Instant-Pot Apple butter

Apple butter is not only an ideal spread on bread. Apple butter is also used very often in sugar-free, oil-free and vegan baking to replace sugar, oil and eggs.

This was my first time making apple butter and I wanted to use my new love, the Ninja Foodi. Since we are only two in this household and baking is still not on a monthly routine (due to trying to live as healthy as possible and baked goods do not fit in that equation for my brain) I wanted to make the smallest batch possible of apple butter.

My apple butter will be used to replace sugar and oil, so that was a given: no sugar and oil as ingredients. I used cookie spices (cinnamon, cloves, ginger, nutmeg, allspice, cardamon) to spice up the flavour, three Medjool dates to add the sweetness factor and apple cider vinegar and water to bring enough liquid into the instant-pot so it would come up to pressure with just 5 apples. There is no need to peel the apples. Just scrub the skin and core. The peels will help the thickening.

This recipe is vegan, soy-free, gluten-free, grain-free, sugar-free and nut-free.

Instant pot Apple butter

This apple butter is made in my Ninja Foodi and is sweetened with Mejoul Dates. No needto p

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Course: Condiment, Snack

Keyword: Apple butter, Condiment, Sugar-Free

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 5

Equipment

• Instant Pot
• Blender

Ingredients

• 5 apples use a sweet variaty
• 3 medjool dates pitted
• 2 Tbsp speculaas spice mix this is a blend of cinnamon, cloves, ginger, all spice and ground cardemon
• ¼ cup apple cider vinager
• ¼ cup water

Instructions

• Wash the apples, core and cut in pieces. No need to peel, since the peel will help with gelling.
  
• Place all apples in the bottom of your Instant Pot. Add the Medjoul dates, the spices, the vinegar and the water.
  
• Cover and cook for 15 minutes on manual high pressure. Let the pressure naturaly release for 5 minutes and then turn the valve to manually release the pressure.
  
• Allow to cool slightly and puree everything in a high speed blender until smooth and creamy.
  
• When you have a lid for your instant pot, you can return the blended puree back into the instant pot and place on a low simmer for 30-45 minutes. Place the lid half over the pan. We need to boil off the extra liquid and at the same time protect our stove from all the splattering. Stir occasionally to prevent burning. You want to reduce the puree until it thickens by boiling off the extra liquid.

  If you do not have a lid for your instant pot, you can pour the puree in a normal pan on the stovetop that you set on medium low.
  
• The puree has turned into a butter when you can scoop the butter and it will not slide of a silicone or metal spoon.
  
• Once the puree is thick you can transfer to a glass storage container and store in your refrigerator for up to two weeks. The apple butter will thicken overnight and the flavors may change slightly as it cools. Feel free to adjust to taste as needed. This makes a large batch. You can store in your freezer for up to one month.
  

Notes

I transfer it to a large ice-cube tray and let it freeze. After 24 hours, I repack it in a zip-lock bag and can store it in the freezer for up to 2 months. (Remember I use this for baking and to sweeten my meals, not to eat as is.

The servings will vary depending on how long you cook it down for.  The more you cook it down the thicker it will be!

We add the liquid (water and vinegar) to make sure the instant pot will get to pressure without giving a 'burnt' warning'.

Once the apple butter had cooled down you can transfer to a air-tight storage container and store in your refrigerator for up to two weeks. The apple butter will thicken overnight and the flavours may change slightly as it cools.