This apple butter is the kind of thing that sneaks up on you and then refuses to leave the fridge. Thick, silky, spiced, and made in the Instant Pot so you can skip babysitting a bubbling saucepan for hours — it’s cozy, practical, and dangerously spoon-friendly. You’ll get deep caramelized apple flavor without standing over the stove, and it’s perfect on toast, stirred into yogurt, or spooned into a bowl with a little cream for dessert.

My little family basically hoards this stuff. My husband once ate a mason jar’s worth over two days like it was dinner (I pretended not to see). The kids dip crackers into it, we smear it on bagels, and I once used it as a quick glaze for pork chops at 9 p.m. when guests were arriving — foolproof crowd-pleaser. It started as an experiment on a rainy Sunday and now it’s our “emergency happy food” in the fridge.

Why You’ll Love This Instant Pot Apple Butter Recipes

– It concentrates apple flavor so every spoonful tastes like fall, even in July.
– Hands-off cooking: the Instant Pot does the heavy lifting while you do life.
– Versatile AF — spread, swirl, bake, or gift in little jars for instant joy.
– Easy to tweak: want it sweeter, boozier, or bourbon-y? It takes substitutions like a champ.

WANT TO SAVE THIS RECIPE?

Just drop your email here and I'll send it right away! Plus you'll get new recipes every week. Yes please!

Kitchen Talk

This recipe will make you feel like a tiny domestic wizard. The first time I tried it I forgot to put the lid on the Instant Pot right (don’t be me) and had a puddle of apple-steam on the counter; we laughed and then I ate half the batch with a spoon while it thickened. Also: you don’t have to peel every apple unless you hate the texture — I left skins on once and the color was gnarly but the flavor was amazing. If you like a deeper caramel note, give it a quick sauté in the pot after pressure cooking to reduce and darken it — just watch because sugar burns fast.

🍨

MORE OF OUR FAVORITE…

Shopping Tips

– Produce/Fruit: Use a mix of sweet and tart apples — Gala, Fuji, and a Granny Smith for brightness is my go-to combo. It makes the flavor layered.
– Spices: Ground cinnamon is fine, but whole cinnamon sticks + a few whole cloves steeped during pressure cooking give a cleaner, fresher spice hit.
– Sweeteners: Brown sugar gives classic warmth, maple syrup adds depth and a bit of funk — adjust to your sweetness comfort level.
– Specialty Item: Grab a few half-pint mason jars and a small funnel if you plan to gift or store; makes filling while hot so much easier.
– Budget Swaps: In late winter, use frozen chopped apples (no-sugar-added) if fresh are sad; they break down nicely and save cash.

Prep Ahead Ideas

– Chop apples and toss them with lemon juice in an airtight container up to 24 hours ahead to prevent browning.
– Measure spices and sweetener into small jars or baggies the night before so you just dump everything into the pot.
– Keep a clean funnel and mason jars washed and ready — filling jars hot shortens the time before you can stash them away.
– Doing this ahead makes weeknight breakfasts easier: morning toast + apple butter = instant mood lift.

✔Time-Saving Tricks

– Use the Instant Pot on high pressure to break apples down fast, then switch to sauté to reduce instead of long stovetop simmering.
– Skip peeling when you’re rushed — the skins add pectin and help thicken as it reduces.
– Make a double batch and freeze half in silicone muffin cups or freezer jars so you have single-serve portions ready.
– Don’t rush the final reduction; low, patient sautéing rewards you with a silkier, deeper flavor.

✔Common Mistakes

– Not reducing enough: if your apple butter is watery after cooling, pop it back on sauté and stir until it thickens; patience wins.
– Burning during reduction: I once walked away and scorched a pan; when that happens, scrape into a clean pot and salvage the unburned bits.
– Over-spicing: start with less cinnamon/clove than you think — you can always add more after tasting.
– Skipping acid: a little lemon juice or apple cider vinegar brightens the whole jar and keeps the flavor from being flat.

What to Serve It With

– Toast, bagels, or English muffins — classic and obvious.
– Stirred into plain Greek yogurt with granola for breakfast.
– Dolloped on pork chops or roasted chicken as a quick glaze.
– Spread inside crepes or swirl into oatmeal for a cozy bowl.

✔Tips & Mistakes

– Use low heat when reducing; high heat scorches the sugars quickly.
– Taste as it cools — flavors settle and sweetness becomes bolder, so adjust gradually.
– If it’s too sweet, brighten with a teaspoon or two of lemon juice or apple cider vinegar.
– If you overcook and it’s too thick, stir in a splash of apple juice to loosen.

✔Storage Tips

Store cooled apple butter in the fridge for up to 3 weeks in sealed jars, or freeze in portioned containers for up to 6 months. If you eat it cold from the jar at 10 a.m. straight after making it, I will not judge you — it’s still excellent. For breakfast, warm a spoonful slightly and smear on toast for best spreadability.

✔Variations and Substitutions

– Sugar swap: use maple syrup or honey in place of brown sugar for a different flavor profile.
– Boozy twist: stir in a shot of bourbon at the end for adult-friendly depth.
– Spice swaps: cardamom or star anise can replace cloves for a more exotic note.
– No-sugar option: reduce added sweetener and rely on natural apple sugars; pick sweeter apple varieties.

Frequently Asked Questions

How long does homemade apple butter keep?

In the fridge, sealed jars last about 3 weeks; if you want longer, freeze in portions for up to 6 months. If you properly can it in boiling-water baths, shelf-stable storage is possible — but that’s a separate canning process.

Do I have to peel the apples?

No — leaving the skins on saves time and adds natural pectin, which helps thicken the butter. The only reason to peel is if you mind texture or want a very smooth, pale jar.

Can I make this without an Instant Pot?

Absolutely. Simmer chopped apples in a pot with a lid until they fall apart, then mash and reduce on low heat. It takes longer and needs more attention, but the flavor is just as good.

Why is my apple butter grainy or too thin?

Graininess can come from overcooked sugar or under-processed apples; a quick blitz with an immersion blender and a short sauté to reduce usually fixes it. If it’s thin, reduce until it coats the back of a spoon.

Can I use frozen apples or apple sauce?

Yep. Frozen chopped apples (thawed) are fine and often cheaper off-season. Using store-bought apple sauce works in a pinch but may require less added sweetener and less cooking time.