This is a great easy to make recipe for 3-minute sugar free Pressure Cooker or Instant Pot Apple Butter. It’s perfect for lunches or after school snacks, and it’s super delicious!
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The giveaway is also towards the bottom of the post. You’ll see the Rafflecopter widget there.
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Recipe, Review, and a Giveaway!
I’m excited to share with you today a review of The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo, along with a recipe for Instant Pot Apple Butter from the cookbook.
And I have a giveaway for a copy of the cookbook for one lucky reader!
Recipe reprinted with permission from The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains and Stefanie Bundalo, Page Street Publishing Co. 2019. Cover Photo credit: Emily Sunwell-Vidaurri, Amy Rains, Stefanie Bundalo and Donna Crous.
Instant Pot Apple Butter from the cookbook
This scrumptious Instant Pot Apple Butter is an easy to make condiment that’s commonly slathered on breakfast muffins, bread, toast, scones, muffins and more. And, it’s even easier to make in the Instant Pot! It can also be served as a side dish along with savory meals. And, of course, you can simply eat it by the spoonful, too.
I love apple butter. My first recipe for it was made in the crock pot. You can find that recipe here.
When I was growing up every fall we went to a U-pick apple farm. And the farm had a little kitchen where they made fresh homemade apple butter. We always use to buy a jar when we went.
And now, I make my own apple butter!
I also have a collection of recipes that use apple butter; you can find that collection here.
The Big Book of Instant Pot Recipes
Oh my gosh, this book is amazing. Big, chock full of recipes. And not just your typical recipes. There are creative and fun recipes, as well as some nice basic recipes.
And the pictures are beautiful. Every recipe has a full color picture so you know what your dish should look like when it’s done.
The Cookbook’s release date is September 24, 2019. You can find the book here on Amazon.
You can also preorder before that date, and lock in the lowest price.
This big cookbook is co-authored by four authors and bloggers – Emily Sunwell-Vidaurri of Recipes to Nourish, Amy Rains of Wholesomelicious, Stefanie Bundalo of Sarcastic Cooking, and Kristy Bernardo of The Wicked Noodle. Each person contributed 60 recipes to the cookbook.
There are 240 Must-Try recipes for your Multi-function cooker in the cookbook.
Over 195 or the recipes are gluten-free, over 90 Paleo recipes, over 100 dairy-free recipes, and over 25 vegan recipes. Many of the recipes are easily adaptable to make GF, Paleo, etc. I love that there are vegan recipes because so many Instant Pot cookbooks are full of meaty recipes, and this way I can partake of them as well!
The cookbook is a high quality paperback that’s divided into 8 chapters: Breakfast, Lunch, Soups, Pastas, Mains, Sides, Desserts, and Condiments & Sauces.
The cookbook is filled with great recipes like this one for Apple Butter! There are also fantastic recipes for Crustless Veggie Pot Pie, Buffalo Jackfruit Tostadas, Creamy Tomato-Basil Soup, Lime-butter Crab Linguini, and Beef Sandwiches with Smokey Gouda Sauce.
Instant Pot Spiced Apple Butter
I chose to make this Instant Pot Apple Butter recipe and share t with you today.
With only 6 wholesome, basic, real food ingredients, this apple butter is simple, yet bursting with fall flavors, and super easy to make.
And it smells amazing as it cooks and the steam releases. It’s like fall. Autumn. Spice and apples. Perfect!
This Instant Pot Apple Butter is such an easy snack to make. Like a smooth version of apple pie with a nice pudding texture.
It would be delicious in hand pies. Nice and simple!
Traditionally there’s no butter in apple butter because the apples slow cook for hours to form the thick consistency. But this Instant Pot version cooks in just a few minutes and butter is added for a silky, traditional taste and mouth-feel.
This Spiced Apple Butter is Gluten-Free, Grain-Free, Paleo, Whole30-Friendly, Nut Free, Soy Free, Sugar Free, and made with seasonal Real Food Ingredients.
What kind of apples should I use?
Feel free to use whatever combination of apples you like. A 50/50 ratio of sweet apples (like Honeycrisp or Braeburn) and tart apples (like Granny Smith), will produce a nice blend. And you know that I love the tart Granny Smith apples, as they are my favorites! However, it’s just as good with 12 sweet apples.
The authors suggest, “If possible, use organic apples since apples are on the EWG’s “Shopper’s Guide to Pesticides in Produce” Dirty Dozen list.”
I’m lucky enough to have access to a few beautiful apple trees right now. So I used the apples from the tree along with a few sweet apples from the grocery store.
More Fall inspired Recipes you’ll love
Follow the instructions in the giveaway widget below. Open to U.S. residents 18+.
One (1) winner will be chosen. The prize will be delivered by Page Street Publishing Co.
Winner chosen randomly and announced in this post.
We will email the winner, and if the winner does not respond in 48 hours, a new winner will be chosen.
The prize will be mailed from the manufacturer to the winner directly, and Life Currents is not responsible for lost mail.
All entries will be verified.
This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway runs 9/18/19 to 9/30/19.
Cheers! And good luck!
And, if you don’t win, you can buy your copy here.
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Instant Pot Apple Butter Recipe
Instant Pot Apple Butter
- 12 apples peeled, cored, and quartered
- 5 tablespoons unsalted butter
- ¼ cup filtered water (60 ml)
- 4 teaspoons ground cinnamon (9 g)
- ½ teaspoons ground cloves
- ½ teaspoons ground allspice
- In the Instant Pot, combine all the ingredients.
- Secure the lid with the steam vent in the sealed position.
- Press manual and set on high pressure for 3 minutes.
- Once the timer sounds, press keep warm/cancel, and allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, do a quick release. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
Using a slotted spoon, ladle the mixture into a blender or food processor, making sure to leave at least a few inches (about 10 cm) of headspace and not fill it to the top, as the hot steam will need room to escape.
- If a lot of excess liquid remains in the Instant Pot, use only if needed to blend; otherwise, discard.
- Pulse just until fully combined and smooth—you may need to do this in batches if you’re using a blender.
- Pour the apple butter in a heatproof airtight container, such as a glass Mason jar, and place in the refrigerator until fully cooled. Serve chilled.
- Store in the refrigerator for up to 2 days.
Notes: Feel free to use whatever combination of apples you like. A 50/50 ratio of sweet apples (like Honeycrisp or Braeburn) and tart apples (like Granny Smith), will produce a nice blend. And you know that I love the tart Granny Smith apples, as they are my favorites! However, it’s just as good with 12 sweet apples.
Makes: 1 quart (1.1 kg)
If possible, use organic apples since apples are on the EWG’s “Shopper’s Guide to Pesticides in Produce” Dirty Dozen list.