Indulge in the rich flavors of our Instant Pot apple butter—a luscious blend of apples, spices, and sweetness. Perfect for spreading, filling, or topping your favorite dishes. Try it today and savor the taste of homemade goodness!
Course Dessert
Cuisine American
Keyword Apple, Apple Butter, Apple Desserts, Breakfast, Desserts, Toast
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Thickening Sauce 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 15servings
Calories 172kcal
Author Irena Macri
Ingredients
5 ½ - 6lbsapplesany variety (I recommend Gala or Fuji or a mix)
½cupwater or apple juice
1cupbrown sugartightly packed
½cupwhite sugar
½teaspoonsalt
1teaspooncinnamon powder
1tablespoonvanilla extract
½teaspoonground cloves
½teaspoonnutmegground (optional)
2tablespoonlemon juice½ lemon
Instructions
Core and slice each apple into 8 slices or large cubes. You can peel the apples if you desire, but it is not necessary.
Add ½ cup of water or apple juice to the Instant Pot and then add the apples.
Evenly sprinkle with both sugars, salt, cinnamon, ground cloves and nutmeg. Drizzle in the vanilla and lemon juice. Mix briefly to let the sugar and spice spread between apples but no need to mix well as it will all incorporate during cooking.
Turn the Instant Pot to Pressure Cook/Manual and set to HIGH for “Manual” and pressure cook on high pressure for 20 minutes. Allow to natural release for 10 minutes before releasing any remaining pressure.
Use an immersion blender to puree the cooked apples until smooth.
Thickening the sauce method 1: Turn the Instant Pot to Saute and cook for about 30-35 minutes, stirring frequently, or until the mixture reduces and thickens to the desired consistency. It should be almost spreadable. If it starts cooking off too quickly, change the Saute setting from Normal to Less. Be careful, the puree can spat and splatter a little as it cooks so you might want to use a splash guard. Don't use the More setting as it can burn and split the puree.
Thickening the sauce method 2: Instead of using the Saute setting, turn the Instant Pot to Slow Cook mode and cook on high for about 2 hours, stirring occasionally, with the lid propped on about halfway to allow steam to release.
Spoon the mixture into sterile containers, cover and refrigerate for up to two weeks or freeze.