Wash the apples to remove any potential pesticides or wax that may be on them. You can do this by soaking them in a sink full of water and adding a few tablespoons of baking soda. Rinse well and dry the apples.
Core the apples and then slice into wedges or 1-2" pieces.
Place the apples in the Instant Pot insert and then add the apple juice or liquid of choice.
Close the lid, set the valve to sealing and cook on manual high pressure for 12 minutes.
Once the time is up, allow for a natural pressure release for 15 minutes. Then release any remaining pressure.
Use a potato masher (for chunky applesauce) or an immersion blender (for smooth applesauce) mixing, mashing and blending until you reach your desired consistency. If it is too thick for your liking, you can add a splash of water to thin it out.
Allow to cool to room temperature and then transfer to airtight containers and keep refrigerated. It should keep for up to 1 week in the fridge and 6 months in the freezer.