Get all the fall feels with this homemade Instant Pot Apple Butter Recipe!

If you can’t already tell by the amount of apple recipes on the blog or through my social media, I am mildly obsessed with apples! There is nothing like biting into a honeycrisp after a workout or eating homemade chicken salad and getting a sweet apple crunch in every bite!

So before the fall season comes to an end, it’s time to take all the apples from orchard picking or local farmer’s market visits to make a big batch of homemade apple butter!

For this recipe, I visited Mercier Orchards in Blue Ridge, Georgia and chose a combination of Crimson Crisp and Pink Lady for this recipe. If you don’t have an orchard to visit or not sure what type of apple works well for apple butter, you want to look for something sweet, not tart like: gala, jonagold, Mcintosh, honeycrisp, fuji or evercrisp.

If you are wanting naturally sweet apple butter, then your best option is to choose these apple options within season as they are pretty sweet on their own and pack a major flavor! But in this recipe, I have added a natural sweetener like pure maple syrup in case you would like a tad bit more sweetness.

I love spreading my apple butter on homemade sourdough bread, cornbread muffins, waffles, pancakes, or even meats like pork chops. You can add it to your yogurt, kefir, smoothie, oatmeal - just about anything and everything!

I’m all about efficiency so I made this recipe using an Instant Pot. But if you don’t have an Instant Pot, crockpot or stove top will do just fine! You just want to make sure that the apples cook down enough until most of the liquid has evaporated. The process of cooking past the apple sauce stage, creates the smooth jam or butter like consistency, rather than applesauce.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Get all the fall feels with this homemade Instant Pot Apple Butter Recipe!

Cook Time: 1.5-2 hrs | Prep Time: 10 min | Serving: 4 pints apple butter

Ingredients

4.5 - 5 lb apples, cored and diced (not peeled!)
1 Tbsp apple pie seasoning
1-2 tsp ground cinnamon
¼ cup pure maple syrup (depending on sweetness level)
Juice of 1 lemon
1 tsp vanilla extract
½ cup filtered water

Directions

In a large bowl, place sliced and cored apples, seasonings, sweetener, lemon juice, vanilla extract and water and stir until well combined.
Transfer to your Instant Pot and secure the lid, seal the valve. Cook for 20 minutes on high pressure, then allow a full natural release. Remove the lid.
Using an immersion blender (or transfer batches in a regular blender), blend the contents until smooth. Taste test for desired sweetness/tart level. (i.e. want more tartness, add 1 tsp increments lemon juice, sweetness - 1 Tbsp increments of sweetener, spice - 1 tsp increments seasonings). Add the contents back into Instant Pot and press Saute. Allow to cook for 30-60 minutes while stirring frequently until the apple butter has thickened and darkened to desired consistency.
Press Cancel on the Instant Pot, then allow the apple butter to cool completely before transferring to large mason jars. Store in the refrigerator for up to 3 weeks. Freeze for up to 6 months. (Make sure you sharpie today’s date on the jar!)

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