Applesauce (IP)

I have made applesauce in my Instant Pot twice now.  It has been so good each time.  The first time I used just 8 medium sized apples and did a quick puree (after cooking) with my immersion blender.  It turned out chunky and delicious.  The second time I loaded my 8 quart pot about ¾ full of apples and after I used my immersion blender, it was more smooth - almost like apple butter.  (next on my list to make...)  So, I think if you want a chunkier applesauce, make a smaller batch.  If you like extra smooth then load the pot full.  Either way the taste is fresh and wonderful!

Applesauce in the Instant Pot (basic recipe)
8-10 medium sized apples
¼ cup water or apple cider vinegar (or mix of both)
1 tsp. ground cinnamon

Note - you don't need a full cup of water to make applesauce because the apples release so much moisture during the cooking process.

Cut apples into similar size pieces.  (I cut my apples into eight wedges using an apple wedger.)  Place in the Instant Pot.  Sprinkle with cinnamon.  Add the ¼ cup liquid (I used half Braggs apple cider vinegar/half water).  Put lid on and set vent to Seal.  Cook at Manual High pressure for 4 minutes.  Do a quick release of pressure then remove lid and blend with immersion blender to desired consistency.

The first time I made this I 'half' peeled the apples.  The second time (pictured above) I left all the skins on.  They pureed well with my immersion blender and gave the nice rosy color.  So I would say you can go either way.

I have determined that the only difference for making this second batch into apple butter will be to add more spices before cooking next time.  So next time I'll use a spice blend of cinnamon, nutmeg, clove, ginger and perhaps a little sweetener - like molasses.