Sweet, rich, and chock-full of autumnal flavor, this Instant-Pot Apple Butter is child’s play to make and will go well with everything from toast to your bowl of morning oats.
When we started house-hunting a few years back, one of the things I wanted most was a small outdoor space to garden. I’ve always dreamed of a rural life with plenty of land to grow my own food and maybe even have a few chickens, but I know very well that I’m a city girl at heart. That, and though I can grow windowsill herbs like no other, I’m not quite sure if I can boast having a “green thumb.”
So, when we found a charming house on the edge of town with a beautifully idyllic garden complete with two apple trees and a cherry tree, the decision was quickly made. Little did I know that by fall, those trees would be bulging with apples, begging to be used, and hardly leaving me time to catch my breath between all those pies, ciders, cakes, muffins, sauces, jams, and butters that I was making and giving away to friends and family.
One of the most popular creations was definitely my apple butter. Thanks to the ease of making it in the Instant Pot, I must have given away enough to feed a small army. And I couldn’t blame those who came back, very politely asking if, by any chance, I had made some more. Sweet, silky, and wonderfully spiced, this apple butter can turn a piece of toast into a little moment of bliss. But be warned—it’s so good you’ll be tempted to eat it straight from the jar.
Is Instant-Pot Apple Butter Healthy?
While there is certainly some truth to the saying that “an apple a day keeps the doctor away,” the fact is that this apple butter calls for sugar, which is something we don’t want to be consuming in large quantities on a regular basis. And yes, though I did just mention how terribly tempting this apple butter is, I guess we all have enough common sense to save it for special preparations or as our weekend breakfast indulgence, using it to top that perfect piece of lightly buttered sourdough toast or spoon into that slow-cooked bowl of oatmeal with raisins.
More Than a Spread or Topping
One of the great things about apple butter is its versatility. You can even use it in savory recipes, for example in a marinade or glaze for pork chops, with Dijon mustard, soy sauce, and a dash of ginger. I also mix it with walnut oil, sea salt, and cracked pepper to make a sweet and savory dressing for autumnal bowls with grains and root vegetables. It’s a must with an elegant cheese board (especially with bloomy rind cheeses like brie and Camembert!) and gorgeous mixed with cream cheese and used as a dip for warm, soft pretzels. Having unexpected company over? Spread a thin layer of apple butter over a circle of ready-made puff pastry, top with sliced apples arranged in a pretty rosette pattern, brush with melted butter, dust with granulated sugar and cinnamon, and bake at 400°F for 35-40 minutes. Voilà! Call it a tarte aux pommes and the oohs and aahs are guaranteed!
How to Make Ahead and store
If stored in properly sterilized jars and unopened, apple butter can last up to 1 year. Once opened, it will stay good in the fridge for up to 1 month. If you’re not using sterilized jars, it will keep for at least 2 weeks. You can freeze the apple butter for up to 1 year, but bear in mind that it may be a little runnier once defrosted.
Serving Suggestions
Split these Healthy Oat Bran Muffins, toast them, and slather them with some salted butter and a dollop of apple butter. Making some Healthy French Toast? Don’t forget the apple butter! And have you ever tried Crêpes with salted caramel and apple butter? No? What are you waiting for?
Ingredients
- 2 pounds cored and sliced Granny Smith apples
- 1/4 cup coconut sugar or brown sugar
- 1/4 cup raw organic cane or white sugar
- 1/4 cup raw apple cider vinegar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- Pinch of salt
Instructions
- Place all the ingredients in your Instant Pot and stir to combine.
- Cover, making sure the vent is set to 'Sealing', and set for manual high pressure for 15 minutes.
- Once cooked, do an instant steam release. Remove the lid and turn to 'Sauté' mode. Sauté for 10-13 minutes, stirring constantly, until thick and reduced.
- Transfer to a container and cool to room temperature (it thickens as it cools).
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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