Instant Pot Apple Sauce

Cardamom + Cinnamon Applesauce

Course: Breakfast, Snacks & Sweets

3 lbs apples that’s about 8 medium to large apples
1/4 cup water
1/2 lemon juiced
1 1/2 tsp ground cardamom If you don’t have cardamom, get some!! But in the mean time use 2 tsp cinnamon total, and I’d definitely add the ground ginger!
1 tsp ground cinnamon
1/2 tsp ground ginger optional
pinch of sea salt
unrefined sugar to taste optional, I skip this step but you can sweeten if desired

Peel and core all of the apples. This is the part where the peeler/corer tool comes in super handy! Cut into smallish pieces if you’re not using the tool.
Add all ingredients to the instant pot and stir.
Put lid on, and move the nob on the lid of the IP to SEAL.
Press the ‘Manual’ button and set for 5 minutes.
Let the IP naturally release. This means don’t release the seal, let it happen on its own (which usually takes about 15 minutes).
Open IP, stir well, enjoy right away or store in glass containers.
This will stay fresh in the fridge for up to 7 days – but it never lasts that long in our house!

Using an apple peeler and corer is the ONLY way to go! Peeling and coring apples takes a long time without this. I was super reluctant to add another tool to our kitchen, but my husband insisted and it really is the best.
You can make applesauce with any type of apple, but best are: MacIntosh, Jonathan, Cortland or Macoun.
I have doubled this recipe and it just barely fit in the Instant Pot (below the maximum line) but it worked great. I love doubling anything I can in the kitchen!
If your apple sauce seems to have too much liquid, turn on the saute feature on low on your Instant Pot. Let it simmer and reduce for 5-10 minutes until it’s at the desired consistency.