Save time with this quick Instant Pot apple butter recipe you can make fast. There’s no peeling or stirring necessary, and it’s easy to make in less than an hour. This homemade fall favorite is perfect with biscuits, pancakes, and toast!
This apple butter Instant Pot recipe is so easy to make, that I’ll never buy store bought again. It’s one of my favorite fall recipes.
I remember years ago making apple butter, and it was quite the chore, standing over the sink working up all the apples for the recipe. Not anymore, though, thanks to my Johnny apple peeler, which cores, peels, and slices all at once.
This kitchen tool is our best thrift store find ever because it does it all the work for me. I’m able to throw this Instant Pot apple butter recipe together in minutes.
What is Apple Butter?
According to Wikipedia, “Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown.”
Well, yes, but you can make apple butter in your electric pressure cooker, and it’s not a long, slow, painful process. It’s actually pretty painless.
My apple butter is a mixture of apples and spices, with a texture that’s very similar to Instant Pot applesauce and Instant Pot cinnamon applesauce; but the taste is a little sweeter, a little darker, and filled with cinnamon spice flavors.
Why You’ll Love This Recipe
You’ll love making pressure cooker apple butter, possibly even more than my stovetop apple butter recipe, because it…
- It’s even easier to make, if you can imagine that, no stirring necessary. Simply put your ingredients into your electric pressure cooker, put the lid on, set it, and forget it while it cooks. And if you’re thinking the apples will be a chore… Coring, peeling (if you choose to peel the apples), and slicing the apples is a job made much easier and quicker with a Johnny apple peeler.
- It smells and tastes heavenly; it really does. I mean, would it really be fall without the scent of homemade apple butter wafting through the house? Better than any candle out there! It makes our home smell heavenly, and it tastes dreamy too.
- It’s budget-friendly. Depending where you buy your apples and your spices, you can make a batch of 5-6 half-pints or 3-4 pints for less than $10. A bit of advice… I’m very partial to canning apple butter in the fall because it’s usually pretty easy to find apple seconds at a local orchard or farmer’s market. Buying seconds just means you can buy a bushel or half-bushel of less-than-perfect apples for a lot less than normal cost, which is going to save you a ton of money. I also like to buy spices in bulk at our local grocery discount store and sometimes thru Amazon; I especially love Badia spices and seasonings. When you compare the cost of making homemade to store bought apple butter, you save a little bit of money. But even more importantly, homemade is just better all ’round. You can even use your own homemade apple pie spice! Plus, if you’re like me, you love the satisfaction of having your own jars of home canned food lining your pantry shelves.
- You can can it or freeze it for storage purposes.
Ingredients and Substitutions Notes:
When I developed this Instapot apple butter, I knew I wanted it to taste similar to Cracker Barrel apple butter. Not a copycat recipe really, but similar.
- Fresh apples – When it comes to picking the kind of apples to use, I recommend apples that are both sweet and tart to really give it a flavor kick. Some of the best apples for making apple butter include Jonathan, Jonagold, Braeburn, McIntosh Red, Winesap, Cortland, Fuji, and Gala. Jonathan and Jonagold are two of my favorites; I’ve also combined Fuji with Gala to make a really delicious apple butter.
- Molasses – I prefer to use just regular molasses over blackstrap molasses.
- Spices – I use nutmeg, cloves, allspice, and cinnamon to really give this apple butter a kick of flavor.
- Lemon juice – I prefer to use a fresh lemon juice, either straight from a lemon or my favorite shortcut, Minute Maid lemon juice you can find in the freezer section of some grocery stores; I’ve been able to find it at my local Walmart. There are multiple reasons for adding lemon juice to apple butter, but it’s usually to help preserve or protect the color of your apples over time (making your apple butter stay pretty), and/or to make the apple butter more acidic for home canning. Wind fallen apples (including seconds) can have a lower acidity and a higher mold/bacteria count than umblemished apples.
- Vanilla extract – This is my secret ingredient, and you’ll understand why I add it when you take your first bite. It’s so good!
How to Make Quick Instant Pot Apple Butter Fast
Before starting anything, it’s important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse. You’ll need about 4 pounds of apples.
It’s also important to prep your jars for canning or freezing. That means washing, sterilizing, etc.
Keep in mind, you can make this recipe in any brand of electric pressure cooker you have, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.
Just Follow These Steps…
- Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well. Note: While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I usually choose not to for this recipe.
- Put the sliced apples in your Instant Pot.
- Add water, molasses, sugar, brown sugar, spices, lemon juice, and vanilla extract to the Instant Pot. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
- Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15 minutes; when it’s finished cooking, allow the pressure cooker to do a natural release.
- Then using an immersion blender, blend the apples into smooth apple butter, or ’til you reach the consistency/texture you want.
How to Freeze Apple Butter:
I stored apple butter in the freezer quite a bit before I learned how to can it, so it works just fine without any worries. And frozen apple butter should keep for at least a year.
- When your apple butter has cooked, allow it to cool to room temperature.
- Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
- Label the containers, and place them in the freezer.
How to Can Apple Butter:
I prefer water bath canning apple butter. Canned apple butter should keep for 1-2 years in the pantry.
- While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
- Once you’ve mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
- Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
- Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
- Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it’s sealed shortly after canning.
- Before moving to the pantry, write what it is and the year on the lid, so you know when you made it. There are plenty of options for pretty jar labels for apple butter, and you can even turn your home canned apple butter into holiday gifts or hostess gifts.
If you choose to can it, Ball has wonderful Canning Guides to guide you through the process. You can also consult the Ball Blue Book Guide to Preserving.
Expert Tips and Recipe FAQ’s
After blending the apples into apple butter, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more. While I have never had to do this, it’s a good way to make homemade apple butter thicker. Keep in mind, your apple butter will also thicken as it cools.
