Instant Pot Apple Butter
This recipe came out of frustration at the grocery store. I couldn’t find an apple butter or jelly or jam that didn’t have high fructose corn syrup in it OR one that cost less that $200 dollars (I may be exaggerating on that number). Now why was I even looking specifically for apple butter? I put it in my morning oatmeal almost every single day. It’s perfectly sweet and tangy and spicy and the perfect easy addition to any oatmeal bowl.
Wait, so is it apples and butter?
No – good question! It’s a step past applesauce. It’s thick and caramelized. Most recipes have sweeteners in it but this one does NOT.
So I turned to my instant pot – and I thought I would create this super easy recipe to share with everyone. Well that didn’t exactly happen BUT I do have a starting point! So I will continue to edit and update this post as I improve it.
Why is it that important?
- Because you can use almost ANY fruit with this!
- It’s the perfect way to use up any extra fruit you have that’s about to go bad. Pears, Peaches, Plums, and even fruits that don’t start with P.
- It can be a great substitution for sugar filled jams and jellies
- It’s CHEAP to make! It’s literally just fruit and spices.
So here we go!
Save RecipeIngredients
- 6 Apples, cored and cut into quarters, skin on
- Cinnamon Stick
- 1 Tablespoon Water
Instructions
- Place apples in Instant Pot with a splash of water (1/4 Cup is all you need) and cinnamon sticks
- Put on the lid and make sure the valve on the top is closed
- Set on Manual for 15 minutes and let release naturally for 10 mins
- Blend apples with an immersion blender OR put in a blender or food processor - now it's basically applesauce
- Replace lid and cook on manual for another 30 mins and release for 10 minutes (I did 15 minute cycles twice but I think you can do 30 minutes instead)
- Now, it's darker brown but really watery, now you want to cook it down so it reduces. I did this in the Instant Pot on the Saute function (turn it down to low heat or it will splatter!)
- I cooked it low and slow until it reduced and got really thick - about 20 mins.
- Let cool and jar - should last about a week in the fridge.
Calories
Fat
Carbs
Protein
Next time I’ll be trying it in the slow cooker to see how that works for those of you without an Instant pot or similar pressure cooker(here’s the one I have). But if you DO have an Instant Pot, grab some apples and give it a try!