Wash, peel and core the apples. Slice the apples in wedges or slightly thick pieces.
Transfer the sliced apples to the instant pot.
Also add the water, cinnamon stick and bay leaves to the instant pot.
Close the instant pot with lid in sealing position and cook for 7 minutes in high pressure. Wait for a natural pressure release once the cooking is finished.
Once the cooking is done and the pressure is all released naturally, open the pot carefully.
Remove the bay leaves and cinnamon stick from the instant pot using tongs.
Using a potato masher, gently mash the contents, the cooked apples will easily mash up as they are very soft at this time.
Add all the spice powders - cinnamon, nutmeg and pumpkin spice powder, mix well and simmer for another 1 minute so the spices will blend with the applesauce. Stir and mash the applesauce as needed.
Allow the applesauce to cool down and transfer to clean and dry glass jars. I stored this in refrigerator for one week.