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This Instant Pot apple butter recipe takes less than an hour to prepare, but tastes like it's been simmering all day. It is better than anything you can buy at the store.
When it comes to fall, I'm a fan of everything apple - from apple cider chicken to baked apple cider donuts to an apple pie with crumb topping to an apple Dutch baby.
And apple butter is right up there. But let me make one thing clear - it is not butter. It actually gets its name from its smooth and buttery texture created from highly concentrated apples cooked over a long time.
In this case, we shorten what is normally an eight hour process to less than an hour by using an Instant Pot. And trust me the flavor is no different.
It is perfect to spread on toast or use in replace of applesauce in recipes.
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Ingredient Notes
- Apples - I'm a fan of Honeycrisp apples for its nice sweet/tart balance.
- Sugar - I like to use a combination of dark brown and granulated sugar for added sweetness.
- Cinnamon - ground cinnamon adds a warm spice and woody flavor the the apple butter.
Ingredient Swaps
Like any recipe, you can mix up the ingredients you use. Some variations include:
- While I'm a fan of Honeycrisp, you can also use Granny Smith, Fuji or Gala apples or use a mix of any of your favorites.
- I like the combo of dark brown and granulated sugar but you can use all of one or the other or even light brown sugar.
- You can replace cinnamon with nutmeg or allspice but only use ¼th of the amount. You could also use pumpkin pie spice.
Step-by-Step Photos
Mix the apples with the sugars, cinnamon, vanilla and salt in the Instant Pot. Set to "Manual" and pressure cook on high for 25 minutes before allowing to natural release for 10 minutes.
Use an immersion blend to blend until smooth before sautéing on "Less" for 5-10 minutes.
FAQs
Both are slow cooked apples with some spices but apple butter is cooked longer than applesauce which creates a thicker, smooth and intense apple flavor.
I love the flavor of Honeycrisp apples, but you can use any type of apple you like. Another that works well are Granny Smith apples.
There are so many uses. Of course you can spread on toast or homemade buttermilk biscuits or cinnamon apple bread.
But you can also stir it into oatmeal, add on top of pancakes or waffles or even swirl it into cakes or cupcakes.
When it is thick enough to coat the back of the spoon and leaves a trail when you wipe your finger through it.
Apple butter continues to thicken as it cools.
If you decide to can it, apple butter will last two years in a cool, dry place. Once opened, it will last about a month in the fridge.
Pro Tips/Recipe Notes
- Using undamaged apples is important. Otherwise it will likely deteriorate quickly.
- Use the freshest apples possible. I make mine when apples are in season. Good thing is it will last for 2 years if sealed properly.
- You can keep the skin on if you want to save some time and hassle of peeling apples.
- For the smooth consistency you expect, an immersion blender is easiest to use but if you don't have one, just transfer everything to a blender or food processor.
- If canning, always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.
Similar Recipes
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Instant Pot Apple Butter
Ingredients
- 5 lbs apples, peeled and chopped
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Place the chopped apples, sugars, cinnamon, vanilla extract and salt in an Instant Pot and stir to combine.
- Turn Instant Pot to “Manual” and pressure cook on high pressure for 25 minutes. Allow to natural release for 10 minutes before releasing any remaining pressure. The apple butter should be thick and dark brown.
- Use an immersion blender to blend until smooth. Set Instant Pot to Sauté and press the minus (-) button to adjust to "Less." Cook until desired consistency is reached, about 5-10 minutes.
Notes
- Using undamaged apples is important. Otherwise it will likely deteriorate quickly.
- Use the freshest apples possible. I make mine when apples are in season. Good thing is it will last for 2 years if sealed properly.
- You can keep the skin on if you want to save some time and hassle of peeling apples.
- For the smooth consistency you expect, an immersion blender is easiest to use but if you don't have one, just transfer everything to a blender or food processor.
- If canning, always use clean, sterilized jars. If they aren’t clean, bacteria will build up and all your hard work will be for not.
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