Pressure Cooker Cranberry Stuffed Apples Recipes

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple; place in a 5-qt. slow cooker. Combine the cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. , Cover and cook on low for 4-5 hours or until apples are tender. Serve with whipped cream or ice cream if desired.

Steps:

• Core apples, leaving bottoms intact. Peel top third of each apple. Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Combine cranberries, brown sugar, walnuts, cinnamon and nutmeg; spoon into apples. Place apples on trivet., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Quick-release pressure. If desired, serve with whipped cream or ice cream.

Steps:

• Add 1 cup water to a 6-qt. electric pressure cooker. In a large bowl, combine apples, sugar, flour and cinnamon. Spoon into a greased 1-1/2-qt. souffle or round baking dish. In a small bowl, whisk eggs, cream and vanilla; pour over apple mixture. In another bowl, combine cracker crumbs, pecans and butter; sprinkle over top., Loosely cover dish with foil to prevent moisture from getting into the dish. Place on a trivet with handles; lower into pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 12 minutes. When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Serve warm, with ice cream if desired.

Steps:

• In a 6-qt. electric pressure cooker, combine the first 11 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Serve with optional ingredients as desired.

Steps:

• Combine the walnuts, cranberries, brown sugar, oats, butter, lemon juice, cinnamon and 1/2 teaspoon salt in a small bowl and squeeze together until a wet and sandy mixture is formed.
• Scoop the core out of each apple with a melon baller, taking care not to scoop completely through to the bottom or the sides. Stuff each apple with some of the cranberry-walnut mixture. Place the apples in the slow cooker insert and pour in the apple cider. Cover and cook on low until the apples are tender but still slightly firm, 3 to 4 hours depending on the size and type of apple. (If your apples are on the smaller size, check after 2 hours; they may cook faster.)
• Serve each apple whole or cut in half in a bowl with a scoop of ice cream and a drizzle of maple syrup.

Steps:

• Combine all ingredients; transfer to a 8.5-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes. Quick-release any remaining pressure. Serve with a slotted spoon.

Steps:

• Core apples, leaving bottoms intact. In a medium bowl, combine the brown rice and next 8 ingredients; mix well. Fill each apple with about 2 tablespoons filling, packing it well. Place the stuffed apples in a greased 4-quart slow cooker. Pour in the apple juice and chili sauce. Cover and cook on high until the apples are soft, 1-1/2 to 2 hours. Spoon liquid over each apple serving.