I am so excited that I finally got my Instant Pot cinnamon apples recipe the way I want it! Finally I can share. Some links in this post are affiliate links that earn me a commission if you purchase through them.
There are certain restaurants where I order cinnamon apples every time. While these aren’t strictly a Cracker Barrel cinnamon apples copycat recipe, they satisfy me perfectly.
Looking for more yummy Instant Pot ideas? Check out my favorites at the end of this article.
The key is to use crisp apples – I love Granny Smith apples for this. There are other great varieties too like Cortland or Empire or Idareds.
Do I need to peel apples to make cinnamon apples?
Short answer? No, you don’t need to peel your apples when you make these Instant Pot cinnamon apples.
Wellllll first of all, it’s faster and easier to not peel the apples. The other reasons are more practical and less lazy. Skins on give the dish more nutrition, and they help the apples hold their shape after baking.
And no, the skins don’t affect the flavor of the final dish. They soften as they bake, so why take the time and effort to peel?
How do you thicken the syrup for Instant Pot cinnamon apples?
If you’ve used your Instant Pot at all, you know you need liquid in there to avoid burning. But I didn’t want a soupy version of cinnamon apples.
When I make my honey bourbon chicken or chicken paprikash, I use cornstarch to thicken the sauce. When I did this at the end of the cinnamon apples recipe, it caused the apples to break up, which defeated the purpose.
Then I got smart and added the cornstarch slurry to the apples before I started cooking, and it turned out perfectly. Winner winner Instant Pot cinnamon apples dinner!
And yeah… it’s super simple and ready so fast. Enjoy them as a side with your meal or over ice cream or pancakes. There are so many delicious ways to eat them!
Looking for more Instant Pot recipes? Check out my favorites at the bottom of this article.
How to Make Instant Pot Cinnamon Apples
Core and slice your apples. If you have the tool that slices and cores your apples in one push, you’re set.
Take a quick look at your apples. If any look too thick or big, slice them in half to make them thinner. Even though the apple slicer has the same size cuts, apples aren’t even and some slices end up bigger than others.
The same holds true if you don’t slice perfectly straight and have slices with apple seeds in them. Use a paring knife to quickly clean them up before you move on to the next apple.
If you choose, you can cut them in half to make them bite size, but generally I leave them in whole slices.
Add them to the liner of your Instant Pot. Add the brown sugar, cinnamon, nutmeg, and lemon juice then stir to combine.
In a small bowl, add 1/2 cup cold water to the cornstarch and use a fork to stir it until smooth. Pour the slurry into the Instant Pot and stir again.
Add the lid and ensure the vent is set to seal. Cook for seven minutes. You can release the pressure immediately or let it do a natural pressure release for 10 minutes.
Stir gently with a large wooden spoon to ensure the delicious sauce coats all the apples and serve immediately.
Make sure you store any leftovers in a tightly sealed container in your fridge for up to a week. Heat leftovers before serving.
How would you eat these Instant Pot Cinnamon Apples?
More great Instant Pot Recipes:
- Potato and corn chowder
- Chicken Paprikash
- Easy meatballs and sauce for spaghetti
- French onion soup
- Sweet and smoky baked beans
- Carnitas – perfect for tacos and burrito bowls
- Mashed potatoes
- Wisconsin cheese soup (stovetop recipe also available)
- Corn chowder
- Spanish rice (one of my most popular recipes!)
- Creamy chickpea tomato soup (with adaptation to make on stovetop)
- Easy peasy tomato soup
- Homemade chicken stock
- Updated (healthier) honey bourbon chicken
- Chicken curry
- Pulled pork
- Broccoli cheddar soup
- Chicken Tikka Masala
- Lentil Soup
- Risotto with peas and lemon
- 6 apples
- 1/2 c brown sugar
- 2 t cinnamon
- 1/2 t nutmeg
- 2 T lemon juice
- 2 T cornstarch
- Core and slice apples, then add to Instant Pot liner. Add brown sugar, cinnamon, nutmeg, and lemon juice, then stir to combine.
- In a small bowl, add 1/2 cup cold water to cornstarch and use a fork to stir it until smooth and stir. Pour slurry into Instant Pot and stir again.
- Add lid and set vent to seal. Cook for seven minutes. Open lid immediately or NPR for 10 minutes.
- Stir gently with a large wooden spoon to coat apples in sauce and serve immediately.
- Store leftovers in tightly sealed container in fridge for up to a week. Heat leftovers before serving.
Use a crisp apple for this recipe - Idared, Granny Smith, etc. You want an apple that will hold its shape. This recipe leaves the skin on the apples, but if you prefer, you can remove the skin.
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Nutrition Information:Yield: 12 Serving Size: 1/2 cup
Amount Per Serving: Calories: 89Total Fat: 0.2gCholesterol: 0mgSodium: 4mgCarbohydrates: 23gFiber: 2.5gSugar: 18.4gProtein: .3g
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