Ingredients:

  • 6 large Granny Smith or Honeycrisp apples (approx. 2 lbs), peeled and sliced into 1/2-inch wedges
  • 1 tbsp lemon juice
  • 1/3 cup water
  • 1/4 cup brown sugar, packed
  • 2 tbsp maple syrup
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp sea salt
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp butter

Instructions:

  1. Peel and slice the apples into uniform 1/2-inch wedges. In the Instant Pot liner, toss the apple slices with lemon juice, 1/3 cup water, brown sugar, maple syrup, cinnamon, nutmeg, and sea salt until evenly coated.
  2. Secure the Instant Pot lid and set the steam release valve to the Sealing position.
  3. Select Manual/Pressure Cook on High for 0 minutes. Note: Total cook time includes the time required for the pot to reach pressure.
  4. Once the cooking cycle is complete, perform a quick pressure release. Carefully open the lid.
  5. In a small bowl, whisk 1 tbsp cornstarch with 2 tbsp cold water to create a slurry. Select the Saute function on the Instant Pot.
  6. Gently stir the cornstarch slurry and 1 tbsp butter into the simmering liquid. Stir with a silicone spatula until the sauce thickens into a translucent, mahogany glaze. Turn off the Instant Pot and serve warm.