Easy Homemade Apple Butter Instant Pot Recipe with Canning

Grab your apron and trusty pressure-cooker, because we’re about to transform a pile of apples into a velvety spread that says hello to fall flavors. I love how easy it is to make Instant Pot apple butter.

This homemade apple butter recipe feels like a cozy hug in a jar and with its sweet-spiced scent and spreadable joy, you’ll be slathering it on everything in sight.

Whether you’ve got a bushel of apples you discovered on sale, you’re craving a homemade gift for friends and teachers, or you just want something special to serve at brunch, this apple butter fits the bill. It’s forgiving, customizable, and it’s definitely more fun than watching those apples rot.

Really into apple recipes? We’ve got you covered! Try making Homemade Applesauce, Homemade Apple Pie Filling, Apple Pie Coffee Cake, Sourdough Apple Pie Cobbler, Sourdough Apple Pie Oat Bars, Sourdough Apple Pie Cupcakes, or Sourdough Apple Cider Mini Muffins.

Why You’ll Love Making Apple Butter

This recipe is basically a cooked down version of our Instant Pot Applesauce recipe. I like to use a mix of apples, such as McIntosh, Honeycrisp, and Fuji for a more complex and sweeter flavor. Want it more tart? Use Granny Smith apples.

Traditional apple butter may have to cook for hours just to soften the apples; with the Instant Pot, it’s far faster and still delivers that rich, caramel-apple flavor you love.

This spread is super versatile, too! You can put it on toast, swirl it into yogurt, stir it into oatmeal, mix it with yogurt cheese, or use it as a homemade gift in a decorated jar.

Step-by-Step Instant Pot Apple Butter

Prep the Apples: Wash, peel, and core your apples. We chop each apple into about 4 large pieces to fit well in the Instant Pot.

Cook Apples in the Instant Pot: Add 5 pounds of apples (try not to go above the max fill line; you will do the next 5 pounds after you have processed this one) and about 1/4 cup apple juice or water. Lock the lid, set the vent to sealed. Cook on High Pressure for about 12 minutes. Let it naturally release for about 20 minutes, then safely vent any remaining pressure. DO NOT try to do a quick release as liquid will spew out the top!

Strain Apples: Place cooked apples in a strainer over a pan or funneled jar to catch the juice. Don’t push the apples through, but strain just until it stops running. Place the strained apples into a covered bowl and set aside. Store juice for drinking.

Repeat all above steps for the other five pounds of apples, then combine the two batches.

Blend Until Smooth: Using your immersion blender (directly in pot), or you can transfer to a regular blender (carefully, mixture will be hot), puree until silky smooth. Then add sugars, spices, and salt. Mix well. You can even use the immersion blender to mix them in.

Reduce to Thickness: You can reduce your apple butter in the Instant Pot on the slow cooker setting or in a crockpot. Cook uncovered (to avoid condensation) for 4-8 hours, stirring frequently, until the butter has reduced and thickened to your liking. You’ll know it’s ready when it mounds on a spoon and doesn’t immediately run off. BONUS: your house will smell amazing too!

Finish and Store: Stir in lemon juice, blend again if needed, then spoon into clean jars or containers. Seal and store in the fridge (up to 2 weeks) or freeze for longer storage. Or continue to the canning instructions.

Homemade Canned Apple Butter

After cooking and reducing, pour into sterilized mason jars and follow safe water-bath canning protocols (if you’re experienced with canning) so you can use all year long. We are not professionals, so ALWAYS use proper and safe canning methods.

Canning Prep: While the second batch of apples is naturally releasing, sanitize your jars, lids, bands, and tools. Keep jars warm in the simmering water bath to prevent any jars cracking.  

Processing: Ladle hot apple butter into hot jars, leaving ½-inch headspace. Pop any bubbles with a spatula. Wipe rims clean with vinegar, seal with lids and bands just until they are fingertip tight. Water bath quarter pints at a full rolling boil for 15 minutes (adjust time if you’re above 1,000 ft elevation).

Cooling: After time’s up, turn off the heat, remove the water bath lid, and wait 5 minutes before lifting jars out carefully and setting them on a towel to cool completely for 24 hours.

Apple Butter Variations

The classic is my favorite, with its warm fall spices, but you may want to throw a twist in there. Try a maple-spiced version by swapping half the brown sugar for pure maple syrup and adding a pinch more of ginger. Add a tablespoon of vanilla for more flavor, or spike your sauce by adding a tablespoon of bourbon or apple brandy (for adult gifting only) before jarring. Want a savory bite? Add a pinch of smoked paprika or ground chipotle and serve with roasted pork or chicken for a savory-sweet apple glaze.

And there you have it—homemade apple butter made in your Instant Pot! Easy peasy, warm and inviting. These jars are full of comfort-food vibes and are perfect for gifting or snacking in style.

Try making homemade peach butter too!