Wash, core, and slice the apples into large wedges.
Add all ingredients to the Instant Pot pot. Set the valve to "sealing." Start the IP in manual mode for 5 minutes at high pressure. Let it work and release the pressure naturally. Once the pressure is released, open the top using an oven mitt to protect your hands from the steam.
Using an immersion blender, blend the apple mixture to the desired pureed consistency. Feel free to leave it chunky or make it smooth as shown here. Serve it warm or cold - as is with a spoon or use it to top oats!
Store in a sealed jar up to one week or freeze extra applesauce for up to 3 months.