If you’re looking for an easy homemade apple butter recipe packed with warm fall flavor, this Instant Pot apple butter is the perfect cozy recipe for canning and preserving. Made with fresh apples, brown sugar, cinnamon, vanilla, cloves, and allspice, this smooth spread is rich, sweet, and full of comforting homemade flavor.
Using the Instant Pot makes apple butter simple and convenient while still creating deep slow-cooked flavor. The apples become soft and caramelized while the warm spices create the perfect balance of sweetness and spice.
This homemade apple butter is delicious spread on toast, biscuits, pancakes, waffles, oatmeal, and more. It’s also perfect for gifting during the holidays and preserving apple season.
Why You’ll Love This Instant Pot Apple Butter
This homemade apple butter recipe is:
- Easy to make
- Full of warm fall flavor
- Perfect for canning
- Smooth and rich
- Great for gifting
- Freezer friendly
Leaving the apple peels on helps add flavor and natural pectin while making preparation faster and easier.
Ingredients
- Apples
- Water
- Brown sugar
- Vanilla
- Cinnamon
- Ground cloves
- Allspice
How to Make Instant Pot Apple Butter
Start by soaking the apples in water and vinegar to help clean them thoroughly.
Core and cube the apples while leaving the peels on for extra flavor and easier preparation.
Add the apples, water, brown sugar, vanilla, cinnamon, cloves, and allspice into the Instant Pot and stir to combine.
Seal the lid and pressure cook until the apples become very soft and tender.
Allow the pressure to release naturally before carefully releasing any remaining steam.
Use an immersion blender to puree the mixture until smooth and creamy.
Switch the Instant Pot to sauté mode and continue cooking while stirring occasionally until the apple butter thickens to your desired consistency.
Partially cover the pot while simmering to help reduce splattering.
Once thickened, the apple butter is ready to enjoy or preserve through canning.
Tips for the Best Apple Butter
For perfect homemade apple butter:
- Use sweet flavorful apples
- Leave the peels on for extra flavor
- Blend until completely smooth
- Stir often while thickening
- Simmer longer for thicker apple butter
The longer the apple butter cooks during the sauté step, the richer and thicker it becomes.
Best Apples for Apple Butter
This recipe works wonderfully with:
- Gala apples
- Honeycrisp apples
- Fuji apples
- Golden Delicious apples
Using a mixture of apples creates even deeper flavor.
Ways to Use Apple Butter
This homemade apple butter is delicious:
- On toast or biscuits
- Swirled into oatmeal
- On pancakes and waffles
- Mixed into yogurt
- Spread on muffins
- As a dessert topping
It also makes a beautiful homemade holiday gift.
Canning Instructions
Prepare jars, lids, and a water bath canner before filling jars with hot apple butter.
Process according to safe canning instructions and adjust processing times if needed for altitude.
Allow jars to cool completely and check seals before storing.
Storage Tips
Unopened canned apple butter can be stored in a cool dark pantry for long-term storage.
Once opened, refrigerate the apple butter after opening.
Uncanned apple butter can also be refrigerated or frozen.
Frequently Asked Questions
Can I leave the apple peels on?
Yes! The peels soften during cooking and blend smoothly into the apple butter.
Why sauté after pressure cooking?
The sauté step helps thicken the apple butter and deepen the flavor.
Can I freeze apple butter?
Absolutely. Apple butter freezes very well.
What apples work best?
Sweet apples like Gala, Fuji, Honeycrisp, and Golden Delicious work wonderfully.
More homemade condiments recipes to enjoy.
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Ingredients
Method
- Prepare apples by soaking them in water and white vinegar for 10 minutes.
- Core and cube apples, leaving peeling on.
- Add everything into instant pot and stir.
- Pressure cook 15 minute and set valve to sealing.
- Let instant pot natural release for 20 minutes.
- Then carefully release leftover steam.
- Remove the lid and use an immersion blender to puree the mixture until it is smooth and uniform.
- Next set the instant pot to sauté and stir until it starts to boil and pop. set the lid on it partially so it does not make a mess, but that it can also let some steam out.
- After 5 to 10 minutes stir and check the thickness of the apple butter. The longer it cooks the thicker it will get. Once you reached you desired thickness it's ready to be canned.
- Prepare jars, lids, and canner.
- Ladle hot apple butter into hot jars, leaving 1/4-inch headspace. Remove any air bubbles and adjust for proper headspace if necessary.
- Wipe the rim, center the lid, and finger tighten the screw band. Place the jars in the water bath canner, cover the tops with at least 1-inch of water and place the lid on the canner.
- Bring to a boil and process both pints and half-pints for 10 minutes, adjusting for altitude if necessary.
- Remove the lid allow the jars to sit for 5 minutes before removing to a towel-lined counter. Check seals after 12-24 hours.
Notes
- 0-1,000 ft 10 Minutes
- 1,001-3,000 ft 15 Minutes
- 3,001-6,000 ft 20 Minutes
- 6,0001 ft+ 25 Minutes
