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Cut your apples in large chunks. I left the skin on for a bit of extra fiber but you could peel them if you want. It saved on prep time too, which didn’t hurt.
Pour a ½ cup of water into your Instant Pot.
Sprinkle the top of your apples with cinnamon. You could go as heavy or as light as you want. I didn’t measure this but I ended up using about 1 Tbsp. It’s really just personal preference.
Set your Instant Pot to 7 or 8 minutes on Manual. I did 8 minutes because I knew I was aiming for a smooth applesauce but if you want it a bit chunkier you could go for 7 minutes.
After the 8 minutes is up, let it sit for a few minutes then manually release the steam.
For chunkier applesauce, use a mashed potato masher and smash it until you get the consistency you wanted. This works better if you have peeled your apples.
For smooth applesauce, pull out your immersion blender.
You can blend this right in your Instant Pot. Blend until you get the consistency you want.
Store in jars. Keeps for 1-2 weeks in the fridge.