8apples, quartered and seeds removed, skins on, if preferred
1tsp.cinnamon, or 1 cinnamon sticks
1/2cupwater, apple juice, or cider
1/3 cupgranulated sugar, you may need to adjust this depending on the type of apples you use
1 tsp. kosher salt (or 1/2 tsp. table salt)
1tsp.vanilla extract, optional
Place the water or juice into the Instant Pot; add the cinnamon, sugar, salt, and apples. Lock the lid into place choosing the High Pressure setting for 5 minutes; bring the Instant Pot up to full pressure.
When the timer sounds, perform a quick release to remove all the pressure from the Instant Pot; unlock and carefully remove the lid.
Using an immersion blender, blend the contents of the Instant Pot until smooth. *If you don’t have an immersion blender, a food processor works great too. Or, if you prefer not to use either of these kitchen appliances, peel your apples before pressure cooking them. This way you can use a potato masher or mixer to process your cooked apples until smooth.
When applesauce has cooled a bit, stir in the vanilla. Store the applesauce in the fridge for up to 4 days or in the freezer for up to 8-12 months.
If canning the applesauce after it's cooked, place it immediately into hot pint or quart jars. Add the hot canning lids and rings, tightly screwing on the ring. Place the jars of applesauce into a water bath and process for 20 minutes. Cool the jars of apple sauce, making sure the lids seal securely.
Course: Side Dish
Keyword: cinnamon applesauce, easy, homemade, homemade applesauce, instant pot