Stuffed Apples

By carvalhohm

Ingredients

• 6 large firm apples like Rome, Jonagold, Cortland or Winesap
• 1/2 cup packed brown sugar
• 1/3 cup chopped walnuts
• 1/2 teaspoon cinnamon
• 2 tablespoons unsalted butter
• 1 cup apple juice or cider

Preparation

Step 1

1. Place Removable Cooking Pot in Pressure Cooker.

2. Core apples, cutting to, but not through the bottoms.

3. Combine the sugar, walnuts, and cinnamon in a small bowl.Spoon mixture into the apples and place in the Removable Cooking Pot. Dot the apples with the butter. Sprinkle any remaining sugar mixture over apples. Pour the apple juice or cider into the Removable Cooking Pot.

4. Place Lid on Pressure Cooker. Slide the Safety Lock to LOCK position.

5. Turn the Pressure Regulator Knob to PRESSURE.

6. Press the PRESSURE MODE Button for LOW PRESSURE.

7. Press COOK TIME Button until 12 minutes appears on the Display.

8. Press the START/STOP Button until the green START Indicator Light appears. The green LOW PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins; the Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 12 minutes, the Pressure Cooker will beep three times. Press and hold the START/STOP Button until it beeps.

9. Immediately press the Quick Steam Release Button in shortbursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.

10. Carefully remove the apples with a slotted spoon to small bowls. Drizzle with some of the cooking liquid. If necessary, leave apples in the Pressure Cooker on KEEP WARM program 5 to 10 minutes, covered with the Lid.

Makes 6 servings