Instant Pot Apple Butter by Ashley of

Instant Pot Apple Butter

  • Author: My Heart Beets
  • Yield: 1


  • 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


  1. Core the apples and then cut them into quarters (leave the peels on).
  2. Add the apples and the water to the Instant Pot.
  3. Cover and cook for 20 minutes at high pressure.
  4. Naturally release pressure.
  5. 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).
  6. Add the spices and sugar to the pot.
  7. 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.
  8. Store in an airtight jar in the refrigerator for up to 1 week or keep in the freezer for up to 1 mont


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


  • Serving Size: 1