Instant Pot Apple Butter Recipe With Whole Apples

This Instant Pot apple butter recipe eliminates the most tedious part of making homemade apple butter. Instead of chopping the apples into small pieces, I peel and core them, leave them whole and let the pressure cooker break them down.

There is no added water and only 8 minutes of pressure cooking before the apple mixture is mashed (no blender required!) and reduced until thick and glossy.

I am always looking for the step a recipe does not actually need, and chopping the apples was clearly that step here. I tested this whole-apple method multiple times because it almost seemed too easy!

Each time, the apples released plenty of their own liquid and became completely soft. Finishing the apple butter with the Sauté function concentrates the flavor and creates that rich, spreadable consistency without hours of slow cooking.

I am completely obsessed with apple recipes, and this one disappears quickly in our house. My entire family spreads this apple butter on toast and bagels, spoons it over ice cream and serves it with pork. We even stir it into desserts when we want an extra layer of warm, concentrated apple flavor. It is soo delicious!

For a lighter, spoonable apple spread, try my Instant Pot Applesauce. If you prefer a traditional all-day method, make my Slow Cooker Apple Butter.

Why This Recipe Works

This recipe keeps everything I love about traditional apple butter while removing the work that does not improve the final result.

• No chopping required. Peel and core the apples, but leave them whole. They soften and mostly collapse during pressure cooking, so cutting them into small pieces is unnecessary.
• The apples create their own liquid. This recipe has been tested multiple times without added water. As the Instant Pot heats, the apples release enough juice to help the pot come to pressure.
• Less liquid means more concentrated flavor. Adding water would create thinner apple butter that needs more time to reduce. Apple cider vinegar and lemon juice provide enough moisture while balancing the sweetness.
• The Sauté step creates the right consistency. Pressure cooking softens the apples quickly, but reducing the mashed apple mixture uncovered is what transforms it into thick, dark and glossy apple butter.

Recipe Ingredients

Apples: Use 8 medium baking apples that are similar in size. A combination of sweet and tart apples gives the apple butter more depth, so I like mixing varieties such as Honeycrisp, Gala, Golden Delicious or Jonagold with Granny Smith. Peel and core the apples, but leave them whole. There is no need to chop them.

Apple cider vinegar: This balances the sweetness and intensifies the apple flavor. Be sure to use apple cider vinegar, not apple cider. The apples release plenty of natural juice as they cook, so no water is needed.

Granulated and brown sugar: Using both creates balanced sweetness, while brown sugar contributes a deeper, caramel-like flavor and darker color. Dark brown sugar can replace light brown sugar for an even richer result.

Lemon juice: Fresh lemon juice adds brightness and keeps the finished apple butter from tasting overly sweet. Pour it directly over the peeled apples in the Instant Pot.

Spices: Cinnamon, nutmeg and cloves give this homemade apple butter its warm fall flavor. Cloves are especially potent, so a small amount goes a long way.

Vanilla extract: Add the vanilla after the apple butter has finished reducing. Stirring it in at the end preserves more of its flavor and aroma.

How To Make Instant Pot Apple Butter

Recipe Notes

• Choose medium apples that fit comfortably in the pot. A combination of sweet and tart varieties creates the most balanced apple flavor. Try mixing Honeycrisp, Gala, Golden Delicious or Jonagold with Granny Smith.
• Do not chop the apples. Peel and core them, but leave them whole. A handheld peeler and apple corer work well, or use an apple peeler and corer to make preparation especially quick.
• Do not add water. The apples release plenty of natural juice as the Instant Pot heats and comes to pressure. Added water would dilute the apple flavor and increase the reduction time.
• Use Sauté on Low for reducing. Stir frequently during the 15 to 30 minute reduction time. As the apple butter thickens, stir more often to prevent it from scorching on the bottom.
• Look for the spatula trail. The apple butter is ready when a spatula dragged across the bottom leaves a trail that remains visible briefly before slowly filling back in. It will thicken further as it cools.
• Adjust the consistency if needed. For thicker apple butter, continue cooking on Sauté for a few additional minutes. If it becomes too thick, stir in apple cider or water 1 tablespoon at a time.
• A potato masher works beautifully. The pressure-cooked apples will be extremely soft, so a potato masher is all you need to create a smooth consistency. For extra-smooth apple butter, let the mixture cool slightly before using an immersion blender to reduce the risk of hot splatters.
• For a lighter apple spread, try my Instant Pot Applesauce or Crockpot Applesauce.

