Instant Pot Apple Butter

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Thick and creamy apple butter in under an hour? Yes, it’s absolutely possible!

Instant Pot Apple Butter by Ashley of MyHeartBeets.com

Just look at how thick and creamy this apple butter is! There’s no butter in this of course – but oh my goodness is it buttery! You know how when you leave (read: forget) a stick of butter on the countertop and it becomes all soft and perfectly spreadable? THAT is the consistency of this apple butter.

Do you know what apple butter is? And how it’s different from applesauce? I’ll tell you. Apple butter is the overachieving sibling to apple sauce. So basically, my brother is apple butter and I am apple sauce.

Okay that’s a silly answer. The real answer: apple butter is just concentrated apple sauce. You cook apple sauce until the sugar in the apples caramelize – that’s what gives apple butter it’s beautiful caramel-like color.

How do you use apple butter? Tell me, I want to know!

And even though you didn’t ask… I’ll tell ya how I use it:

I also recently put this on a fall cheese tray (along with a jar of homemade apple chutney) and it was a huge hit! If you’re looking to make a fall cheeseboard this season, let me tell you mine was fan-apple-tastic. Yes, I realize that I just made up that word. And yes, I realize it’s a fab-apple-ulous word. And yes, I realize that adding the word apple to an already existing word is NOT a thing. Except for here on my blog, where whatever I say is a thing. And yes, I’ll stop now… 

Instant Pot Apple Butter by Ashley of MyHeartBeets.com

I can’t believe that I used to spend HOURS making apple butter in my slow cooker. Forget low and slow you guys. In a world where instant gratification is everything, the pressure cooker is king. No need to wait for apple butter, put the king to work and pressure cook those apples!

No need to peel the apples either. In the past, I used to peel apples before making apple butter (ugh, why?) so that I’d have a smooth sauce. But now, I keep the peels on because they help thicken the apple butter and if you have a high-speed blender, you can still achieve a super smooth apple butter.

I always add spices (cinnamon, nutmeg and cloves) to my apple butter – you can spice yours however you’d like or leave the seasonings out altogether.

Sugar helps thicken the apple butter and so if you’re like me and skipping the sweetener, then you’ll probably need to cook it a little longer to get a thick, spreadable sauce. If you’re using tart apples, you can add sugar but if your apples are already sweet then there’s no need because the sauce is concentrated and naturally sweet.

The thing with apple butter is that it’ll continue to thicken as long as you cook it. I like my apple butter to be pretty thick, so after pressure cooking the apples, I hit the sauté button and adjust the heat to low to boil off extra liquid. You can sauté using high heat too but you’ll need to stir it more frequently.

This would be the perfect fall hostess gift or give this to a foodie friend for the holidays! This makes a fairly large batch – about 3-4 cups or so, depending on how concentrated you make it. I froze a good amount of it so that we can enjoy it later on in the year (maybe I’ll defrost it soon and make a pie!).

Instant Pot Apple Butter by Ashley of MyHeartBeets.com

Instant Pot Apple Butter

Instant Pot Apple Butter by Ashley of MyHeartBeets.com

Instant Pot Apple Butter

4.88 from 8 reviews
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Servings 1

Ingredients
 

  • 5 1/2 pounds apples cored and quartered
  • 1/4 cup water or apple juice
  • 1/2 teaspoon cinnamon
  • Pinch of freshly grated nutmeg
  • Pinch of ground cloves
  • Sugar optional

Instructions
 

  • Core the apples and then cut them into quarters (leave the peels on).
  • Add the apples and the water to the Instant Pot.
  • Cover and cook for 20 minutes at high pressure.
  • Naturally release pressure.
  • Puree the contents of the pot with an immersion blender (or put everything into a blender and then put the puree back into the pot).
  • Add the spices and sugar to the pot.
  • Press sauté and adjust to low. Cook uncovered for 15-45 minutes, stirring occasionally, until the apple butter is as thick as you’d like it to be.
  • Store in an airtight jar in the refrigerator for up to 1 week or keep in the freezer for up to 1 mont

Notes

  • If you are not adding sugar, then the apple butter will take longer to thicken.

