Add sugars and cinnamon, then stir to combine.

Pressure cook on high pressure for 90 minutes. When the time has elapsed, allow for a natural release of pressure for 10 minutes then quick release remaining pressure. Open the lid.

Use an immersion blender to puree the cooked apples until smooth. Use the Slow Cook function on high and cook down the sauce for around 2 hours, stirring frequently, with the glass lid on top so steam can escape. Add vanilla in the last hour of cooking, just like in the slow cooker version.

When it’s thick enough, transfer it to jars and store in the fridge or can to save for later.