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Thick dark amber apple butter in a small open glass jar with a spoon trail, apple wedges, cinnamon sticks and toast on a rustic neutral table, smooth realistic texture. The lower title bubble reads Instant Pot Apple Butter Recipe.
Good Fork Daily Editorial Kitchen

Instant Pot Apple Butter Recipe

Concentrated Instant Pot apple butter with warm spice, pressure-cooking guidance and a stovetop-style sauté finish for controllable thickness.
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Prep Time 20 minutes
Cook Time 35 minutes
Pressure release and cooling 25 minutes
Total Time 1 hour 20 minutes
Servings: 16 2-tablespoon servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pounds apples peeled, cored and cut into 1-inch pieces
  • 1/2 cup apple cider or water
  • 1/3 cup packed brown sugar adjust to apple sweetness
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract added after reducing

Equipment

  • 6-quart electric pressure cooker
  • Immersion blender
  • Wooden spoon
  • Heatproof jars

Method
 

  1. Add apples, cider, brown sugar, lemon juice, cinnamon, nutmeg, cloves and salt to the inner pot; stir and scrape the bottom clean.
  2. Lock the lid, set the valve as directed by the manual, and cook at high pressure for 10 minutes. Allow a 15-minute natural release before carefully releasing remaining pressure.
  3. Open away from your face. Blend the apples directly in the pot until completely smooth, keeping the blender head submerged to prevent splashes.
  4. Select low sauté. Cook uncovered for 15 to 25 minutes, stirring more frequently as it thickens and shielding against hot splatters.
  5. Drag a spoon across the pot; the path should stay visible briefly, and a chilled spoonful should mound rather than release watery liquid.
  6. Turn off the cooker, stir in vanilla, and cool before transferring to clean covered containers. The apple butter thickens further when chilled.

Notes

  • Read ingredient labels and the manual for any appliance used.
  • Begin checking at the early end of the range.
  • Follow the pressure cooker's manual for minimum liquid, fill limits, valve position and safe pressure release; this is not a shelf-stable canning recipe.
  • This recipe was developed through culinary research and editorial review.