Instant Pot apple butter is made with unpeeled apples, coconut sugar, molasses, butter, and warm spices, then pressure-cooked, blended, and simmered into a smooth, velvety spread. An optional splash of Cointreau adds a subtle citrusy aroma. With no peeling and minimal chopping, it comes together in a fraction of the usual time.
My family loves this smooth, creamy apple butter. We use it on almost everything. It's also my favorite way to use up a big batch of apples during apple season.
This delicious spread is full of deep fall flavors, thanks to warm spices. A splash of Cointreau (an orange liqueur) adds a subtle citrusy aroma without any alcohol taste. And if you'd rather skip the liqueur, I've got you covered with easy substitutions.
Use it on toast, drizzle it over Oat Pancakes, add it to a Waffle Board, serve it as a condiment on a Charcuterie Board, or pair it with savory dishes like pulled pork or Slow Cooker Ribs.
Looking for more homemade spreads? You might also like my Rhubarb Compote or Mandarin Orange Cranberry Sauce.
Why You'll Love This Recipe
- Quick & easy: It comes together in a fraction of the time compared to traditional slow cooking, for a fuss-free way to enjoy rich, homemade apple butter.
- No peeling: Just core and slice the apples. The peels blend right in.
- Versatile: It's not just a spread, though it's heavenly on toast. Use it as a glaze for roasted vegetables, a flavor boost for savory dishes like my Cast Iron Brie Stuffed Roasted Chicken, or swirl it into yogurt, oatmeal, or baked goods.
- Homemade goodness: You control the ingredients and sweetness. No unnecessary additives, just smooth apple butter.
- Perfect gift: Tuck it into a jar, tie it with twine, and you've got the coziest little homemade gift for fall gatherings, holiday baskets, or just surprising someone you love.
Ingredients & Notes
- Apples: Fresh apples provide the naturally sweet and slightly tart base. Use a variety that is sweet with a hint of tanginess, and go for organic if you can since the peels stay on. Get some Golden Delicious too to make my Rhubarb Apple Compote.
- Butter: A pat of butter contributes to the apple butter's aromatic flavor.
- Coconut sugar: Adds a subtle caramel-like sweetness that works well with the apples' natural sugars.
- Molasses: Adds a deep, earthy sweetness and a hint of bitterness that balances the flavors. Use leftovers in my Instant Pot Beef Stew or Apple Buckwheat Pancake.
- Cinnamon powder: Warm and comforting, it adds a cozy aroma and taste.
- Ground cloves: Lends a sweet and gentle spiciness.
- Allspice: Adds complexity and depth, creating layers of flavor that make this apple butter truly special.
- Ground ginger: Provides a subtle kick of warmth and a hint of zing.
- Pinch of salt: Just a touch of salt enhances the overall flavor.
- Cointreau (optional): This delightful orange liqueur adds a sophisticated citrusy note, elevating the apple butter's complexity and depth.
How To Make It
Step 1 - Prep the Apples: Wash, core, and slice the apples into eighths. Leave the peels on.
Step 2 - Melt the Butter: Press the "Sauté" button on the Instant Pot and melt the butter.
Step 3 - Add the Apples and Spices: With a wooden spoon, stir in the apples, coconut sugar, molasses, spices, and a pinch of salt until well combined with the butter. Turn off the sauté button and pour over the Cointreau or apple juice, if using. Give it a good stir.
Step 4 - Pressure Cook: Put the lid on, set the vent to sealing, and pressure cook on high for 20 minutes with "keep warm" off. It takes about 10 minutes to build pressure first. When the timer ends, turn the dial to vent, let the steam release, and remove the lid. The high pressure in the Instant Pot speeds up cooking and infuses the apples with rich spices.
Step 5 - Blend & Thicken: Puree the mixture with an immersion or regular blender until silky smooth. Be cautious, as it will be hot! Use the sauté function again to simmer and thicken the apple butter, until you get the desired consistency. Cover with a splatter guard. Let it cool at room temperature.
Step 6 - Cool And Store: Turn off the Instant Pot. Spoon the apple butter into mason jars or airtight containers. Seal them and refrigerate them for ultimate freshness.
Top Tips
- Avoid splatter: Use a splatter guard when thickening the pureed apple butter, or cover with a large lid from another pot, as it tends to splatter a bit.
