Sugar Free Apple Butter Recipe For The Instant Pot Food

SUGAR FREE APPLE BUTTER RECIPE FOR THE INSTANT POT

Steps:

• Start coring and slicing apples, dumping the slices into the Instant Pot as you go. Stop prepping apples when the crockpot is full. (If your pot is not completely filled with apples, you should add the water/cider to make sure you can get it up to pressure for the short cook time.)
• Add your spices, then close the lid, making sure the vent is set to sealing.
• Cook on the manual setting, for 20 minutes, on high pressure.
• Quick release the pressure, and remove the lid.
• Use an immersion blender to puree the apples, which will also mix in your spices.
• Turn on the saute setting and stir regularly as the apple butter boils. Be careful of splashes! I boiled mine about 15 minutes to reduce it down.
• When you're happy with the thickness, you can pour the apple butter into jars and refrigerate, or can your apple butter using a *waterbath method.

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.