Why You’ll Love This Recipe

I love this recipe because the Instant Pot makes tender cinnamon apples incredibly quickly. I only need a few minutes of pressure cooking, so it’s an easy option when I want a warm dessert, breakfast topping, or simple side dish without much hands-on work.

I also like how versatile these cinnamon apples are. I can spoon them over oatmeal, pancakes, waffles, yogurt, ice cream, or French toast. They’re also delicious on their own, and I can adjust the sugar and spices depending on how sweet or warmly spiced I want them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

5 medium apples
1/2 cup apple juice or water
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon unsalted butter
Pinch of salt
1 tablespoon cornstarch
2 tablespoons cold water

Directions

I peel the apples if I prefer a softer texture, although I can leave the skins on. I core them and cut them into slices about 1/2 inch thick.
I place the sliced apples in the Instant Pot and add the apple juice or water and lemon juice.
I sprinkle the brown sugar, cinnamon, nutmeg, and salt over the apples. I gently toss everything together.
I secure the lid and set the valve to the sealing position. I cook the apples on high pressure for 1 minute.
Once the cooking cycle finishes, I carefully perform a quick pressure release. I don’t let the apples sit under pressure for too long because they can become overly soft.
I open the lid and gently stir in the butter and vanilla extract.
In a small bowl, I whisk the cornstarch with 2 tablespoons of cold water until completely smooth.
I select the sauté setting and slowly stir the cornstarch slurry into the apples and cooking liquid.
I let the mixture simmer for 1 to 2 minutes, stirring gently, until the liquid thickens into a glossy cinnamon sauce.
I turn off the Instant Pot and let the apples cool for a few minutes before serving. The sauce continues to thicken slightly as it cools.

Servings and Timing

This recipe makes approximately 6 servings.

Prep time: 10 minutes
Pressure cook time: 1 minute
Pressure buildup and release time: About 8–10 minutes
Sauce thickening time: 2 minutes
Total time: About 20–25 minutes
Servings: 6

The exact time can vary because my Instant Pot needs several minutes to come to pressure before the cooking countdown begins.

Variations

For maple cinnamon apples, I replace some or all of the brown sugar with pure maple syrup. I love the deeper sweetness that maple adds to the warm spices.

For apple pie-inspired cinnamon apples, I add a pinch of ground ginger, cloves, or allspice along with the cinnamon and nutmeg.

When I want a less-sweet version, I reduce the brown sugar and choose naturally sweet apples. I can always add a little maple syrup when serving if I decide I want more sweetness.

For richer cinnamon apples, I stir in an extra tablespoon of butter after pressure cooking. This gives the sauce a smoother, more indulgent finish.

I can also add raisins, dried cranberries, or chopped pecans after pressure cooking. I prefer adding nuts at the end so they maintain some crunch.

Storage/Reheating

I let leftover Instant Pot Cinnamon Apples cool completely before transferring them to an airtight container. I refrigerate them for up to 4 days.

To reheat an individual serving, I microwave it in short intervals until warm. I stir the apples between intervals so they heat evenly.

I can also reheat a larger portion in a saucepan over low to medium-low heat. If the cinnamon sauce has become too thick in the refrigerator, I add a small splash of apple juice or water while reheating.

For longer storage, I can freeze the cooled cinnamon apples in a freezer-safe container for up to 2 months. I keep in mind that the apples may become somewhat softer after freezing and thawing.

FAQs

What are the best apples for Instant Pot Cinnamon Apples?

I like using firm apples that hold their shape during cooking, such as Honeycrisp, Granny Smith, Fuji, or Pink Lady. I can also combine a tart variety with a sweeter apple to create a more balanced flavor.

Do I have to peel the apples?

No. I can leave the skins on when I want more texture and less preparation. I peel them when I prefer very soft, dessert-style cinnamon apples with a more uniform texture.

Why did my Instant Pot apples turn mushy?

Apples cook extremely quickly under pressure. I use firm apple varieties, cut them into relatively thick slices, cook them for only 1 minute, and release the pressure promptly. Softer apple varieties may require even more care.

Can I make Instant Pot Cinnamon Apples without cornstarch?

Yes. I can leave out the cornstarch if I prefer a thinner sauce. I can also use the sauté function after pressure cooking to reduce the liquid naturally, although I stir carefully so I don’t break apart the tender apples.

How can I serve Instant Pot Cinnamon Apples?

I love spooning them over pancakes, waffles, oatmeal, French toast, yogurt, or vanilla ice cream. I can also serve them alongside pork dishes, use them as a filling for crêpes, or simply enjoy a warm bowl on its own.

Conclusion

Instant Pot Cinnamon Apples are one of my favorite ways to enjoy warm, comforting apple flavor without spending much time in the kitchen. The pressure cooker quickly turns fresh apples tender while cinnamon, brown sugar, vanilla, and nutmeg create a sweet, aromatic sauce.

Instant Pot Cinnamon Apples Recipe

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These Instant Pot Cinnamon Apples are tender, warmly spiced, and coated in a glossy brown sugar and cinnamon sauce. They make an easy dessert, breakfast topping, or sweet side dish in about 20 to 25 minutes.

Author: Laura
Prep Time: 10 minutes
Cook Time: 10–12 minutes including pressure and sauce thickening
Total Time: About 20–25 minutes
Yield: 6 servings
Category: Dessert
Method: Pressure Cook
Cuisine: American
Diet: Vegetarian

Instructions

Peel the apples if desired, then core them and cut them into slices about 1/2 inch thick.
Place the sliced apples in the Instant Pot and add the apple juice or water and lemon juice.
Sprinkle the brown sugar, cinnamon, nutmeg, and salt over the apples and gently toss to combine.
Secure the lid, set the valve to sealing, and cook on high pressure for 1 minute.
When the cooking cycle finishes, carefully perform a quick pressure release to prevent the apples from becoming overly soft.
Open the lid and gently stir in the butter and vanilla extract.
Whisk the cornstarch with 2 tablespoons cold water in a small bowl until completely smooth.
Select the sauté setting and slowly stir the cornstarch slurry into the apples and cooking liquid.
Simmer for 1 to 2 minutes, stirring gently, until the liquid thickens into a glossy cinnamon sauce.
Turn off the Instant Pot and let the apples cool for a few minutes before serving. The sauce will thicken slightly as it cools.

Notes

Firm apples such as Honeycrisp, Granny Smith, Fuji, or Pink Lady hold their shape particularly well under pressure.
Quick-release the pressure promptly after the 1-minute cooking cycle to help prevent mushy apples.
The apples can be left unpeeled for more texture or peeled for a softer, dessert-style result.
For maple cinnamon apples, replace some or all of the brown sugar with pure maple syrup.
For extra apple pie flavor, add a pinch of ground ginger, cloves, or allspice.
Serve over oatmeal, pancakes, waffles, French toast, yogurt, or vanilla ice cream.
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
If the sauce becomes too thick after refrigeration, add a small splash of apple juice or water while reheating.

Nutrition

Serving Size: 1/6 of recipe
Calories: 160 kcal
Sugar: 26 g
Sodium: 35 mg
Fat: 2 g
Saturated Fat: 1 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 5 mg