All the oat bread I've been making couldn't be had without apple butter and since my MO recently has been to throw it in a pot and forget about it, the InstantPot was the way to go. Apples, water, cinnamon, cloves, and nutmeg - it's too easy! If you don't have a pressure cooker, have no fear. Instead, slow cooker directions are included below too!
Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes
Total Time: 2.5 hours
Makes: 2, 16oz jars
3 lbs apples of choice - I used Honeycrisp
1/2 cup water
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp whole cloves
1/4 tsp salt
Slice all apples and place in the InstantPot.
Add water, seasonings, and salt. Mix just to combine.
Secure lid and cook for 2 hours on manual.
When time is up, remove the lid and begin mixing. The apples will start to fall apart. When they're slightly chunky, blend with an immersion blender or in a regular blender until smooth.
Return to heat on the simmer setting with the lid secured for 20 minutes. Be careful removing the lid when finished as the apple butter can splash up the sides.
Ladle into jars and refrigerate for up to 2 weeks.
*Alternative slow cooker directions: cook in your slow cooker on high for 2-4 hours and continue with step #4. Move to a saucepot and simmer on low for 20 minutes or until desired thickness is achieved. Remember, the texture will also thicken in the fridge.