Pressure Cooker “Baked” Apples – really easy!

This is one of those deceptively easy recipes – that took forever to figure out.  Wanting to duplicate my mother’s hour-long oven baked apple down to every detail slowed the process down about a year. 

I started with putting apples in ramekins, covering with reduced wine and steaming them – too much work and not there flavor-wise. I tried stuffing them, halving them vertically, halving them horizontally, only removing the top or bottom -nope, nope, nope.   I was ready to give up when my husband who won’t eat a fresh apple to save his life but adores baked apples implored me to persevere.

Out of frustration and lack of time (my kids have an extra day of activities and I started an group dance class – it’s like line dancing but to Enrique Iglesias) I just cored and tossed the apples in the cooker with wine and sugar – whatever.

I gave up trying to keep the apples perfectly intact and making look them exactly as my mother had.

Baked apples are imperfect, and that’s OK. Some will hold their shape, some won’t, but they will all be tender, creamy and delicious.

Sometimes the only thing that keeps you from completing a task – is demanding a perfect outcome before getting started.

Baked Apples - in the pressure cooker!Playing with the recipe

I’ve tried this with several apple varieties – they all work.  Some (the reds)  have a tougher skin than others, and you can just break that up with your spoon and scoop the apple pulp out when eating. Seriously, just use what you’ve got and what you can get. This recipe isn’t picky.

Don’t have raisins?  use any dried fruit.  Got pumpkin pie spice? Use that instead of cinnamon. Want to add even more zing? Sprinkle a pinch of ginger powder.   Don’t have red wine? Use white.

Don’t want to add sugar? Use your favorite sweetener (but add 1/2 cup of water to compensate for the lost “liquid” created by the sugar). Don’t want to add wine? Replace the wine and sugar with sweetened apple juice.

This is  one of those “foundation recipes”  that can’t go wrong – except for one thing.  Do NOT rush to release pressure.  Do the full natural release or you’ll end-up with a runny applesauce.

Experience.

Baking Apples in the Pressure Cooker

Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
3.5L or larger none 10 min. High(2) Natural

4.6 from 5 reviews
Pressure Cooker Baked Apples
 
Author: 
Nutritional Information
(per serving)
  • Serves: 6
  • Serving size: 1 apple
  • Calories: 188.7
  • TOTAL Fat: 0.3mg
  • TOTAL Carbs: 41.9g
  • Sugar Carbs: 34.7g
  • Sodium: 2.3mg
  • Fiber Carbs: 3.8g
  • Protein: 0.6g
  • Cholesterol: 0.0mg
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
The sugar counts as "cooking liquid" so this recipe contains 1½ cups (350ml) of liquid.
INGREDIENTS
  • 6 FRESH apples (see notes), cored
  • ¼ cup (30g) raisins
  • 1 cup (250ml) red wine
  • ½ cup (100g) raw demerara sugar
  • 1 teaspoon cinnamon powder
INSTRUCTIONS
  1. Add the apples to the base of the pressure cooker.
  2. Pour in wine, sprinkle raisins, sugar and cinnamon powder.
  3. Close and lock the lid of the pressure cooker.
  4. For electric pressure cookers: Cook for 10 minutes at high pressure.
    For stove top pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.
  5. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and open when the pressure indicator has gone down (20 to 30 minutes).
  6. Scoop out of the pressure cooker and serve in a small bowl with lots of cooking liquid.
Notes
Today you can find "fresh" apples in the supermarket all year long. That's because after their fall harvest apples are store in a "protective atmosphere" that keeps them from ageing. Unfortunately, this storage changes the texture of the apple and will turn it into puree' when pressure cooked. Stores are not required to tell you if an apple has been stored in these conditions or when it was harvested (for you to know if it's really fresh). The only way to tell is to carefully look at the apple stem. If it's green and flexible, then the apple is REALLY fresh and they will be perfect for this recipe. If its brown and shriveled then the apple was likely stored for up to a year before being sold - those apples are great for making apple sauce.

Instant Pot SMART electric Pressure cooker

Pressure Cooker Baked ApplesBaked Apples - in the pressure cooker!Baked Apples - in the pressure cooker!ip-smart recipe script (what’s this?)