Instant Pot Paleo Pumpkin Butter (refined sugar-free)

Instant Pot Paleo Pumpkin Butter in a bowl and spread on bread, with jars and a pumpkin in the background

Instant Pot Paleo Pumpkin Butter (refined sugar-free)

You can make this recipe with canned pumpkin or fresh pie pumpkin/certain varieties of winter squash. Do not use a Halloween-variety pumpkin; it will be too watery.

Course Breakfast, condiment

Cuisine American, British

Keyword instant pot, pumpkin butter

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 156kcal

Author Megan

Equipment

Ingredients

2 cans pumpkin OR 2-1/2 pounds pie pumpkin/Kabocha/butternut winter squash chunks (about 1 inch cubes, peeled and de-seeded)
2 large apples , peeled and de-seeded
1 cup coconut sugar
3/4 cup filtered water or freshly pressed apple juice
1 Tablespoon orange zest , freshly grated
2 teaspoons cinnamon
1 teaspoon real vanilla extract
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg (omit for AIP)
1/4 teaspoon allspice (omit for AIP, substitute with mace if desired)
1/8 teaspoon sea salt

Instructions

Place all ingredients except vanilla in pressure cooker insert pot. Stir together.
Seal the lid and close the pressure valve. Using the high pressure Manual button, set the time to 10 minutes if using canned pumpkin and 13 minutes if using fresh pumpkin. When the timer goes off, allow the pressure to release naturally for 15 minutes. Then press Cancel button. Place hot pad or dish towel over steam vent, and carefully open steam valve.
Stir to combine, and allow to cool slightly. Add vanilla. Use a hand blender, or transfer contents of pot to blender or food processor. Puree until completely smooth. Butter will thicken slightly as it cools.
Store in jars in fridge for 2-3 weeks.

Notes

Here's the Instant Pot I have and use for this recipe.

Nutrition