Year three for our tradition of apple picking in Bluemont and let me tell you, we came back with bushels of apples (aka way too many). September is peak apple season here in Virginia, so naturally, I’ve got apple recipes lined up like it’s a fall festival. And first up is this rich, spiced apple butter.
Now usually, I’m all in on the cozy, slow-simmered vibe of letting apple butter bubble away in the slow cooker or a dutch oven for hours until it’s dark, thick, and sweet. But sometimes I don’t want to wait, sometimes I want that cinnamon-spiced flavor now!
That’s where the Instant Pot comes through. No peeling, no standing at the stove, just apples, pressure, and a kitchen that smells like an orchard!
Jump to:
- Easy Pressure Cooker Apple Butter
- TL;DR Why You'll Love this Apple Butter Recipe
- Quick History on Apple Butter
- Ingredients Needed
- How to Make Instant Pot Apple Butter
- Variations and Pro Tips
- Storage and Freezing Instructions
- Equipment
- Frequently Asked Questions
- More Apple Recipes for Fall
- Instant Pot Apple Butter (No Peel Recipe)
Easy Pressure Cooker Apple Butter
This is hands-down the easiest apple butter I’ve ever made, and I’ve made a lot! Just core the apples, toss them into the Instant Pot with a splash of apple cider, stir in dark brown sugar and cozy fall spices, and let the pressure cooker do all the heavy lifting.
Then we blend it until silky smooth with an immersion blender. Hit sauté, let it thicken up till it’s glossy and rich and boom, that’s it. Done.
Now let’s talk about those peels, because I know someone’s gonna ask. We’re keeping them on. Not just because I hate peeling apples and it takes so freaking long, but because they actually make the apple butter better.
Apple skins help thicken the apple butter naturally with their pectin so you get that perfectly spreadable texture, and they’re full of all those apple-y esters that make your kitchen smell amazing. I swear, I’ll never peel apples for this again.
TL;DR Why You'll Love this Apple Butter Recipe
- Perfectly sweet, but not too sweet. We’re using dark brown sugar for depth and richness, but you’re in control. Want to keep it low sugar or totally unsweetened? Go for it!
- No more watery apple butter. This isn’t applesauce pretending to be apple butter. We sauté it down till it’s thick, glossy, and silky smooth; just the right consistency to spoon, spread, can, or gift.
- No burn notice drama. A splash of apple cider keeps everything from sticking!
- No peeling required. Apple peels stay on and get blended right in. They help thicken the apple butter and give it that smooth, spreadable texture without the extra work.
Quick History on Apple Butter
Appelstroop, Dutch for apple 'syrup', has roots in medieval Rhineland and Limburg (Germany and the Netherlands), where monks would cook down applesauce for hours to make apple butter, preserving the fruit for long periods!
Ingredients Needed
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Your Favorite Apples - I used Honeycrisp and Gala because I love their flavor, but I also love Fuji apples which are way more affordable.
- Apple Cider - this is the drink, not the vinegar!
- Dark Brown Sugar - you can use light brown as well, but there is a more noticeable hint of molasses in dark brown sugar.
- Spices - I like using ground cloves and allspice, but apple pie spice or pumpkin spice blends work as well.
- Cinnamon Sticks
- A pinch of Salt
How to Make Instant Pot Apple Butter
Step 1 | Core the apples and chop them in quarters. The chopping is optional, but it does cook them down quicker.
Step 2 | Put the apples, cider, sugar, cinnamon, spices, and salt all in the instant pot. Seal the lid, turn the instant pot on to manual and pressure cook on high pressure for 25 minutes.
Step 3 | Let the pressure cooker naturally decompress for another 20 minutes, then you'll see you have some seriously slumped apples in there.
Step 4 | Remove the cinnamon sticks, then use an immersion blender to blend the apple mixture smooth.