Nutrition

Serving: 1serving
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Instant Pot Apple Butter by Ashley of MyHeartBeets.com

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Maneesha says

    5 stars
    Ashley! I’m such a fan of your blog, and I was so surprised I had not yet tried this recipe, but goodness I’m so glad I stumbled upon it! DEELICIOUS! I paired it with toast, and it was da bomb! Thanks so much for a super tasty and easy to make recipe!

    • My Heart Beets says

      Hi Abha, I haven’t tried but I’m sure you can use jaggery! It’ll affect the flavor but if you like the flavor of jaggery then I’m sure you’ll like the taste 🙂

  2. Ron D. says

    4 stars
    Yes, you can can this recipe. Any acidic ingredients will do well in a water bath type of canning. I made several of these for gift baskets. Fruits do well in water bath canning. You should do your own investigating. Because if you are at a very high altitude you will need to adjust the time in the water bath. All of these answers can be found on the internet. Just Google your questions. I added a reduction of apple cider to my apples rather than the usual apple juice or water. It gives it a deeper flavor of apples. Also I cooked the second cooking part on my stove, with brown sugar. and adjusted the taste to my liking. the brown sugar gave it that rich color and I like having control over my cooking. Good luck.

  3. lisa says

    I made this recipe and there is a white film over the top of the inside of the jars.. It is about the side of a dime in diameter. All my jars sealed when I canned them. Have you ever heard of this? I made a crazy amount of apple butter and don’t want to throw it out if it isn’t bad….but I don’t want to eat it if it is. ;/ thank you in advance!

  4. Jessica says

    What do you freeze the apple butter in, glass? Does it get watery when you thaw it? Do you thaw it on the counter?

  5. Karen says

    Has anyone canned this? I can the applesauce i make..I never use sugar when I make sauce or butter.
    This is going in the pot today.

  6. Annette says

    This is delicious. Goofed up by putting all the ingredients into the insta pot; however, it turned out just fine. I did add brown sugar because my apples were mostly Granny Smiths & it was perfect! Great recipe. Just curious if anyone has tried doing something similar to this but using fresh strawberries??? Just a thought!

  7. Stephanie Harris says

    How do you sauté on low??? My IP only has one setting for sauté and it’s quite high. After a couple burns from splattered Apple butter I’ve given up on finishing it in the IP. I’ll just have to reduce it on the stove. Am I the only one with this problem? Am I missing something?

  8. Mathilde Noordzy says

    Sorry, I don’t have an instant pot and don’t intend to buy one…. How long would it take to cook in the slow cooker? would you use the high or the low setting? I’m so keen to try!

  9. Kathy says

    So I Just got my instant pot- 8 qt. And I notice it says “certain foods, such as Applesauce, etc…can foam, froth, sputter, and clog the steam release. These foods should not be cooked under pressure cooking setting unless as directed in Instabt Pot cooker recipes.” I really want to try your recipe but am now wondering if it’s okay after reading that. Obviously it’s worjed for you…

  10. Onica says

    Thank U for this fun and simple recipe! It will save me so much time tomorrow. I love the fact that u don’t have to peel the apples , more nuturianal value. Great idea, I love it!

  11. Teresa says

    im having more luck putting this on slow cook and leaving the top off…it’s lightly bubbling not lava like exploding all over the place like it was on saute.

    • Jeri Burbage says

      I would like to know if it can be canned, too. There are only two of us and we can only eat so much in a short period of time. 🙂

    • Tammy Hoppe says

      Yes you can. Use water bath canner, make sure there is an inch of water covering the lids, put jars in Cannes and bring to boil, process for 10 mins, remove lid and let stand for 5 mins. Remove jars and place somewhere they wont be disturbed for 12-24 hrs. Check to make sure they sealed. Sealed hars can be stored for months, unsealed ones put in refridgerator for weeks.

  12. Marypixie says

    I usually buy my apple butter at a local orchard. It is much darker than what yours looks like. Yours looks amazing and smooth but I’m wondering why the color difference? Maybe they added sugar and it carmelized more? Theirs is not nearly as creamy delicious looking as yours by the way.

    • My Heart Beets says

      Hi Mary! I made mine without sugar so I’m guessing theirs is darker for that reason – or it could be that their apples had a darker peel than mine. If you make this, I’d love to know what you think of it!

    • Barbara says

      It’s because apple butter cooked down slowly on a stove or a slow cooker will darken. In an Instant Pot, it isn’t cooked that long.

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