Instant Pot Pumpkin Butter takes only 3 minutes to make, and is a delicious fall recipe that's perfect on toast, biscuits, or in your favorite dessert! No instant pot? Make it on the stovetop in 30 minutes!
Add all ingredients to the instant pot (3 or 6 quart)*; whisk well to combine. Close the top and seal the pressure valve. Set pot to high/manual pressure for 3 minutes.
When time is up, allow the pressure to release naturally (don't flip the valve) for 5-10 minutes. Carefully release the remaining pressure, then remove the top. Stir to combine and allow to cool completely.
Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).
Combine all ingredients in a medium sauce pot and turn on medium high heat. Allow the mixture to come to a boil, then turn the heat down to low. Simmer and stir frequently for 30 minutes.
Stir to combine and allow to cool completely. Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).
*If using an 8 quart instant pot, you must double the recipe as you will not have enough liquid for the size of the pot.
Use homemade pumpkin puree (recipe here) for the best taste, but canned will work as well!
Makes about 12 servings (2 TBS each).
Nutrition: 34 calories, 0g fat, 8g carbs, 6g sugar.
Posted 9/2018, updated 9/2021
recipe from DomesticSuperhero.com