3 lbs apples
1/4 cup water or apple juice
1/2 tsp cinnamon or 1 cinnamon stick (optional)
1/4 tsp nutmeg (optional)
2 or 3 slices fresh ginger (optional) pinch of salt
Honey, maple syrup or sugar to taste


Peel apples or leave the peel on - your choice. Core them and cut them into 8 pieces. Put everything in the Instant Pot. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust the time using the + or - button to get to 5 minutes. When it beeps that it's done, leave it for 15 minutes natural release. Flip the valve to Venting and when the pin drops, open the pot. Discard the cinnamon stick and sliced ginger if you used those. Use an immersion blender to puree the apples. If you prefer to use a potato masher, remove the stainless steel liner from the base and mash the apples on the counter. (This will prevent damaging the sensor at the base of the Instant Pot.) For thicker applesauce or apple butter, press Saute and boil it down a little stirring constantly. Don’t leave it alone; it scorches easily. Try a little spoonful and add honey, maple syrup, or sugar to taste. 

This recipe is available in The Rootitoot Cookbook, Volume 2.