Get ready to elevate your meals with a sauce that perfectly balances sweet and savory! This Instant Pot Apple Onion Sauce is incredibly versatile and ridiculously easy to make. The sweetness of the apples melds beautifully with the savory depth of the onions, all brought together with a tangy kick from apple cider vinegar. It’s the perfect companion for pork chops, roasted chicken, or even as a unique spread on a sandwich. Let the pressure cooker do the hard work and deliver a smooth, flavorful sauce in under an hour.
Ingredients
• 2 medium-sized apples, chopped
• 1 large onion, finely chopped
• 2 tbsp / 28g butter
• ¼ cup / 60ml apple cider vinegar
• 1 cup / 240ml chicken broth
• ¼ cup fresh cilantro, finely chopped
• ½ tsp salt
• ¼ tsp stevia powder (or 1 tsp maple syrup)
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, melt the butter, then add the chopped apples and onions. Cook for 10 minutes, stirring constantly until the soften and begin to caramelize.
3. Pour in the apple cider vinegar to deglaze the pot, scraping any browned bits from the bottom. Season with salt and stevia, stir well, and allow it to simmer for 5 minutes.
4. Stir in the chicken broth and chopped cilantro. Secure the lid and ensure the steam release handle is in the ‘Sealing’ position.
5. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 35 minutes on high pressure.
6. After the cooking cycle finishes, allow the pressure to release naturally. Once the float valve has dropped, carefully open the lid.
7. Transfer the hot sauce mixture to a blender or use an immersion blender directly in the pot. Process until the sauce is completely smooth.
8. Serve warm over your favorite protein and enjoy!
Nutritional Information
• Per Serving (makes 8)
• Calories: 68
• Total Fats: 3.2g
• Net Carbs: 7.8g
• Protein: 1g
• Fiber: 1.8g
Pro Tips
• For a tarter sauce, use Granny Smith apples. For a sweeter profile, Honeycrisp or Gala apples work beautifully.
• Don’t skip deglazing! Scraping the browned bits (fond) from the bottom of the pot after adding the vinegar is crucial for a deep, rich flavor.
• For a chunkier, chutney-style sauce, pulse the mixture in the blender a few times instead of blending until completely smooth.
• This sauce freezes wonderfully. Pour cooled sauce into an ice cube tray for perfectly portioned servings you can use later.
FAQ
Q: What kind of apples are best for this sauce
A: For a tarter sauce, use Granny Smith apples. If you prefer a sweeter flavor, Honeycrisp or Gala apples are excellent choices.
Q: Can I make this apple onion sauce chunky
A: Absolutely. For a chunkier, chutney-style sauce, simply pulse the mixture in the blender a few times instead of blending it until completely smooth.
Q: How do I store leftover sauce
A: This sauce freezes very well. For easy-to-use portions, pour the cooled sauce into an ice cube tray and freeze for later use.
Q: What can I serve this sauce with
A: This versatile sauce is a perfect companion for pork chops and roasted chicken. It can also be used as a unique and flavorful spread on a sandwich.
