No Peel Instant Pot Apple Butter
Instant Pot apple butter is a no fail recipe for the classic fall treat. The pressure cooker cuts the cook time down and yields delicious results that you'll love slathering on toasted bread or other baked goods. Plus it's a NO PEEL version meaning less work, all the sweet flavor + the nutrients from the apples skin.
Servings: 8
Calories: 146kcal
Ingredients
- 4 1/2 lbs apples any variety of sweet apple will work
- 1/2 cup water
- 1 tsp pumpkin pie spice
- 2 tbsp brown sugar packed
- pinch salt don't skip- it enhances the sweetness
- 2 tbsp lemon juice
Instructions
- Scrub your apples clean, core them discarding the cores, and quarter the apples. Add the prepped apples to the bowl of your instant pot.
- Add the spices, sugar, salt, and water to the pot.
- Add the lid, turning to close and making sure the vent is set to the sealed position.
- Hit the pressure cook, or manual button depending on your unit, and set it to cook at high pressure for 15 minutes.
- When the timer beeps to let you know cooking time has finished, let it naturally release for 15 minutes. After that turn the seal to vent to allow the remaining steam to escape the pot.
- Hit the cancel button, and then click the Saute button. Let the apple butter heat up and stir in the lemon juice.
- Using an immersion blender, blend the apple mixture until completely smooth.
- Once the apple butter's completely smooth, spoon it into canning jars for storage. Apply the lids and seals, they should suck shut.
- Store in the refrigerator for up to three months. Once you pop a jar's seal, the apple butter should be used within 5-7 days.
Notes
This apple butter can be frozen for longer storage.
Nutrition
Calories: 146kcal | Carbohydrates: 39g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 273mg | Fiber: 6g | Sugar: 30g | Vitamin A: 138IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg