Instant Pot Pumpkin Butter

pumpkin butter in a white bowl with a spoon and biscuits on the side

Comforting Instant Pot Pumpkin Butter filled with all the warm spices of fall!




  1. To a heat safe bowl, add pumpkin, vanilla, apple cider, dates or brown sugar, cinnamon sticks or ground cinnamon, and pumpkin pie spice; stir, making sure the dates are immersed in the mixture.  
  2. Add 1 cup of water to the pressure cooker pot and place trivet inside.  Place bowl on the trivet.
  3. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 15 minutes.
  4. When cooking is complete, use a quick release.
  5. Carefully remove bowl.  
  6. Using a fork, remove cinnamon sticks from the hot pumpkin butter.  
  7. Pour mixture into a blender and puree until completely smooth.  This step can also be done directly in the bowl with an immersion blender.  The dates will be moist and soft and will puree easily. If using brown sugar instead of dates, there is no need to puree, just stir until smooth.
  8. Serve hot or cold on muffins, rolls, pancakes, etc.  
  9. Store in an airtight container in the fridge for up to a week.  Freezes very well


Keywords: Instant pot pumpkin butter, pumpkin butter, biscuit topping