Wash and dry your apples

Remove the cores from the apples and cut into 1 inch chunks, leaving the skins on. I cut around the core, but but you can use an apple corer if you'd like

Place apples in the instant pot and pour water over apples. The water ensures the instant pot doesn’t encounter the dreaded BURN error.

Add in the spices and mix to lightly combine

Close lid on pressure cooker and seal vent knob

Cook on high pressure for 12 minutes. It should take about 10 minutes to come up to pressure.

Once the cook time has elapsed let the pressure release naturally for at least 15 minutes before manually releasing any remaining pressure

Depending on your consistency preference, mash the applesauce with a potato masher or use an immersion blender

When cool, transfer the applesauce to an airtight container and refrigerate for up to 2 weeks