Add apples, apple cider, lemon juice, brown sugar, cinnamon, cloves, allspice, and salt to the Instant Pot.
½ cup apple cider, 1 ½ cup light brown sugar, 1 tablespoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon allspice, 3 tablespoon fresh lemon juice, ¼ teaspoon salt
Set Instant Pot to cook at High pressure for 1 hour. Allow pressure to release naturally for 10 minutes, then turn dial to quick release.
Purée cooked apple mixture with immersion blender until smooth.
Set Instant Pot to Sauté setting on High. Cook apple mixture an additional 20-40 minutes, stirring often, until desired thickness is reached. Stir in vanilla extract. Allow to cool to room temperature.
2 teaspoon pure vanilla extract
Transfer to canning jars and store in refrigerator until ready to serve.
Small-batch version: This recipe makes 4 8-ounce canning jars of apple butter, but to scale the recipe down for just one jar, hover over the 32 in the "Servings" section above and move the slider down to 8 servings. Storage and Freezing: This apple butter will stay fresh for up to three weeks in the fridge. If you want to keep it longer, pop it in the freezer for up to a year.
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Instant Pot Apple Butter - Small Batch or Larger Batch, So Easy! posted on September 26, 2021 by Chenée Today at https://cheneetoday.com/instant-pot-apple-butter/