IP Apple Butter (Edit recipe)

The time of year, the smell of apples cooking is truly a gift of the season. We like to have apple butter on hand to swirl on baked goods, like biscuits or freshly baked rolls. You can even swirl this in oatmeal or yogurt! Using the Instant Pot makes this so much less work and less time keeping an eye on it while the apples cook. I've used the Primal Palate APPLE PIE SPICE for the kiss of the best Fall seasonings. You can also use a combo of your favorite Fall spices of cinnamon, nutmeg, allspice or ginger.

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	30
Fat:	0 g
Carbohydrates:	7 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	62 mg
Fiber:	0 g
Sugars:	6 g
Calculated per serving.

Serves: 15

Ingredients

5 lb Honeycrisp Apples, or mix of your favorite variety
.5 cup Granulated White Sugar, can sub honey, coconut sugar or maple syrup
1 Tbsp Lemon Juice
4 tsp Primal Palate Apple Pie Spice, can sub a combo of your favorite Fall spices, see note
.5 tsp Redmond Real Salt
.25 cup unsweetened Apple Juice, can sub apple cider or water
1 - 2 tsp Pure Vanilla Extract, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel, core and chop the apples into chunks. No need to be precise here, just be sure to make them all approximately the same size.
Place the apples, sugar (or sweetener of choice), apple pie spice, salt and juice into the base of your Instant Pot. Toss to coat evenly.
Secure the lid, set the valve to "sealing" and cook on high for 15 minutes. After cooking, allow to naturally release for about 12-15 minutes, then carefully release the valve and open.
Using an immersion blender, blend the apples unto a smooth consistency, being mindful that this mixture is very hot. If you're using the vanilla, add now and stir to combine. Alternately, if you don't have an immersion blender, carefully transfer to a high powered blender in batches, again...the mixture is very hot, so proceed cautiously.
If you prefer a thicker consistency, place the Instant Pot in "sauté" mode to cook off some the liquid. You will need to stir constantly as this gets hot fast and you don't want it to burn. Use a long handled spoon to stir to avoid bubbling hot liquid.
Allow the apple butter to cool slightly then transfer to glass jars or containers. It will keep int he fridge for about 2 weeks.

Notes

This makes approximately 5-6 cups of apple butter as the recipe is written. If you sauté to thicken it a bit it will be less with a more robust flavor in most cases. The consistency is a personal preference, depending on how you like to use it. If you don't have the Prime Palate apple pie spice blend, can us a combo of approximately 4-5 tsp of your favorite Fall spices of cinnamon, nutmeg, allspice or ginger. Totally customizable.