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Instant Pot Pumpkin Butter

Prep Time 5 minutes
Cook Time 4 minutes
Total Time 9 minutes
Servings 12
Author Amy Rains


  • 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


  1. Place all ingredients in a 6 quart Instant Pot, and stir to combine. Seal the lid, and ensure the valve is closed. 

  2. Select the manual function, and cook on high pressure for 4 minutes. Use a quick release once cooking is complete. 

  3. 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.

Recipe Notes

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