- 5 pounds apples, cored and quartered
- 1/2 cup water
- 1/2 cup maple syrup (sweetener is optional but it will help in the thickening process)
- 1 Tbsp pumpkin pie spice
- 1/2 tsp. vanilla
- Pinch of salt (optional)
- 1 Tbsp lemon juice
- Wash and core the apples then place onto a cutting board, and cut into quarters with peels on. If you don’t want to core, simply cut around the core.
- Place the apples into the Instant Pot and add water, spice, maple syrup, and salt(optional). Close and lock the lid and set the valve vent to SEAL.
- Set the timer for 15 minutes and press START or MANUAL.
- When the timer is finished, let the pressure release naturally for about 15 minutes. Then, do a manual pressure release for any remaining steam. Remove the lid and stir in the lemon then use an immersion blender and blend until the apple mixture is completely smooth. At this point, the apple butter if fully cooked and ready for consumption but it would be more like applesauce. If you would like for it to thicken up continue through steps 5 & 6.
- Set the Instant Pot to the pressure cooker setting and use the +/- button to set it to “More”. If using a different pressure cooker with a slow cooker function or an actual slow cooker set the heat to low. Now, set your timer anywhere between 30 mins. up to 3 hours and cook uncovered stirring occasionally. This is what helps in the thickening process. You can enjoy it immediately after blending but it will be more like applesauce.
- Once it’s finished spoon the apple butter into glass jars with lids and enjoy!
The cooking time for the recipe represents the initial cooking process and not the slow cooker part. Simply because that is a matter of preference for most people. So, plan accordingly.
This recipe is NOT about canning. If you are interested be sure and check out a safe and reliable source like this one from the National Center for Home Food Preservation.
The longer you cook the apple butter the thicker it will get. And, since this recipe does not use refined sugar it will take a little longer. This recipe is best once it has a chance to set up in the fridge for several hours or overnight.
If you don’t have an immersion blender let the apple butter cool once it initially cooks, add to a regular blender in small batches, and blend until smooth. Place the apple butter back into the Instant Pot or slow cooker and proceed with step 5 in the cooking instructions.
This particular recipe makes about 2 pints.
- Prep Time: 15 mins.
- Cook Time: 30 mins.
- Category: Dips & Spreads
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
- Serving Size: 2 Tbsp
- Calories: 43
- Sugar: 8.8 g
- Sodium: 19.6 mg
- Fat: 0.1 g
- Carbohydrates: 11.2 g
- Fiber: 1.4 g
- Protein: 0.2 g
- Cholesterol: 0 mg
Keywords: instant pot apple butter recipe, pressure cooker apple butter, pressure cooker apple butter recipe