Instant Pot Apple Butter

About 2lbs apples. (I used 6 small and 1 large)

½ cup apple cider vinegar

2 tsp cinnamon

⅓ tsp ground clove

2 tsp vanilla

dash of nutmeg

½ cup brown sugar

Core and slice and cut those slices in half. Leave skin on.

Put in IP liner. Cover and set valve to seal.

High pressure for 90 minutes.

Natural Pressure Release.

Transfer apples to a blender or use an immersion blender. Blend until smooth.

Transfer back to IP liner and add in apple cider vinegar, spices, vanilla & brown sugar. Mix together.

Place IP on slow cook function on normal (medium) for 5 hours.

Remove lid and let cool before refrigerating.

This yielded two 12oz jars filled to the very top. I did have to eat a few spoonfuls that wouldn’t fit ;-)

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