What Are the Best Apples for Apple Butter?

The best apple butter has a balance of sweetness and tartness, so I recommend using at least two apple varieties. My favorite combination is Honeycrisp and Granny Smith.

Honeycrisp apples contribute natural sweetness, while Granny Smith apples add enough acidity to keep the finished apple butter from tasting flat or overly sugary.

Because the apples are pressure cooked and blended, nearly any baking apple will work. Choose medium apples that are similar in size so they soften evenly.

Sweeter apple varieties:

• Honeycrisp
• Fuji
• Gala
• Golden Delicious
• Cortland
• Red Delicious

Tart or sweet-tart apple varieties:

• Granny Smith
• McIntosh
• Braeburn
• Empire
• Jonathan
• Ida Red

Avoid relying entirely on mild apples such as Red Delicious. They will work, but combining them with a more tart or flavorful variety produces richer homemade apple butter.

How To Store Apple Butter

Allow the apple butter to cool before transferring it to airtight jars or containers. Refrigerate it for up to 2 weeks.

To freeze, divide the cooled apple butter among freezer-safe containers, leaving room at the top for expansion. Freeze for up to 6 months for the best flavor and consistency. Thaw it overnight in the refrigerator and stir well before serving.

This recipe is intended for refrigerator or freezer storage and has not been tested for canning. For shelf-stable apple butter, use a tested recipe and approved processing method from the National Center for Home Food Preservation.

Instant Pot Apple Butter FAQs

What is apple butter?

Apple butter is a smooth, concentrated fruit spread made by cooking apples with sugar and warm spices, then puréeing and reducing the mixture until it becomes thick and dark. Despite its name, apple butter does not contain butter or dairy. The name refers to its smooth, spreadable consistency.

Do I need to add water to Instant Pot apple butter?

No. This Instant Pot apple butter recipe does not require added water. The apples release plenty of natural juice as the pot heats and comes to pressure. The apple cider vinegar and lemon juice provide additional moisture. Adding water would dilute the apple flavor and require a longer reduction time.

How do I know when apple butter is thick enough?

Apple butter is ready when it is dark, glossy and thick enough to spread. Drag a spatula across the bottom of the Instant Pot. The trail should remain visible briefly before slowly filling back in. Keep in mind that the apple butter will continue to thicken as it cools.

What is apple butter used for?

Apple butter can be spread on toast, bagels, biscuits, muffins, pancakes, waffles and croissants. It is also delicious spooned over ice cream, served with pork, added to a cheese board or stirred into oatmeal and yogurt.

You can also use it to add concentrated apple flavor to baked goods. These Apple Butter Cookies are one of my favorite ways to use it.

What is the difference between apple butter and applesauce?

Apple butter and applesauce both begin with cooked apples, but apple butter is cooked longer to remove more moisture. This produces a darker, thicker spread with more concentrated apple and spice flavors.

Applesauce is lighter, looser and usually eaten on its own. Apple butter has a smooth, spreadable consistency that works well as a topping, condiment or baking ingredient.

Can apple butter be made on the stove or in a slow cooker?

Yes. Apple butter can be made in the Instant Pot, on the stovetop or in a slow cooker. The Instant Pot softens the apples quickly, followed by an uncovered Sauté step that reduces and thickens the mixture.

A slow cooker takes several hours but requires little hands-on work. The stovetop method also works, but it needs more frequent stirring to prevent scorching. Try my Slow Cooker Apple Butter if you prefer a longer, hands-off method.

More Apple Recipes

If you are as obsessed with apple season as I am, put the rest of your apples to good use with one of these fall favorites:

• Appledoodles combine fresh apples with the cinnamon-sugar flavor of classic snickerdoodle cookies.
• Apple Coffee Cake is a cozy breakfast, snack or dessert filled with fresh apple flavor.
• Salted Chocolate Caramel Apples turn classic caramel apples into an extra-indulgent fall treat.
• Apple Carrot Cake Muffins are soft, moist and perfect for breakfast or snacking.
• Salted Caramel Apple Cheesecake combines creamy cheesecake with apples and salted caramel.
• Apple French Toast Bake can be assembled the night before for an easy fall breakfast.

More Instant Pot Apple Recipes

Your Instant Pot can turn a pile of fresh apples into so many cozy fall recipes. Try these next:

• Instant Pot Applesauce
• Instant Pot Apple Cider
• Instant Pot Apple Pie Filling
• Instant Pot Apple Oatmeal

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