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+ servings
Jar of instant pot apple butter, two apples, cinnamon sticks

Instant Pot Apple Butter

Anne Aslanides
This low effort apple butter uses your pressure cooker to convert less-than-crisp apples into a farmers market quality spread!
5 from 1 vote
Prep Time 5 mins
Cook Time 1 hr 10 mins
Slow cooking/reducing time 3 hrs
Total Time 4 hrs 5 mins
Course Condiment
Cuisine American
Servings 36 oz
Calories 46 kcal


  • 3.5 lb Apples I used Honeycrisp
  • cup water
  • 2 tablespoon lemon juice juice of 1 lemon
  • 1 teaspoon vanilla
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • teaspoon salt


  • Quarter and core apples.
  • Add lemon juice, vanilla, and water to the bottom of the instant pot insert.
  • Add the apples, sugars, and spices, then stir together.
  • Cook on high pressure for 60 minutes. Allow a 10 minute natural pressure release then vent.
  • Blend the contents of your instant pot.
  • Set the instant pot to the slow cooker setting, stirring occasionally until your desired consistency is reached.


You can use the saute function to reduce the apple butter to your desired thickness instead of the slow cook function.  This will reduce the time but is more hands on.
To convert to a slow cooker recipe, reduce water to 2 tablespoon and cook on low for 6-8 hours (or high 3-4 hours) in place of the pressure cooking step.


Calories: 46kcalCarbohydrates: 12gProtein: 0.1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.004gSodium: 10mgPotassium: 53mgFiber: 1gSugar: 10gVitamin A: 24IUVitamin C: 2mgCalcium: 6mgIron: 0.1mg

Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.

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