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flat lay jar of apple butter and apples
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5 from 1 vote

Instant Pot Apple Butter

You can make this easy 5-ingredient Instant Pot Apple Butter recipe by throwing the apples & spices into the pot & letting it cook. It’s super easy treat! This recipe is allergy friendly, AIP & paleo.
Prep Time5 mins
Cook Time2 hrs
Cooling time3 hrs
Total Time5 hrs 5 mins
Course: Appetizer, Condiment, Dessert, Snack
Cuisine: American
Servings: 1 cups
Calories: 1086kcal
Author: Beth Chen

Equipment

  • Instant Pot (or slow cooker)
  • Immersion Blender or food processor

Ingredients

  • 1/4 cup Water
  • 1/2 cup Honey
  • 6 Apples roughly chopped (Pears are a great substitute!)
  • 1/2 teaspoon Ground Cinnamon
  • 1/8 teaspoon Ground Cloves

Instructions

  • Add all the ingredients into the instant pot.
  • Stir to combine and then cover.
  • Let pressure cook for 10 minutes. Making sure that the knob is in the sealing position.
  • Let sit for about 10 minutes and then allow to vent (quick release). Make sure that the red stopper has dropped before you remove the cover.
  • Next set the instant pot to sauté on low. Allow to sauté for 1 hour 30 minutes or so while stirring occasionally. This will allow the moisture to cook off and allow the mixture to thicken and reduce. You want it to be slightly darker than applesauce.
  • Use the immersion blender to puree the apples. If you don’t have an immersion blender, you can use a regular blender or food processor. Either way, you’ll need to take the apple mixture out of the instant pot to puree.
  • Remember, the mixture will firm up slightly once it’s cooled. You’ll need to stir more towards the end of the cooking, as you don’t want the apple mixture to burn.
  • Once it’s finished cooking, place in mason jars or another airtight container and store in the fridge. Allow to cool for at least 3-4 hours.
  • Once cooled, you’re ready to serve.

Notes

  • This is not a shelf stable canning recipe. This recipe needs to be stored in the fridge or the freezer or it will go bad.
  • If you store this in an airtight container, this will last about 2 weeks in the fridge and 3 months in the freezer.
  • Every apple butter recipe I found online was for pounds and pounds of apples or drowning in sugar. I eat apple butter like a treat. I’ll smear it on a cracker every few days so 5 cups of apple butter just wasn’t going to work for me. While this recipe is a small batch, it’s a lot for me. I ended up splitting the apple butter into 1/4 cup servings and then pouring them into glass mason jars. I put one serving in the fridge to eat right away and the rest in the freezer.
  • You don’t need to peel the apples. That was not an omission or typo. They will get cooked thoroughly and then blended so there is no need for that extra step.
  • If you’d prefer to make this in the slow cooker, add all the ingredients in a slow cooker then cook on high for 4 hours. Remove the cover and then stir. Continue cooking without the cover for another 2 hours on low. Once the slow cooker has stopped, use the immersion blender to puree the apples. If you don’t have an immersion blender, you can use a regular blender.
  • You’ll need to stir more towards the end of the cooking, as you don’t want the apple mixture to burn.

Nutrition

Serving: 1cup | Calories: 1086kcal | Carbohydrates: 291g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 22mg | Potassium: 1257mg | Fiber: 27g | Sugar: 253g | Vitamin A: 590IU | Vitamin C: 51mg | Calcium: 76mg | Iron: 2mg