I don’t know about you, but I love homemade applesauce. There are so many variations depending on your tastes- cinnamon, pumpkin, pear, cranberry…the list goes on and on. However, today I am sharing a recipe for Instant Pot Pumpkin Cinnamon Applesauce. Pumpkin and cinnamon are my two favorite add-ins, and combined together they taste amazing!
Normally, when I make applesauce it takes forever with the peeling, chopping, simmering, mashing, cooling, and jarring. However, this applesauce is made in an Instant Pot and cooks in about 10 minutes. I simply whisk the finished product, and it has a perfect consistency.- smooth with a feel small apple chunks. Rich from the pumpkin, sweet from a touch of brown sugar, and a touch of spicy cinnamon. This is not an applesauce to miss.
Right now you can enter in my giveaway for a chance to win one of three Instant Pots! Click here for the post to bring you to the Rafflecopter and giveaway details.
I am still so thrilled that I can make this applesauce so quickly. I like to make a lot of our sauces at home and freeze them, but sometimes the time commitment can feel a little daunting. The Instant Pot is certainly a time saver for me, and I love that it improves my cooking speed, and clean-up is a breeze too.
Normally, the kiddos will gobble this from bowls, but we have a few reusable pouches and I like to put some of this applesauce in the pouches for an on the go snack. I really like Little Green Pouch, but I know there are lots of different brands out there. Speaking of reusable bags, have you tried Stasher bags for snacks? This summer, I felt that we were using so many plastic bags for camp snacks and lunches. I got to the point that I really couldn’t stand the waste, and a friend of mine recommended Stasher bags because they switched from plastic baggies in their house for school snacks and lunches. I gave them a try, and am really liking them. They come in different cute colors, and the boys are enjoying having them in their lunch. I have also found they can seal the bags themselves a little easier than before. My main worry for not switching before was because I was afriad that they would accidently toss the bags and, the con of the bags, are a little expensive. Thankfully, we haven’t had any issues so far, and I have been feeling better about our consumption.
School is going well for Kellen, Rowan, and I. My classes are going well, and I am enjoying the semester. Rowan is still crying at drop off every morning, but I am hoping it gets better. It is so hard to leave the room when he is sad, but I remember when Kellen did this around this age and I know it will pass. Kellen is making more friends everyday, and I am so proud of him. I went to my first parent organization meeting tonight, and am so excited to get more involved in the classroom and school. One of the perks of returning to school was a chance to work more with the school and Kellen’s class. My previous job, while I liked it, didn’t provide the flexibility and I am so thankful to have it.
Tonight, we are meeting some friends for dinner, and hopefully spending a little time outside. We had a burst for cool fall weather, and now have a little heatwave this week. This time of year in my area always keeps us guess because it could be 50 degrees or it could be 80 degrees within a short time….it likes to keep us guessing.
I am keeping up with my goal to read more. I know I talked about it last month, but so far so good. I recently finished Michelle McNamara’s book, “I’ll Be Gone In The Dark”, and it was excellent. I am currently reading two different books, “And Grandma Said….Iroquois Teachings”, and “The Night Lives On” which is a second part to the book, “A Night To Remember”. Have you read anything good lately?
Instant Pot Pumpkin Cinnamon Applesauce
- 2 1/2 lbs apples
- 2/3 cup pumpkin puree
- 1 1/2 tsp cinnamon
- 2 1/2 tbsp brown sugar
- 2/3 cup water
- Peel apples and chop into quarters. Place in Instant Pot.
- Add pumpkin, cinnamon, sugar, and water to Instant Pot.
- Place lid on pot and seal. Cook on high pressure for 5 minutes. Allow pressure to manually release for 5 minutes and finish the rest of the release manually, if needed.
- Transfer into jars and cool. Store in the fridge.