Instant Pot Apple Butter Recipe With Whole Apples
This Instant Pot apple butter recipe starts with peeled and cored apples left whole, so no chopping or added water is needed. Pressure cook, mash and reduce for thick, concentrated apple butter without hours of slow cooking.
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Servings: 24
Calories: 73kcal
Equipment
- Instant Pot
Ingredients
- 3 pounds apples about 8, peeled and cored but left whole
- 1/4 cup apple cider vinegar
- juice from 1/2 lemon
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
Instructions
- Peel and core the apples, but leave them whole. Place the whole apples in the Instant Pot.3 pounds apples
- Pour the apple cider vinegar and lemon juice over the apples.1/4 cup apple cider vinegar, juice from 1/2 lemon
- Sprinkle the granulated sugar, brown sugar, cinnamon, nutmeg and cloves over the top. Do not add water.3/4 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves
- Secure the lid and set the steam-release valve to Sealing. Cook on High Pressure for 8 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release the remaining pressure.
- Remove the lid. The apples should be extremely soft and mostly broken down. Use a potato masher to mash the apples and cooking liquid until smooth.
- Set the Instant Pot to Sauté on Low. Cook uncovered for 15 to 30 minutes, stirring frequently, until the apple butter becomes thick, dark and glossy. Stir more frequently as it thickens to prevent scorching.
- Drag a spatula across the bottom of the pot. The apple butter is ready when the trail remains visible briefly before slowly filling back in.
- Turn off the Instant Pot and stir in the vanilla extract. For an extra-smooth consistency, allow the apple butter to cool slightly before carefully blending it with an immersion blender.1 tsp vanilla extract
- Allow the apple butter to cool before transferring it to airtight containers. It will continue to thicken as it cools.
Video
Notes
- This recipe was tested multiple times in a 6-quart Instant Pot.
- Use a combination of sweet and tart apples for the most balanced flavor. Honeycrisp and Granny Smith are my favorite pairing.
- Choose medium apples that fit comfortably inside the Instant Pot.
- Do not chop the apples. Peel and core them, but leave them whole.
- Do not add water. The apples release plenty of natural liquid as the Instant Pot heats and comes to pressure.
- Reduction time will vary depending on the moisture content of the apples and your preferred consistency.
- Stir more frequently toward the end of the reduction time because thick apple butter can scorch.
- If the apple butter becomes too thick, stir in apple cider or water 1 tablespoon at a time.
- A potato masher is all you need to smooth the softened apples. If using an immersion blender for an extra-smooth consistency, turn off the Instant Pot and allow the mixture to cool slightly before blending.
- Store cooled apple butter in an airtight container in the refrigerator for up to 2 weeks.
- Freeze in freezer-safe containers for up to 6 months, leaving room at the top for expansion.
- This recipe has not been tested for canning and should be stored in the refrigerator or freezer.Do not add water. The apples release enough natural liquid to bring the Instant Pot to pressure, and skipping water keeps the flavor concentrated while shortening the reduction time.
Nutrition
Calories: 73kcal | Carbohydrates: 19g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 71mg | Fiber: 2g | Sugar: 17g | Vitamin A: 32IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg
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