Oh, the Instantpot. Is there anything it can’t do? Well, yeah. I’m guessing there are *some* things it can’t do, but I’m sure you can find a recipe for virtually anything if you use the google or buy Jennifer Robin’s excellent book dedicated to the multi-cooking wonder. What it can do, it can do so well. Like this Instantpot Apple Sauce, for example. Apple sauce is one of the easiest things on the planet to make, you basically just cook apples. But if you want to make it simple AND super fast, the Instantpot is your BFF.
It just so happens that this batch of Apple Sauce is the best tasting I’ve ever made; I’m not sure if this can be attributed to Instantpot magic, or the particular apples I used (many were looking sad and abandoned at the back of the fridge), or the addition of really, really good cinnamon from Oaktown Spice Shop*. Whatever the reason, I feel confident saying that it’s worth making Apple Sauce using this method.
Depending on how smooth you like it, you may have to puree or mash after it cooks. I like it on the coarser side, and all I had to do was give it a stir; it mashed itself while it cooked!
The following is how I personally prefer my apple sauce; I’m a fan of it tasting mostly like apples and not too sweet. I like an undertone of cinnamon but don’t want it to be overpowered by it, and love the addition of just enough cardamom that you hardly notice it’s there, but it adds a little something. I also love a couple pears or a handful or strawberries thrown in. Depending on your preference, feel free to add more spices to taste, like a dash of pumpkin pie spice if that’s your thing.
* No, this is not and ad, but yes, the best spice shop I’ve ever been to, and huzzah! –You can shop online.
Instantpot Apple Sauce
prep time: 15 minutes
cook time: 5 minutes + time for pressure to build and release
yield: about 1.5 quarts
4 pounds apples (about 12), peeled, cored and roughly chopped
1/4 cup apple juice, apple cider, or water
1 tablespoon lemon juice
1/2 teaspoon cinnamon
4 cardamom pods or a dash of ground cardamom
(you can also add in any spices to taste after it cooks)
- Add all the ingredients to the insert of your Instantpot and lock on the lid. Set the valve to sealing.
- Cook at high pressure for 5 minutes. (The display will read “ON” until it comes up to pressure, at which point the 5 minutes will start).
- Once the time is up, hit the off button and allow the pressure to release naturally for 10-15 minutes before turning the valve to venting. Once the pressure nozzle drops, open the lid. (Smells so good, right?!)
- Puree with a blender or immersion blender for smooth apple sauce, or mash with a potato masher for chunky if it hasn’t mashed itself while cooking.
- Allow to cool slightly before transferring to jars and storing in the fridge. Use within one week. You can also freeze or can the apple sauce.
Looking for more Instantpot recipes? I’ve got a bunch:
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