Step 1

Peel, core and slice each apple into 8 slices.

Step 2

Place all the ingredients into the Instant Pot and stir to coat apples.

Step 3

Using the manual setting (pressure cook) set at high pressure for 8 minutes with the valve sealed. When the time has run out, turn off and allow for natural pressure release.

Step 4

Take off the lid and remove cinnamon stick.

Step 5

Use an immersion blender until mixture becomes smooth. You could also use a food processor or a blender filled to no more than half full.

Step 6

Turn Instant Pot to sauté and push the adjust button to LESS. Simmer until thickened to desired consistency – approximately 15-30 minutes.

Step 7

Turn off and let apple butter cool completely.

Step 8

Store in an air tight container.

Step 9

Refrigerate for up to 3 weeks or freeze up to 6 months.