Making apple butter in an Instant Pot is the easiest way to get rich, spiced apple goodness without the hassle. This no peel recipe saves time while still delivering that smooth, velvety texture. Just toss in the apples, let the Instant Pot do the work!
Follow our easy, step-by-step recipe instructions updated with pictures!
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Literally, the only time of year I pull out my pressure cooker is when it's fall. That's because our favorite way to make apple butter is in the Instant Pot because it's so easy.
We use a combination of tart and sweet apples for the best appley flavor. Our first time making apple butter was when we lived in Florida. We used a slow cooker, but it took forever. This way is a lot faster.
My husband, Marrekus, first discovered apple butter years ago by watching a YouTube video. He decided to make apple butter barbecue sauce for ribs; he called them "apple pie ribs"! We'll have to run that recipe back one more time and share it here.
Apple butter snickerdoodle cookies are my favorite. It's basically classic snickerdoodles with a hint of apple flavor, perfection! I also bake fresh sourdough bread, toast the slices, and smear apple butter on top.
What is Apple Butter?
Apple butter is a fruit spread (not actual butter) made from apples, sugar, and spices. It's smooth and dark brown in color, and it has a apple flavor.
What we love about this recipe
- It has the best flavor: Fresh apples are naturally sweet and juicy, and the maple syrup, brown sugar, and lemon juice just heightens the flavors.
- It's smooth: We blend up the apple mixture which makes smooth apple butter.
- It's perfect for fall: I love all the fall spices! Cinnamon and nutmeg, all the festive flavors make this apple butter very cozy.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Apples: We used a mix of Granny Smith apples and Fuji apples for a slightly tart, but sweet flavor.
- Sugars: Light or dark brown sugar plus granulated sugar for sweetness, but you can adjust the amount to your taste.
- Ground Cinnamon and Ground Nutmeg: Use apple pie spice or pumpkin pie spice as a substitute.
- Diamond Crystal Kosher Salt: If you don’t have kosher salt, use half the amount of table salt.
- Maple Syrup: Adds a nice maple flavor.
- Vanilla Extract: For flavor.
- Lemon Juice: Balances the sweetness.
Equipment and Tools
Here are some of the kitchen tools and equipment you'll need to make Instant Pot apple butter:
- Electric pressure cooker (ex: an Instant Pot)
- Blender (either a regular blender or an immersion blender)
- Cutting board, knife, silicone spatula
- Glass jars, for storage
Pressure Cooking Homemade Apple Butter
Detailed instructions can be found in the recipe card below.
Step 1: Wash the apples and take off the stickers. Cut them into quarters, then cut out the cores and slice them. Put the apple slices, water, brown sugar, cinnamon, and salt into the pot of the pressure cooker.
Step 2: Stir the apples and spices. Then secure the lid and make sure the vent is set to "Sealing." Set the pressure cooker to "High" and cook for 20 minutes. When the cooking is complete, let the pressure release naturally for 15 minutes. After that, switch the vent to "Venting" to release any remaining pressure (steam).
Step 3: Once the pressure is fully released, take off the lid.
Step 4: Use an immersion blender to blend the apples until smooth. If you don’t have one, you can pour the mixture into a regular blender and blend until smooth.
Step 5: Press the sauté button and select low heat. Pour in the maple syrup and cook for about 1 hour, stirring often to keep it from burning or splattering. Turn off the "Sauté" function and stir in the vanilla extract and lemon juice.
Step 6: Pour the finished apple butter into a clean, sterilized mason jar or airtight containers.
Tips and Tricks
- Prevent Burning: When sautéing, be sure to stir often to prevent the apple butter from burning or sticking to the bottom of the pot.
- Adjust the Spices: Taste the apple butter as it sautés and adjust to your liking.
- Cooling Helps Thicken: Apple butter will thicken as it cools.
How to Use
Our favorite ways to use sweet apple butter is to spread it on warm biscuits or toast, add it to pastries or quick breads (as a filling), use as a glaze for meats like grilled pork chops, or to mix into sauces (like BBQ sauce).
Storage Instructions
The best way to store apple butter for the long term is to can it. Pour hot apple butter into sterilized jars, seal, and then boil the jars in water for 10 minutes. Once cooled, store the jars in a cool, dark place. This way, they will last up to a year.
Commonly Asked Questions
Applesauce is chunkier, whereas the consistency of apple butter is really with a spreadable texture.
Yes, leave the apple peels on when making apple butter. They skins will get blended up in the blender and you won't even notice.
To fix runny apple butter, sauté, uncovered, until it thickens to your liking. This can take up to 2 hours. Keep in mind that it will thicken as it cools.
When making apple butter, use a mix of apple varieties like Fuji, Honeycrisp, Gala, or Granny Smith apples. For sweet apple butter, use Fuji or Gala. For tart flavored apple butter, try Granny Smith or a combination of both.
Our Instant Pot apple butter recipe is easy to make and comes out smooth and delicious. Serve it with warm biscuits, pair with grilled pork chops, use it to make pastries, or even barbecue sauce. The options are endless!
📖 Recipe
How to Make Apple Butter in an Instant Pot (No Peel Recipe!)
Equipment
- Electric pressure cooker (Instant Pot)
Ingredients
- 4 pounds apples cored and sliced
- ¼ cup of water
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon Diamond Crystal kosher salt (or ⅛ teaspoon if using table salt)
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
Instructions
- Wash apples, remove any stickers, etc. Cut apples into fourths, then core and slice.
- Place apple slices, water, brown sugar, cinnamon, and salt into pressure cooker. Secure lid and set vent to Sealing.
- Set pressure cooker to High pressure and cook for 20 minutes.
- After cooking, allow pressure to naturally release for 15 minutes. Then, switch the vent to the venting position to release the remaining steam.
- Once pressure is fully released, remove lid. Use an immersion blender to puree the cooked apples until smooth. Alternatively, transfer the mixture to a blender and blend until smooth.
- Set pressure cooker to the Sauté function on Low. Pour maple syrup into the apple butter mixture. Then, cook uncovered for 1 hour, stirring frequently to prevent scorching or splattering.
- Turn off the Sauté setting and stir in vanilla extract and lemon juice.
- Pour finished apple butter into a large, sterilized mason jar or airtight containers.
Notes
- The consistency will thicken as it cools.
- This recipe yields approximately 4 cups of apple butter.
- Store apple butter in the refrigerator for up to one month or in the freezer for up to a year.
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