Wash the apples, and cut them into large chunks removing the core. If you’d like to peel the apples now, feel free to do so. We left the skins on and removed them after the apples cooked.
Place the apple pieces into the Instant Pot, and toss with the lemon juice if using. Next, add the water. Close the lid, and set the valve to sealing. Use the manual (pressure cook) button, and adjust the time to 4 minutes.
After the time is up, allow a 5 natural minute pressure release followed by a controlled quick release (open and close the valve in quick succession to allow the steam to release in small spurts).
Open the lid, and remove the apple skins. Add the sugar and cinnamon. Use a potato masher, immersion blender, whisk, or wooden spoon to mash up the apples to the desired consistency.
Serve warm or cold. Store any leftover applesauce in the refrigerator for up to 5 days.
The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup applesauce. Actual calories will vary. The applesauce can be stored in a sealed container, in your fridge, for up to five (5) days.