How to Make Apple Butter in an Instant Pot (No Peel Recipe!)
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!
¼teaspoonDiamond Crystal kosher salt(or ⅛ teaspoon if using table salt)
¼cupmaple syrup
1tablespoonvanilla extract
2teaspoonslemon 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.