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Instant Pot Applesauce

You can peel or not peel the apples, depending on your preference.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 8 (Makes about 1 quart)
Calories 72kcal


  • 6-7 medium apples (about 8 cups chopped; cores discarded)
  • 1/2 cup water (or apple juice)
  • 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.
  • 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


Serving: 0.25cup | Calories: 72kcal | Carbohydrates: 19g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 147mg | Fiber: 3g | Sugar: 14g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg