This is a great easy to make recipe for 3-minute sugar free Instant Pot Apple Butter. It’s perfect for lunches or after school snacks, and it’s super delicious!
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 fridge for a week, or you can also freeze it in freezer jars.
Notes
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.