Instant Pot Recipes from a Chef's Wife and IP Enthusiast

Healthy Instant Pot Cinnamon Apple Sauce (10-10-5 Method)

Start to finish cook time: 35 minutes  (10 pressurizing + 10 high pressure + 5 depressurizing)
Effort Level: Lazy

This was the very first thing I cooked in my instant pot and is to this day still my favorite. I call this the 10-10-5 minute method (10 minutes pressurizing, 10 minutes cooking, 5 minutes depressurizing). I add very little sugar, the natural sugar gives great flavor on it's own. You will never go back to store bought apple sauce after you taste this and bonus your house will smell amazing.

If you want to jump straight to the recipe, no need to keep scrolling it's right below. If you want step-by-step pictures though, I've included those below the recipe. And as my Chef husband says, "Food is love". Enjoy!

Source: Inspired by a recipe on shutterbean.com




Ingredients
  • 3lb or 10 small Fuji apples (can use Gala if you can't find Fuji), peeled and sliced
  • 1 tsp cinnamon
  • 1/4 cup water
  • 1/4 tsp sugar (optional)


Directions
  1. Peel a 3 pound bag of Fuji or Gala apples. Both are good and sweet, Fuji tends to be more affordable and personally I prefer it more. 
  2. Once peeled, you want to slice apples into strips (slicing around the core).
  3. Add your sliced peeled apples to your Instant Pot and dispose of apple cores.
  4. Sprinkle 1 tsp of cinnamon, 1/4 tsp of sugar (optional), and 1/4 cup of water. This has very little added water, as the apples will produce liquid. Apples also have natural sugar, which is why I choose to not add much.
  5. Seal vent/top and set your Instant Pot for 10 minutes on high pressure. Make sure the steam vent is in the sealed position.  It will take about 10 minutes to pressurize. After it's done cooking, allow 5 minutes depressor and then manually release remaining steam. 
  6. Mash softened apples with manual with either a potato masher (if you like chunky) or mini stick blender (if you prefer more blended.
  7. Using a funnel, poor into jam glass jars. This recipe makes about 4 jars, which contain 1-2 servings each.
If you are putting in the fridge, you can kip the following steps. If you are looking to store long term (pantry not fridge), than you will need to complete the additional step of properly sealing.
  1. To do this place sealed jars into a pot of water on med-high heat. 
  2. You will want to let it boil, frequently checking on the tops until they no longer make a "pop" noise when tapping. 
  3. Once they don't pop, carefully remove from the pot using tongs or oven mitt.
  4. Leave sitting on a kitchen towel until cooled.
      Peel 3lbs Fuji or Gala apples.
      Slice, cutting around the core. Dispose of the core.
      Add apples, cinnamon, sugar, and water to IP. Set to 10 minutes
      high pressure. Allow for 10 minutes to pressurize and 5 to depressure.
      Mash with a potato masher.
      Or if you want extra smooth, use a blender stick.
      If desired, jar for portioned snacks.
      If storing for long term use, follow traditional steps for canning
      provided above.