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–+ servings
Holiday Apple Butter

Instant Pot Apple Butter (No-Stir + Freezer Friendly)

Rufus Dewanou
Deep-caramelized, perfectly smooth apple butter made hands-off in the Instant Pot — plus my speed-thickening “venting pressure” technique!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Recipe Type Pantry Essential
Cuisine American
Servings 2 16oz jars
Calories 35 kcal

Equipment

  • Instant Pot (6 or 8 qt)
  • Immersion blender
  • Measuring cups & spoons
  • Glass jars with lids

Ingredients
  

  • Apple Butter
  • 6 –7 lbs apples about 12–14 medium — Honeycrisp, Fuji, or mixed
  • ½ cup apple juice
  • 1 –2 tablespoon apple cider vinegar
  • 1 cup packed brown sugar light or dark
  • 1 teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ teaspoon fine salt

Instructions
 

  • Peel, core, and chop apples into large chunks. Add to Instant Pot.
  • Add apple juice, apple cider vinegar, brown sugar, cinnamon, cloves, nutmeg, allspice, and salt. Stir well.
  • Lock lid. Pressure Cook High for 60 minutes. Natural release 10 minutes, then quick release.
  • Blend with immersion blender until completely smooth.
  • Signature Thickening Technique: Close lid again, lock, KEEP VENT OPEN, and set Pressure Cook to ON for 10–15 minutes. This rapidly evaporates moisture and speeds caramelization.
  • Remove lid. Stir in vanilla and optional molasses.
  • Cool completely and transfer to jars. Refrigerate up to 2 weeks or freeze up to 6 months.

Notes

Molasses Boost → adds beautiful depth for the holidays
Flavor swaps: Try maple syrup, cardamom, ginger, or a splash of bourbon
Texture check: It should mound softly on a spoon
Make-ahead friendly → perfect for gifting
Kid-approved with toast, oatmeal, yogurt, ice cream

Nutrition

Serving: 1tablespoonCalories: 35kcalCarbohydrates: 9gSodium: 20mgPotassium: 35mgFiber: 1gSugar: 7gVitamin A: 12IUVitamin C: 1.2mgCalcium: 6mgIron: 0.1mg
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