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Instant Pot apple butter is full of cozy fall flavors and ready in under an hour. This smooth, spiced spread is perfect on toast, biscuits, or fresh sourdough bread.
Growing up in Western Maryland, apple butter was a staple of my childhood. It was slathered on just about everything we ate.
My favorite combo (then and now) is apple butter with cottage cheese. It might sound unusual, but it was a classic fall breakfast where I grew up.
Getting my hands on good apple butter while living at the beach in North Carolina has been a challenge. So I’ve resorted to making my own.
However, these days, with a small child in tow, I don’t have the time to simmer apples on the stove for hours.
That’s where Instant Pot apple butter comes in! With the Instant Pot, you can make easy apple butter in a fraction of the time it takes with traditional methods.
It's ready in about an hour, and you can adjust the sweetness and spices to enjoy a perfect and easy batch of apple butter all season long.
My family enjoys it on toasted sourdough English muffins or on a slice of fresh-milled pumpkin bread for breakfast. And for dinner, we like it on a fried pork chop with sourdough stuffing.
I hope you and your family enjoy this recipe as much as we do!
Why You’ll Love This Recipe
Fast: From start to finish, Instant Pot apple butter is ready in an hour or less.
Versatile: This recipe works with any apple variety or even a mix of your favorites.
Freezer-Friendly: Homemade apple butter can last in the freezer for up to a year.
Simple Ingredients: Unlike many store-bought varieties, this recipe uses simple, wholesome (and delicious) ingredients.
Ingredients
Apples: I used Gala apples because they were on sale, but you can use any apple you prefer. Classic apple butter usually uses a mix of sweet and tart apples.
Sugar: You will need brown and granulated sugar. I prefer dark brown sugar, but light brown will also work.
Spices: I used cinnamon and allspice. However, you can swap the allspice with cloves if you prefer.
Vanilla: I used homemade bourbon vanilla. Store-bought vanilla extract will work just fine, too.
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Instant Pot: I prefer an 8-quart Instant Pot; however, any size electric pressure cooker will work.
Immersion Blender: An immersion blender makes blending the apples easier. However, you can also use a regular blender or a food mill.
Step-by-Step Instructions
Step 1: Wash, core, and chop apples into chunks. Then, place them into the Instant Pot. You do not need to peel the apples (though you can if you prefer).
Step 2: Add the brown sugar, granulated sugar, cinnamon, allspice, salt, and vanilla extract. Stir to combine.
Step 3: Pour in the water.
Step 4: Secure the lid and pressure cook on high for 15 minutes. Let the pressure release naturally for about 20 minutes.
Step 5: Use an immersion blender directly in the pot until completely smooth.
If you don’t have an immersion blender, blend it in small batches in a regular blender. Either way, be mindful of splashing.
Step 6: To thicken the apple butter, turn the Instant Pot to sauté and cook uncovered for 10-30 minutes.
If your pressure cooker has a stove-safe pot, you can also do this on the stove (this is my preferred method).
The apple butter is ready when it mounds on a spoon and slides off slowly.
Step 7: Let the apple butter cool to room temperature. Then, store it in jars in the fridge for up to 2 weeks or freeze it for up to a year.
Tips for Success
- Adjust sugars to taste. You can use up to 1 ½ cups of each sugar for 6 pounds of apples.
- You can also adjust the spices to taste. For a more spiced flavor, swap the allspice for cloves.
- The peels blend smoothly. So I leave them on for convenience and added nutrition. However, you can peel the apples if you prefer.
- The added water is necessary for the Instant Pot to pressurize, but it can create a thinner consistency. If needed, simmer after cooking to thicken it to a classic texture.
- Taste your apples first. Sweeter varieties need less sugar, while tart apples may benefit from a little extra.
- Blend with an immersion blender for a silky apple butter, or leave it a bit rustic with small apple pieces for more texture.
Serving Suggestions
Toast: Spread apple butter on toast, biscuits, or fresh sourdough bread.
Breakfast: Swirl apple butter in homemade cottage cheese, yogurt, slow cooker wheat berries, millet, or oatmeal.
Filling: Use as a sweet filling for cinnamon rolls, sourdough Pop-Tarts, or as a layer in cakes.
Cheese Board: Serve alongside a cheese board with sharp cheddar or creamy brie.
Storing & Freezing
- Instant Pot apple butter will last in the fridge for 2-3 weeks in an airtight container.
- You can also freeze your apple butter for up to a year.
Variations
Reduced Sugar: Skip the added sugar and rely only on the apples’ natural sugars, or replace some of the sugar with honey.
Maple Apple Butter: Swap some of the brown sugar for maple syrup.
Spiced: Double the cinnamon and add pumpkin pie spice for a warm, cozy flavor.
Pumpkin-Apple: Stir in pumpkin purée and pumpkin pie spice before pressure cooking for a cozy fall spread.
FAQs
Yes, you can use any variety, but a mix of sweet and tart apples gives the best balance of flavor.
No, this is not a tested canning recipe. I recommend freezing this for long-term storage.
You can double it if your Instant Pot is large enough, but avoid filling past the max fill line. The pressure cooking time remains the same, although it may take a little longer for the pot to come to pressure.
It should be thick and spreadable, holding its shape on a spoon without watery edges.
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Instant Pot Apple Butter
Equipment
Ingredients
- 6 pounds apples, unpeeled, cored, and chopped
- 3/4 cup brown sugar, see notes
- 3/4 cup granulated sugar, see notes
- 2 1/2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup water
Instructions
- Wash, core, and chop apples into chunks. Then, place them into the Instant Pot. You do not need to peel the apples (though you can if you prefer).6 pounds apples
- Add the brown sugar, granulated sugar, cinnamon, allspice, salt, and vanilla extract. Stir to combine.3/4 cup brown sugar, 3/4 cup granulated sugar, 2 1/2 teaspoons ground cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon salt, 1 teaspoon vanilla extract
- Pour in the water.1/2 cup water
- Secure the lid and pressure cook on high for 15 minutes. Let the pressure release naturally for about 20 minutes.
- Use an immersion blender directly in the pot until completely smooth. If you don't have an immersion blender, blend it in small batches in a regular blender. Either way, be mindful of splashing.
- To thicken the apple butter, turn the Instant Pot to sauté and cook uncovered for 10-30 minutes. The apple butter is ready when it mounds on a spoon and slides off slowly. If your pressure cooker has a stove-safe pot, you can also do this on the stove (this is my preferred method).
- Let the apple butter cool to room temperature. Then, store it in jars in the fridge for up to 2 weeks or freeze it for up to a year.
Notes
- Adjust sugars to taste. You can use up to 1 ½ cups of each sugar for 6 pounds of apples.
- You can also adjust the spices to taste. For a more spiced flavor, swap the allspice for cloves.
- The peels blend smoothly. So I leave them on for convenience and added nutrition. However, you can peel the apples if you prefer.
- The added water is necessary for the Instant Pot to pressurize, but it can create a thinner consistency. If needed, simmer after cooking to thicken it to a classic texture.
- Taste your apples first. Sweeter varieties need less sugar, while tart apples may benefit from a little extra.
- Blend with an immersion blender for a silky apple butter, or leave it a bit rustic with small apple pieces for more texture.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
