Apple Butter in the Pressure Cooker

Serves 32 in about 5 hours. The pressure cooker brings lemon juice and sugar together.

Ingredients

• 5 lbs apples peeled, cored, chopped (about 10 apples)
• 2 tablespoons fresh lemon juice
• ¼ cup apple cider
• ¼ teaspoon ginger powder
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• 1 ½ teaspoon cinnamon
• ⅛ teaspoon ground cloves
• 1 ¼ cups sugar
• ¼ teaspoon kosher salt (⅛ teaspoon table salt)

Method

1. Stir in all of the ingredients to the pot and place the lid on, setting the steam release knob to the Sealing position.
2. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 7 minutes. The pot will take several minutes to build pressure.
3. After the cook time has ended, let the pot sit undisturbed for 10 minutes (10 instant Natural Release), then turn the steam release knob to the Venting position to Quick Release the remaining steam/pressure. Then turn off the pot.
4. When the pin in the lid drops down, open it and use a potato masher to mash the apples.
5. Press the Slow Cook button, then the Adjust button until you have selected "More" (your model may vary. What you want is the highest heat setting for the Slow Cook Function).
6. Put the glass lid, or a silicone lid on the pot, but leave it ajar quite a bit so the apples can cook off their extra water (reduce) and turn into thick apple butter.
7. Mix once or twice throughout the slow cooking.
8. When the time is up, turn off the pot and let cool, then use an immersion blender to blend the apple butter until it is smooth and glossy. If you don't have an immersion blender, let the mixture cool first, then use a regular blender.

More instant pot ideas are in the instant pot collection.