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This Instant Pot Applesauce recipe is hands-down the easiest way to turn fresh apples into a naturally sweet, silky homemade applesauce. No peeling. No stirring. Just 12 minutes of pressure-cooking and you will have the best homemade applesauce you've ever tasted.
Believe it or not, my kids get more excited when I make applesauce than they do when I make chocolate chip cookies--and they LOVE cookies! But there is something so undeniably delicious about applesauce made with fresh, seasonal apples. And while my original recipe for applesauce is incredibly easy, nothing is as easy as making homemade applesauce using the Instant Pot.
Reasons to Love Instant Pot Applesauce
If there's one apple recipe you have to try, it's this one. While we love Dutch apple pie and homemade apple crisp, nothing, and I mean nothing, beats Instant Pot applesauce. Let's break this favorite down:
- Unbeatable Flavor. No added sugar, no added preservatives. Just fresh apples at their prime. And after one bite, you will wonder why you ever settled for store-bought!
- No Peeling Required. Pressure cooking softens the skins so they blend right into the applesauce, adding fiber and nutrients without any extra work!
- Money-Saver. Scan for manager specials at local grocery stores or ask orchards for discounted apples. Those bruised or ugly apples are begging to made into homemade applesauce.
Happy Cooking! xo Kristen
5-⭐ Reader REview
I made this recipe time and time again & it's always came out delicious. 😋 I have used all types of different apples successfully. Such a easy wonderful recipe I make this apple sauce frequently put it in containers freeze it and give it out to my friends, neighbors and even our priest at church. I have used both water and apple cider delicious both ways. Thank you for a recipe that makes applesauce a breeze🥰 --Angeline ⭐⭐⭐⭐⭐
My Pro Tip
Recipe Tip
What You Need
You only need an Instant Pot and two ingredients to make perfect Instant Pot applesauce:
- Apples: It is best to select soft flesh, sweet apples, like Gala, Golden Delicious, Fuji or McIntosh, that will break down easily and naturally sweeten the applesauce. For a balanced sweet-tart flavor, add a tart Granny smith apple or two--just don't go overboard or your applesauce will be overly tart.
- Liquid: Because the apples release a lot of liquid as they cook, you won't need much liquid, but you still need some! I recommend using 100% apple juice or apple cider as either will help to naturally sweeten the applesauce and compliment the flavor of the apples.
How to Make Instant Pot Applesauce
Let's break down the step-by-step process of making applesauce in the Instant Pot. Your mind is about to be blown--it is SO easy!
- Prepare apples. Wash the apples well (we are enjoying the peels after all) and then dice into large chunks, discarding the core.
- Add apples and juice to inner pot. Add the apples and juice to the inner pot. I typically just add the apples to the inner pot as I chop, giving me more space to work on my cutting board.
Note on Amount of Liquid
In my Instant Pot Guide, I stress the importance of always using at least 1 to 1½ cups (depending on size) of thin liquid to prevent a burn notice. This recipe is an exception, as the apples will release quite a bit of liquid as soon as they begin to heat.
- Pressure Cook. Pop the lid on the inner pot, seal the vent knob and cook for 12 minutes on high pressure. Once the cook time has elapsed, let pressure release naturally (just leave the Instant Pot be) for at least 10 minutes.
- Blend. Transfer the cooked apples to a blender, using a slotted spoon or spider strainer, leaving the liquid inside the inner pot. Leave the lid cracked slightly for steam to escape and then blend until smooth, adding a splash of cooking liquid to thin if needed.
Don't discard the Cooking Liquid
That liquid is delicious used to make mulled cider, Christmas tea, to make more applesauce, or in place of milk to sweeten oatmeal--think baked apple oatmeal!
- Serve. My kids would tell you that nothing beats warm applesauce--and I would agree. But it is delicious chilled and incredible in recipes calling for applesauce (think applesauce muffins, banana applesauce cookies, apple bread, etc.)
Notes on Yield
One more reason to love Instant Pot Applesauce? You can scale it up or down without changing the liquid or cook time. Use just a few apples or pack in as many as your pot allows--your results will still be perfect.
- Yield: 3 pounds of apples yields about 1-quart of applesauce. You will make more or less depending on how many apples you use.
- Max Fill: Don't fill the Instant Pot more than ⅔ full so it can reach and maintain pressure safely.
- 3-Quart Models: Plan on fitting roughly 2 pounds of apples in the smaller pot.
Make it Your Own
- Cinnamon Applesauce: Add 1 teaspoon ground cinnamon before cooking.
