Pumpkin Butter (Instant Pot or Stovetop)

Step 1

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.

Step 2

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.

Step 3

Store in airtight/sealed containers in the fridge until ready to use. Can be frozen as well (see directions above).

Step 4

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.

Step 5

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).