Get ready for fall with this wonderful tasting and simple recipe. All you need is your instant pot pressure cooker, a little bit of time, and a short list of ingredients. What you’ll end up with is a jar or two filled with fall goodness and a house that smells divine. You’ll find the complete recipe below the video.
Instant Pot Pumpkin Butter
- Raw Pumpkin with Seeds Removed (3.5 pounds, peeled and cubed)
- Apple Juice (3/4 cup)
- Ground Ginger (1/2 teaspoon)
- Ground Cloves (1/2 teaspoon)
- Brown Sugar (1 cup)
- Ground Cinnamon (1 tablespoon)
- Ground Nutmeg (1/2 teaspoon)
- Fresh Lemon Juice (1-2 teaspoons)
Combine all ingredients (except lemon juice) into your instant pot’s inner container. Stir to combine.
Place container into instant pot and close lid. Make sure the vent is in the sealed position. Choose the manual option and set time for 8 minutes.
When it’s done cooking, do a quick release on the vent. Careful of the hot steam and liquid. Once the pressure is released, open the lid and blend cooked pumpkin with a hand blender until the mixture is smooth.
Keeping the lid off, choose the slow cooker option and cook for 30 to 60 minutes (until you reach the desired consistency).
Optional: Mix in the lemon juice.
Scoop your jam into mason jars or containers and store in the refrigerator. Your jam should last for up to 3 weeks.