Making apple butter in an Instant Pot is the simplest way to enjoy deeply spiced, concentrated apple flavor with very little fuss. This no-peel recipe saves prep time while still producing a silky, spreadable apple butter — just add the apples to the pot and let the pressure cooker do the heavy lifting.
Follow the step-by-step recipe and photos for an easy, reliable result.
I only pull out the pressure cooker in the fall — it’s the easiest tool for turning a bounty of apples into concentrated, spiced apple butter. We like to combine tart and sweet apples for balanced flavor. Years ago we started with a slow cooker and it worked, but took much longer; the Instant Pot shortens the overall time while keeping the flavor rich and true.
Apple butter is versatile: spread it on warm toast or biscuits, stir it into sauces, use it as a glaze for pork, or incorporate it into cookies and quick breads. It also freezes well, so making a batch during apple season means you’ll have a delicious, homemade spread for months.
A personal favorite is using apple butter in snickerdoodle cookies — the cinnamon and apple notes are a perfect match. We also love a toasted slice of fresh sourdough with a generous smear of apple butter.
What is Apple Butter?
Apple butter is a concentrated fruit spread made by slowly cooking apples with sugar and warm spices until the mixture becomes smooth, dark, and spreadable. Despite the name, there is no dairy butter involved — the term refers to the thick, buttery texture of the finished spread.
What we love about this recipe
- Deep apple flavor: A mix of tart and sweet apples, plus a touch of maple and brown sugar, gives a layered, rich taste.
- Smooth texture: Blending the cooked apples produces a velvety spread without the need to peel.
- Cozy spices: Cinnamon and nutmeg add warm, autumnal notes that make this perfect for cooler months.
Ingredients
A complete ingredient list with exact amounts is included in the recipe card below.
- Apples: A combination of Granny Smith and Fuji (or similar tart and sweet varieties) for balanced flavor.
- Sugars: A blend of brown sugar and granulated sugar; amounts can be adjusted to taste.
- Ground cinnamon and ground nutmeg: Or substitute an apple pie or pumpkin pie spice blend.
- Kosher salt: If using table salt, use half the amount called for in kosher-salt measurements.
- Maple syrup: Adds depth and a subtle maple note.
- Vanilla extract: For rounding the flavor.
- Lemon juice: Balances sweetness and brightens the final spread.
Equipment and Tools
Basic kitchen equipment for this recipe:
- Electric pressure cooker (for example, an Instant Pot)
- Blender (immersion blender or a countertop blender)
- Cutting board and sharp knife
- Silicone spatula
- Sterilized jars or airtight containers for storage
Pressure Cooking Homemade Apple Butter
Follow the recipe card below for precise quantities and a streamlined step list.
Step 1: Wash the apples and remove any stickers. Quarter the apples, remove the cores, and slice them. Place the sliced apples, water, brown sugar, cinnamon, and salt into the pressure cooker insert.
Step 2: Stir to combine, secure the lid, and set the pressure valve to sealing. Cook on High pressure for 20 minutes, then allow a natural pressure release for 15 minutes before venting the remaining steam.
Step 3: Once the pressure is fully released, remove the lid and check the softened apples.
Step 4: Use an immersion blender to puree the cooked apples until smooth. If you don’t have an immersion blender, carefully transfer the mixture to a countertop blender in batches and blend until silky.
Step 5: Set the cooker to Sauté on low. Stir in the maple syrup and cook uncovered for about an hour, stirring frequently to prevent sticking or burning. When the mixture has reduced and is thickened to your liking, turn off Sauté and stir in the vanilla and lemon juice.
Step 6: Spoon the finished apple butter into clean, sterilized jars or airtight containers. Allow to cool before sealing and storing.
Tips and Tricks
- Stir often when sautéing: Frequent stirring prevents scorching as the mixture reduces.
- Taste and adjust: Sample the apple butter during the final cooking stage and add more cinnamon, nutmeg, sugar, or lemon to suit your taste.
- Thickens as it cools: The apple butter will firm up as it cools, so stop reducing when it’s slightly looser than you want the final texture to be.
How to Use
Use apple butter as a spread for biscuits, toast, or bagels; as a filling for pastries and quick breads; mixed into oatmeal or yogurt; or as a glaze or ingredient in savory sauces and barbecue glazes for pork and poultry.
Storage Instructions
To preserve apple butter for the long term, fill hot, sterilized jars and process them in a boiling-water canner for 10 minutes. Properly sealed jars can be stored in a cool, dark place for up to a year. Otherwise, refrigerate opened jars for up to one month or freeze portions for up to a year.
Commonly Asked Questions
Applesauce tends to be chunkier and less concentrated. Apple butter is cooked longer and reduced until it becomes smooth, thick, and spreadable, with a deeper caramelized apple flavor.
Yes. For this no-peel method, the skins break down during cooking and are fully incorporated when you blend the mixture, producing a smooth texture without extra peeling work.
Return the puree to the cooker and simmer uncovered on Sauté (low) until it reduces to the thickness you want. This can take up to two hours, though it will also thicken as it cools.
Use a mix of varieties for complex flavor — for example, Fuji or Gala for sweetness and Granny Smith for tartness. Combining apples gives a more balanced, layered final taste.
This Instant Pot apple butter recipe is straightforward and consistently produces a smooth, richly flavored spread. Serve it on warm biscuits, swirl it into sauces, use it as a glaze for pork, or fold it into baked goods. Enjoy the flavors of apple season any time with this simple method.
📖 Recipe
How to Make Apple Butter in an Instant Pot (No Peel Recipe!)
Equipment
- Electric pressure cooker (Instant Pot)
- Immersion blender or countertop blender
- Cutting board and knife
- Sterilized jars or airtight containers
Ingredients
- 4 pounds apples, cored and sliced
- ¼ cup water
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt (or ⅛ teaspoon table salt)
- ¼ cup maple syrup
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice
Instructions
- Wash apples and remove stickers. Quarter, core, and slice the apples.
- Place apple slices, water, brown sugar, cinnamon, and salt in the pressure cooker insert. Secure the lid and set the vent to sealing.
- Cook on High pressure for 20 minutes.
- Allow a natural pressure release for 15 minutes, then vent any remaining steam and remove the lid.
- Puree the cooked apples with an immersion blender until smooth, or transfer to a blender in batches.
- Set the cooker to Sauté on low. Stir in the maple syrup and simmer uncovered for about 1 hour, stirring frequently, until reduced to the desired thickness.
- Turn off Sauté and stir in vanilla and lemon juice. Cool slightly, then transfer to sterilized jars or containers.
Notes
- Apple butter will thicken as it cools; stop reducing while it is slightly looser than you want.
- Recipe yields approximately 4 cups.
- Store refrigerated for up to one month or freeze for up to one year. For long-term shelf storage, can using boiling-water bath processing.
Nutrition
Calories: 507 kcal per recipe (approximate). Carbohydrates, sugar, fiber, and other nutrients will vary by apple variety and exact ingredient amounts.