4 lbs apples, peeled, cored, and sliced

2 teaspoons vanilla extract

2 teaspoons cinnamon

¾ cup water (or up to 2 cups for a thinner consistency)

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Peel, core, and slice the apples into 1-inch pieces.
Place the apple pieces, vanilla extract, cinnamon, and water into the insert of a 6- or 8-quart Instant Pot.
Secure the lid and set the valve to “sealing.” Pressure cook on high for 5 minutes.
Allow the Instant Pot to naturally release pressure for about 35 minutes.
Once depressurized, open the lid and use an immersion blender to blend the applesauce until smooth (or mash with a potato masher for a chunkier texture).
Let the applesauce cool, then store as desired.

Use a mix of sweet and tart apples like Ambrosia and Granny Smith for best flavor.

Leave the apple skins on for added fiber if preferred.

Add honey or maple syrup for a sweeter version.

Omit cinnamon and vanilla for plain applesauce.

Store in the refrigerator for up to 2 weeks or freeze for up to 1 year.