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5 from 4 votes

Instant Pot Pumpkin Butter

Prep Time5 minutes
Cook Time4 minutes
Total Time9 minutes
Servings: 12
Author: Amy Rains

Ingredients

  • 1 14 oz can Pumpkin
  • 2/3 cup apple juice or apple cider*
  • 1/3 cup coconut sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt

Instructions

  • Place all ingredients in a 6 quart Instant Pot, and stir to combine. Seal the lid, and ensure the valve is closed. 
  • Select the manual function, and cook on high pressure for 4 minutes. Use a quick release once cooking is complete. 
  • Allow the pumpkin butter to cool completely to room temperature, or store in the refrigerator. Recipe will keep for about 2 weeks stored in the fridge.

Notes

*Spiced ciders tend to have added sugar. Use a freshly squeezed apple juice for a Paleo version.