Step 5 | Press the sauté button and cook down the apple butter until it's at your desired consistency, stirring occasionally so nothing burns. It took me about 45 minutes on saute, I like mine very thick and dark. If you like yours light and loose, more like an apple sauce, 20-30 minutes will work fine.
Step 6 | Transfer the smooth apple butter to a jar and let cool to room temperature before putting into the fridge for storage.
Variations and Pro Tips
- Use water or apple juice instead of cider if you can't find any.
- Peel the apples if you want, but keeping them on allows the natural pectin in the skin to help thicken the apple butter.
- Use tart apples like granny smith apples for a lighter, tarter apple butter, or squeeze in a little lemon juice if your apple butter is just a little too sweet for your liking.
- Cooking time will vary based on how dark and rich you like your apple butter. Mine took about 35 minutes on Sauté mode.
- No dark brown sugar? You can make your own with granulated sugar and molasses. Try my DIY brown sugar recipe!
- Don't have an immersion blender? You can use a regular blender, food processor, or even a food mill, then return the blended apples to the instant pot to continue cooking.
Storage and Freezing Instructions
- Store the apple butter in a mason jar or another airtight container in the fridge for up to 2 to 3 months when kept in an airtight container.
- Freezing and Thawing: Simply let the butter cool completely, then transfer it into airtight containers or freezer-safe bags, leaving some space for expansion.
- Label and date the containers, and it will keep in the freezer for up to a year. When you're ready to enjoy it, thaw the apple butter in the fridge overnight.
Equipment
- Instant Pot Pressure Cooker or other Electric Pressure Cooker
- A Mason Jar - even if you're not canning, this is great to have for your jams, jellies, and butters.
- Apple Corer - no need for an apple peeler for this recipe. Just a simple corer and knife or an old fashioned corer/slicer machine.
Frequently Asked Questions
A mixture of apple varieties make the best butter! These are the best tasting apples (in my opinion) for this recipe:
Honeycrisp
Gala and Fuji
Braeburn
Cortland
Yes! Apple butter works beautifully in baked goods. It adds moisture and deep apple flavor; try it in muffins, quick breads, or as a swirl in cheesecake bars. I use it in my Apple Butter Babka and it is AMAZING.
Yes, just make sure you don’t fill the Instant Pot past the max fill line. Apple butter bubbles up a bit when it thickens, so give it space to reduce.
More Apple Recipes for Fall
These recipes are perfect to use up that bushel of apples!
Craving more cozy recipes? Sign up for the Sweet Tea & Thyme newsletter, save this recipe with the Pin button. If you whip it up, tag me (@sweet_tea_thyme on IG/@sweetteaandthyme on TikTok) and don’t forget to leave a star rating and note below, it helps more than you know, friend.
Instant Pot Apple Butter (No Peel Recipe)
Ingredients
- 6 pounds apples, I use honeycrisp and gala
- ½ cup apple cider, unsweetened with no added spices
- 1 cup dark brown sugar
- ½ teaspoon ground allspice
- ½ teaspoon ground cloves
- 2 cinnamon sticks
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
Instructions
- Core the apples and chop them into quarters. (Chopping is optional but helps them cook down faster.)6 pounds apples
- Add the apples, cider, sugar, cinnamon, spices, vanilla and salt to the Instant Pot. Seal the lid and pressure cook on high for 25 minutes. Allow the Instant Pot to naturally release pressure for 20 minutes.½ cup apple cider, 1 cup dark brown sugar, ½ teaspoon ground allspice, ½ teaspoon ground cloves, 2 cinnamon sticks, 1 tablespoon vanilla extract, ½ teaspoon kosher salt
- Remove the cinnamon sticks, then blend the apple mixture smooth with an immersion blender.
- Press the sauté button and cook the apple butter, stirring occasionally, until it reaches your desired consistency. For a thick, dark apple butter, sauté for about 45 minutes, stirring occasionally. If you prefer a lighter, looser texture (more like applesauce), cook for 20-30 minutes.
- Transfer the apple butter to a jar and let it cool to room temperature before refrigerating.
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