Instant Pot Spiced Pumpkin Butter is a delicious Fall treat that is great served on fresh bread, biscuits, scones, waffles, pancakes, and even as a tasty topping on ice cream.
Place pumpkin puree, apple juice, brown sugar, ginger, pumpkin pie spice, and cinnamon in pressure cooker.
Stir well to combine and scrape down the sides.
Place the lid back on securely, be sure pressure valve is closed, and cook on high pressure for 4 minutes.
Slowly release the steam, remove the lid.
Stir in vanilla extract.
Let your pumpkin butter cool then transfer to a clean jar with a lid.
Pumpkin butter can be stored in the fridge for 2 weeks.
Place it in the freezer for up to a month to extend the shelf life.