Instant Pot Healthy Cinnamon Apples

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A warm, sweet cinnamon fragrance is bursting through my house because Instant Pot Cinnamon Apples are getting made on repeat.  Yogurt, pancakes, or simply in a bowl with cream – this is my kind of sweet treat!

Turn this meal into a freezer meal!  Find this recipe in our new Freezer Meal cookbook.  CLICK HERE

My sister recently sent me a picture of syrupy apples, topped with whipped cream, wrapped in a thin, soft crepe and I thought to myself, “Yep, I’m makin’ that” and it hit our breakfast table the next morning.

I’ve saved a lot of “make this at some point” recipes over the years, but sometimes there’s just that extra special recipe that moves its way straight to the top and has to be made ASAP.  Do you feel me?

Crazy easy, impossibly delicious, Healthy Cinnamon Apples.  Oh, how my heart delights in these kinds of dishes!

Dishes that are so simple, have few ingredients, and reward you with at least two hours of the most beautiful cinnamon apple smell you could possibly imagine.

We’ve been enjoying them in so many ways, and still, we’re not bored.

• On pancakes, oatmeal, and yogurt
• Stuffed in pie dough, puff pastry dough, and stuffed french toast
• And simply in a bowl with a pile of cinnamon whip cream or NutPods Vanilla Creamer

The possibilities are endless!

Truth be told – this recipe gave me some serious grief.  My first five batches turned to applesauce no matter how many minutes I cooked them.

Even at 0 minutes, there was no shape left to these lil’ guys.  Just sauce, sauce, and more sauce.

I suspect it might be my newer model pot, the Instant Pot Duo Evo (the best pressure cooker yet – seriously!) since it has a reputation of coming up to pressure quicker, but I was determined to crack the code so everyone could have success.

Hello, LOW-PRESSURE function.

I can count on two hands how many times I’ve used this function in the past 10 years, but to get these dreamy Cinnamon Apples that still kept their shape and tender bite – the LOW-PRESSURE button proved to be essential.

FINALLY, I can confidently provide you with this easy Cinnamon Apple recipe so that you too can relish in all the beautiful tastes and smells of sweet cinnamon.

WHY YOU WILL LOVE INSTANT POT CINNAMON APPLES

• QUICK AND EASY:  This can be ready in less than 15 minutes, even less if you have serious chopping skills.
• THE SMELLS!!!  If I had to pick my favorite smell ever, CINNAMON + APPLES would be it.  When you flip that pressure release knob, it’s pure heaven bursting from your pressure cooker.
• THICK SYRUPY APPLES MINUS THE ADDED SUGAR:  So good it could be a pie filling!  If you use sweet apples and apple cider, there is no need for any additional sweeteners.  If your apples are on the tart side, a splash of maple syrup will easily take care of that.
• VERSATILE:  These warm, cinnamon glazed apples can be used in so many ways!  See all my ideas below!
• HEALTHY DESSERT:  I love a recipe that can double as both a healthy side dish and a dessert that will satisfy any sweet tooth.

HOW TO MAKE CINNAMON APPLES IN THE PRESSURE COOKER

1. Peel and chop apples and place them in a steamer basket.  Pour apple cider into the pot, then place the basket inside; pressure cook
2. Lift apples out of the pot.  Simmer apple cider and whisk cornstarch slurry into the juice until thickened
3. Return apples back into the pot and stir

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

TIPS FOR MAKING THE BEST CINNAMON APPLES

• USE LOW PRESSURE:  To keep apples from turning into applesauce, use the low-pressure setting.  This will make the apples tender without breaking them down too much.
• REMEMBER TO SWITCH YOUR PRESSURE COOKER BACK TO HIGH-PRESSURE:  If you own an Instant Pot, the settings will stay on LOW-PRESSURE until you turn it back to HIGH-PRESSURE.  Make sure and switch it back so it doesn’t ruin your next meal.
• SERVE THEM HOT:  Because these apples are thickened with cornstarch, the glaze is a little clumpy when cold.  Warm them gently to return the sauce to a smooth, silky texture.
• USE THE RIGHT APPLE:  Some apples hold their shape better when cooked, while others will quickly fall apart.  I’ll include more details on the best apples to use below.
• USE A STEAMER BASKET:  In my experience, cooking them directly in the pot makes them go too soft.  This becomes an even bigger problem when trying to thicken the sauce with a cornstarch slurry.  Cooking the apples in the basket allows you to thicken the sauce, then stir the apples in when it’s thick.
• APPLE CIDER VS APPLE JUICE:  If you can find fresh apple cider, it will make the apples sweeter without the need for added sweeteners.
• SWEETNESS LEVEL:  If you use sweeter apples like Honey Crisp, Gala, Fuji, and Pink Lady, you likely won’t need to add sweetener.  If using a less sweet or a sour apple like Granny Smith or Golden Delicious (or if you just want a sweeter sauce), a tablespoon or two of maple syrup or coconut sugar is all you’ll need to make them feel more desert-like.

