NO PEEL INSTANT POT APPLE BUTTER
This easy NO SUGAR recipe says fall to me and provides you with a delicious alternative to a store-bought product……..and makes your house smell amazing!
Apple butter is cooked for a longer duration than applesauce to reduce it to a creamy butter like spread. The butter is thick-glossy and can be preserved for a longer duration than applesauce.
There is but one WW POINT(blue) in this recipe for the TBSP of vanilla extract so enjoy this as an accompaniment to anything you desire.
I love it spread on on pancakes, waffles or muffins.
Keep reading for this No Peel Instant Pot Apple Butter – Entire recipe aka ALL THREE JARS is One point on Weight Watchers Blue
No Peel Instant Pot Apple Butter
Ingredients
1. Apples (about 4 lbs. I used 15 small gala apples but feel free to use any type you like or even a combination)
2. 1/2 cup water
3. Juice of one lemon
4. One TBSP Vanilla Extract (1 point)
5. One TBSP Cinnamon
6. 1/4 tsp. Allspice
7. 1/8 tsp. Nutmeg
You can even add some pumpkin pie spice too.
Instructions
1. Wash and slice apples. I used an apple slicer for ease. DO NOT PEEL…. but make sure you slice and core the apples so there are no seeds YAY!!!
2. Add all of the ingredients to the Instant Pot (mine is 6 qt)
3. Place the lid on and set vent to sealing.
4. Pressure cook for 15 minutes
5. Quick release when done
6. Remove lid and use an immersion blender to purée the apple spice mix.
7. Blend until it is smooth and has no lumps
8. Press the SAUTÉ button and cover with glass lid.
9. Stir frequently until it thickens which can be anywhere from 10 – 30 minutes. *** Be careful when stirring as the mixture splashes up and can burn you….a lesson I have learned.
10. Keep boiling until desired thickness achieved. It will thicken as it cools too.
11. Let cool once desired consistency reached.
12. Transfer to jars.
NOTE: This recipe can yield any where between 2 cups to 3 cups depending on how thick you want your apple butter. Apple reduces alot after pressure cooking and more if you keep sauteing it. Apple Butter can last in the fridge about 4 weeks but mine goes so fast I’ve never tested this out. Entire recipe aka ALL THREE JARS is One point on Weight Watchers Blue
Check out pics of the process below!
No Peel Instant Pot Apple Butter
Ingredients
- Apples about 4 lbs. I used 15 small gala apples but feel free to use any type you like or even a combination
- 1/2 cup water
- Juice of one lemon
- One TBSP Vanilla Extract 1 point
- One TBSP Cinnamon
- 1/4 tsp. Allspice
- 1/8 tsp. Nutmeg
- You can even add some pumpkin pie spice too.
Instructions
Wash and slice apples. I used an apple slicer for ease. make sure you slice and core the apples so there are no seeds! DO NOT PEEL.... YAY!!!
- Add all of the ingredients to the Instant Pot (mine is 6 qt)
- Place the lid on and set vent to sealing.
- Pressure cook for 15 minutes
- Quick release when done
- Remove lid and use an immersion blender to purée the apple spice mix.
- Blend until it is smooth and has no lumps
- Press the SAUTÉ button and cover with glass lid.
- Stir frequently until it thickens which can be anywhere from 10 - 30 minutes. *** Be careful when stirring as the mixture splashes up and can burn you....a lesson I have learned.
- Keep boiling until desired thickness achieved. It will thicken as it cools too.
- Let cool once desired consistency reached.
- Transfer to jars.
Recipe Notes
NOTE: This recipe can yield any where between 2 cups to 3 cups depending on how thick you want your apple butter. Apple reduces alot after pressure cooking and more if you keep sauteing it. Apple Butter can last in the fridge about 4 weeks but mine goes so fast I’ve never tested this out.
Want more healthy Recipes ? Here are a few of our faves including some which are Weight Watchers approved!
Vegan ChickPea Curry With Potatoes Recipe
This is delicious! My go to on toast in the morning. I also canned this recipe and it worked well.