Instant Pot Apple Butter

Discover a delicious and easy Instant Pot apple butter recipe and see how quickly you can have homemade apple butter spread on your toast.

Is there anything quite like the flavor of homemade apple butter in the fall? Rich and delicious, this old-fashioned pantry staple is a cozy way to bring seasonal flavors into your home!

For those short on time but still wanting to create a special treat for their families, an Instant Pot is the perfect tool.

In this recipe we will show you how you can use it to make some easy and scrumptious apple butter in no time at all.

So without further delay – let’s head to your kitchen and get cooking!

Why You Will LOVE This Instant Pot Apple Butter Recipe

• Perfect for spreading over toast, English muffins, and bagels.
• Makes a tasty glaze on pork and chicken.
• Delicious topping for oatmeal, yogurt, ice cream and more.
• Loaded with rich flavour and sweetness.
• Easy to make with minimal ingredients in an Instant Pot.
• Can be canned or frozen for up to a year without losing flavour.
• A great way to use up extra apples before they go bad.
• Versatile enough for both sweet and savory recipes.

Tips for Making the Best Instant Pot Apple Butter

• Leave the peel on – Save yourself the effort, 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 spice before cooking.
• Check the consistency – Apple butter will thicken slightly as it cools and can be hard to tell if it is done while still in the pot. 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 can actually cook 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.

About the 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 – You want to use soft, sweet apples for making apple butter. I used Royal gala this time, but McIntosh, Fuji, Pink lady, Cortland, and honey crisp are other great options. You will need about 15-16 medium apples for this recipe. There is no need to peel the apples as the peel completely breaks down in the instant pot, and it is full of nutrients and fibre.

Sugar – A mix of brown sugar and white sugar is best here, although you can go with all one or the other if necessary. You can use light brown or dark brown sugar depending on how rich of a sweetness you want.

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 apple recipes!

These Apple Pie Cupcakes feature a fluffy vanilla cinnamon cupcake filled with luscious apple pie filling all topped off with a vanilla cinnamon buttercream and even more apple filling!

These delicious Apple and Rosemary Stuffed Pork Chops pack incredible flavor into every bite, it’s a delicious fall family dinner recipe.

This Apple Butternut Squash Casserole with Bacon-Pecan Topping is sweet and savoury with soft and crunchy textures that make for a satisfying holiday side dish.

How to Make Instant Pot Apple Butter

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

Ingredients:

• 5.5 lbs 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 apples into small pieces, there is no need to peel the apples. Place the apples into the pot of a 6-quart Instant Pot.

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

Place lid on the Instant Pot. Turn the Instant Pot to manual setting and pressure cook on high pressure for 90 minutes. Allow 10 minutes natural release before manually releasing any remaining pressure.

Use an immersion blender to puree the apple butter until completely smooth. If you do not have an immersion blender, allow the apples to cool, then pour them into a blender and puree until smooth, and return to the instant pot.

Turn Instant Pot to sauté, and allow the apple butter to reduce, stirring constantly, until it reaches your desired consistency. (It will thicken slightly when it cools as well.)

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

To sterilize your jars, place empty, clean jars right-side up on the rack of a water canner. Fill the canner and jars with hot water to about an 1 inch above the tops of the jars. Bring the water to a boil, and boil for 10 minutes.

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

Just before filling, carefully remove the sterilized jars from the water with a jar lifter, draining any excess water back into your canner, and transfer to a clean kitchen towel.

Transfer the apple butter into sterile glass jars using either a spoon or a glass measuring cup, and a funnel. Leave about 1/4 inch head space if canning, or 1/2 inch head space if freezing.

Wipe rims with a clean dry cloth before proceeding.

If canning, screw the lids on but do not over-tighten. If freezing, screw the lids on tightly, allow to cool to room temperature before storing. If you intend to consume the apple butter right away simply store in your fridge after it has cooled to room temperature.

To can the apple butter, return your jars to the rack of the water canner, adding more hot water if needed to cover your jars by one inch. Bring the water back to a rolling boil, and process the jars for 10 minutes, being sure to maintain a rolling boil 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.