No Fuss Instant Pot Apple Sage Butter
This past weekend was all about apples. I spent Saturday apple picking, and then dedicated most of Sunday to cooking with the spoils. I’m actually kind of devastated right now because I made what should’ve been a gorgeous bundt cake, but it got irredeemably stuck to the pan. I still plan on eating it, but it’s pretty horrendous. Luckily, I also made an apple sage butter, which came out great.
In the past, making apple butter was a real pain. It required peeling and chopping about a hundred billion apples, and then letting them cook for what felt like years. Thanks to the resurgence of pressure cookers, however, that’s no longer the case. In fact, I whipped this batch up in less than an hour! And I didn’t even bother to peel the apples!
Now, while the title of this post says Instant Pot, you can really make this with any pressure cooker. I’ve been an Instant Pot user for years, but I recently bought a Ninja Foodi to save counter/cabinet space. (It’s basically a pressure cooker, air fryer and dehydrator all in one. Such a game changer.) That device would also be perfect for this apple sage butter, as would plenty of other brands. In addition to a pressure cooker, you’ll need a blender. I used a Vitamix, but if you want to use a less bougie blender, that’s fine too!
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No Fuss Instant Pot Apple Sage Butter (makes about 32 oz)
- 3 lbs apples (use whatever kind you’d like!)
- 4 tbsp brown sugar
- 1 tsp cinnamon
- 1/4 cup water
- 5 sage leaves
- A pinch of salt
- Wash, core and chop the apples. Feel free to chop haphazardly, as even large apple chunks will succumb to the power of the pressure cooker. Then put them in your pressure cooker’s pot.
- Add the brown sugar, cinnamon, water, sage and salt to the pot. Give it a little mix and then put the lid on.
- Lock the steam release valve, and push the button that says Manual. Once you’re in manual mode, set it to cook on high for 15 minutes. When it’s done, let it hang out in there for another 15 minutes. This will allow the machine to naturally release the pressure it built up while cooking.
- Open the pressure cooker. Remove the pot and pour its contents into the pitcher of your blender. Blend until it’s completely smooth before transferring to a jar (or jars).
And now you’ve got the perfect fall condiment! Put it in a granola bowl, on your morning toast, in a grilled cheese with brie or gouda, or in a thousand other things. Honestly, eat it directly from the jar for all I care. It should hold up for a couple weeks in the fridge, so you’ve got time.
If you make this, don’t forget to leave a comment or let me know on Instagram!