Instant Pot® Apple Butter

1. Place lemon juice into the insert of a multi-functional pressure cooker (such as Instant Pot®) and pour in about 4 inches of water. Drop apples into the lemon water as you slice them to keep them from browning.

2. Drain the apples. Add apple juice, brown sugar, white sugar, honey, cinnamon sticks, and ground cloves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove the cinnamon sticks.

4. Use an immersion blender to puree the apple butter. Mix well with a spoon. Close and lock the lid. Select Slow Cooker Function according to manufacturer's instructions; set timer for 60 minutes.

5. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Test the consistency by putting a small amount on a plate and refrigerating for 10 minutes. The final consistency should be thick enough to spread with a knife. If it is too liquid for your preference, cook for 1 more hour.

Cook's Notes:

I used a mixture of apples - 50% Red Delicious, 25% Pink Lady, and 25% Granny Smith. If you are using organic apples, leave the peel on.

This method can be expedited by using the low Saute setting for about 20 minutes instead of the slow cooker method. However, this requires constant attention as it can burn easily. The consistency of the slow-cooked method is a bit more runny than a stovetop version, but the taste reflects the simmering of the flavors that help caramelize the sugars. I used 2 hours total Slow Cook time.