Making apple butter in an Instant Pot is a simple way to enjoy rich, spiced apple flavor without spending all day at the stove. This easy no-peel apple butter recipe saves time, uses everyday ingredients, and creates a smooth, velvety spread that tastes like fall in a jar.
Follow these easy step-by-step instructions for homemade Instant Pot apple butter.
Apple butter is one of those cozy recipes that feels especially right when fall arrives. The warm aroma of apples, cinnamon, nutmeg, brown sugar, and maple syrup fills the kitchen, and the Instant Pot makes the process much easier than the traditional stovetop method.
This recipe uses a blend of tart and sweet apples for the best apple flavor. Granny Smith apples add brightness, while Fuji apples bring natural sweetness. Because the apples are blended after cooking, there is no need to peel them first. The skins soften in the pressure cooker and blend smoothly into the finished apple butter.
The first time we made apple butter, we used a slow cooker. It worked, but it took much longer. The Instant Pot speeds up the process while still giving the apple mixture time to cook down into a thick, spreadable fruit butter. It is perfect for toast, biscuits, pastries, quick breads, pork chops, and even barbecue sauce.
Homemade apple butter is also a great make-ahead recipe. Once it cools, it thickens beautifully and can be stored in jars or airtight containers. Whether you are making it for breakfast, baking, gifting, or adding fall flavor to savory dishes, this Instant Pot apple butter recipe is a dependable favorite.
What is Apple Butter?
Apple butter is a smooth fruit spread made by cooking apples with sugar and spices until the mixture becomes thick, dark, and deeply flavored. Despite the name, it does not contain dairy butter. It gets its name from its soft, spreadable texture.
Compared with applesauce, apple butter is usually cooked longer, blended smoother, and reduced until the flavor is more concentrated. The result is a sweet, spiced apple spread that works well in both sweet and savory recipes.
What we love about this recipe
- It has rich apple flavor: A mix of sweet and tart apples gives this Instant Pot apple butter a balanced taste. Maple syrup, brown sugar, granulated sugar, and lemon juice help round out the flavor.
- It is smooth and spreadable: Blending the cooked apples creates a soft, velvety texture without peeling the apples first.
- It is perfect for fall: Cinnamon and nutmeg give the apple butter a warm, cozy flavor that is ideal for autumn breakfasts, baking, and holiday meals.
Ingredients
A full ingredient list with exact amounts can be found in the recipe card below.
- Apples: A mix of Granny Smith and Fuji apples gives the apple butter a slightly tart, sweet flavor.
- Sugars: Granulated sugar and packed light or dark brown sugar add sweetness and help create a deeper flavor.
- Ground Cinnamon and Ground Nutmeg: These warm spices give the apple butter its classic fall flavor. Apple pie spice or pumpkin pie spice can also be used as a substitute.
- Diamond Crystal Kosher Salt: Salt balances the sweetness. If using table salt, use half the amount.
- Maple Syrup: Adds a gentle maple flavor and helps deepen the sweetness.
- Vanilla Extract: Stirred in at the end for a smooth, rounded flavor.
- Lemon Juice: Brightens the apple butter and balances the sweetness.
Equipment and Tools
You only need a few basic kitchen tools to make homemade apple butter in an Instant Pot:
- Electric pressure cooker (such as an Instant Pot)
- Blender (a regular blender or an immersion blender)
- Cutting board, knife, and silicone spatula
- Glass jars or airtight containers, for storage
Pressure Cooking Homemade Apple Butter
Detailed instructions can be found in the recipe card below.
Step 1: Wash the apples and remove any stickers. Cut the apples into quarters, remove the cores, and slice them. Add the apple slices, water, granulated sugar, brown sugar, cinnamon, nutmeg, and salt to the pressure cooker.
Step 2: Stir the apples and spices until everything is combined. Secure the lid and make sure the vent is set to “Sealing.” Set the pressure cooker to High pressure and cook for 20 minutes. When the cooking time is complete, allow the pressure to release naturally for 15 minutes. Then switch the vent to “Venting” to release any remaining steam.
