Instant Pot Peach Butter

Step 1

Cook peaches and water at high pressure for 20 minutes; natural release.

Step 2

After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water. Return the pot back to the cooker.

Step 3

Puree with an immersion blender until smooth.

Step 4

Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.

Step 5

Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken. It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.

Step 6

Turn off cooker and allow the mixture to cool. Transfer to an airtight container and refrigerate for up to 10 days. This can also be frozen for up to 3 months.