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5
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3
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Pressure Cooker Pumpkin Apple Butter
Pressure Cooker Pumpkin Apple Butter will remind you Fall is here with the delicious aroma Fall spices, including nutmeg, cinnamon and ginger.
Prep Time
10
minutes
mins
Cook Time
3
minutes
mins
Total Time
13
minutes
mins
Course:
Condiment, Topping
Cuisine:
All types, American
Servings:
3
cups
Calories:
201
kcal
Author:
Jill Selkowitz
Equipment
Instant Pot Electric Pressure Cooker
J.A. Henckels Classic 8 inch Chef's Knife
Immersion Blender
Liquid Measuring Cup Set
Stainless Steel Measuring Spoons
Microplane Stainless Steel Zester
Ingredients
1/2
cup
Golden Raisins
4
juicy
Apples
peeled and diced
1/2
cup
Apple Juice or Cider
or more as needed
2
cups
Homemade Pie Pumpkin Puree or Cushaw
pureed (or one can)
1 1/2
teaspoon
Ground Cinnamon
1/2
teaspoon
Ground Ginger
dusting
Whole Nutmeg
1/8
teaspoon
Ground Cloves
1/4
cup
Agave Nectar
or other liquid sweetener such as maple syrup
1/4
cup
Demerara Sugar
or other sweetener
1
pinch
Sea Salt
Instructions
Add all ingredients, except for Agave Nectar to the Pressure Cooker cooking pot. If your apples are on the dry side, add a bit more apple juice.
Lock on Lid and close Pressure Valve.
Cook at High Pressure for 3 minutes. When Beep sounds, allow a 15 minute Natural Release.
Add Agave Nectar and mix through. Use an Immersion Blender to process until smooth.
Taste and adjust sweetness and spices, as desired. If a thicker consistency is preferred, simmer until thickness is achieved.
Nutrition
Calories:
201
kcal
|
Carbohydrates:
51
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
17
mg
|
Potassium:
180
mg
|
Fiber:
1
g
|
Sugar:
43
g
|
Vitamin C:
1
mg
|
Calcium:
23
mg
|
Iron:
1
mg