Instant Pot Applesauce

By Melissa Knific

Published Nov. 20, 2024

Instant Pot Applesauce
Christopher Testani for The New York Times. Food Stylist: Spencer Richards.
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
5(66)
Comments
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From-scratch applesauce rivals the flavor and texture of store-bought, and with the help of an Instant Pot, it can be made in a jiffy, without monitoring or stirring. Firm, tart-sweet apples are suggested, but feel free to use any variety, or a mix of varieties, for a customized batch. (Firm varieties will produce a chunkier sauce and can be puréed further; soft varieties can also be used, but they’ll break down faster.) After the fruit is peeled, use an apple slicer, if you have one, to streamline the slicing and coring; there’s no need to slice the apples further, as they’ll break down under the pressure of the Instant Pot. For a smoother sauce, mash the apples or whiz them in a food processor after cooking. Ground cinnamon is a classic addition, but an equal amount of pumpkin spice or a pinch of ground cardamom will also enhance the fall fruit.

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Ingredients

Yield:About 4 cups
  • 3pounds firm, tart-sweet apples (8 to 10 medium apples), peeled, cored and each cut into 8 slices 
  • 1tablespoon fresh lemon juice
  • ¼teaspoon salt
  • ¾teaspoon ground cinnamon (optional)
  • Sugar, if needed
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

234 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 62 grams carbohydrates; 10 grams dietary fiber; 48 grams sugars; 1 gram protein; 150 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine apples, ¼ cup water, lemon juice and salt in a pressure cooker. Stir until the apples are coated.

  2. Step 2

    Secure lid and cook on high pressure for 5 minutes. Wait 5 minutes, then manually release the pressure.

  3. Step 3

    Stir the applesauce and transfer it to a heat-proof container. Stir in the cinnamon, if using. Cool a few more minutes and taste. If the applesauce is too tart, add 1 or 2 teaspoons of sugar, stirring until dissolved. Cool completely, then cover and refrigerate for up to 5 days.

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Ratings

5 out of 5
66 user ratings
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Comments

Kathleen Meagher

No need to peel if you buzz the sauce in a blender.

Jeffrey Thayer

I double this recipe and use my trusty apple peeler-corer-slicer to make quick work of the apples. The peels & cores become a stock that is mashed in a second stock pot and pressed through a slotted colander to fortify the flavor. A splash of dark rum is added along with sweetener, molasses, and spices to make a reliable side dish for dinner.

Kevin

I made this with honeycrisp apples and added cinnamon, nutmeg, and allspice. It came out delicious, thanks for the recipe!

Michelle

This was my first time making applesauce and it turned out great! I didn’t end up using my instant pot. I just used my 4qt stock pot and cooked it on medium for 20 minutes with the lid on and then another 5 minutes with the lid off, stirring often. I used an immersion blender to get it to the consistency I like and added 2 Tbsp salted Kerrygold butter and 1/2 tsp nutmeg. For apples, I used 1 Granny Smith, 2 honey crisps, and 2 galas. I took the recommendation of a lot of reviews and did not peel them. My 1 year old loved it (so did I)!

Aneesabb

wow so good. I had apples from our csa subscription that weren't our favorite eating apples. I had to add a bit of water because the instant pot indicated a burn warning. Easy, no sugar, lovely consistency and flavor.

Ellen Burbage

Rivals the flavor of store-bought? No, much better than applesauce from a jar. I like to use a mix of apples for a more interesting flavor and texture.

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