooth.
- Store: This recipe makes about 40 ounces of apple butter. I recommend storing in a glass jar with a lid. If you want to follow canning procedures, apple butter can last several months unopened. Otherwise, refrigerate up to one week. You can freeze any you don’t get to, in a freezer safe container up to 3 months.
- Note 1: This recipe will work in any pressure cooker, but buttons may be called by other names on non-Instant Pot brand pressure cookers (and in some cases on other models of the Instant Pot brand!). Consult your manual for any questions based on your specific brand of pressure cooker. The Instant Pot I’m using is an Instant Pot Duo 6qt.
- Note 2: Use any apples you like. I used honeycrisp. Peel or don’t peel your apples: Not peeling them will make slightly less smooth apple butter, but a firmer end result, since the pectin in the peel is released during cooking and helps bind the apple butter together when it’s blended. But I peeled mine and it still ended up pretty darn firm (make sure to strain).
- Note 3: I chose orange juice because I love the citrusy flavor it gives the apple butter. However, apple cider, apple juice (I’d recommend NOT from concentrate), or even just water will work, though it will be less flavorful. I think the more traditional option is apple cider, but you do you.
- Category: Ingredient
- Method: Pressure Cooker, Stove Top
- Cuisine: American
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Soy-Free, Can Be Sugar-Free