Step 3: Once the pressure has fully released, carefully remove the lid. The apples should be very soft and fragrant.
Step 4: Use an immersion blender to blend the cooked apples until smooth. If using a regular blender, carefully transfer the mixture in batches and blend until completely smooth.
Step 5: Press the Sauté button and select Low heat. Stir in the maple syrup and cook uncovered for about 1 hour, stirring often so the apple butter does not burn, stick, or splatter. Turn off the Sauté function, then stir in the vanilla extract and lemon juice.
Step 6: Pour the finished apple butter into a clean, sterilized mason jar or airtight containers. Let it cool before storing.
Tips and Tricks
- Prevent burning: During the sauté step, stir often and scrape the bottom of the pot to keep the apple butter from scorching.
- Adjust the spices: Taste as the apple butter cooks down and adjust the cinnamon or nutmeg to your preference.
- Let it cool: Apple butter thickens as it cools, so do not worry if it looks slightly loose while warm.
How to Use
Sweet apple butter is delicious spread over warm biscuits, toast, pancakes, waffles, or fresh bread. It can also be used as a filling for pastries and quick breads, spooned into cookies, stirred into yogurt, or served alongside savory dishes. For a deeper fall flavor, try using it as a glaze for grilled pork chops or mixing it into barbecue sauce.
Storage Instructions
For short-term storage, keep apple butter in airtight containers in the refrigerator. It can also be frozen for longer storage. For long-term shelf storage, apple butter should be properly canned. Pour hot apple butter into sterilized jars, seal, and boil the jars in water for 10 minutes. Once the jars are cooled, store them in a cool, dark place.
Commonly Asked Questions
Applesauce is usually looser and can be chunky, while apple butter is cooked down longer and blended until smooth. Apple butter has a thicker, more spreadable texture and a deeper apple flavor.
Yes. For this no-peel apple butter recipe, the apple skins stay on. They soften while pressure cooking and blend smoothly into the apple butter.
To fix runny apple butter, sauté it uncovered until it thickens to your liking. Stir often to prevent burning. Keep in mind that apple butter will continue to thicken as it cools.
Use a mix of apple varieties such as Fuji, Honeycrisp, Gala, or Granny Smith. Fuji and Gala make sweeter apple butter, while Granny Smith adds a tart flavor. A combination gives the best balance.
This Instant Pot apple butter recipe is easy, smooth, warmly spiced, and full of apple flavor. Serve it with biscuits or toast, use it in baking, pair it with pork chops, or stir it into sauces for a sweet fall-inspired touch.
📖 Recipe
How to Make Apple Butter in an Instant Pot (No Peel Recipe!)
Krysten Wilkes & Marrekus Wilkes
Equipment
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Electric pressure cooker (Instant Pot)
Ingredients
- 4 pounds apples cored and sliced
- ¼ cup water
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon Diamond Crystal kosher salt (or ⅛ teaspoon table salt)
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
Instructions
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Wash the apples and remove any stickers. Cut the apples into quarters, remove the cores, and slice.
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Add the apple slices, water, granulated sugar, brown sugar, cinnamon, nutmeg, and salt to the pressure cooker. Stir to combine.
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Secure the lid and set the vent to Sealing. Cook on High pressure for 20 minutes.
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Allow the pressure to release naturally for 15 minutes. Then switch the vent to Venting to release the remaining steam.
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When the pressure is fully released, remove the lid. Blend the cooked apples with an immersion blender until smooth, or transfer the mixture to a blender and blend carefully in batches.
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Set the pressure cooker to Sauté on Low. Stir in the maple syrup and cook uncovered for 1 hour, stirring frequently to prevent scorching and splattering.
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Turn off the Sauté setting. Stir in the vanilla extract and lemon juice.
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Transfer the apple butter to a clean, sterilized mason jar or airtight containers. Cool before storing.
Notes
- The apple butter will thicken as it cools.
- This recipe yields approximately 4 cups of apple butter.
- Store apple butter in the refrigerator for up to one month or in the freezer for up to a year.