Happy Saturday! Cheers to the weekend, am I right? And cheers to apples. I seriously love fall. Also, I’m FINALLY sharing with you some much anticipated apple recipes. Better late than never, right? Plus, I feel like apple butter is a true staple come fall season. It’s versatility is endless. Mixed in cocktails, atop toast, spread on muffins, fillings in cakes, the list goes on and on.
When I was creating this recipe I wanted to make something that was simple and easy for people to make at home, while not having the stovetop on all day. Granted, you can definitely make this on the stove, but if you have an instant pot, your life will become a whole lot simpler. Like, I don’t think you are prepared for how simple this recipe is.
Basically you just throw everything in the pot at once, stir it up, pop the lid on, and you’re set. SO easy. Not to mention, so good too.
Looking for other fall recipes? Here are some ideas:
Pumpkin Bread with Brown Sugar Crumble and Maple Butter
Soft and Chewy Peanut Butter & Oatmeal Cookies
Creamy Tortellini Soup with Chicken Sausage and Kale
Give it a try and let me know what you think in the comments below. Happy Eating!
Instant Pot Spiced Apple Butter
- Instant Pot
- 4 lbs apples, gala & honeycrisp
- 1 cup apple cider
- 2 Tbsps maple syrup
- 1 tsp vanilla
- 1/2 cup sugar
- 2 tsps cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/8 tsp ground cloves
- 1/8 tsp allspice
- Core and chop 4lbs of apples, leaving skins on. Add to instant pot.
- Add all remaining ingredients and stir until evenly coated.
- Place lid on and pressure cook for 20 minutes. (Keep in mind, the pressure takes 10 minutes to build, so this will equal out to 30 minutes total) After 20 minutes, release steam.
- Using a slotted spoon remove apples from pot and transfer to a blender leaving liquid behind. Puree until smooth. Return to the instant pot with 3/4 cup of reserved liquid and cook, uncovered on setting "sauté" for 10-15 minutes, or until slightly thickened. Once finished strain through sieve.
- Cool and store in airtight containers or glass jars in the refrigerator up to 30 days or freeze.