You can peel or not peel the apples, depending on your preference.
- 6–7 medium apples (about 8 cups chopped)
- 1/2 cup water
- 1 teaspoon cinnamon, optional
- Chop the apples so they’re about 1/2-1 inch in size. It’s okay if they aren’t 100% uniform in size.
- Add to the instant pot. Add water. Seal.
- Set to cook for 8 minutes on high.
- When the cooking is done, either do a quick manual release OR let the pressure naturally release. Both are fine.
- Mash or puree as desired. To get the skins smooth and well-blended, I prefer to add the cooked apples to a blender and blend smooth. You can use a potato masher to make chunky applesauce or puree in a food processor.
- Stir in cinnamon, if desired.
Once cooled, store in an airtight container in the fridge for a week or in a freezer-safe container in the freezer for up to 3 months. Let thaw in the fridge and stir before serving.
Use firm cooking apples such as Jonathan, Cortland, Granny Smith, Pink Lady, or Jonagold.
To make a chunkier applesauce, peel the apples before cooking and mash lightly with a potato masher.
Add cinnamon or fresh lemon juice to taste after the applesauce is cooked and blended.
Store finished applesauce in airtight containers in the fridge for up to a week, or in the freezer for up to 3 months
Keywords: instant pot applesauce, applesauce recipe