Learn how 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 according to the preferences of your kids.
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 our house, but this is a great option if you have an Instant Pot and want to make a batch of homemade applesauce much faster.
We love this as an easy toddler snack, as a side dish for kids, or as a way to flavor plain yogurt.
(You may also like my Recipes That Use Applesauce, Homemade Applesauce Pouches, or How to Freeze Apples.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
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 You need
To make this easy Instant Pot Applesauce, you’ll need to have the following ingredients on hand and ready to go.
- Apples: You can use any variety of apple here that you prefer, though those that taste good fresh will work the best.
- Water: This liquid ensures that you don’t get a burn notice while cooking the apples in the Instant Pot.
- Cinnamon: This is optional but recommended.
- Lemon juice: This brightens the flavor a little, which is nice in the mix.
TIP: 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.
Step-by-Step Instructions
Here’s a look at the basic process involved in making this Instant Pot Applesauce recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and timing.
Step 1. Wash and dry your apples.
Step 3. Seal and cook.
Step 4. Release the pressure and mash or blend as desired.
TIP: You can blend this in a blender, food processor, or with an immersion blender. You can also mash it with a handheld potato masher.
Frequently Asked Questions
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.
To make this chunky 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!)
If you’d like to do a pear 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 Instant Pot 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 long-term storage.
You can store frozen applesauce for up to 3 months. Thaw in the fridge and stir before serving.
Best Tips for Success
- Use firm cooking apples such as Jonathan, Cortland, Granny Smith, Pink Lady, or Jonagold—or any apple you have that has good flavor.
- 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 if desired.
- 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.
- Use the applesauce in my Homemade Granola, Overnight Oats, or Applesauce Cookies.
- Try my other applesauce recipes including Homemade Applesauce, Cinnamon Applesauce, Homemade Applesauce Pouches, and Strawberry Applesauce.
I’d love to hear your feedback if you try this recipe, so please comment below to share!
-
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, and lemon juice, 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: 0.25 cup, 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
This post was first published July 2020.
