This quick and easy Instant Pot apple butter is made with fresh apples, mixed with warm fall spices, brown sugar, and a splash of vanilla. Pressure cooked until tender, and blended until smooth and silky, it’s used as a delicious spread, a yummy side dish, in apple butter BBQ sauce and made in less than an hour!
I’m not sure if you’re like me but once September hits, it’s all things Fall, all things apple, and all things warm autumn spices like cinnamon, all spice, cardamom, cloves and nutmeg! Living in Canada where the climate is cooler/cold for more than half the year, September not only brings cooler temps but also apple picking adventures. It’s such a fun activity to do with little ones, girlfriends, couples, friends and family! But boy, the amount of apples you come home with is crazy (at least if you’re anything like me). Well, I’ve got a solution for you! This is one of the easiest, and delicious ways to use up those apples – and it doesn’t matter the variety! Not to mention, this is the main ingredient in my Apple Butter BBQ Sauce! This homemade BBQ sauce is perfect on chicken, beef, pork, and crispy tofu as well – so much yum!
Table of Contents
What is Apple Butter?
It’s not actual butter! Despite the name “Apple Butter“, it does not contain any butter. In simple Taneisha terms, apple butter is essentially concentrated apple sauce, with spreadability like butter. Similar to apple sauce, apple butter contain warm autumn spices like cinnamon, all spice, cardamom, cloves and nutmeg, however, it is cooked for a longer period of time. You slow cook the apples for a lengthy period of time which draws out the water and allows it to caramelize all the more. In return, you are left with a dark brown, deeply caramelized, apple “sauce” with strong apple flavours.
How to Use Apple Butter
There are many ways in which you can use apple butter. However, it is particularly irresistible and the main ingredient in my Apple Butter BBQ Sauce. It’s a delicious sauce that can be used on meats, such chicken, pork, beef and even crispy tofu! It can also be used as a spread on a buttered piece of toast, stirred into yogurt, added into smoothies, or breakfast bowls. Not to mention a dollop of apple butter on a cheese board apart of a grazing table is also a must! It’s versatile, easy to make, and full of flavour, the options are endless!
How to Make Apple Butter – 5 Easy Steps
Wash & Cut the Apples – The first step in the process is preparing your apples. Remove any sticker, thoroughly wash, core, and cut into small-medium wedges.
Add Ingredients to Instant Pot – Combine all ingredients into the instant pot, stir until all apples coated.
Cook – this is the step that will have your home smelling like a fall haven! Set your insta pot for 10 minutes on “pressure cook” with the vent dial turned on “SEALING”.
Blend – use an immersion blender, blender or food processor to blend the mixture until smooth. Be care, as hot liquid will blow the lid off the blender/food processor!
Jar, Store & Enjoy – transfer to an airtight jar, and store in a refrigerator or freeze for up to 6 months.
Other Fall Inspired Recipes You’ll Enjoy!
Easy Instant Pot Apple Butter
- 6 – 7 Apples any variety
- 1/4 cup Water
- 2 tbsp Lemon Juice
- 1 tsp Pure Vanilla Extract
- 1/4 cup Brown Sugar
- 2 tsp Apple Pie Spice
- 1/4 tsp Salt
- Wash, core and carefully cut apples into medium sized wedges. Discard the core.
- Transfer the apples into the instant pot, adding water, lemon juice, vanilla extract, brown sugar, apple pie spice, and salt, mix to combine all ingredients.
- Close and secure the lid to the locked position (ensuring the rubber seal is in place on the lid, and the vent dial is turned to SEALING).
- Using the PRESSURE COOK setting, set timer to 10 minutes ensure the vent dial in turned to SEALING) see notes section for more information
- When the timer is finished, allow the pot to release the pressure naturally for another 10 minutes. Then, turn the vent dial to VENTING and allow the remaining steam to release, if necessary.
- Using a immersion blender, food processor, or regular blender, blend until mixture becomes smooth. Be careful, as the warm/hot mixture has a tendency to splash, and blow the lid off (if using blender, or food processor.)
- Allow to cool, transfer and store in an airtight container. Keep refrigerated or freeze up to 6 months.