Instant Pot Pumpkin Applesauce
Ingredients:
10-12 large apples (I used a mix of Granny Smith and Honey Crisp)
3/4 cup filtered water
1 Tbsp. Pumpkin Pie Spice
1 lemon, juiced
2 tsp. vanilla extract
2/3 cup 100% Pumpkin Puree (not pumpkin pie filling)
Directions:
Wash, peel and roughly chop apples into cubes. Discard the core. Take the trivet out of the Instant pot and place the apple cubes in the Instant Pot.
Add in the water, pumpkin pie spice and lemon juice to the apples and gently stir.
Plug in the Instant Pot, place the lid on and secure it. Turn the vent to SEAL.
Press the manual mode and dial the time to 5 minutes HIGH pressure. The Instant Pot will take about 8-9 minutes to come to pressure, then it will start the countdown from 5 minutes.
Once the 5 minutes is over then the Instant Pot counts UP. Let the Instant Pot count up for 10-15 minutes (this is called natural release). Using a towel or a pot holder turn the knob to VENTING and let the steam release. Always have enough distance away from the Instant Pot when doing this since the steam releases quickly and is very hot.
Remove the lid, and stir the applesauce. Lastly, stir in the pumpkin puree! Store in an airtight container in the fridge once it cools.
