Instant Pot Applesauce -WNW version
The original recipe from the kitchen, add brown sugar and lemon juice, which I don’t find to be necessary if you use the tart and sweet apple combination. I’d rather have my added sugar in something else!
Ingredients
- 1.5 poundSweet Apples
- 1.5 poundTart Apples
- 1 teaspoonCinnamon, ground
- 1 cupwater
Instructions
- 1
Peel 4 large sweet apples and 4 large tart apples. Halve and core them, then cut them into large chunks. Place the chunks in an electric pressure cooker or Instant Pot.
- 2
Add 1/2 cup water (or more as desired), and 1+ teaspoon ground cinnamon (to taste) and stir to distribute the cinnamon as evenly as possible.
- 3
Lock the lid on the pressure cooker and make sure the valve is set to seal. Set to cook for 5 minutes under HIGH pressure. It should take about 10 minutes to come up to pressure.
- 4
When the cook time is up, let the pressure naturally release for 20 minutes. Manually release any remaining pressure.
- 5
Uncover the pressure cooker. For chunky applesauce, use a potato masher to mash the apples to the desired consistency. For smooth applesauce, use an immersion blender to purée the applesauce directly in the pot until smooth, 30 seconds to 1 minute.
- 6
When cool, transfer the applesauce to an airtight container and refrigerate for up to 2 weeks.