Instant pot apple butter

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Making apple butter at home is so much easier and so much better than store-bought ones! This Instant Pot Apple Butter takes just a couple of hours to make.

It is sweet, flavorful, caramelized, and flavored with warming spices. You can enjoy it on toast, in oatmeal, or wrap it up for a holiday gift!

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Notes
I love leaving the peels on my apples because it is added nutrition and it helps deepen the color of the apple butter. If you don’t love it, you can peel them before making the butter.
How much sugar you need to add will depend upon the sweetness of your apples. Adjust according to your apples and preferences.
Apple butter does thicken a bit more as it cools and you’ll be left with a thick, velvety spread.
I have not canned this recipe.
You can store the finished apple butter in jars or other airtight containers in your fridge for up to a week, but I love to freeze it for longer-term storage.

What do I use apple butter for?
Apple Butter is delicious spread on toast. I also love to serve it alongside Brie cheese, on my oatmeals or spread on a grilled cheese sandwich.

What is the Difference between Applesauce and Apple Butter?
The main difference between applesauce and apple butter is caramelization.
Also, applesauce may or may not be spiced, but apple butter is flavored with cinnamon and other warm spices.

How to know when apple butter is cooked down sufficiently?
Apple butter is cooked down when it is thick enough to mound and hold its shape on a spoon, but not so thick that it’s pasty.
Alternate method is
Grab a spoonful of the butter and put it on a flat dish. Wait 30-60 seconds to give it a chance to slightly cool. If the butter runs a little around the edges, it’s not quite ready. If it holds together without running, it’s ready!

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Detailed Recipe
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