If you do a google search for instant pot applesauce, you come up with approximately a million responses. I didn't read all million, but the ones I did look at seems to be pretty similar. I wanted to switch things up a little and find a way to savor cherry season a little longer. My husband says he "could drink this stuff."
Yield: 8 cups | Prep Time: 15 minutes | Cook Time: 5 min + 20 min slow pressure release
8-10 Fuji Apples (about 3 lbs) (or whatever you have
3 cups cherries (frozen or fresh)
Juice of 1 1/2 - 2 lemons or limes
If you're using fresh cherries, start by pitting them. This is the hardest part.
Cut apples into roughly 1 inch chunks
Toss apple chunks and cherries into instant pot
Juice lemons or limes over fruit (about 3-4 T). Since there's so much juice, it cooks just fine with 3/4 water (for a 6 qt instant pot). If you don't want it quite as tart, only use 1 lemon/lime, and increase the water to 1 cup ( or whatever the minimum is for your pressure cooker).
Cook for 5 minutes. It will take about 15 minutes to reach pressure
Do a natural pressure release for 20 minutes
Use an immersion blender to puree. You can also turn the instant pot on saute mode while blending to help it thicken a little.
Distribute to whatever containers you want and freeze/refrigerate. I like to use small jars so it's already in a single-serving container. Then I freeze some of them to have for later. They would make great freezer packs for keeping a lunch cold, and they'd be thawed by lunchtime. You can also pour it into popsicle molds for an amazing frozen treat!