This easy Spiced Apple Butter in the Instant Pot will fill your kitchen and your spoon with the delicious smells and tastes of fall! It’s paleo, GAPS-friendly, vegan, and low-carb.
Perks of the job.
One of my favorite things about being a food blogger is getting to preview all my fellow food blogging friends delicious cookbooks. This isn’t only one of my favorite parts of blogging, it’s one of my kids’ favorite parts, too!
It’s common practice in my house for my kids to get dibs on any cookbook that comes through the door. As soon as they see the package they snatch it up, tear it open, and start devouring it with their eyes. Within minutes I have a list of recipes I have to make them! The latest on the kitchen shelf is The Big Book of Instant Pot Recipes by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo,
The Big Book of Instant Pot Recipes.
Y’all have probably seen a few of my reviews for Emily’s cookbooks on my site. She has written three amazing Instant Pot cookbooks and I’m proud to share with you all a recipe from her fourth cookbook, The Big Book of Instant Pot Recipes. It’s a compilation cookbook with three other food bloggers and full of uh-mazing recipes!
The book contains 240 delicious Instant Pot recipes, over 195 of which are gluten-free, 90+ paleo, 100+ dairy-free, and over 25 vegan! Even though a few of the recipes aren’t gluten-free, they’re all pretty easy to adapt to a gluten-free and/or paleo lifestyle. By this I mean that most of the gluten in the book comes in the form of pasta and hamburger buns/bread, which you’ve probably already figured out how to do gluten-free if you’re here. The book comes out September 24th, but you can pre-order it now…
A few of the recipes my kids are requiring me to make for them are…
- Bacon & Gruyere Crustless Quiche
- Berry Chia Porridge
- DIY Turkey Lunchmeat
- Cajun Chicken Bowls
- Red Beans & Rice
- Buffalo Jackfruit Tostadas
- Tuscan Bean Soup
- Pasta Puttanesca
- Creamy Mushroom-Beef Stroganoff
- Cauliflower Mac & Cheese
- Buttered-Herb Rump Roast
- Smoked Paprika Chicken Thighs
- Chicken Vindaloo
- Chicken Broccoli Cheddar Casserole
- Fully Loaded Mashed Potatoes
- Sweet Honey Corn Bread
- Mexican Chocolate Pudding Cups
- Chocolate Flourless Cake
- Healthy Brownies
- Raspberry-Lemon Curd
And friends, this is only half the list…
My husband already made the Brown Butter Pumpkin Risotto and it was a HUGE hit, and I’ve been eating this Spiced Apple Butter by the spoonful for the past few days… hiding it from my kids….
Spiced Apple Butter
This apple butter is technically a condiment. It’s usually found slathered on muffins, toast, or scones. You could also serve it alongside a savory dish, like pork chops or roast beef, or you could be like me and eat it with a spoon.
The variety of apples used in the butter is totally up to you. I used a combo of McIntosh, Gala, and Golden Delicious. Also, while Emily uses butter in her version to give it a silky taste, I opted for using coconut oil, to keep it dairy-free. You can totally use butter, if you can handle it.
More delicious Instant Pot recipes.
If you’re on the lookout for more delicious recipes to make in your Instant Pot, here are a few of my family’s favorites:
- Spinach & Garlic Meatballs
- Easy Homemade Yogurt
- Fall Apart Tender Short Ribs
- Honey Orange Pumpkin Pie
- Ginger, White Bean & Chicken Soup
- White Chicken Chili
- Chicken Fajitas
- Beef & Kale Soup
- Easy Eye of Round Roast
- Italian Wedding Soup
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Spiced Apple Butter
Grain-free, gluten-free, egg-free, sugar-free, dairy-free.
12 apples, peeled, cored and quartered
5 tablespoons coconut oil or grass-fed butter
1/4 cup water
4 teaspoons ground cinnamon
1/2 teaspoons ground cloves
1/2 teaspoons ground allspice
In the Instant Pot, combine all the ingredients. I use the Instant Pot Duo 6 quart 7-in-1. Secure the lid with the steam vent in the sealed position. Press manual and set on high pressure for 3 minutes.
Once the timer sounds, press keep warm/cancel. Allow the Instant Pot to release pressure naturally for 15 minutes. Using an oven mitt, do a quick release. If there is any steam left over, allow it to release until the silver dial drops, then carefully open the lid.
Using a slotted spoon, ladle the mixture into a blender or food processor, making sure to leave at least a few inches (about 10 cm) of headspace and not fill it to the top, as the hot steam will need room to escape. If a lot of excess liquid remains in the Instant Pot, use only if needed to blend; otherwise, discard. Pulse just until fully combined and smooth—you may need to do this in batches if you’re using a blender.
Pour the apple butter in a heatproof airtight container, such as a glass Mason jar, and place in the refrigerator until fully cooled.
Serve chilled. Store in the refrigerator for up to 2 days.
Makes just over 1 quart of apple butter, depending on the size of your apples.
This recipe is used with permission from the cookbook, The Big Book of Instant Pot Recipes, by Kristy Bernardo, Emily Sunwell-Vidaurri, Amy Rains, and Stefanie Bundalo, Page Street Publishing Co. 2019.