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:
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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.
This is something that my boys would enjoy. They love apple pie so this would something that they would eat for a snack.
I have an apple tree in my yard and it is loaded this year. I can’t wait to try this out with my family! We love cinnamon apples!
I absolutely love cooking with an electric pressure cooker! Apples turn out great in there, they taste great and smell just as good.
These apples look so good! I love my instant pot and need to try this tasty recipe.
I am craving these. I am so ready for fall. I am such a novice when it comes to cooking. I didn’t know about the osmosis effect.
Wow, they look delish! I love having the apple pie taste while eliminating the crust.
These look absolutely delicious! I love apples like this they are one of my favorites!
OMG yessss!!! I definitely have to make these. It would be so good with vanilla ice cream on top!
I just bought an Instant Pot and can’t wait to try this and other amazing recipes you have!
This is a great recipe! Especially with the tips on which apples to use
The flavor was very good, but I kept getting burn notices. I cook with my IP weekly, typically using the recipes from this site and this was my first time getting the notice. I kept having to open it up to stir the bottom and add water.
I like trying all of food. And read some of your recipes . I’m going to try them. Thank you.
Will this freeze well?
Hi Joyce. We recommend refrigerating it. However, if you want to freeze, you should do so in an airtight container and ensure it is properly sealed.
Yes!!!! Me too!!!! Did it still taste good doing that?
I would like to can them since I live alone and can’t eat that much but also would love to have for other times, is this possible?
I would like to make this but put in canning jars for later use. Is this a possibility?
You can definitely can these!
Is this recipe good for a crock pot as well? Or only instapot?
You can easily make it in the Slow Cooker as well. You can search in our search bar the slow cooker baked apples, and you can follow that recipe. thanks
Hi! I’m just wondering how long these will stay good in the refrigerator?
3-5 days
Can this be frozen?
Not recommended
I keep getting burn messages too. Anyone have any suggestions? I rely on my instant pot, so I’m scared to restart the pressure cook.
Mary, I have added some comments about the burn notice in the post. Please take a look.
Could this mixture be used as an apple pie filling once cooked?
if you add a cornstarch slurry to make it thicker it may work
No need to store my family ate it right up!
Lol) Glad they loved it!
I used the cooked apples without any more thickener as a pie filling. Once cooled it set up perfectly.
Where do you add the nutmeg?
after the cinnamon
Fantastic Recipe. Worked great and didn’t cook the apples to mush. I only used 1/2 of the sugar
Kelli I had the same problem. This is the first recipe I’ve gotten a burn notice with ever, and it keeps happening. Thus far I’ve added almost a cup and a half of water. Seems like I need to tweak the water amount for this recipe to start. It’s a really simple and tasty recipe though.
Delicious. The ingredients worked well together. I cooked my apples for 7 minutes on high. The 2 minutes at first didn’t build enough pressure. 5 minutes more did the trick.
I recently purchased my Instant Pot, and this is only the second thing I’ve made with it – these cooked apples are SO good!! 🙂 I used 5 Granny Smiths, but didn’t peel them. Also added raisins (just because I love apples and raisins!), and used arrowroot powder instead of corn starch. I also initially got the “burn” message, but did exactly what you suggested (did QR, opened lid, stirred, added a bit more water), and it worked great! Looking forward to making more of your IP (and other) recipes!
Hi,
Can this recipe be doubled? I have an 7-quart pot. Any change in the amount of pressure cooking time?
Hi, yes it can be doubled and not change to the cooking time.
Do you think this can be frozen after being cooked?
Preferably not, they will be to mushy after thawing.
Good recipe but too much nutmeg. Next time I’ll cut the nutmeg in half because it was a bit overpowering
Hi. I made this last night with Gala apples. Great recipe! Can the cooked Cinnamon Apples be frozen for future use?
Hi Eric, I don’t recommend freezing the apples, they will be mushy when you. thaw them.
I found the easiest way to do this recipe without getting a burn error (my pot is prone to them….or maybe it’s me) is to leave out the starch during cooking, then mix it in a small amount of cold water and add it at the end. You can put it in “saute” mode if it gets too cool, and simmer it for a minute or two. I cook at pressure for only 2 minutes because the apples continue to cook while simmering.
Great recipe idea. I got rid of my IP so used a deep skillet. I have trouble keeping to a recipe so I started with 1tb butter add clover, ginger, allspice.
Great tasting, but would reccomend waiting to add the corn starch until the apples cook. I found its not enough liquid for the pot to pressurize.
These were so delicious! I enjoyed eating them as a little snack before bed; they’re incredibly tasty.
What a tasty treat! I loved eating this both on its own, as well as using it in an apple pie as the filling on another occasion. Thank you for sharing!
This is a fantastic recipe. It’s so nice to get that slow-cooked flavor in such a short amount of time!
These Instant Pot cinnamon apples look absolutely delicious! I love how quick and easy they are—perfect for a cozy treat any time of year!
Ooo yes yes please!!! These look super yummy and there is no need to twist my arm here I am deffo going to give these a go xx
there can never be too much cinnamon and nutmeg. yummmm! i do love a good apple dessert 🙂
Love this! It looks so good! I’d love to try this and it looks so easy to do!
This is really yummy served with vanilla ice cream. The flavours complement each other perfectly. I do love sweet fruit desserts they can be so yummy and spices really make the flavours pop.
I am really excited to discover new Instant Pot recipes and would love to give this a try. I can imagine having these cinnamon apples as a tart filling. Thank you for sharing the recipe and the cooking technique. It’s amazing to be able to cook this for just a minute!
Every time I see an instant pot recipe, I’m reminded that I should really use mine instead of having it sit there collecting dust!
I would love to give this recipe a try. I can almost smell the deliciousness! Yum!
Perfect dessert with minimal carbs:) Love the idea of freezing it too:)