Ingredients

The following ingredients have 6 Servings
  • 4 medium honey crisp apples (about 7-8 cups when sliced)
  • 1 lemon (juiced)
  • 1 cup brown sugar
  • 3 tbsp maple syrup
  • 1 tbsp ground cinnamon
  • 2 tsp ground cardamom
  • 3 tbsp corn starch
  • 1 cup water

Instruction

  • Peel the apples one by one. After you peel one apple, using an apple corer and slicer, core and slice the apple to thick wedges. If needed the wedges can be made thinner by slicing again with a knife. But it just adds up as extra prep work, so I would just leave it as it is.
  • Keep the lemon juice in a large bowl (10 cup capacity). As soon as you are done peeling, coring and slicing one apple, toss the slices in the lemon juice. This keeps the apple slices from browning while you work with the other apples. Repeat with the other apples.
  • Once done with all the apples, add the apples with the lemon juice into the steel inner pot insert of the Instant Pot.
  • Add the other ingredients except water and corn starch.
  • Mix the corn starch in a little water and add it to the apples and other ingredients. Add the rest of the water too. Give it a quick mix.
  • Now, close the lid of the Instant Pot and move the sealing knob to SEALING.
  • Press MANUAL / PRESSURE COOK and adjust time to 5 mins.
  • Once it is done cooking, watch the timer count up. Once 5 mins is up AFTER cooking, carefully move the sealing knob to VENT. Once all the pressure is out and the little steel pin next to it falls down, open the lid very carefully, avoiding direct contact with steam.
  • Give the cinnamon apples a quick mix. Let it cool down a little bit.
  • While the apples are still warm, move to serving bowls and top with some whipped cream or ice cream.