My family and I were looking for a safe, socially-distanced fall activity a few weeks ago and we decided to go apple picking. We came back armed with bushels of freshly picked apples, so I figured we probably better do something with them!
This applesauce recipe is seriously so easy. I’m talking throw-it-all-in-a-pot-done-in-20-minutes easy. Had I known how simple it was to make my own and how much better homemade applesauce tastes, I would have started years ago! The end result is a velvety, smooth applesauce with a warming hint of cinnamon and natural syrupy-sweetness. It tastes great on it’s own or as a topping warmed up on vanilla ice cream… YUM!
Apples are also a great source of pectin which can be beneficial for gut health. Apple pectin specifically is considered a prebiotic, feeding the beneficial bacteria in the gut. It is also a great source of soluble fiber, which can help regulate bowel motility and restore balance in bathroom frequency.
NOTE: This recipe is also good for canning too, just double or triple the ingredients to get more jars.
Instant Pot Applesauce (AIP/ Paleo)
Ingredients
3lbs organic apples
2 TBS lemon juice
1 ½ tsp ground cinnamon
1 ½ – 2 cups water
Directions
Cut the apples in the large chunks, removing the core and keeping the peel on. Add them to your Instant Pot along with the lemon juice, ground cinnamon and water. Place and lock the lid and turn the vent to “sealing.” Press the “manual” button and set the time to 8 minutes.
Once the apples are done cooking, you can either allow the pressure to release naturally or you can manually release the pressure by turning the vent to “venting”. Once the pressure valve has released, open the lid and blend the apples using an immersion blender or carefully transfer to a high powered blender.
If the apple sauce is too thin, simmer it for about 10-15 minutes or until it has thickened.