- Tart & Bright: Use half Granny Smith apples and stir in 1 teaspoon fresh lemon juice.
- Extra Sweet: Add 1-2 tablespoons sugar, maple syrup, or honey before or after cooking.
- Chunky Style: Peel apples, then mash gently with a potato masher instead of blending.
More Instant Pot Staple Recipes
Just like this Instant Pot Applesauce recipe, the following recipes are simple recipes made even easier using the Instant Pot.
With minimal prep and big, fresh flavor, this Instant Pot Applesauce is proof that homemade can be both easier and better than store-bought. Give it a try and leave a comment. I would love to hear how your batch turns out!
Instant Pot Applesauce
Video
Ingredients
- 3 pounds apples, about 12 small apples or 9 medium apples
- ½-¾ cup apple juice, see note
Instructions
- Wash the apples well. Remove the core from the apples and dice the apples into 2-inch chunks. There is no need to peel unless desired.
- Add the apples to the inner pot along with apple juice. For a 3 or 6-quart model, use ½ cup, For an 8-quart Instant Pot, use ¾ cup.
- Place the lid on the pressure cooker and be sure your vent knob is closed or your lid is sealed and locked.
- Hit manual or pressure cook and adjust the cooking time to 12 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes, 15 minutes is best, before releasing the remaining pressure.
- Using a spider strainer or slotted spoon, remove the pressure cooked apples from the inner pot, leaving the cooking liquid in the pot, and place them into a high-powered blender or food processor fitted with an s-blade.
- Place the lid on the blender, crack open the top to release steam, and blend until smooth, adding cooking liquid as needed to thin and smooth.
- Serve warm or allow to cool, then store the applesauce in an airtight container for up to 5 days in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally shared in 2019 and updated in 2025.
I wanted an easy recipe where I didn't have to peel the apples and this was perfect. I doubled the recipe and used 1 1/2 cups water using my 8 quart. I will do it again and only use 1 cup of water. I drained about 3 1/2 cup of juice after it was done. I did add 1 tbs of cinnmmon, 4 tablespoons of lemon juice because I was canning this for long term storage. After draining, I added 2 tsp vanilla and used an immersion blender. Thank you for a great base recipe.
This is a great applesauce recipe. Very easy. I used cider as the liquid. I really appreciate the tip to remove some of the liquid before you purée or blend. I plan to use the liquid in baking or to cook pork.
The skins did not purée out, so I had to pick many of them out. The sauce came out a pretty pink color.
I did not have to add sugar, but I did throw in about a teaspoon of cinnamon. Thanks for the recipe!
Great idea to use the cooking liquid for pork or baking! As for the skins, I am sorry to hear that. It may have been the type of apples or the power or your blender. But happy to hear you still enjoyed the recipe.
Thank you!
Had some apples to use, found your recipe, filled my 6 & 8 quart instant pots. Followed your directions. Delicious applesauce and two quarts of apple juice!
Awesome! Homemade is the best.
I made this recipe with half granny Smith and half gala apples. Added 1 cup of apple cider and 1 tsp fresh lemon juice.
I blended with an immersion blender right in a quart size mason jar. I also added 1 tsp cinnamon for the whole jar. I then put them reusable squeeze pouches.
Turned out great and my girls (3 & 1) loved it!!
Thank you for sharing Crystal! So happy to hear your girls enjoy--and those pouches are the best!
This is a terrific and easy recipe. My Insta Pot is cooking my 4th batch of applesauce as I write this note. I'd like to add that the apple juice that is drained from the cooked apples makes for a very nice flavoring for homemade kombucha. I add it, some cinnamon, and a little more tea to my 2nd ferment. After 2 or so days...it is great!
Thanks for sharing Steve!
Hi,
You say it’s possible to freeze homemade applesauce. You suggest how to portion it and how long it may last. However, I don’t see anywhere that you suggest how to defrost it. What’s your suggestion for defrosting it?
Hi Kathleen! I would defrost in the refrigerator overnight for best results.
I am so glad that I found this recipe! I used water and it turned out great. The only thing I will do differently next time is peel the apples. I used an immersion blender and the consistency and taste were perfect but there were too many big chunks of apple skins. I threw it in my blendtec and blended it a little more. That did the trick but the consistency was too smooth for me. It tasted like a puréed baby food. It seems most people don’t have this problem. Perhaps it depends on the blender or type of apple you are using. Overall I was very happy with this recipe and will be making again!
Hi Kim! Thanks for sharing. Feel free to peel the apples, or drain off the liquid before blending--that may help with the consistency as well. 🙂