Wash and quarter apples to fill your Instant Pot (not toooooo close to the top – the valve needs to be open to the air). You should be able to see a “fill” line on the inside of your pot.
Sprinkle on cinnamon to taste as you fill. I like at least a teaspoon for a full pot (but I love cinnamon and often add more).
Add a cup of water or so to make sure there’s enough to get up to pressure – although the apples will produce a lot of water themselves.
Lock the lid and close the valve.
Cook on manual, high pressure, for 10 minutes and use the quick release. The apples will be completely soft and smell wonderful!
If you like thicker applesauce (we do), pour off some of the water before whizzing in the food processor or blender.
Store in the refrigerator for 5-7 days or the freezer for 6 months.
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|Serving Size: 1 (500g)|
|Recipe Makes: 1|
|Calories from Fat: 8 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 5mg||0 %|
|Potassium 535mg||14 %|
|Total Carbohydrate 69g||20 %|
|Dietary Fiber 12g||48 %|
|Sugars, other 57g|
|Protein 1.3g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 260
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