Easy Instant Pot Applesauce – Only 5 Ingredients!

Making applesauce has never been easier than with the Instant Pot! This Instant Pot Applesauce recipe is easy, delicious and has only 1 tablespoon of added sugar. It’s super flavorful and can easily be canned for later.

Making your own applesauce is so much easier than you might think, and with an Instant Pot, it’s practically foolproof!

This recipe only requires five simple ingredients and takes just minutes to make. Plus, it’s a great way to use up any leftover apples.

Give it a try today!

Ingredients

• 8 apples, a mix of Granny Smith, and Fuji, Braeburn, or Gala
• 2/3 cup water
• 1 tablespoon sugar, brown sugar, or honey
• 1 tablespoon lemon juice, optional
• 1 teaspoon cinnamon, optional, or nutmeg, vanilla, cloves, or ginger, to taste

Instructions

1. Take eight apples, a blend of apples or one that holds up being cooked.
2. Peel them if you want, and core and chop into large chunks.
3. Add to Instant Pot, along with at least 1/2 cup water.
4. Set to pressure cook for 5 minutes, high pressure.
5. Let the apples do a natural release for 10 minutes, then finish releasing the pressure.
6. Mash the apples with a potato peeler, or use an immersion blender.
7. Be careful not to splash the applesauce, as it’s very hot! A
8. dd any sugar, lemon, or spices, and it’s done!
9. This recipe makes about 4 1/2 to 5 cups of applesauce.

Why make homemade applesauce?

This recipe works because it’s easy, fast and tastes far better than what comes from the store.

You know where it came from and what’s in it, and you can modify it to make every mouth happy.

You can make it plain or sweet, or jazz it up with cinnamon, cloves, nutmeg, or whatever you crave.

What kind of apples should I use?

You can really use any apples you have on hand.

Most conventionally available apples have a good flavor and texture that hold up while cooking.

If you’re making a quick batch on a Tuesday afternoon, just use what’s on hand. If you’re planning ahead, it’s better to use a blend of apples to maximize both flavor and texture.

Apples that have the best flavor for cooking, like Granny Smith, are a little soft and grainy once cooked.

Gala, Fuji, and Braeburn have good flavor and texture but have less flavor cooked. Mixing the tart Granny Smith with a milder but sturdier apple provides the perfect combination of flavor and texture.

Steer clear of Golden Delicious and Red Delicious. Their flavor profile is so mild and they are so soft, they will not make the best applesauce.

The bottom line is, use what you can get from the store. Aim for a blend of roughly equal parts Granny Smith and a red apple such as Gala, Fuji, Braeburn or something else with great flavor.

Do I have to peel my apples?

Peeling is not at all required.

If you peel, it takes more time up front but is faster to blend.

A simple veggie peeler will do a great job.

Go either in circles around the fruit or up and down in strips. Peeling, coring and chunking eight apples takes about ten minutes.

If you don’t peel, it’s faster getting in the pot, but you should be sure to blend the cooked thoroughly to avoid having any chunky peels in the smooth applesauce.

If you do leave the peels on, consider avoiding Granny Smith apples, as their peels are thicker and harder to blend completely.

Generally, I’m not swayed to buy organic fruit, but if you’re going to make applesauce and keep the peels on, consider buying organic fruit.

Apple peels have more chemicals than most fruits, and apples are given an additional wax before being sold to make them stay fresh longer.

This wax is safe to eat, but it doesn’t hurt to peel it off or buy something uncoated.

Why do I need water and lemon juice?

Recipes vary in the amount of water and lemon juice.

I recommend using at least half a cup of water until you know your Instant Pot and your apples.

While apples are a high-water food, they don’t release enough water fast enough in the cooking process to not trigger the awful BURN alarm the Instant Pot sounds when it senses a lack of water.

If you really want it thick, add less water and hope it doesn’t scorch.

Lemon juice is added as a natural preservative, both against the common yellowing of apples, and to extend freshness in the fridge a few days.

I also like a little lemon juice because it enhances and compliments the sweetness of the apples. It is optional, and I only add it after cooking, if I think the flavor is a little flat.

What About Sugar?

If you do want to add sugar, or any other flavor, do not add it until after the apples are cooked and blended.

If you add sugar to the cooking apples, it increases the chance they will burn, and increases the foam. It can make a sticky mess. Add the sugar by the small spoonful. You’ll find it only needs a little to make it perfect and you don’t want to overdo it.

What other flavors can I add?

Applesauce tastes great without any additions, but it’s fun to mix it up with a little flavor.

Cinnamon is my go-to. I love cinnamon and always add a lot to my recipes, but here I find a teaspoon will go a long way. Nutmeg, vanilla, cloves, and even ginger are great.

When you’re adding sugar or another flavor, it’s best to put a little applesauce on a plate to cool for a minute before tasting and flavoring.

It’s hard to actually taste the flavor of applesauce when it’s really hot, so you might not get an accurate sense of what it will taste like when you serve it.

Other Recipes You May Enjoy:

• Instant Pot Tuxedo Hot Chocolate
• Instant Pot Banana Cake
• Instant Pot Mac and Cheese with Bacon

Applesauce is one of those recipes that’s more an assembly than anything else, and this Instant Pot applesauce is no different. With only five ingredients and a few minutes in the pressure cooker, you can have homemade applesauce on the table faster than it would take to open a jar of store-bought sauce. So why not give it a try? We think you’ll be surprised at how delicious (and easy!) this recipe is.