Instant Pot Pumpkin Butter

Ingredients

•  1 14 oz can Pumpkin
•  2/3 cup apple juice or apple cider*
•  1/3 cup coconut sugar
•  2 tsp pumpkin pie spice
•  1 tsp cinnamon
•  1 tsp vanilla extract
•  1/4 tsp sea salt

Instructions

1. Place all ingredients in a 6 quart Instant Pot, and stir to combine. Seal the lid, and ensure the valve is closed. 
2. Select the manual function, and cook on high pressure for 4 minutes. Use a quick release once cooking is complete. 
3. Allow the pumpkin butter to cool completely to room temperature, or store in the refrigerator. Recipe will keep for about 2 weeks stored in the fridge.

Recipe Notes
*Spiced ciders tend to have added sugar. Use a freshly squeezed apple juice for a Paleo version.