Wash and dry your apples. Remove core from apple--I simply, cut around the core, but you can use an apple corer if you'd like. Cut apple into 2 inch chunks.
Place apples in inner pot of Pressure Cooker. Pour in 1 cup apple juice or apple cider over apples.
Close lid on pressure cooker and seal vent knob. Cook on high pressure for 12 minutes.
Once cook time has elapsed on Applesauce, do a quick release of pressure. (Place a towel over knob and knock with a wooden spoon to protect yourself and your kitchen from the steam.)
Either mash applesauce with potato masher, immersion blender, or transfer to a blender or food processor to blend into smooth.
Apples to Use: Golden Delicious, Ambrosia, Fuji or Honeycrisp apples are all good options for homemade applesauce.
If you prefer thicker applesauce, only use 1/2 cup apple juice or water for the 6 quart and 3/4 cups for 8 quart models. The apples will give off plenty of liquid you don't need to worry about not having enough liquid in your pressure cooker.
Tart Applesauce: Use granny smith for half the amount of apples and add in 1 teaspoon fresh lemon juice.
Sweetened Applesauce: If after making your applesauce you notice that it is not as sweet as you prefer, add in 1-2 tablespoons white or brown sugar.
Cinnamon Applesauce: stir in 1-3 teaspoons ground cinnamon AFTER applesauce is ready. Start by mixing in 1 teaspoon cinnamon and tasting to determine if you need to add more.
Store applesauce in the fridge for 5-6 days and freeze for 3-6 months.