Place the apple slices, water, lemon/lime juice, and cinnamon into the pot of an Instant Pot.

Put the lid on your Instant Pot and make sure the lever is pointed to "sealing." Press "manual," and use the "+" or "-" button to set the timer to 4 minutes. It will take about 10 minutes for your Instant Pot to come to pressure.

When the timer beeps, immediately and carefully release the steam. When it stops hissing, carefully remove the lid.

Allow apples to cool a bit before removing the cinnamon stick (if you used it) and mashing apples to desired consistency. I used a whisk for chunkier applesauce, but you can use an immersion blender or regular blender to make a smoother consistency.

Allow applesauce to cool completely before serving. Applesauce stays fresh in the refrigerator up to 2 weeks, and it freezes well, up to 3 months. Thaw in refrigerator overnight.