NO PEEL INSTANT POT APPLE BUTTER

Ingredients

• 4 lbs apples (any type of sweet apple) do not remove peel
• 2 tablespoons water
• 1 teaspoon pumpkin pie spice
• 2 tablespoons brown sugar
• dash salt
• 2 tablespoons lemon juice
• For a family-sized batch, or to share with friends:
• 8-10 apples, or about 5 lbs apples before cutting
• ⅓ cup water
• 1 tablespoon pumpkin pie spice
• ½ cup brown sugar
• 2 dashes salt
• 2 tablespoons lemon juice (same as with small batch)

Instructions

1. Wash apples, remove any stickers and cut the apples into fourths.
2. Place apple on a cutting board and cut each side (4 cuts) until just the core is left in the middle (see photo). Discard core.
3. Place the apples into the Instant Pot and add water, spice, brown sugar and salt.
4. Make sure rubber seal is in place inside the Instant Pot lid. Close and secure the lid to the locked position. Check to make sure the vent is turned to SEAL.
5. Push MANUAL setting, and set the timer for 15 minutes, adjust time using the up or down arrow. START or push MANUAL again to begin cooking.
6. When timer is finished, let pressure in pot release naturally for about 15 minutes. After 15 minutes, turn the dial to the VENT position and let remaining steam release, if any remains.
7. Let the apples cook on the Saute setting or Slow Cooker setting, while stirring in lemon juice. Place the immersion blender into the Instant Pot and pulse until smooth, moving the blender around the pan as you bend up bits of apple until completely smooth. If you don't have an immersion blender, let the apple butter cool for about 30 minutes, then place the apple mixture in blender in small batches until smooth.
8. Spoon apple butter into jars or other containers. Use with in 10 days, store in refrigerator or freeze until ready to use.
9. Makes about 3-4 pints for large batch, depending on how much you sample before placing in jars