Instant Pot Applesauce

 Stolen from: https://tastesbetterfromscratch.com/instant-pot-applesauce/#recipe 

Ingredients

 ▢4 large Granny Smith apples , peeled, cored and roughly chopped (or Golden Delicious apples )

▢4 large Honeycrisp apples , peeled, cored and roughly chopped

▢1 cup water

▢1 Tablespoon fresh lemon juice (from about ½ a lemon)

▢1/2 teaspoon ground cinnamon

Instructions

1. Peel and core apples, roughly chop
2. Add water, lemon juice and cinnamon to instant pot and stir to combine. Add apples and toss to mix.
3. Secure lid and cook on manual (high pressure) for 8 minutes. Do a controlled quick release or allow the pressure to naturally release.
4. Mash the apple mixture a few times with a potato masher, if desired. (If you like a smoother texture you could pulse it in the blender.) 
5. Transfer contents to a bowl and allow to cool completely. Stir in more cinnamon, if desired, to taste. 
6. Enjoy warm or cold. Store in the fridge for up to 7-10 days.
7. Notes: Makes about 5-6 cups applesauce

Apple Bread

Adapted from: https://www.afarmgirlsdabbles.com/grandma-barbs-apple-bread/

 INGREDIENTS

•  4 large Granny Smith, Haralson, or Honeycrisp apples (or your favorite firm, tart apple variety), peeled
•  1 c. sugar
•  ½ c. vegetable oil
•  2 large eggs
•  2 tsp. pure vanilla extract
•  1 c. chopped roasted pecans or walnuts, optional
•  1 c. chocolate chips
•  3 c. all-purpose flour
•  1 T. baking powder
•  ½ tsp. baking soda
•  1 tsp. kosher salt
•  3 Tbsp pumpkin pie spice

INSTRUCTIONS

1. Preheat oven to 350° F. Grease and flour two 8" x 4" loaf pans. Set aside.
2. Using the large holes on a box grater, shred the apples (discard the cores). You should have 4 cups of grated apple.
3. In a large bowl, fold together shredded apples and sugar, and let sit for 15 minutes until sugar dissolves. There will be alot of liquid.
4. Add oil, eggs, vanilla extract, pecans, and raisins, and stir to incorporate.
5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir dry ingredients into the apple mixture, just until mixed. Pour into prepared loaf pans.
6. Bake 55 minutes, or until golden and center tests done with a toothpick. Remove pans from oven to cooling rack and let cool for 10 minutes. Then turn breads out of pan onto rack to cool completely before slicing.

Insta Pot Ham and Bean Soup

Ingredients

• 2 tbsp canola oil
• 1 medium yellow onion
• 2 long celery ribs
• 2 medium carrots
• 4 cloves of garlic
• 1 1/2 cups diced ham use leftover holiday ham is available
• 1 lb dried navy beans
• 8 cups chicken broth
• 1 large bay leaf
• 1 tsp dried thyme
• 1 tsp crushed red pepper flakes
• salt
• I added a handful of kale as well

Instructions

1. Dice onions, celery, carrots, and ham. Peel garlic and set it all aside. 
2. Rinse the beans to get rid of any debris that might be in the bag and set aside to let it strain. 
3. Set Instant Pot to SAUTE and let it heat up. Add oil, onions, celery, and carrots and saute until veggies soften and start to golden. (If using ham bone, add ham bone to the pot.)
4. Press garlic and add it to the pot. Saute until fragrant.
5. Add diced ham, stir, and saute for a few minutes. Pour in beans, chicken broth, thyme, bay leaf, crushed red peppers, and salt. Don’t forget to taste to make sure you have enough salt. 
6. Stir, close the lid and make sure it’s latched. Turn the valve to “SEAL” and set the Instant Pot to pressure cook on high pressure cook mode for 30 minutes.
7. Let it do a natural release for about 10 minutes and then do a quick release. Be careful opening the lid.
8. NOTE: don't forget to discard the bay leaf and ham bone if using.