The best instant pot apple butter! This apple butter is silky smooth, perfectly spiced with super concentrated apple flavors! Normally apple butter would be an all day event, which I personally don’t mind one bit but in the interest of time and ease this instant pot apple butter gets the job done in a faction of the time!
Apple butter is such an amazing fall treat! It can also be water bath canned and enjoyed all year round! It’s great on biscuits, toast, in pies, tarts, cookies, desserts, cheese boards and even just by the spoonful.
This apple butter will make your house smell amazing! When you release the instant pot, it’s like an explosion of cinnamon and apple into the air and it’s so delicious!
I have a pear butter recipes that I also love to make in the fall that uses pears and a few different spices than apple butter and has it’s own taste. It’s also delicious! That RECIPE IS HERE.
What you need to make the best instant pot apple butter:
Makes ~48 ounces and will fill about 3 pints with a little extra (I always keep the extras out for snacking)
- 5 pounds of apples – cored, peeled and chopped into large chunks (*note – it will be around 4 pounds after preparing apples)
- 1/2 cup lemon juice
- 1 to 1 1/2 tablespoons ground cinnamon – If you are a cinnamon lover, add 2 tablespoons but beware that it makes it intense with cinnamon, If you aren’t a strong cinnamon fan then 1 tablespoon will be sufficient.
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 cups sugar
- (optional) 1/4 cup salted butter – this adds an extra layer of richness but it is completely optional and can be left out, If planning to water bath can this apple butter then leave butter out. You can however, pressure can it if you add butter.
Instructions
- Peel and core apples and chop into large chunks.
- Add apples to instant pot with lemon juice, cinnamon, nutmeg, ginger, sugar and if using, salted butter.
- Give the ingredients a quick stir then set instant pot to 10 minutes.
- After cooking, do a quick pressure release so as much of the steam can escape as possible.
- Remove lid, select sauté and simmer, stirring occasionally for 15 minutes.
- If apples have not broken down completely at this point or mixture still looks grainy, then use an immersion blender to blend until they are smooth.
- Continue cooking on sauté stirring frequently until mixture thickens and starts to pop everywhere, If the popping gets too intense, set the lid of the instant pot loosely on top of the pot and shut instant pot off.
- Add to jars and store in refrigerator or freeze in freezer containers.
For water bath canning this apple butter:
- If water bath canning this apple butter (no added butter if canning), then add mixture to clean jars, clean the rims, add lids and loosely add the rings just until closed, not screwed on tightly.
- Boil water in a water bath canner or large stock pot and boil apple butter jars for 12 minutes.
- Remove from water and let sit on countertop for 24 hours. Check for a seal by pressing the middle of lid and if it is down then they are sealed.
- Tighten the rings and store until use.
The Best Instant Pot Apple Butter
Silky, smooth, rich and perfectly spiced apple butter that gets made in the instant pot and cuts the cooking time down.
Servings 48 ounces
Ingredients
- 5 pounds apples – any apples will work – cored, peeled and chopped into large chunks (*note – it will be around 4 pounds after preparing apples)
- 1/2 cup lemon juice
- 1 to 1 1/2 tablespoons ground cinnamon If you are a cinnamon lover, add 2 tablespoons but beware that it makes it intense with cinnamon, If you aren't a strong cinnamon fan then 1 tablespoon will be sufficient.
- 1 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 2 cups sugar
- 1/4 cup salted butter Optional, this adds an extra layer of richness but it is completely optional and can be left out, If planning to water bath can this apple butter then leave butter out. You can however, pressure can it if you add butter.
Instructions
- Peel and core apples and chop into large chunks.
- Add apples to instant pot with lemon juice, cinnamon, nutmeg, ginger, sugar and if using, salted butter.
- Give the ingredients a quick stir then set instant pot to 10 minutes.
- After cooking, do a quick pressure release so as much of the steam can escape as possible.
- Remove lid, select sauté and simmer, stirring occasionally for 15 minutes.
- If apples have not broken down completely at this point or mixture still looks grainy, then use an immersion blender to blend until they are smooth.
- Continue cooking on sauté stirring frequently until mixture thickens and starts to pop everywhere, If the popping gets too intense, set the lid of the instant pot loosely on top of the pot and shut instant pot off.
- Add to jars and store in refrigerator or freeze in freezer containers.
- For water bath canning this apple butter:
- If water bath canning this apple butter (no added butter if canning), then add mixture to clean jars, clean the rims, add lids and loosely add the rings just until closed, not screwed on tightly.
- Boil water in a water bath canner or large stock pot and boil apple butter jars for 12 minutes.
- Remove from water and let sit on countertop for 24 hours. Check for a seal by pressing the middle of lid and if it is down then they are sealed.
- Tighten the rings and store until use.