Perfect Instant Pot Applesauce

2 tall glass jars of Instant Pot Applesauce with some apples

4.89 from 9 votes

Perfect Instant Pot Applesauce

Instant Pot Applesauce comes together in a snap, taking you from apples to applesauce in just 5 minutes. It is completely customizable to your tastes, too!

Prep Time25

Cook Time5

Total Time30

Course: Snacks

Cuisine: American

Servings: servings (about 2 quarts)

Calories: 54kcal

Author: Cassie Johnston

Ingredients

2 pounds tart green apples like Granny Smith, cored and chopped into large chunks (about 8 medium-size apples)
2 pounds sweet apples like Gala or Fuji, cored and chopped into large chunks (about 8 medium-size apples)
Juice of 1 lemon about 2 tablespoons worth
2 teaspoons ground cinnamon optional
Pinch of salt
¼ cup water

US Customary - Metric

Instructions

Put all ingredients in the basin of your Instant Pot. Close lid, turn knob to sealing, and set to Manual, High Pressure for 5 minutes.
When pressure cooking time is up, allow the Instant Pot to naturally release pressure. Because the applesauce is so liquidy, you don’t want to manually release the pressure or you might make an applesauce volcano!
When pressure has naturally released, remove the lid, and using an immersion blender, blend up the applesauce until it’s your desired texture. I like it a bit chunky!
Store applesauce in a covered container in the fridge for up to 10 days. Or, freeze in freezer-safe jars or zip-top bags for up to six months.

Video

Notes

You may be concerned that ¼ cup of water is not enough liquid to properly operate the Instant Pot. No worries– the second the apples begin to heat, they release juice. The Instant Pot will have plenty of liquid by the time it is up to pressure.
If you prefer a perfectly smooth applesauce, you can go ahead and peel your apples. For me, it’s only about 5% smoother for an extra hour of work—not worth it! Plus, a little added fiber never hurt.
By using half sweet and half tart apples, I really don’t find the need to add any sweetener to the batch. If you have some particularly tart apples, feel free to add honey or maple syrup to taste right before you blend the applesauce at the end.
If you don’t want your applesauce to taste like last night’s dinner, I highly recommend investing in an extra set of sealing rings. I like this color-coded set. I use the red for sweet and the blue for savory.

Nutrition