instant pot applesauce

Applesauce is a staple in our house during the Fall and Winter months. When apple season begins, all of the favorites come front and center and I make apple crumble, apple cake, applesauce muffins, anything apple that I can think of. Whether you are doing sweet or savory, there is room for apples in so many recipes.

I traditionally made this recipe on the stovetop, but that can get messy and time consuming, so when I was gifted an Instant Pot, I thought, this could really work. It couldn’t be any easier and if you know how to peel and chop apples, you have it mastered already!

Granny Smith apples are generally the go-to baking apple, but a few favorites that hold up under heat and balance with a perfect sweet-tart flavor are

1. Jonagold

2. Honeycrisp

3. Braeburn

4. Gala

6. Pink Lady

This recipe also works great in a slow cooker, but you will need a few hours before the finished product can be eaten. I paired this with simply seasoned and sautèd pork chops, (here is my recipe for pork seasoning) baked sweet potatoes and “burnt” broccoli. A complete, delicious meal with yummy Fall flavors could not be any easier than this.

Ingredients

• 10 medium size apples ( I used Gala and Honeycrisp)

• 1/2 c apple cider or water

• Juice of 1/2 lemon

• 2 Tbs. Cinnamon

• A few grates of fresh Nutmeg using a microplane

Directions

• Peel and chop apples, placing them in Instant Pot bowl

• Squeeze 1/2 lemon over apples

• Add in 1/2 cup apple cider or water

• Add 2 Tbs. Cinnamon and Nutmeg

• Set to “Sealing” position. Select the “Manual” program, then set the time to 8 minutes at high pressure.

• When timer goes off you can "quick" release the pressure or naturally release.

• When the cover comes off, Applesauce may appear to have too much liquid, that is ok, it will combine as it cools.

• You can serve hot or place in the refrigerator to cool.

• Store leftovers in an airtight, glass container for up to a week