Instant Pot Apple Butter

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Instant Pot Apple Butter

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Forget pumpkin spice, apples are the one true king of fall flavors. Apple butter churning is made simple by using the Instant Pot, shortening a traditionally hours long process into just a few minutes. 

I recommend using sweet, softer varieties of apples like fuji and gala apples for the best ever apple butter - but feel free to experiment with your favorite apples to find the perfect apple butter for your taste buds.

For best results, use an immersion blender for a silky smooth apple butter!

Apple butter is a staple of autumn. Canned fresh in late summer and then enjoyed for the holidays is my favorite way to eat apple butter. The Instant Pot helps to expedite the usually lengthy process, meaning I get to stuff my face with apple butter without the wait. 

Categories: 52 Weeks of Cooking , Holiday Recipes , Fall Foods , Thanksgiving , Instant Pot

Tags: Apples , Apple Cider , Butter

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Instant Pot Apple Butter

Prep Time: 15 minutes

Cook Time: 25 minutes under pressure + 20-30 minutes saute

Makes ~ 6 cups apple butter


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  • 5-6 Fuji and/or Gala Apples, peeled, cored and chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 cup apple cider
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 1 cup brown sugar
  • 1/8 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1 cinnamon stick

Here's How:

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  1. Wash, peel, core and chop the apples. Place the chopped apples into the Instant Pot (IP). Pour the lemon juice, apple cider vinegar, apple cider and maple syrup over the apples and stir to combine.
  2. Stir in the brown sugar until evenly distributed and season lightly with the allspice, ground cloves and nutmeg. Stir to combine then add the cinnamon stick.
  3. Place the lid onto the IP with the vent on "venting" mode. Turn the IP on pressure cook, high pressure, "more" mode. Set the timer for 20 minutes. The IP will come to pressure over the next ten minutes. When the countedown timer finishes, do a quick release on the IP to release the pressure.
  4. Remove the lid and use tongs to fish out the cinnamon stick. Use an immersion blender to blend the apples until smooth without any chunks.
  5. Turn the IP on to "saute" mode on the "more" setting. Set the timer for 20 minutes and leave the lid off of the IP. Let the apples simmer until thickened; you may need to add an additional 10 minutes to the timer if the apples are still too thin.
  6. Transfer the apple butter by the ladle to sterile mason jars. Finish the canning process by sealing the jars in a waterbath. To enjoy immediately, skip the waterbath and secure the lids. Chill overnight. The apple butter will thicken as it cools. Enjoy on biscuits, pancakes, pork and more! Happy Fall!

Mouth Feel

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