Instant Pot Cinnamon Apples
How about a delicious snack that can be cooked in one minute? These Instant Pot cinnamon apples are sweet and tender and covered in the most delicious sticky cinnamon sauce. My whole house smells amazing when I make these. They are incredibly easy to prepare, with just a few basic ingredients. This recipe is the perfect example of how you can transform something simple into something impressive.
These cinnamon apples are my go-to recipe when I crave something cozy and comforting. Thanks to the Instant Pot, the recipe is foolproof and effortless. The apples are cooked perfectly in a fraction of the time, and I love to serve them as is or use them as a topping for my oatmeal pancakes, waffles, or this soft and moist Instant Pot apple cake. The two go together even better than peanut butter and jelly.
Table of contents
I make this recipe when I score a few pounds of good, crisp apples from the Farmer’s market. I usually make a big batch ahead for the week as a quick snack or dessert for my kids. The recipe is so versatile that you can also use it as a pie filling! This is one of those no-fuss, simple recipes that once you try it, you make it again and again.
Why you will love this recipe
- This is a dessert I can make in minutes: In less than 15 minutes from start to finish, I can have this entire dish ready to eat. It only takes about 10 minutes to prepare and one minute to cook, so it is on the table in no time.
- There are just a few ingredients: The only things needed are apples, a few spices, and some sugar to sweeten them up. This simple list of ingredients means no big shopping trip.
- There are so many uses: I can use this as a dessert on its own, to top other desserts, as filling for pastries and cakes, or even on top of savory dishes like pork and chicken. It is also a wonderful apple pie or tart filling.
- Make extra and freeze it: Another thing I like to do is make extra and freeze it. I can put it in a large jar, freeze it for several months, or separate it into smaller freezer bags for single-serve snacks.
What you will need
- Apples: I highly recommend Granny Smith apples for this recipe because they are firm and tart. They not only hold their shape well, but they also do not turn gritty when cooked under high pressure.
- Lemon juice: Please use fresh lemon juice. It is so much better than bottled stuff. I just slice a lemon and squeeze the juice into a cup. Then, measure a tablespoon from that. It adds flavor and freshness while preventing the apples from browning.
- Sweetener – I use light brown sugar for a rich, deep, slightly caramelized flavor and maple syrup for its robust flavor.
- Spices: I use ground cinnamon and nutmeg to enhance the whole dessert’s spice profile, adding complexity and depth.
- Slurry: I use a simple slurry of cornstarch and water to thicken the sauce.
How to make
Prep: First, I peel and core the apples before slicing them into half-inch pieces.
Toss: Then, I toss them with lemon juice in a large bowl.
Stir: I add maple syrup, nutmeg, cinnamon, and brown sugar and stir everything. I mix the cornstarch and water until the cornstarch dissolves before stirring it into the instant pot to combine well. I lock the lid and make sure it is sealed, cooking the apples for one minute on high pressure.
Release and stir: After, I do a quick release until the valve drops, open the pot carefully, and gently stir the apples before serving.
Expert tip
Choosing the apples
My favorite apples for this recipe are Granny Smith apples. I love their tart and sweet flavor and crispy texture. They also hold their shape well when cooked under pressure. Another apple similar to Granny Smith in both texture and taste is the Honeycrisp. However, Honeycrisp is slightly softer, but they are both excellent for the instant pot. Fuji are sweet, crisp, and huge, so there is more to use with this type of apple.
Burn notice on the instant pot:
- If you get a burn notice while cooking the apples, it means that the inner pot is too hot and stopped heating to prevent the food from burning. You can press the cancel button to quickly turn off the pressure cooker. Then, quickly release the steam by turning the valve.
- You can also prevent this by ensuring that nothing sticks to the bottom of the pot. If the IP detects something sticking at the bottom, it will cause a burn notice. So, use a spatula or wooden spoon to gently stir the ingredients together so nothing sticks to the pot.
- Lastly, you can add some moisture, like water, to the pot. The moisture will help prevent the burn notice.
More tips to consider
- Combining different types of apples is fine. However, do not use soft apples like McIntosh, Red Delicious, or Cortland because they will turn into applesauce under high pressure.
- Lemon juice is important because it brightens the flavor and keeps the apples from browning. If using a lot of apples, do one at a time and toss in lemon juice.
- A major time saver I love is an apple corer. It does the job in less than a minute and is so easy.
- To prevent them from being gritty, choose fresh, young apples and ensure there is enough liquid in the pot.
- Be sure to cut them in half-inch pieces, and do not overfill the pot.
- They do not have to be peeled. If you like the peel, leave it on. It will soften up in the pot.
Recipe variations and add-ins:
- Spicy red hot apples: Adding a pinch of red pepper flakes turns these cinnamon apples into red hot apples, which makes spicy food lovers happy.
- More fruit: Sometimes, I mix some pears to make things more interesting.
- Boozy apples: Add a little bit of sweet bourbon to the pot like Makers Mark or Larceny. It gives the dish a special oomph of unique taste to make it exceptional.
