Quick and Easy Pressure Cooker Applesauce
Ingredients
- 8-12 apples, peeled, cored and sliced (see note)
- ¼ cup water
- 1 tablespoon lemon juice
- Sugar or sweetener to taste
Instructions
- Place the sliced apples in the pressure cooker, filling only to the max level (don't overfill). Add the water and lemon juice (and any sweetener, if using).
- Lock the lid in place and bring to high pressure. Cook at high pressure for 5 minutes. Let the pressure cooker naturally release for 10-15 minutes and then quick release the remaining pressure. If liquid starts spitting through the vent, release the pressure in quick bursts or wait a few more minutes before venting pressure. For stovetop models, you can quickly cool the pressure cooker by running cool water around the sides and base of the pressure cooker if you want to release pressure faster.
- Carefully remove the lid and using an immersion blender (or transferring the applesauce to a blender, in batches if needed), puree the applesauce to the desired texture. If using a blender, take care not to overfill as hot ingredients can expand while blending. If you like a chunkier texture, you can simply stir the applesauce instead of blending.
- Let cool and refrigerate until ready to serve (or eat warm; yum!).
Notes
Apple Amount: the amount of apples you use really depends on your pressure cooker. In the InstantPot, depending on the size of the apples, I use anywhere between 8-10, whereas my stovetop pressure cooker can hold a few more than that.
Apple Types: the dreamy thing about this recipe is that it's very adaptable; use whatever apples you like or have on hand and adjust or add any sugar/sweetener to taste. I hardly ever add sugar unless I'm using a lot of Granny Smith apples. Usually I use a combination of Honey Crisp, Fuji and Jazz apples and we like the natural sweetness.
Cinnamon: you can add a teaspoon or so of cinnamon to the apple mixture before cooking for a cinnamon version.