It’s fall in a jar! This Instant Pot Pumpkin Apple Butter is simple (ready in about 30 minutes) and full of cozy, spiced flavor.
Quick & Easy Pumpkin Apple Butter
Apple butter is a favorite spread for toast and pancakes, and adding pumpkin makes it perfect for autumn. This Instant Pot version keeps things fast and hands-off — no all-day stirring required.
I remember making apple butter in elementary school back in West Virginia, taking turns stirring the pot and bringing home a small jar. That warm, spiced apple aroma still takes me back. Now my daughters love it too, and it’s become one of our go-to breakfast treats.
Since it’s pumpkin season, this pumpkin apple butter offers the best of both worlds: sweet apples, pumpkin puree and cozy spices. Using the Instant Pot lets you have a thick, spreadable butter in about 30 minutes from start to finish.
How to Make Pumpkin Apple Butter in the Instant Pot
Everything goes in the Instant Pot, cooks under pressure, then is blended until smooth. It’s a straightforward method that yields a rich, spreadable butter without constant attention.
Kitchen supplies mentioned:
- Instant Pot
- Blender or food processor (for pureeing)
- Mason jars or airtight containers for storage
The process is simple: combine the ingredients, cook on Manual for 15 minutes, allow a natural release, then blend until smooth. Chill and enjoy on toast, pancakes, or stirred into yogurt.
After the Instant Pot cycle and cooling, transfer the mixture to a blender and puree until velvety. Taste and adjust sweetness or spice as desired.
Is Pumpkin Butter Safe to Can?
Traditional apple butter is acidic enough for safe water-bath canning, but pumpkin butter is not. Pumpkin puree is dense and can be difficult to heat thoroughly inside sealed jars, so do not attempt home canning with this recipe.
Store your finished pumpkin apple butter in airtight containers or mason jars in the refrigerator. Properly chilled, it should keep for about 2–4 weeks.
Printable Recipe
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Print Recipe
Instant Pot Pumpkin Apple Butter
Ingredients
- 2 cans real pumpkin puree 15 oz each
- 1 Tablespoon pumpkin pie spice
- 3 apples peeled, cored, and diced
- 1 cup sugar
- 1/2 cup honey
- 1 cup apple cider
Instructions
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Add all ingredients to the Instant Pot and whisk to combine.
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Close and seal the Instant Pot lid.
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Press Manual (High Pressure) for 15 minutes.
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Allow a natural release when cooking is complete.
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Once cooled enough to handle, puree the mixture in a blender or food processor until smooth.
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Store in airtight containers and keep refrigerated.
Notes
Nutrition
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