More delicious autumn things!!! It’s apple harvest time, starting with cooks in less than an hour instant pot apple butter!
First of all, apple butter usually takes all day to make. Like 10 hours in the slow cooker long. BUT! Instant pot to the rescue! A pressure cooker lets you make crock pot creamy apple butter in literally a tenth of the time.
AH-mazing! The cooking process makes your house smell like absolute heaven. Something to do with all that cinnamon, nutmeg, all spice, clove, brown sugar, and apple cider…😍.
This instant pot apple butter goes with SO many things! It’s a wonderful treat on toast, muffins, baked breads, cookies… Also a tasty addition to yogurt and even an autumn inspired cocktail (one of those may be hitting the blog in the near future, stay tuned)!
Instant pot apple butter recipe below 👍🏻.Print
Creamy autumn apple butter made in less than an hour with cinnamon, nutmeg, cloves, all spice, and brown sugar and apple cider.
- 4 lbs granny smith and honey crisp apples, cored and quartered (peels on!)
- 1/2 cup golden brown sugar (dark brown sugar can also be used)
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground all spice
- 1/4 teaspoon coarse salt
- Combine all ingredients in an instant pot. Lock the instant pot lid in place. Set the steam valve to sealing. Using the manual setting, set the instant pot on high pressure to cook for 15 minutes. Once finished cooking, allow instant pot to naturally release for 15-20 minutes. Release the pressure valve.
- Blend the cooked apples with an immersion blender (or a standing mixer*) until smooth.
- Press the saute setting on the instant pot and use the adjust button to turn it on low (otherwise it will splatter everywhere). Cook uncovered or semi-uncovered for 30-45 minutes, stirring occasionally, until apple butter reaches desired thickness.
- Store in an air tight container and chill until ready to use. Keeps up to 1 month.
* If using a standing blender, definitely let the apple butter cool somewhat. Boiling contents + a lid on standing blender will cause the lid to fly off when you start blending.