Instant Pot Applesauce with No Peeling Required

 Instant Pot Applesauce with No Peeling Required

8 Apples --mix them up. I used 4 Honeycrisp and 4 Granny Smith. Make sure you have about 2 lbs of apples.
1 cup water (required for the Instant Pot to function)
1/8 cup sugar (Add more if desired)
1/2 t. cinnamon
1/4-1/2 t. cardamom (optional)
Read this whole recipe before beginning.

Core and quarter the apples. Do not cut smaller than quarters if you intend to remove the skins later. While cutting, add freshly cut quarters to a bowl of cold water with a few tablespoons of lemon juice to prevent browning. Make sure they are all submerged in the lemon water at least once.

Put the apples and the rest of the ingredients in the Instant Pot. You may use the lemon water as your required 1 cup of water, if desired. If you're nervous about that little water, you can add up to one cup more, but be aware your applesauce may be looser than you want.

Close and seal the lid. Set to Pressure Cook for 4 minutes. Use NPR (Natural Pressure Release) for at least 30 minutes. Once you open the lid, use a slotted spoon to stir and remove the skins, if desired. You don't have to remove the skins. You can use an immersion blender and just blend it in.

Decant into jars while still hot and cool before refrigerating. If you intend to water bath can, follow the instructions for your canner or go here: National Center for Home Food Preservation | How Do I? Can Fruits (uga.edu)

Variation: add 1 cup of frozen cranberries or 1-2 cups of blackberries for seasonal variety. Adjust spices as needed.

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