Instant Pot Cinnamon Apples
Warm, soft and cinnamon-y apples cooked just perfect in the Instant Pot makes for an excellent dessert for fall and winter.
Servings 6 servings
Apple Corer and Slicer
Peel the apples one by one. After you peel one apple, using an apple corer and slicer, core and slice the apple to thick wedges. If needed the wedges can be made thinner by slicing again with a knife. But it just adds up as extra prep work, so I would just leave it as it is.
Keep the lemon juice in a large bowl (10 cup capacity). As soon as you are done peeling, coring and slicing one apple, toss the slices in the lemon juice. This keeps the apple slices from browning while you work with the other apples. Repeat with the other apples.
Once done with all the apples, add the apples with the lemon juice into the steel inner pot insert of the Instant Pot.
Add the other ingredients except water and corn starch.
Mix the corn starch in a little water and add it to the apples and other ingredients. Add the rest of the water too. Give it a quick mix.
Now, close the lid of the Instant Pot and move the sealing knob to SEALING.
Press MANUAL / PRESSURE COOK and adjust time to 5 mins.
Once it is done cooking, watch the timer count up. Once 5 mins is up AFTER cooking, carefully move the sealing knob to VENT. Once all the pressure is out and the little steel pin next to it falls down, open the lid very carefully, avoiding direct contact with steam.
Give the cinnamon apples a quick mix. Let it cool down a little bit.
While the apples are still warm, move to serving bowls and top with some whipped cream or ice cream.
- If storing the apples, wait till they completely cool down and transfer them to an airtight container and store in the refrigerator for up to 10 days. You can warm them up slightly in the microwave for 30 secs to 1 minute, just before serving.
- To prevent the apples from browning, work on them one by one. After you peel one apple, using an apple corer and slicer, core and slice the apple to thick wedges. If needed the wedges can be made thinner by slicing again with a knife. But it just adds up as extra prep work, so I would just leave it as it is. Toss the apple slices in the lemon juice and then proceed to repeat the same process with the next apple.
- Keep an eye on the Instant Pot and do the quick release after 5 mins. Quick release is when you manually move the sealing knob to release pressure, so you can reduce cooking time and open the Instant Pot right away as soon as all the pressure is released. If you let it release its pressure naturally or wait for more than 5 mins, the apples get mushed up and you won’t have the individual slices as you see it. I did that mistake the first time I made it and we ended up with a very sweet apple sauce. We still ate it as it was delicious! ????
Serving: 1cup | Calories: 255kcal | Carbohydrates: 66g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Potassium: 233mg | Fiber: 4g | Sugar: 55g | Vitamin A: 66IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 1mg