If you’re not freezing or canning your apple butter, you should keep it in the refrigerator. It should keep in the fridge for about 2-3 months.
I really enjoy apple butter on my toast in the mornings with breakfast. It’s also really delicious on Grandma’s biscuits, on drop biscuits, and on homemade dinner rolls. I especially love making my soda scones recipe and adding a dollop of apple butter on my buttered scone. So good! My friend Kelly makes a Dutch Baby apple puffed pancake that would pair so well with apple butter. And my friend Heather actually adds apple butter to the meatloaf in her meatloaf sandwich recipe; I want to try making this too because it sounds so delicious.
More Apple Recipes:
If you love this apple butter recipe, you’ll love these too…
- CrockPot apple butter recipe
- Apple jelly recipe without pectin
- How to make apple juice without a juicer
- Apple crumb pie
- Easy slow cooker mulled cider
- Apple crumble recipe
- Baked cinnamon apples
- 50 mouthwatering apple recipes
You can also learn how to use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, Instant Pot recipes, accessory ideas, and more!
You’ll find a short video tutorial in the recipe card below. Wanna see a longer recipe video with a little bit of farm life too? Be sure to watch the full video over on YouTube.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Instant Pot Apple Butter
Equipment
Ingredients
- 4 pounds apples
- 1/4 cup water
- 1/4 cup molasses
- 1/2 cup cane sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Before starting anything, it's important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse.
- Core, peel, and slice the apples; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well.
- Put the sliced apples in your Instant Pot.
- Add water, molasses, pure cane sugar, brown sugar, spices, lemon juice, and vanilla extract to the Instant Pot. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
- Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15 minutes; when it's finished cooking, allow the pressure cooker to do a natural release.
How to Freeze Apple Butter:
- When your apple butter has cooked, allow it to cool to room temperature.
- Label the containers, and place them in the freezer.
How to Can Apple Butter:
- While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
- Once you've mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
- Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
- Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
- Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
- Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.
Video
Notes
- Canned apple butter will last about 2 years on the shelf.
- Frozen apple butter will last about 1 year in the freezer.
- In the fridge, apple butter will last about 2-3 months.
Thank you to your Great Aunt Jennie for this recipe.
This is absolutely amazing! My whole family is thrilled with the results of your recipe. Absolutely delicious! I used water bath canning for this and am planning on giving them away for Christmas…if we don’t eat them first! My only question is, does the apple butter thicken up, or does it remain an apple sauce type of consistency?
Thank you, Emily! I’m so glad you’re enjoying it. What a great idea for Christmas gifts! In answer to your question, it tends to remain a thinner consistency like applesauce.
Could guar or xanthan gum be used as a thickener for this recipe?
Hey Diane, you know, I’m not really sure. I haven’t tried either one, so I don’t want to say yes… But it’s definitely worth a try!
I’m looking forward to using this recipe. In the past, I’d just let my apples simmer longer in the pot to thicken it up. Just put in on the warm cycle with the lid off for an extra 45-60 minutes to thicken up. Is smells better and becomes more concentrated.
Estina, thank you! I hope you enjoy the recipe; I’m actually making another batch this weekend. This is a great tip for getting it to a thicker consistency. Thank you!
I made my apple purchase today so I’m planning on making this tomorrow. I inherited my pressure cooker from my mom and haven’t used it for much of anything but a couple beef roasts so I’m still in my learning curve. I have never made apple butter in my life but remember my grandma Martin’s apple butter in all of it’s devine yumminess. I can’t wait. Because I saw so many questions in the comments about canning this recipe I did some research. So I ventured into the world wide web of answers and found out that you can water bath or pressure can this. For pressure canning at 2800 feet (western Nebraska) the www tells me I should bring the pressure to 7 pounds for 10 minutes. Here is the web address for those that are interested: https://extension.psu.edu/preserving-apples
Jodi, this is awesome! Thank you so much for sharing the link for pressure canning. I hope you enjoyed the apple butter!
Would you use water bath canning for this? I’m a little new to canning, that’s why I’m asking.
Actually, we froze ours. I think we’ve used a pressure canner in the past, though.
I can’t wait to try this!! I do have one question – what kind of apples do you use? I never know which ones to buy! ????
I was wondering the same thing.
Yes, I’d also like to know which varieties work best for this.
Hi Tracy, sure! We used a combination of Jonathans and Jonagolds. Jonathans give so much delicious flavor.
Hey Eileen, we used Jonathan and Jonagolds. Jonathans really give great flavor.
Do you have to put the jars in a boiling water bath after you can them to seal them and preserve them from spoiling? Or to do put them in a pressure cooker to seal the jars
Patty, if you’re not freezing them, you would need to follow canning safety procedures and either use a pressure cooker or water bath to preserve them. I’d recommend using a pressure cooker designed for canning.
I made your apple butter, it is delicious!!
Oh Jeanette, I’m so glad you’re enjoying it! Thank you for letting me know. I’ve been having it on my toast every morning. :)
I have a similar recipe I use. I love the smell of apple butter as it fills the house and adds another layer of homeyness!
Ruth, it just wouldn’t be fall without that smell.:)
Happy autumn to you too, Melissa! Thank you for stopping by. I did actually use a little more than 1/4 cup, but I whittled it down in the recipe because it’s a bit too strong…. but it still turned out great. I just love how it makes the house smell all day. You know fall is really here when apple butter is simmering in the slow cooker.:)
This sounds amazing, If I cut the recipe in half, would I lessen the cooking time?
Thanks!
Jess, thank you! Likely, it wouldn’t lessen the cook time.
Sounds good! I am not real fond of molasses, but it works well in a lot of recipes. Will have to try this! Pinning!
Thanks so much, Rachel!