You’ll Want To Spread This Anti-Inflammatory Instant Pot Apple Butter on Just About Everything
So, on today’s menu, we have a creamy and dreamy Instant Pot-friendly apple butter recipe, which is made by slowly cooking apples until they’re caramelized and turn a deep brown color. Think: A highly-concentrated form of apple sauce. This fall-inspired apple butter is perfect for spreading on toast or serving on a charcuterie board paired with your favorite creamy cheeses. The easy six-ingredient recipe is also only loaded with tons of flavor, fiber, and anti-inflammatory ingredients that'll make you want to spread it on just about everything. (And, after all, doesn't an apple a day keep the doctor away?)
How to make Instant Pot apple butter
In a recent Instagram video by @kalejunkie, Nicole Keshishian Modic shows how to make an easy apple butter recipe using just a few pantry staples. And when we say easy, we really mean it. In a true set-it-and-forget-it fashion, this luscious apple butter comes together in the Instant Pot in just about 30 minutes and is entirely fuss-free—clean-up included.
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A post shared by Nicole Keshishian Modic | KALEJUNKIE® (@kalejunkie)
Modic starts by peeling four pounds of apples (she recommends using Fuji apples that won't become too mushy as they cook down) and roughly chops them into large cubes. Next, she pours all of the ingredients—the coconut sugar, ground clove, nutmeg, cinnamon, vanilla extract, apple chunks, and a splash of water—into the Instant Pot and gives it a quick stir. The mixture then cooks in the Instant Pot for just 30 minutes. Once the cooking time is completed and all of the pressure releases naturally, she uses a handheld immersion blender to cream the ingredients until smooth. (You can also transfer the cooled, mixture into a regular blender, too.)
The result is a super rich and aromatic apple sauce-like butter that’s sweet, spicy, and perfect for spreading on toast or swirling into yogurt, plopping on top of a waffle, or, frankly, just eating on its own. Best of all, this easy recipe can be made ahead of time and stored in the refrigerator in an airtight container for up to two weeks to enjoy during all of the apple season.
This recipe has its anti-inflammatory perks, too
As mentioned, this recipe is made with six simple ingredients that all have potent anti-inflammatory properties and are perfect for holiday baking. For starters, the recipe has loads of cinnamon, which research shows is a potent antioxidant, anti-inflammatory, antilipemic, an antidiabetic, antimicrobial, and anticancer agent. Meanwhile, apples (yay, gut-healthy fiber!), cloves, and nutmeg are all rich in polyphenols, an antioxidant that helps reduce free radical damage in the body.
Instant Pot vegan apple butter recipe
Yields 8 servings
6 large apples, about 4 pounds, peeled and chopped
1/2 cup coconut sugar
1/4 Tsp ground cloves
1/2 Tsp nutmeg
1 Tbsp cinnamon
1 Tbsp vanilla extract
1/4 cup water
1. Add all ingredients to your Instant Pot. Cover and close the valve. Cook on the “manual” setting for 30 minutes. Allow a natural release of the steam.
2. Blend using an immersion blender, or just transfer to a blender and blend until smooth.
3. Store in a covered container in the refrigerator for up to two weeks.
Have even more leftover apples from the orchard than you know what to do with? This last-minute skillet apple crisp might do the trick:
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