10 large apples – about 3 pounds (I like a combination of Honey Crisp, Golden Delicious, and Pink lady, but anything except Granny Smith will work)
¼ cup apple cider or apple juice
2 teaspoons ground cinnamon
1 vanilla bean, split, and seeds scraped from pod or 1 teaspoon vanilla extract
Optional for a sweeter applesauce: 1/4 cup honey, 1/4 cup maple syrup, or 7 pitted dates
Instructions
Peel the apples – Note: skip this step if you are going to blend the finished apple sauce until smooth
Core the apples and cut into large chunks (about 2 pieces).
Add apples, apple juice, cinnamon, vanilla pod and seeds (or vanilla extract) to the pressure cooker pot and stir to combine. Stir in sweetener of choice, if using. Â
Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 4 minutes.
When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. Â
Remove vanilla bean pod. Simply stir for a chunky applesauce or for a very smooth sauce, blend in pot with an immersion blender (or transfer to a high speed blender in batches).
Notes
If blending in a high speed blender, do it in batches and throw a towel over the lid to prevent getting splattered with hot liquid. Start the blender on slow then slowly turn to high.
If you don’t plan on blending the sauce with a high speed blender or immersion blender, I highly suggest peeling the apples for the best texture
Applesauce freezes well. Separate into freezer safe containers and label. Thaw in the refrigerator.
Homemade applesauce takes baked goods such as muffins and bread to a whole new flavor level! Â
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