The easiest Instant Pot applesauce — made with no added sugar and ready in minutes. Make it peeled or unpeeled, then let the pressure cooker do the work for a simple, wholesome homemade applesauce.
Instant Pot Applesauce Recipe
This homemade applesauce is quick, versatile, and delicious. You can leave the peels on for extra fiber and nutrients or peel the apples for a chunkier texture — both methods work well in the Instant Pot.
Why I love this recipe:
- Super easy — minimal prep and the Instant Pot does the heavy lifting.
- Great as a healthy snack or a simple side for kids and adults alike.
- No blender required if you prefer a chunky texture — a potato masher works fine.
- Far tastier than most unsweetened store-bought options.
Ingredients for Homemade Applesauce
This is a straightforward recipe that keeps flavors simple so the apples shine. You only need two ingredients:
- Apples: Use one variety or a mix. Sweet apples like Honeycrisp, Gala, Golden Delicious, Pink Lady, Macintosh, Cortland, or Red Delicious give naturally sweet sauce. Tart apples (e.g., Granny Smith) yield a tangier result.
- Water: Use water for a no-sugar option. You can substitute apple or orange juice for extra sweetness and flavor, but that adds sugar.
If you like warm spices, add a pinch of cinnamon or other fall spices before or after cooking.
To Peel or Not to Peel
Both options work; choose based on texture and convenience.
- Peel for a chunkier applesauce. After cooking, mash the softened apples with a potato masher for a rustic texture.
- Keep the skins on for a smoother, fiber-rich sauce. An immersion or countertop blender will break down the peels into a smooth puree. Note: apples are often on the “dirty dozen,” so organic apples are preferable if you leave the skin on.
How to Make Applesauce in the Instant Pot
Full instructions are below in the recipe card.
- Wash and dry apples. Decide whether to peel, then cut apples into large chunks and remove cores.
- Put apples and 1/3 cup water into the Instant Pot. Seal the lid and cook on high pressure for 5 minutes. After cooking, allow a natural release for 10 minutes, then move the valve to venting to release remaining pressure. Let the apples cool slightly.
- Strain any excess liquid into a bowl (reserve it in case you want to loosen the sauce). If apples were peeled, mash with a potato masher for a chunky texture. If unpeeled, blend with an immersion blender (or a regular blender) until smooth.
- Let cool, add cinnamon if desired, and enjoy. Store in the refrigerator for up to 10 days or freeze in portions for later use.
Recipe Tips and Variations
- Experiment by mixing different apple varieties to achieve your preferred balance of sweet and tart.
- Add a touch of maple syrup or brown sugar for a sweeter, dessert-like sauce.
- Cook with cinnamon sticks for a subtle, infused spice note.
How to Store Homemade Applesauce
Keep applesauce in an airtight container in the refrigerator for up to 10 days. For longer storage, freeze in portioned containers or ice cube trays for easy use in baking or smoothies.
Applesauce in Muffins + Baked Goods
Applesauce is a great substitute for oil or butter in muffin and baking recipes, lowering fat while adding moisture and fiber. Use it as a swap in your favorite muffin or quick-bread recipes to reduce added fats.
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Instant Pot Applesauce
Equipment
-
Immersion Blender (optional)
-
Instant Pot or electric pressure cooker
Ingredients
- 3-6 lbs organic apples roughly chopped away from the core; peeling optional
- 1/3 cup water
Instructions
- Add apples and water to the Instant Pot. Cook for 5 minutes on high pressure using the manual or pressure cooker setting.
- After the cook time, allow a natural release for 10 minutes. When the display shows L0:10, move the steam release valve to venting to release the remaining pressure. Let the contents cool briefly.
- Strain excess water into a bowl and set aside. Mash with a potato masher if apples were peeled, or blend with an immersion or countertop blender if unpeeled until desired consistency is reached. Add reserved liquid back as needed to adjust texture.
- Cool and serve. Store refrigerated up to 10 days or freeze portions for later use.
Notes
21 DAY FIX: 1 PURPLE per serving
WW: 0 points per serving
Nutrition
Calories: 51 kcal
Carbohydrates: 14 g
Protein: 1 g
Fiber: 4 g
Sugar: 11 g