3poundsapplesabout 12 small apples, 9 medium apples
1cupapple juiceor cider or water
Wash and dry your apples. Remove core from apple by either using a corer or cutting around the core and then dice the apples into 2-inch chunks.
Place apples into the inner pot of the instant pot. Pour in 1 cup apple juice, water, or apple cider over apples.
Close the lid on the pressure cooker and seal vent knob. Cook on high pressure for 12 minutes.
Once cook time has elapsed, let the pressure release naturally for at least 15 minutes before releaseing pressure.
To control the thickness and consistency of the applesauce, strain off the cooking liquid and add it back in small amounts to the apples as needed until the desired consistency is reached.
Place the apples and ¼ cup of the cooking liquid into a blender, with the lid, cracked open to release steam, or a food processor and blend until smooth, adding additional cooking liquid as needed. Alternatively, mash the apples with ¼ cup of the cooking liquid with a potato masher or immersion blender, adding liquid as needed.
Apples to Use: Golden Delicious, Ambrosia, Fuji, or Honeycrisp apples are all good options for homemade applesauce.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 of 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.