Preserving · Recipes

Instant Pot Apple Butter

Using your Instant Pot to make apple butter is game changing. No baby sitting it, no stirring, and it is done in a short time, versus many hours on the stove.

I prepped this in a 6 quart Instant Pot, if using a 8 quart this recipe is easily doubled. Next time I will use our 8 quart.

Instant Pot Apple Butter


  • 8 cups chopped apples* (about 3 pounds)
  • ¼ cup water
  • 1 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp fine sea salt


Peel, quarter and core apples, then chop up. Measure after chopping.

Add the apples and water to the Instant Pot. Put on cover and seal according to directions. Set “manual” (or “pressure cook”) for 8 minutes.

Once done, let pressure release naturally for 20 to 30 minutes. If your Instant Pot has the “keep warm” setting on, hit “cancel” to turn off.

Place a clean kitchen towel over the steam valve and hit release to let any leftover steam out (the pot must release naturally or the applesauce will bubble up into the valve).

Take off the lid, turn onto “saute”.

Using a potato masher, mash up the apple butter. Add in the sugar and spices, stir in.

Let cook down for a few minutes, until it is bubbling and mounds on a spoon.

To water bath can:

Add 3 pint mason jars to a canning pot, fill jars with water, then the pot about half full. Bring to a boil while apple butter is in the steam release period.

Place the lids and rings into a small saucepan, cover with water and bring to a simmer.

When apple butter is ready, drain jars and place on a clean kitchen towel.

Sterilize a ladle, canning funnel and air bubble remover in the boiling water.

Fill with hot apple butter, leaving a ¼” headspace.

Run the bubble popper in each jar.

Wipe the rims with a new damp paper towel.

Place a drained lid on each jar, then finger tighten the rings.

Place the jars into the kettle, lower the rack in. Make sure the jars are covered with water.

Bring to a boil, process for 10 minutes.

Remove the jars, let cool on a towel covered rack.

Remove rings, check that each lid is flat and sealed.

Mark contents on lid, use within a year.

Makes about 3 pints.