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Wash and core the apples, using a spoon or melon baller to make sure you remove all of the apple seeds. Be careful not to poke a hole in the bottom of the apples.
In a small bowl, combine the coconut sugar, cinnamon, raisins, and chopped nuts. Stir to combine.
Then, use a spoon to divide the mixture between the apples, carefully filling the hole of each apple.
Place the trivet into the bottom of a 6-quart Instant Pot. Add the water into the bottom of the pot.
Place the apples onto the trivet and lock on the lid.
Set the time to 5 minutes at high pressure.
When the cooking time is complete, let the pressure come down naturally for about 10 minutes, and then use the quick-release to unlock the lid.
Use tongs to remove the apples to a serving platter or bowl. You can use a serving spoon to pour some of the liquid from the bottom of the pot onto the apples.
Serve the apples warm or at room temperature.