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Instant Pot® Pumpkin Butter

Prep Time2 mins
Cook Time3 mins
Servings: 4
Calories: 121kcal
Author: Amanda

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.