Instant Pot Appleasuce

By kristentirrell

Ingredients

• 10 apples (I used 5 Granny Smith and 5 Fuji), peeled, cored and chopped
• 1/2 cup water
• 1/2 tsp of ground nutmeg
• 1/4 tsp of gound cinnamon
• 1/4 tsp of kosher salt
• 2 tbsp of maple syrup
• 1 tbsp of lemon juice
• 1 tsp – 2 tbsp of honey (optional)

Details

Adapted from pressureluckcooking.com

Preparation

Step 1

Add the water, cinnamon, nutmeg, and kosher salt to the Instant Pot and mix well

Add in the apples and pour the lemon juice and maple syrup over it (no stirring required). Secure the lid and hit “Manual” or “Pressure Cook” High Pressure for 5 minutes. When done, natural release for 5 minutes and finish with a quick release

When you remove the lid, you’ll see how much liquid the apples have released and how it’s already practically an applesauce consistency. In fact, if you like you applesauce on the chunkier side, just give it a good stir together and you’re done! If you want it more puréed (like how I like mine), take an immersion blender and blend it right in the pot to the desired consistency. If you taste it now in it’s hot state, it won’t appear nearly as sweet as it will once it’s cooled in the fridge due to the congealing process – but you can make it even sweeter by stirring in some optional honey now if you wish

Transfer the sauce to a container with a good air-tight lid or mason jars and put it in the fridge overnight to cool. THIS is when it will thicken up some and the sweetness will really come out in the applesauce