Instant Pot Apple Butter

The aroma of a home where apple butter is being made is HEAVENLY!

I feel like fall is in the air because of the aromas of pumpkin spice, apples and pecans come wafting through my kitchen when I am making it.

Trust me, apple butter in the Instant Pot is the most aromatic and delicious fall recipe ever!

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• Use organic granny smith apples in this recipe. They are free of pesticides and other harmful elements.
• This recipe can be made with or without the apple peels.
• If you remove the apple peels, you can put them in compost or check out these post on it’s many uses.
• Use lemon or lime juice to coat the apples so that they don’t turn brown.
• Instead of white sugars, I prefer using dark brown sugar. If you want to make an Amish version, you can use sucanat instead.
• The sugar amount will vary depending on the tartness of the green apples. Taste it after you open the Instant Pot. Add more sugar at that time, if needed.
• If you don’t have pumpkin pie spice, you can add ½ tsp nutmeg and 1½ tsp and ground cinnamon.
• You can actually make your life easy by making the brown sugar syrup separately. Add it to this recipe and storing remainder for future use.
• Pecan pieces are optional, but, I highly recommend you use them in this recipe. It adds a nutty and delicious flavor to the apple butter.
• Wait for the Instant Pot to fully cool down before opening the lid.
• Store the apple butter in a glass jar and refrigerate.

Apple butter is apple that is cooked to the point that it becomes a pulp. Along with warm spices, apple butter is a fragrant, spreadable condiment. It’s different from applesauce because it has spices like cinnamon and nutmeg.

I have always been a fan of chunky texture when making apple butter. I like the roughness of the apple butter and it’s easy to spread.

But, if you are a fan of smooth texture, it’s easy to do so. When you open the instant pot, use an (affiliate link) immersion blender to smooth the apple butter.

Do you prefer smooth or chunky apple butter?

Yes, apple butter is easy to make stove-top. The only problem is that it takes a long time to tenderize the apple. On stove-top, I think it takes about 60 minutes to cook the apples fully.

Yes, homemade version should be refrigerated because it doesn’t have any preservatives. Store in a glass container with a tight light

Once refrigerated, it can last for about 2 weeks.

The slow cooker is also a perfect gadget to make it. Cook the apples in it for about 3 hours.

No, this recipe is much better with corn starch. It’s more natural without it.

Yes, this recipe is perfect for canning. The Hillbilly Kitchen has a step-by-step video on how to do it.

• Granny smith apples
• Fuji apples
• Macintosh apples
• Empire apples
• Honeycrisp apples

Granny Smith apples, AKA, green apples is the best apple type to use in this recipe. It’s tart enough that it will retain a little bit of it after it’s cooked, giving it that signature sweet and tangy flavor.

• Use it as a marinade – I marinated tofu in it and it was delicious!
• As a dip – I drizzled it over cream cheese and then dipped crackers in it.
• Put it into baked goods – like cakes, muffins, breads and pies.
• Great in smoothies – perfect for fruit smoothies.
• Spread it on toast – regular toast or those thick toast pieces.
• Can be a dip for chips – I tried it on potato chips and beet chips too.
• Make awesome cocktails out of it – Burrata and Bubbles makes an eye-popping Bellini!

• Butter
• Granny Smith apples
• Dark brown sugar
• Pumpkin pie spice
• Pecan pieces

This is just a quick look at the ingredients. See the recipe card for details on how to make it.

1. Peel and chop the first apple.

2. Add lime juice and coat the apples with it. Set aside.

3. Peel and chop 2 more apples. Be sure to coat them with lime juice too.

4. Open the Instant Pot lid and set it to saute.

5. Add butter to the Instant Pot.

6. Add the chopped apples to the Instant Pot.

6. Add dark brown sugar to the apples

7. Add pumpkin pie spice

8. Add pecan pieces (optional)

9. Mix well. Make sure that all the ingredients are coated well

10. Close the lid and remove the saute option. Then, choose “Pressure Cook” option, set it to 5 minutes and remove the “keep warm” option.

11. Wait for the valve to drop before opening the Instant Pot. Then, open the lid carefully as there will be steam will be hot.

12. Use a spatula and mix well. If you like it smooth, use your immersion blender in the container. Be sure to unplug the Instant Pot first.

Transfer to a glass container and refrigerate.

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