Pressure Cooker Apple Butter Recipes
PRESSURE COOKER NUTTY APPLE BUTTER
Being a New England native, I love apple-picking season. Grab some apples and peanut butter to make this creamy PB&J riff. Dunk in sliced fruit or graham crackers, or spread it on a sandwich. -Brandie Cranshaw, Rapid City, SD
Provided by Taste of Home
Time 25m
Yield 5 cups.
Number Of Ingredients 8
Steps:
- In a 6-qt. electric pressure cooker, combine the first 7 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure, Mash apples with a potato masher or use an immersion blender until blended. Whisk in peanut butter until apple mixture is smooth. Cool to room temperature. Store in airtight container in the refrigerator.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 1g fiber), Protein 0 protein.
INSTANT POT® APPLE BUTTER
Traditional apple butter ingredients cooked in an electric pressure cooker is less labor intensive than a stovetop method. It also reduces cleanup. The outcome is a creamy, sweet apple butter to spread on your favorite morning breads or pastries.
Provided by Buckwheat Queen
Categories Side Dish Sauces and Condiments Recipes
Time 2h20m
Yield 40
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 53.9 calories, Carbohydrate 14.2 g, Fat 0.1 g, Fiber 1 g, Protein 0.1 g, Sodium 1.6 mg, Sugar 12.7 g
PRESSURE COOKER APPLE BUTTER
This recipe is super easy and super quick(compared to the common method). I use an electric pressure cooker so I'm not sure how it will work with a stove top pressure cooker(I worry that it may scorch) but with this method you have no worries of scorching with an electric presure cooker. FABULOUS!!! I am including altered instructions at the bottom for a chunkier apple butter which I prefer to the smoother version.
Provided by Texaspollock
Categories Low Protein
Time 2h30m
Yield 5 pints, 80 serving(s)
Number Of Ingredients 5
Steps:
- Core and slice apples.
- Place in 4 qt electric pressure cooker.
- Cook for 1 1/2 hours.
- Once steam has escaped through steam valve and remove lid.
- Carefully transfer apples to blender or food processor and process until smooth.
- Transfer back to pressure cooker pot and add brown sugar and spices.
- Cook for an additional 30 minutes.
- Release pressure and stir. (this will seem to be watery but it does thicken).
- Transfer into 2 qt jars with lids.
- Cover jars with paper towel while they cool.
- After apple butter is cooled, cover with lids and proceed as directed.
- You can either refrigerate, freeze, or can according to canning directions.
- **You can also peel and core the apples and use a potato masher instead of a blender. This produces a chunkier apple butter.
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
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