Hi Karen – yes, if you want to make apple butter, I would increase the cook time so the apples break down more. After a natural pressure release, use the saute function, stirring frequently, to make it as thick as you’d like.

Hi Lynn – store it in tightly sealed jars and it will keep in the fridge for about a week.

Thanks Barbara, that answers all my questions.

If stew (or any liquid or foam) is coming out through the valve, then you need to immediately close the valve and use a different release method. Here’s more info https://www.pressurecookingtoday.com/quick-pressure-release-or-natural-pressure-release/

Thanks Barbara. Question: When releasing the pressure why does some of the stew come out throught the release valve?

I would use the same amount of liquid and spices.

Thanks Barbara, I will try that. How much water would you suggest I use?