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Instapot Apple Butter


1 pound Apples

2 teaspoons Dark Brown Sugar

1/4 teaspoon ground Cinnamon

1/8 teaspoon ground Cloves

1 pinch Sea Salt

2 teaspoons Apple Cider Vinegar

2 Tablespoons Water


  • Core and rough cut apples, skin on.

  • Place apples into an Instapot along with all other ingredients.

  • Pressure cook on high for 30 minutes.

  • Allow natural pressure release for at least 10 minutes.

  • Puree contents either with an immersion blender or in a stand mixer.

  • Pour in a jar and store refrigerated.

Makes 1-1 1/2 cups apple butter.

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