Instant Pot Apple Butter Food
INSTANT POT® APPLE BUTTER
Traditional apple butter ingredients cooked in an electric pressure cooker is less labor intensive than a stovetop method. It also reduces cleanup. The outcome is a creamy, sweet apple butter to spread on your favorite morning breads or pastries.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 2h20m
Yield 40
Number Of Ingredients 8
Steps:
- Place lemon juice into the insert of a multi-functional pressure cooker (such as Instant Pot®) and pour in about 4 inches of water. Drop apples into the lemon water as you slice them to keep them from browning.
- Drain the apples. Add apple juice, brown sugar, white sugar, honey, cinnamon sticks, and ground cloves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove the cinnamon sticks.
- Use an immersion blender to puree the apple butter. Mix well with a spoon. Close and lock the lid. Select Slow Cooker Function according to manufacturer's instructions; set timer for 60 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Test the consistency by putting a small amount on a plate and refrigerating for 10 minutes. The final consistency should be thick enough to spread with a knife. If it is too liquid for your preference, cook for 1 more hour.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 14.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 12.7 g
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5/5 (18)Total Time 1 hr 30 minsCuisine American, EuropeanCalories 135 per serving
- Pressure Cook Apples: Place ⅛ tsp fine sea salt, ½ tsp allspice, ½ (1g) teaspoon nutmeg, 2 (9g) cinnamon sticks, ¼ cup (60 ml) water and 5 lbs (2.34 kg) quartered apples in the pressure cooker. Close the lid and pressure cook at High Pressure for 5 minutes, then 20 minutes Natural Release. Open the lid carefully.
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