Once you make your own Instant Pot apple butter at home, reaching for a store-bought jar is just not something you’ll want to do anymore. The smell alone while those apples are cooking is honestly one of my favorite gifts of fall, and having a jar of this in the refrigerator means you’re always about thirty seconds away from making something a little more special. Swirl it onto freshly baked biscuits or rolls, stir it into oatmeal or yogurt, spoon it over pancakes or waffles, or use it as a scrumptious filling in baked goods. The possibilities are genuinely endless!
The Instant Pot makes this so much less work than the traditional stovetop method, and that’s honestly why I make it as often as I do. No stirring for hours, no watching a pot, no worrying about scorching. Just load everything in, let the Instant Pot do its thing, blend it smooth, and you have the most deeply flavored apple butter in under an hour. I use Primal Palate Apple Pie Spice for that warm, perfectly balanced fall spice blend. Simple, real ingredients and a result that is truly scrumptious.
Why You’ll Love This Apple Butter
It’s sweetened with just a touch of granulated sugar (easily swapped for honey, coconut sugar, or maple syrup for strict Paleo), gluten free, grain free, dairy free, egg free, nut free, and vegan. The flavor is deeply apple-forward with that warm spice blend running all the way through, and the Instant Pot gives it a richness that might normally take hours on the stovetop to achieve. And when isn’t less time in the kitchen appreciated?!
What Apples Work Best?
Honeycrisp are my personal favorite here since they’re naturally sweet and break down beautifully. That said, this recipe is wonderfully flexible. Fuji, Gala, Pink Lady, Braeburn, or a mix of whatever you have on hand all work great. A mix of sweet and tart varieties like Honeycrisp and Granny Smith gives you a really nice layered flavor if you want to play around with it. Use your favorite and enjoy!
How to Make Instant Pot Apple Butter
Peel, core, and chop your apples into chunks. No need to be too precise here, just aim for roughly the same size so they cook evenly. Add the apples, sugar, apple pie spice, salt, and apple juice right into the Instant Pot and give everything a good toss to coat. Secure the lid, set to sealing, and cook on high pressure for 15 minutes.
After cooking, let it natural release for 12 to 15 minutes before carefully releasing the valve the rest of the way. Then comes the really satisfying part: blend it smooth with an immersion blender right in the pot. Be careful here since the mixture is very hot! If you’re using a standard blender, transfer in batches and vent the lid. Add the vanilla now if you’re using it and stir it right in. If you’d like a thicker apple butter, switch the Instant Pot to sauté mode and stir constantly with a long-handled spoon until it reaches the consistency you love. Both thinner and thicker are delicious, just depends on how you plan to use it!
Tips for Success!
Taste and adjust the spice after blending. Every batch of apples is a little different in sweetness and tartness. Give it a taste once blended and add a little more apple pie spice, a squeeze of lemon, or a touch more sweetener if it needs it. Trust your taste buds here!
Use an immersion blender for the easiest cleanup. Blending right in the Instant Pot insert means no hot liquid transfers and no extra dishes. If you don’t have one, a regular blender works perfectly, just be careful with the steam and vent the lid while blending.
Don’t skip the salt. A little salt might seem unexpected in a sweet recipe but it rounds out all the flavors and makes the apple and spice notes really sing. It’s an important tip and one I’d hate for you to skip plus I’ve found that a little bit of salt can actually elevate the sweetness of most fruits.
Store in glass jars. Apple butter keeps beautifully in glass jars in the refrigerator for up to 2 weeks. It also freezes well in freezer-safe containers for up to 3 months, which is great if you’re making a big batch during apple season. If you do end up freezing in a glass jar, be sure to leave about an inch at the top so that as it freezes and expands, it will have room. Alternately you can always opt for a silicone mold, these work like a charm!
Ways to Use Instant Pot Apple Butter
This is one of those recipes that quietly improves everything it touches. Here are some of my favorite ways to put it to work:
- Swirled onto warm Gluten Free Dinner Rolls or GF biscuits
- Stirred into morning oatmeal or yogurt with a sprinkle of granola
- Spooned over Apple Spice Waffles instead of maple syrup
- Used as a filling or swirl in baked goods
- Drizzled over the Apple Spice Swirl Loaf for extra apple flavor
- Gifted in a pretty jar as part of a homemade holiday gift set — and when isn’t a homemade gift the best kind?!
Instant Pot Apple Butter
Course: Breakfast, Holiday + Seasonal, Paleo or Whole30, Recipes, Side Dishes4
servings30
minutes40
minutesIngredients
5 lb Honeycrisp Apples (or mix of your favorite variety), peeled, cored, and chopped
1/2 cup Granulated White Sugar (can sub honey, coconut sugar, or maple syrup)
1 Tbsp Lemon Juice
4 tsp Apple Pie Spice (Primal Palate)
1/2 tsp Real Salt (Redmond)
1/4 cup Unsweetened Apple Juice (can sub apple cider or water)
1-2 tsp Pure Vanilla Extract (optional)
Directions
- Peel, core, and chop apples into chunks. No need to be precise, just make them approximately the same size for even cooking.
- Place apples, sugar, lemon juice, apple pie spice, salt, and apple juice into the Instant Pot. Toss to coat evenly.
- Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes. Natural release for 12-15 minutes, then carefully release the remaining pressure.
- Using an immersion blender, blend to a smooth consistency right in the pot. Be careful, the mixture is very hot! Add vanilla if using and stir to combine.
- For thicker apple butter, switch to sauté mode and stir constantly until desired consistency is reached.
- Allow to cool slightly, transfer to glass jars, and refrigerate for up to 2 weeks.
Notes
- Taste and adjust spice and sweetness after blending since every batch of apples is different. Freezes well in freezer-safe containers for up to 3 months. No Apple Pie Spice? Use a combination of cinnamon, nutmeg, allspice, and ginger to taste.
If you make this Instant Pot apple butter I’d love to hear how you used it! Drop a comment below or tag me on Instagram. Fall in a jar, truly. 🍎
