Come to Pressure and Natural Release10 minutesmins
Total Time19 minutesmins
Servings: 4Servings
Calories: 142kcal
Ingredients
2poundsapplesany variety; peeled or unpeeled
1tablespoonfreshly squeezed lemon juiceoptional
½ to ¾cupwateruse more water for thinner applesauce
2tablespoonsgranulated sugaror to taste
⅛teaspoonground cinnamonoptional
Instructions
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.
2 pounds apples
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.
1 tablespoon freshly squeezed lemon juice, ½ to ¾ cup water
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.
Notes
*The calories listed are an approximation based on the ingredients and a serving size of 1/2 a cup applesauce. Actual calories will vary. The applesauce can be stored in a sealed container, in your fridge, for up to 5 days.*Another option to remove the apple skins is to pour the sauce through a potato ricer or mesh sieve.