Pressure Cooker Apple Butter
Cozy up with the irresistible flavors of fall by making this quick and easy Pressure Cooker Apple Butter! In just under an hour, you’ll transform fresh, peeled apples into a luscious, velvety spread packed with the warm spices of cinnamon, nutmeg, and cloves. This recipe skips the hours of traditional stovetop simmering by using a pressure cooker to achieve perfectly caramelized fruit in a fraction of the time. A touch of brown sugar and vanilla extract adds depth and richness, while the sauté function allows you to thicken the buttery mixture to perfection. Perfect for slathering on toast, drizzling over pancakes, or as a gift-worthy treat, this homemade apple butter is a must-try for any autumn pantry. Pro tip: Refrigerate for up to two weeks or freeze for longer storage to enjoy the sweet taste of fall year-round!
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Recipe Information
Ingredients
- 6 cups Apples (peeled, cored, and chopped)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 2 teaspoons Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground cloves
- 1 teaspoon Pure vanilla extract
- 0.5 cup Water
Instructions
Prepare the apples by peeling, coring, and chopping them into small chunks.
In the pressure cooker, combine the chopped apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, ground cloves, vanilla extract, and water. Stir well to evenly distribute the spices and sugars.
Secure the lid of the pressure cooker and set the valve to the sealing position.
Cook on high pressure for 15 minutes.
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release to release any remaining pressure.
Carefully open the lid and use an immersion blender to puree the mixture until smooth. (Alternatively, transfer to a blender in batches if you don’t have an immersion blender.)
Turn the pressure cooker to the sauté function and cook for an additional 20-30 minutes, stirring occasionally, to thicken the apple butter to your desired consistency.
Once thickened, turn off the pressure cooker and allow the apple butter to cool. Transfer to airtight jars or containers for storage.
Refrigerate and enjoy within 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
1810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 41 mg | 2% | |
| Total Carbohydrate | 476.4 g | 173% | |
| Dietary Fiber | 37.4 g | 134% | |
| Total Sugars | 427.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1656 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
