Fall is here and pumpkins are everywhere! Doesn’t it just make you crave anything pumpkin flavored? Well, this pumpkin butter is what you should choose to make first. This recipe is so easy and full of all those fall flavors that make you weak in the knees! Pumpkin and apple cider, cinnamon, and nutmeg- could a recipe be more fall-y? In just three minutes in the Instant Pot®, you will be enjoying homemade pumpkin butter unlike you have ever had before. So fresh, so creamy and so perfectly seasoned that you will want to make this recipe again and again even when winter starts to rear its ugly head!
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Instant Pot® Pumpkin Butter
Equipment
- Instant Pot
- Measuring Cup
- Measuring Spoon
- Can Opener
- Rubber Spatula
Ingredients
- 1 can (15 ounces) Canned Pumpkin Puree
- 0.5 cup Apple Cider
- 1 tsp Vanilla Extract
- 1 tsp Cinnamon
- 0.25 tsp Nutmeg
- 0.125 tsp Ground Ginger
- 1 pinch Cloves
- 0.25 tsp Salt
- 0.125 cup Brown Sugar
Instructions
- Measure and add all the ingredients into the Instant Pot®.
- Stir everything together to mix well. Place the lid on the Instant Pot® and set the steamer valve to “seal”. Press the “manual” button and set the timer for 3 minutes, cooking at high pressure. When the cooking is done and the timer goes off, let the Instant Pot® naturally release the steam which will take about 10 minutes. This means, just don’t touch the Instant Pot®- let it do it’s thing!
- Remove the Instant Pot® lid and enjoy the pumpkin butter right away while it is warm or let it cool to eat later. This will keep in the fridge for two weeks so wrap up any extra and store it for later.
Wasn’t that the easiest, most fall flavored recipe you have ever tried?! DId you have pumpkin butter toast for breakfast every day after you made this recipe? We want to know all about what you did with your pumpkin butter (I just ate mine with a spoon!). Leave any comments or questions below!
