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  • Author: Christina Main
  • Yield: 7 8oz. jars 1x


  • 3 1/2 pounds chopped fresh pineapple (juices drained)
  • 3 teaspoons good quality vanilla extract
  • 1/2 teaspoon ground cardamom
  • *optional* 1 vanilla bean (seeds scraped out and used)
  • 2 teaspoons coconut oil
  • 1 tablespoon coconut sugar
  • 1 tablespoon unflavored grass fed beef gelatin (regular unflavored Knox brand will work just as good, but with less health benefits)
  • 2 tablespoons cold water


  1. Place the chopped pineapple, vanilla extract, ground cardamom, vanilla seeds, coconut oil and coconut sugar into the bowl of your Instant Pot.
  2. Turn on Instant Pot, place lid on and slide to lock. Turn pressure gage so its set to “Sealing”.
  3. Then, press “Manual”, make sure it’s set to “High Pressure”, and set the timer to 5 minutes. Allow Instant Pot to do it’s thing!
  4. Once the time is up, allow it to release pressure on its own, or very carefully with a towel, release the pressure yourself.
  5. Meanwhile, bloom the gelatin in the cold water for 5 minutes.
  6. Add bloomed gelatin to the pineapple butter mixture and stir until gelatin has melted. With an immersion blender (or carefully added to a high speed blender), blend everything to desired consistency. For “butter”, blend until completely smooth.
  7. Carefully pour into clean glass jars and seal. Once cool, store in refrigerator for 2 weeks!
  • Category: Dessert
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