A simple five-ingredient homemade applesauce recipe that's made in an electric pressure cooker (Instant Pot).
Peel and core the apples. I use the KitchenAid Spiralizer Attachment. A knife or traditional peeler also works.
Roughly chop the apples. Add the apples to the pot, along with the remaining ingredients: water, honey, lemon juice, lemon zest, ground cinnamon, and salt. Stir to combine the ingredients. Make sure the apples are below the max fill line inside the Instant Pot.
Lock the lid on and set the Instant Pot to Manual, High Pressure for 8 minutes. The valve on top should be set to Sealed.
Let pressure release naturally for 10 minutes before releasing the remaining pressure (use a hot pad holder or towel) and opening the lid.
Use an immersion blender to blend the apples and liquid until smooth (or desired consistency). If you feel there's too much liquid in the pot, or you want a chunky applesauce, you're welcome to remove some liquid before blending. I (usually) don't need to do this.
Spoon the applesauce into storage containers (I use quart-size mason jars). Allow the applesauce to fully cool before storing the jars in the fridge for up to 2 weeks. Alternatively, the applesauce may be stored in the freezer (Don't fill the glass jars to the top, if using mason jars. The applesauce will expand as it chills.) for up to 2 months. The applesauce will thicken as it cools.