Homemade Apple Butter (Slow Cooker + Instant Pot Recipe)
Make cozy, cinnamon-rich apple butter in your slow cooker or Instant Pot. Includes canning instructions, sugar-free options, and expert tips for the perfect fall spread.
Equipment
- 6-quart slow cooker or Instant Pot
- Peeler and corer
- Immersion blender (or regular blender)
- Airtight jars or containers
Ingredients
- 6½ pounds apples (McIntosh, Fuji, Gala, or Red Delicious)
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar, packed (105 g)
- 1 ½ tbsp ground cinnamon (12 g)
- ¼ tsp salt
- 1 tbsp vanilla extract (5 g, bourbon vanilla optional)
Instructions
In the Slow Cooker ( 10 hrs )
- Prep the apples: Peel, core, and slice them evenly.
- Combine ingredients: Add apples, both sugars, cinnamon, salt, and vanilla to the slow cooker. Stir to coat.
- Cook low and slow: Cover and cook on low for 10–12 hours, stirring occasionally, until the apples are dark and thick.
- Blend to perfection: Use an immersion blender right in the slow cooker (or transfer to a blender) and puree until smooth.
- To make apple butter in a slow cooker, cook peeled, cored apples with sugar and cinnamon for 10–12 hours on low, then blend until smooth.
In the Instant Pot ( 45 mins )
- Prep the apples as above.
- Add ingredients: Place apples, sugars, cinnamon, salt, and ½ cup apple juice in the pot. (Add vanilla after cooking.)
- Pressure cook: Seal the lid and cook on High Pressure for 15 minutes. Let it naturally release for 20 minutes.
- Blend and thicken: Use an immersion blender until smooth, then set the Instant Pot to Sauté and simmer 8–10 minutes, stirring often, until thickened. Add vanilla last.