• Wash, core, and slice the apples; I use my Johnny apple peeler to core and slice all at once. Cut out any bad spots, as well.
• Put the sliced apples in your Instant Pot.
• Sprinkle lemon juice over the apples.
• Then add water to the apples, as well. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
• Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 10 minutes. When it’s finished cooking, allow the pressure cooker to do a natural release.
• Purée the mixture with an immersion blender, standing blender, or food mill; or if you want a chunky applesauce, you can mash the apples with a potato masher. It’s up to you how you prefer the texture and consistency.
• If you're not freezing or canning your applesauce, it should be kept in the refrigerator. It'll keep in the fridge for about 5 to 7 days.

Freezing Instructions:

• When your applesauce has cooked, allow it to cool to room temperature.
• Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
• Label the containers, and place them in the freezer.

Canning Instructions:

• While your applesauce is cooking, wash pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
• Once you've mashed up your sauce, promptly ladle or pour it into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.
• Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
• Then place the hot jars in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
• Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
• Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.