- Avoid burning: Stir occasionally until you obtain the desired thickness to avoid burning.
- Give it a day: The flavors intensify after a day or two, so be patient for a more robust taste.
Variations & Substitutions
- Apple variety: Experiment with different apples, from tart Granny Smith to sweet Honeycrisp, for a different apple butter each time.
- Sweetness level: For less sweet apple butter, reduce the coconut sugar or molasses, or use another sweetener like maple syrup.
- Sugar alternatives: Swap the coconut sugar for brown sugar or monk fruit to cater to dietary needs or taste preferences.
- Citrus twist: Instead of Cointreau, try another citrus liqueur or fresh citrus zest. Or omit it and use apple juice or cider for a lighter taste.
- Vegan: Use coconut butter or leave out the butter. I still highly recommend butter as a base because it creates a richer flavor.
- Thicker: Simmer longer to thicken your apple butter.
Storage
It lasts up to 2 weeks in the fridge in jars or airtight containers, or up to 6 months in the freezer. Thaw in the refrigerator overnight before using it.
More Apple Recipes You Might Like
Made this? Tell me how it went in the comments and leave a star rating below. I love to hear from you. And don't forget to subscribe to my monthly newsletter! - Mariska
📖 Recipe
Warm Spiced Instant Pot Apple Butter
Mariska RamondinoEquipment
- mason jars or airtight container for storage
Ingredients
- 3 ½ pounds medium-sized mixed apples (about 1.5 kg) About 9 to 10 apples
- ¼ cup butter 55 grams
- ⅓ cup coconut sugar 50 grams
- ⅓ cup molasses 105 grams
- 1 teaspoon cinnamon powder
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- 1 pinch of salt
- ½ cup Cointreau (orange liqueur) 100 ml (optional)
Instructions
- Core apples and slice into eights-set aside.3 ½ pounds medium-sized mixed apples
- Press the "Sauté" button on the instant pot. Add the butter and sauté until butter is melted.¼ cup butter
- Stir in the apples, coconut sugar, molasses, and all the spices as well as the pinch of salt until well combined with the butter.⅓ cup coconut sugar, ⅓ cup molasses, 1 teaspoon cinnamon powder, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon allspice, 1 pinch of salt
- Turn off the "Sauté" button and pour over the Cointreau. Give it a good stir.½ cup Cointreau (orange liqueur)
- Put the lid on the Instant Pot, set the vent to sealing, then press "Pressure Cook" (make sure it's on high pressure). Adjust the time to 20 minutes and make sure the "keep warm" button is off.
- It will take about 10 minutes to build up pressure before the 20 minutes time starts. When the timer is finished, turn the dial to the VENT position and let the steam release. Remove lid.
- Blend the apple mixture with an immersion or regular blender until smooth. Be very careful since it will be quite hot!
- Press the "Sauté" button and sauté for an additional 5 minutes on "Normal" to thicken the apple butter. Make sure you stir occasionally so it does not burn.
- I usually use a large lid from another pot to cover as it tends to splatter a bit. If you like your apple butter to be thicker than mine, then continue to sauté until you have the desired thickness.
- Turn off the instant pot.
- Spoon into jars, let it cool, and store in the refrigerator for up to 2 weeks or freeze for longer storage.
Notes
Helpful Tips & Notes
- It is best to use a splatter guard when sautéing the pureed apple butter to obtain a thicker consistency. Or use a large lid from another pot to cover, as it tends to splatter a bit.
- Stir occasionally until you obtain the desired thickness to avoid burning.
- The flavors tend to intensify after a day or two, so be patient for a more robust taste.
- Store it in Mason jars or airtight containers in the fridge for up to two weeks. Or freeze for longer, stored in freezer-safe containers (up to 6 months). Thaw in the refrigerator overnight before using it.
- 28 servings convert to 2 tablespoons per person.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Mariska Ramondino says
The orange liqueur adds deliciously complex flavors to the apple butter, and the alcohol will completely evaporate during the cooking process. However, if preferred, you can omit it.
Mariska Ramondino says
Although the addition of Cointreau (orange liqueur) is not necessary, it does add a more in-depth flavor, and the alcohol will completely cook away. Enjoy!