HOW TO STORE, REHEAT, AND FREEZE CINNAMON APPLES

• Store:  Cool leftovers and refrigerate in a sealed container for up to five days.
• Reheat:  Gently reheat them in the microwave or on the stovetop until they are as warm as you like them.
• Freeze:  These apples do OKAY if frozen, but they definitely get a little mushy once thawed.  Depending on how you’re using them, this may or may not matter to you.  To eat, let them thaw at room temperature or reheat them as instructed above.

MAKE AHEAD TIPS FOR CINNAMON APPLES

The Cinnamon Apples can be prepared up to 5 days ahead of time and reheated as needed when ready to use them.  They will taste just as good as they did when they were freshly made.

HOW TO SERVE COOKED APPLES

• FOR BREAKFAST:  Spoon them over pancakes, waffles, or french toast, wrap them up in Cami’s famous Crepes, or eat them all by themself with a splash of NutPods creamer and a sprinkle of granola.  Also great on top or stirred into yogurt.
• FOR DINNER:  Spoon over pork chops, Instant Pot Pork Medallions, or grilled pork tenderloin.
• FOR DESSERT:  Spoon a pile of apples into a square of puff pastry.  Top with another square of puff pastry and seal the edges with fork tines.  Bake at 400°F for 15 minutes until nicely browned.  Serve with a scoop of ice cream and a drizzle of caramel.  The apples also make a fantastic pie filling.

VARIATIONS OF CINNAMON APPLES

• Savory Apples:  Combine the apples with Caramelized Onions and spices like ginger, sage, and thyme for a savory twist.
• Apples and Figs or Dates:  Add diced figs for texture and sweetness or dates for a caramel type flavor.
• Apple and Raisin:  The perfect combo – this tastes great over oatmeal!

BEST APPLES FOR BAKING AND PRESSURE COOKING

Use apples that hold their texture best when cooked.  I suggest Honey Crisp, Jonagold, Golden Delicious, Pink Lady, Fuji, and Granny Smith.

Hooray for easy, rewarding recipes that can be made with little to no planning!  I love these Cinnamon Apples so much and I hope you and your family do too!

Enjoy!

MORE INSTANT POT APPLE RECIPES

• Instant Pot Caramel Apple Pie Filling
• Instant Pot Apple Fig Compote
• Instant Pot Applesauce
• Instant Pot Hasselback Apples

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT CINNAMON APPLES

• Instant Pot 
• Steamer Basket
• Maple Syrup or 
• Coconut Sugar

Instant Pot Healthy Cinnamon Apples

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Warm, cinnamon-spiced Instant Pot Apples will make a perfect topping for breakfast and a healthy dessert for any night of the week.

• Author: Marci
• Prep Time: 10 minutes
• Cook Time: 1 minute
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Fruit
• Method: Pressure Cooker
• Cuisine: American

Ingredients

Scale 1x2x3x

• 5 large apples, peeled and cubed (see note regarding best apples to use)
• 1 cup apple cider or apple juice
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon (preferably Vietnamese cinnamon)
• pinch of salt

For the slurry

• 2 tablespoons apple juice
• 2 tablespoons cornstarch

Optional – maple syrup or coconut sugar to taste (1 – 2 tablespoons)

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Instructions

1. Add apple juice, vanilla extract, cinnamon, and salt to the pressure cooker pot.  
2. Place a steamer basket into the pot.  Add apples into the basket.
3. Secure the lid and turn pressure release knob to a sealed position.  Cook at LOW PRESSURE for 1 minute.
4. When cooking is complete, use a quick release.
5. Set aside steamer basket of apples.
6. Make a slurry by whisking together 2 tablespoons of apple cider and cornstarch.  Use the saute function to bring the apple cider in the pot to a simmer.  Add slurry and whisk until thickened, about 1 minute.
7. Set pot on a cooling rack and stir in apples.  Taste and add sweetener if desired.
8. Serve hot with a dollop of cream or chill and eat cold.
9. Apples work great as a filling for crepes or as a topping for pancakes, waffles, or oatmeal.

Notes

• Make sure and use apples that won’t fall apart easily when cooked.  I suggest Braeburn, Honey Crisp, Pink Lady, Golden Delicious, Jonagold, or Granny Smith.
• The type of apples you use will determine the sweetness level of your final product.  If it’s not as sweet as you like, add maple syrup or coconut sugar at the end if desired.
• Use the LOW PRESSURE setting.  High pressure quickly turns most apples into apple sauce.  
• Most pressure cookers will remain on the LOW PRESSURE setting after you change it.  Be sure and switch it back to HIGH PRESSURE for the next time you cook with your Instant Pot.
• If your pot doesn’t have a LOW PRESSURE setting, cook the apples for 0 minutes (meaning, the second the pot comes up to pressure, release the pressure and remove the lid).

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