Pressure Cooker Apple Comfort Food

INSTANT POT® APPLE BUTTER

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.

PRESSURE COOKER APPLE-PEAR COMPOTE

Steps:

• In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Stir in 2 tablespoons orange juice. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 6 minutes. When finished cooking, allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure according to manufacturer's directions. , Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and remaining orange juice until smooth; gradually stir into fruit mixture. Cook and stir until sauce is thickened, 1 to 2 minutes. If desired, top with whipped cream and pecans.

PRESSURE COOKER APPLE BUTTER

Steps:

• Core and slice apples.
• Place in 4 qt electric pressure cooker.
• Cook for 1 1/2 hours.
• Once steam has escaped through steam valve and remove lid.
• Carefully transfer apples to blender or food processor and process until smooth.
• Transfer back to pressure cooker pot and add brown sugar and spices.
• Cook for an additional 30 minutes.
• Release pressure and stir. (this will seem to be watery but it does thicken).
• Transfer into 2 qt jars with lids.
• Cover jars with paper towel while they cool.
• After apple butter is cooled, cover with lids and proceed as directed.
• You can either refrigerate, freeze, or can according to canning directions.
• **You can also peel and core the apples and use a potato masher instead of a blender. This produces a chunkier apple butter.