Apple Butter

Rich and fragrant with cinnamon and nutmeg, this old-school spread is delicious on a slice of warm buttered toast—especially if it’s made with raisin-walnut bread.

PREP TIME: 25 minutes

FUNCTION: Pressure/Manual (High); Sauté (Less)

CLOSED POT TIME: 45 minutes

TOTAL TIME: 1 hour 10 minutes + 10 minutes simmer

RELEASE: Natural

MAKES: 6 or 7 half-pints

• 4 pounds apples, such as Jonathan, McIntosh, Golden Delicious, Granny Smith, Gala, and/or Braeburn, cored and chopped (peel on if desired)
• ¼ cup apple cider
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 teaspoon vanilla

PREP

Add apples, cider, brown sugar, granulated sugar, cinnamon, and nutmeg to the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 8 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Use a potato masher or immersion blender to blend the apples until fairly smooth. Select sauté and adjust to less. Simmer apple butter for 10 to 15 minutes or until thickened to desired consistency. Stir in the vanilla. Press cancel. Cool completely.

store

Transfer to half-pint glass jars. Seal jars. Store for up to 3 weeks in the refrigerator or freeze for up to 3 months. (If frozen, it will have a thinner consistency upon thawing.)