Peel, core, and cut apples into small chunks.

Put the apple chunks into the instant pot (we use an 8-quart size). Add the apple juice, granulated sugar, and ground cinnamon. Stir to coat.

Secure the instant pot lid and cook on high pressure for 5 minutes.

Allow the pressure to naturally release for 15 minutes and then quick release the remaining pressure.

Remove the instant pot liner and place it on a pot holder or heat-proof surface. Stir in the vanilla extract. Cool for 10-15 minutes.

You can drain the excess liquid, before mashing the apples, for thicker applesauce, if you prefer. Mash with a fork, potato masher, immersion blender, food processor, or in batches in a vented high-speed blender (leave the center cap off the lid and cover with a dish towel) depending on how smooth you want the applesauce to be.