Learn to make fresh, homemade Instant Pot Applesauce in minutes with this SUPER quick and easy method. Bonus: It’s made without added sugar AND you can make it smooth or chunky.
Instant Pot Applesauce
I recently started making instant pot applesauce and I am SO in love with this method! It’s so quick and easy and it makes perfectly sweet and smooth applesauce every time. Crockpot applesauce has long been a favorite in out house, but this is a great option if you have an Instant Pot and want to make a batch of homemade applesauce much faster.
Best Apples for Applesauce
I like to use firm cooking apples such as Jonathan, Cortland, Granny Smith, Pink Lady, or Jonagold in this applesauce, though really any kind will work. Just be sure that they taste good before you cook them to ensure that the finished applesauce will taste good too!
Ingredients in Instant Pot Applesauce
To make this easy applesauce, you’ll just need apples, water, and optionally cinnamon and lemon juice. All of the fresh apple flavor gets cooked into the sauce, so you don’t need to add any additional sweetener and it still tastes sweet!
How to Make Instant Pot Applesauce Step-by-Step
Here’s a look at the basic process involved in making this recipe.
- Wash and dry your apples.
- Chop them and add them to the instant pot.
- Seal and cook according to the recipe below.
- Release the pressure and mash or blend as desired.
TIP: You can blend this in a blender, food processor, or with an immersion blender.
Instant Pot Applesauce with Peel
I like to keep the peel on this applesauce to add as many nutrients as possible. It’s also easier to not have to peel the apples! If your kids prefer their applesauce super smooth, you can of course peel the apples.
Chunky Applesauce
To make this applesauce without a blender, simply peel the apples and mash them after you unseal the instant pot with a potato masher. They will mash very easily. (My kids love it this way!)
Instant Pot Pear Sauce
If you’d like to do a pear version of this sauce, simply swap in pears. You’ll want them to be ripe, so look for pears that are fragrant and just soft to the touch. Any variety you like will work.
How to Freeze Applesauce
Let the applesauce cool completely and freeze in small freezer containers, such as these Ball freezer containers, or in an ice cube tray. If using an ice cube tray, you’ll want to transfer the frozen cubes of applesauce to a zip top freezer bag for more longterm storage. You can store frozen applesauce for up to 3 months. Thaw in the fridge and stir before serving.
Tips for Making the Best Instant Pot Applesauce
- 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.
- You can blend this in a blender, food processor, or with an immersion blender.
- Store finished applesauce in airtight containers in the fridge for up to a week, or in the freezer for up to 3 months
I’d love to hear your feedback if you try this recipe, so please comment below to share!
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You can peel or not peel the apples, depending on your preference.
Ingredients
- 6–7 medium apples (about 8 cups chopped)
- 1/2 cup water
- 1 teaspoon cinnamon, optional
Instructions
- 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.
Notes
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.
You can blend this in a blender, food processor, or with an immersion blender.
Store finished applesauce in airtight containers in the fridge for up to a week, or in the freezer for up to 3 months
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