Instant Pot Apple Butter (No Peeling!)
This Instant Pot Apple Butter is rich, cozy, and perfectly spiced—just like my mom used to make, but quicker thanks to the pressure cooker. With no peeling required and minimal prep, it’s an easy fall staple you’ll want to spread on everything.
Equipment
Ingredients
- 5 lbs. mixed apples Fuji, Granny Smith, Honey Crisp, Cosmic, Cripps, etc. or about 8-10 apples; scrubbed, cored, and cut into quarters (they don't need to be peeled)
- ½ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ⅛ teaspoon salt
- ½ cup apple juice or apple cider
Instructions
- In a large mixing bowl or the bowl of the Instant Pot, combine the apple quarters, white sugar, brown sugar, spices, salt, and apple juice. Gently stir or fold together until the apples are evenly covered in the spice mixture. If using a mixing bowl, pour the apples into the bowl of the pressure cooker.
- Lock the Instant Pot pressure cooking lid on and seal the pressure vent. Cook the apples on high pressure for 1 hour.
- Release the pressure naturally for 15 minutes. Quick-release the rest of the pressure.
- Remove the Instant Pot lid. Blend the apples with an immersion blender until smooth or carefully transfer them to a stand blender and blend with lid vent removed. If using the blender, return the apples to the Instant Pot.
- Turn on the sauté setting to low and cook the blended apples for 30-40 minutes, stirring every few minutes, or until the liquid has reduced and the apple butter is thick enough to mound on a spoon but isn't dry or pasty.
- Serve the apple butter warm or cool to room temperature and enjoy!
Notes
Storage Directions
- Refrigerating: Store apple butter in glass jars or other airtight containers in the fridge for 2–3 weeks.
- Freezing: Once cooled to room temperature, the apple butter can be frozen in a freezer-safe container for up to 3 months. Thaw it overnight in the fridge or on the stovetop over low heat, stirring it frequently, until warm.
- No peeling needed. Apple skins break down fully during cooking and blending—no texture issues here! (And honestly, it's such a time saver.)
- Mix apple varieties. For the best flavor, I always use a combination of apples to balance sweetness and tartness. It’s worth the little bit of extra shopping.
- Use a stand blender if needed. No immersion blender? No problem. Just blend the butter in batches and vent the lid so the steam can escape safely.
- Blend to your preferred texture. I like mine super smooth, but if you love a little texture, feel free to leave it slightly chunky.
- Stir often during sautéing. This keeps the butter from scorching on the bottom—learned that one the hard way!
- Thickness check. You’ll know it’s ready when the apple butter mounds on a spoon but doesn’t look dry or stiff.
Nutrition
Serving: 2tablespoonsCalories: 85kcalCarbohydrates: 23gSodium: 11mgFiber: 2.5gSugar: 18.5g
Tried this recipe?Let us know how it was!
