Instant Pot Apple Butter

Don’t wait all day to make your own tasty apple butter! With this easy Instant Pot recipe, you can get the perfect flavour in no time.

Time to put your Instant Pot to work! If you’re looking for a scrumptious, autumn-inspired treat, this Instant Pot Apple Butter recipe is just the thing.

Easy as pie and full of sweet, fall flavours like cinnamon and nutmeg, it’s the perfect condiment for toast, and a great way to use up apples!

With only a handful of ingredients needed don’t worry about needing any fancy culinary skills; the pressure cooker will do all the heavy lifting.

Get ready to make some swoon-worthy apple butter that you won’t be able to resist eating right out of the jar!

Tips for Making the Best Instant Pot Apple Butter

• Leave the peel on. The peel completely cooks down in the instant pot and is actually a natural source of pectin which helps to thicken the apple butter.
• Combine the ingredients well. Make sure the apples are evenly coated in sugar and spices.
• Check the consistency. To check, simply spoon up a small quantity and if it remains mounded, it should be ready. You can also spoon a little onto a plate. It is ready when liquid does not form around the edge of your mound.
• Add the vanilla last. You may ending up cooking off the vanilla flavour by adding it while the apple butter is still cooking. It will evaporate, so add it only after turning off the instant pot.
• Try using a variety of apples. Switch up the flavour by using a mixture of different apples.
• Burn warning. The amount of juice released by the apples while cooking depends on the apples themselves. Some apples are much juicier than others, so while I’ve never gotten a burn warning myself, if you do simply add a tablespoon or two of water.

How to Store Apple Butter

If you decide to can the apple butter it is stable for 2 years when stored in a cool, dry place. Water processed apple butter is perfect for giving as gifts and will maintain the best texture and flavour.

The jars of apple butter can also be stored in the freezer for up to a year, or up to 3 months in the refrigerator. The texture of the apple butter may change when frozen, but it will still taste great! Thaw in the fridge when ready to enjoy, do not freeze again once thawed.

Once opened, use the apple butter within 30 days and store in the fridge, covered tightly.

Equipment Needed for Instant Pot Apple Butter

Mason Jar – This recipe makes a small batch – you will need three pint jars or six 1/2 pint jars.

Canning Funnel – Provides a mess-free way of filling your jars with apple butter.

Glass Measuring Cup – The perfect way to pour your apple butter.

Instant Pot – I have the instant pot ultra, when I was shopping around I felt it was the best value.

Mixing bowls – A medium mixing bowl for combining the sugar and spices.

Blender – Use a blender or immersion blender for a smooth apple butter. I have been using a Blendtec blender for almost 10 years now, and it is used on a constant basis, but the immersion blender is so handy for making apple butter.

Canning Pot (if processing in a water bath)

Jar Lifter (if processing a water bath) – This thing will make your life so much easier if you choose to water process your jars.

About the Ingredients for Apple Butter

Apples – For making apple butter, opt for soft and sweet apples. I used Royal Gala this time, but other excellent choices include McIntosh, Fuji, Pink Lady, Cortland, and Honeycrisp. You’ll need about 15-16 medium-sized apples for this recipe. No need to peel the apples since the peel breaks down completely in the Instant Pot, and it’s rich in nutrients and fibre.

Sugar – For the best results, a combination of brown sugar and white sugar is recommended, although using only one type is acceptable if required. The choice between light brown and dark brown sugar depends on the desired level of richness in sweetness.

This recipe already uses a lower amount of sugar compared to many other recipes, but you can absolutely reduce the amount further if you like. Just be aware you may need to cook the blended apples down longer if you do so. It also may not be safe to can, so you will need to freeze your apple butter for long term storage.

Spices – I used a combination of cinnamon and cloves. You could also use pumpkin spice here if you like. The key is adding just a touch of warming spices without overwhelming the apple flavour.

Salt – Salt just makes everything shine.

Vanilla extract – Use real vanilla extract for the best flavour, but artificial vanilla extract is perfectly fine.

Looking for More Apple Recipes?

Check out more of my favourite recipes for using up apples!

This Old Fashioned Apple Crisp recipe is definitely the best of the best.  Sweet slightly spiced apples topped with an amazing crumble – just like your Grandma always made! 

Tender Oatmeal cookies get a makeover in this Cinnamon Apple Oatmeal Cookies recipe. They are sure to be a new favourite cookie.

Learn how to bake a delicious and easy-to-make dessert with lattice crusted apples for the perfect fall treat.

How to Make Instant Pot Apple Butter

Yields: 3 Pints | Prep time: 15 Minutes | Cook time: 2 Hours

Ingredients:

• 5.5 pounds apples
• 1 cup (200g) brown sugar, packed
• ¾ cup (150g) granulated sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 2 teaspoons vanilla extract

Directions:

Core and chop the apples into small pieces, leaving the peels intact. Then place the apple pieces into the pot of a 6-quart Instant Pot. (Image 1)

Combine the sugars, spices, and salt in a small bowl. Pour the mixture over the apples and mix well to coat. (Image 2)

Securely place the lid on the Instant Pot. Set the Instant Pot to the manual setting and select high pressure cooking for a duration of 90 minutes. After the cooking cycle, let it naturally release for 10 minutes before manually releasing any remaining pressure. (Image 3)

For a velvety smooth apple butter, use an immersion blender to puree the apples. In case you don’t have an immersion blender, let the apples cool down, transfer them to a blender, and process until smooth. Then, return the mixture to the instant pot. (Image 4)

Set your Instant Pot to sauté and stir the apple butter constantly as it reduces. Continue until it reaches your desired consistency. Remember, it will also thicken slightly as it cools.

Stir in the vanilla extract after turning the Instant Pot off.

To sterilise your jars, position empty and clean jars in an upright position on the rack of a water canner. Fill both the canner and the jars with hot water, ensuring it is about an inch above the jar tops. Proceed to bring the water to a vigorous boil, maintaining it for a duration of 10 minutes.

Heat your rings and brand new lids in a saucepan of simmering water, until needed.

Before filling, gently remove the sterilized jars from the water using a jar lifter. Allow any excess water to drain back into the canner, and then transfer the jars to a clean kitchen towel.

Carefully transfer the apple butter into sterilized glass jars using either a spoon or a glass measuring cup, along with a funnel. Remember to leave approximately 1/4 inch of headspace when canning, or 1/2 inch of headspace when freezing.

Wipe rims with a clean dry cloth before proceeding.

When canning, screw the lids on without over-tightening. If freezing, ensure the lids are tightly screwed on and let the apple butter cool to room temperature before storing. If you plan to consume the apple butter immediately, simply refrigerate it once it has cooled to room temperature.

To preserve the apple butter, place your jars back onto the rack of the water canner, ensuring they are covered by at least one inch of hot water. Bring the water to a vigorous boil and let the jars process for 10 minutes, ensuring that the boiling is continuous throughout the entire processing time.

Lift the jars out of the water straight, avoiding tipping the jars. Place the hot jars on a towel to cool before storing somewhere dark and cool for 24 hours. 

After 24 hours check the seals by pressing the centre of the lid. The lids should not move if properly sealed and are safe to label and store. If any jars failed to seal, you can still freeze for long-term storage.

Canned apple butter should be stored in a dark cool place for up to 2 years.