Instant Pot Applesauce
This easy 2-ingredient Instant Pot Applesauce recipe is naturally sweet, smooth, and ready with minimal prep. No peeling required.
Servings: 8 servings
Ingredients
- 3 pounds apples about 12 small apples or 9 medium apples
- ½-¾ cup apple juice or cider based on size of Instant Pot
Instructions
- Wash the apples well. Remove the cores, then dice the apples into 2-inch chunks. There is no need to peel the apples.
- Add the apples to the inner pot. For a 6-quart model, pour in ½ cup of juice; for an 8-quart Instant Pot, add ¾ cup. There is no need to stir.
- Secure the lid, set the valve to sealing, and cook on HIGH pressure for 12 minutes using the manual or pressure cook function.
- Once the cook time has elapsed, let the pressure release naturally for 10 to 15 minutes, then carefully release any 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, then transfer to 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.
Video
Notes
Yield: 3 pounds of apples yields about 1 quart of applesauce, or eight ½ cup servings.
For a 3-Quart Model: Use 2 pounds of apples, ½ cup apple juice, and keep the cooking time the same.
Scaling: You can increase or decrease the amount of apples. Don't change the liquid amount or pressure-cooking time, and never fill the Instant Pot more than ⅔ full.
Best Apples to Use: Use mostly sweet apples that break down well, such as Gala, Fuji, Golden Delicious, or McIntosh. I like adding one or two Granny Smith apples for a bit of tartness, but using too many can make the applesauce quite tart.
Optional Additions: Add 1 teaspoon ground cinnamon before pressure cooking, if desired. For sweeter applesauce, taste after blending, then stir in 1 to 2 tablespoons maple syrup, honey, brown sugar, or granulated sugar as needed.
Freezing: Cool, then transfer to freezer-safe containers, leaving a bit of room for expansion, and freeze up to 6 months. Thaw overnight in the fridge.
Nutrition
Calories: 73kcal | Carbohydrates: 19g | Sodium: 2mg | Potassium: 152mg | Fiber: 2g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 5.5mg | Calcium: 9mg | Iron: 0.2mg