- Add nuts: I also like chopping pecans or walnuts and tossing them on top for extra crunchy apples. Please do not add them until right before serving, though.
Serving suggestions:
They make a scrumptious topping for ice cream, especially when drizzled with homemade caramel sauce. Adding these as a layer to my homemade yogurt takes it to the next level and gives the kids an extra reason to eat breakfast. For Thanksgiving, I used them on top of my creamy panna cotta for a fall dessert; so good!
I also use these cinnamon apples to stuff cupcakes and pastries for special occasions. I usually make my homemade apple pie filling for tarts and pies, but I use these quick and easy cinnamon apples if I am in a hurry. They go with savory recipes, too; I love them with my pork chops. These apple-cinnamon pork chops already have apples and cinnamon on them, but adding these on the side will make them even better.
How to store leftovers:
- Refrigerate: I put my leftover cinnamon apples in a sealed container in the fridge, where they will stay fresh for up to a week.
- Freezing: To keep them longer, I put them in a sealed glass jar, and they can be frozen for up to three months. I also like to put them in smaller portions in freezer bags to take out the amounts I need when I need them.
- Defrost: For the best taste and texture, I thaw them overnight in the fridge.
- Reheating: I pop them in the microwave for 30 to 60 seconds to reheat. They are also delicious cold.
Frequently asked questions
The most common reason for this is overcooking. But they may be overcooked because the slices are cut too thin, making them mushy. Overfilling the pot will also cause this problem because it affects the pressure. Using the wrong apple type can also be a problem because some apples are too soft for this type of cooking.
This can be caused by using apples that are too ripe. Their cells break down and give them a mealy texture. It is from apples that have been sitting out too long. It can also happen if the apple slices are cut too large or if there is insufficient liquid in the instant pot. Sometimes, if the peel is left on, it can also give them a gritty texture.
I like to use more than one kind of apple to enhance the flavors. Although my favorite is Granny Smith because of its tart and sweet mixture and firmness, Honeycrisp is another of my favorites because of its crispness and the balance of tangy and sugary flavors. I also like the Fuji apple for its intense sweetness and size.
Although I choose to peel my apples for this recipe because I like them smooth and more delicate for certain desserts I use them on, it is certainly fine not to peel them. In fact, if you’re using a slightly softer apple like Cortland or Jonagold, I would suggest keeping the skin on because it will keep the apples together. The peel is where most of the nutrients are anyway, and they get softer as they cook.
More instant pot desserts to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Instant Pot Cinnamon Apples
Ingredients
- 5-6 large granny smith apples sliced
- 1 tablespoon lemon juice
- 1 cup dark brown sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 tablespoons maple syrup or honey
- 1 cup water
- 3 tablespoons cornstarch
Instructions
- Peel the apples, cut them in half, and remove the seeds and core. Slice the apples into 1/2-inch pieces and add them to a large bowl. Sprinkle with lemon juice and toss to combine.
- Transfer the sliced apples to the Instant Pot.
- Add the brown sugar, cinnamon, nutmeg, and maple syrup. Toss to combine.
- In a small bowl, mix the water and cornstarch until smooth. Pour the mixture into the Instant Pot and stir to combine thoroughly.
- Secure the lid, lock it, and ensure the valve is sealed.
- Press the manual button and set the time to Pressure Cook for one minute.
- Once the Instant Pot has finished pressure cooking, do a Quick Release.
- Once the valve drops, open the Instant Pot, gently stir the apples and serve.
Video
Notes
Choosing the apples
My favorite apples for this recipe are Granny Smith apples. I love their tart and sweet flavor and crispy texture. They also hold their shape well when cooked under pressure. Another apple similar to Granny Smith in both texture and taste is the Honeycrisp. However, Honeycrisp is slightly softer, but they are both excellent for the instant pot. Fuji are sweet, crisp, and huge, so there is more to use with this type of apple.Burn notice on the instant pot:
- If you get a burn notice while cooking the apples, it means that the inner pot is too hot and stopped heating to prevent the food from burning. You can press the cancel button to quickly turn off the pressure cooker. Then, quickly release the steam by turning the valve.
- You can also prevent this by ensuring that nothing sticks to the bottom of the pot. If the IP detects something sticking at the bottom, it will cause a burn notice. So, use a spatula or wooden spoon to gently stir the ingredients together so nothing sticks to the pot.
- Lastly, you can add some moisture, like water, to the pot. The moisture will help prevent the burn notice.
More tips to consider
- Combining different types of apples is fine. However, do not use soft apples like McIntosh, Red Delicious, or Cortland because they will turn into applesauce under high pressure.
- Lemon juice is important because it brightens the flavor and keeps the apples from browning. If using a lot of apples, do one at a time and toss in lemon juice.
- A major time saver I love is an apple corer. It does the job in less than a minute and is so easy.
- To prevent them from being gritty, choose fresh, young apples and ensure there is enough liquid in the pot.
- Be sure to cut them in half-inch pieces, and do not overfill the pot.
- They do not have to be peeled. If you like the peel, leave it on. It will soften up in the pot.