Step 1

Start with washing the apples thoroughly and cut the apples into chunks and remove the core.

Step 2

Sprinkle pumpkin pie spice over the apples.

Step 3

Pour the apple cider into the instant pot and then add the spice-covered apples.

Step 4

Add the maple syrup or molasses onto the apples and seal the lid. I recommend not to add too much maple syrup at once. You can add more sweetening to the apple butter once it’s done cooking.

Step 5

Cook the apples on high pressure for 10 minutes.

Step 6

Slow release for 15 – 20 minutes. Once done releasing, open the lid.

Step 7

Blend the apple butter until smooth using an immersion blender or a high-speed blender (see notes**).

Step 8

Taste the apple butter, and if desired, adjust the flavor with more sweetener and/or lemon juice.

Step 9

Turn the instant pot to the “sauté less” function. Cook and stir occasionally with a wooden spoon. (If your instant pot does not have a “sauté less” function, you can reduce the apple butter in a pot on the stovetop. I recommend using a splatter screen to prevent apples from splattering).

Step 10

“Sauté less” for 45 - 1 hour or until it reaches the desired consistency.

Step 11

Transfer to a container and let it fully cool before storing it (the apple butter will thicken even more once it is refrigerated).