Instant Pot Pumpkin Butter
Homemade pumpkin butter fills the kitchen with all the cozy aromas of fall, and the Instant Pot makes the process wonderfully simple. Spread it on toast, swirl it into oatmeal, or spoon it over yogurt for an easy way to bring a little extra seasonal flavor to everyday breakfasts.
Servings: 12
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.