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Instant Pot Apple Butter Anyone Can Make

How to make quick and easy Instant Pot apple butter, with fresh apples and delicious spiced flavor. Freeze, can, or store in the fridge!
4.49 from 25 votes
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Course: Canning and Preserving
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 pints
Calories: 673kcal
Author: Mel Lockcuff



  • Before starting anything, it's important to wash your apples. I always soak mine in a vinegar/water bath for at least 10 minutes, then rinse.
  • Core, peel, and slice the apples*; again, an apple peeler for apple butter makes this step so easy. Cut out any worm holes or bad spots, as well.
  • Put the sliced apples in your Instant Pot.
  • Add water, molasses, pure cane sugar, brown sugar, spices, lemon juice, and vanilla extract to the Instant Pot. If you want to mix everything together, you can; but there's no need to until after it all cooks.
  • Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 15 minutes; when it's finished cooking, allow the pressure cooker to do a natural release. 
  • Purée the mixture with an immersion blenderstanding blender, or food mill; or if you want a chunky applesauce, you can mash the apples with a potato masher. It’s up to you how you prefer the texture and consistency.

Freezing Instructions:

  • When your apple butter has cooked, allow it to cool to room temperature.
  • Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
  • Label the containers, and place them in the freezer.

Canning Instructions:

  • While your apple butter is cooking, wash half-pint jars (jelly jars) or pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
  • Once you've mashed up the apples, promptly ladle or pour the resulting apple butter mixture into the hot jars you prepared ahead of time. This is where a funnel pitcher comes in super handy. Be sure to leave about a 1/2-inch gap at the top of each jar.
  • Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
  • Then place the hot jars down in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
  • Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
  • Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.



While I do leave the peeling on when making applesauce, and you can do that for apple butter too, I usually choose not to for this recipe.
How do you make homemade apple butter thicker?
After blending the apples into apple butter, you can place the apple butter back on low heat on the stove, and cook uncovered for 30 minutes to 1 hour if you want it to thicken up more. While I have never had to do this, it's a good way to make homemade apple butter thicker.
How should I store it, and how long will it last?
  • Canned apple butter will last about 2 years on the shelf.
  • Frozen apple butter will last about 1 year in the freezer.
  • In the fridge, apple butter will last about 2-3 months.


Serving: 1g | Calories: 673kcal | Carbohydrates: 175g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 29mg | Potassium: 1121mg | Fiber: 15g | Sugar: 153g | Vitamin A: 330IU | Vitamin C: 29mg | Calcium: 134mg | Iron: 2mg
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