Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of applesauce in a ramekin

Instant Pot® AppleSauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Homemade applesauce doesn’t get any easier or tastier than this.  You’ll want to make this Instant Pot® Homemade AppleSauce all the time!

  • Total Time: 12 minutes
  • Yield: 16 1x

Ingredients

Units Scale
  • 2 lbs Fuji apples, unpeeled, cored, and quartered
  • 2 lbs Gala apples, unpeeled, cored, and quartered
  • 1 lb Granny Smith apples, unpeeled, cored, and quartered
  • 1 cup cold water
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 2 pinches Kosher salt

Instructions

  1. Place the quartered apple, cold water, vanilla, cinnamon, cardamom, and salt in a 6-quart instant pot.  Stir to combine.
  2. Close the lid – be sure to turn the valve to sealing! – and cook at “high pressure” for 7 minutes. Turn off the heat and open to quick release the steam, be careful to avoid contact with the cooking steam!
  3. Blend the apples to the texture of your preference with either an immersion blender or in your high-powered blender (or even a food processor).  Work in small batches.  The applesauce will thicken more as it cools.  Allow to cool before transferring to a container. 
  4. Store in the refrigerator for up to 10 days (or even freeze for 3 months. If it lasts that long!)

Notes

*I used organic apples as I did leave the peel on.  The beauty in this recipe is that you get to keep the peel on (less work overall).  And even though this fiber (the peel) is blended all up, it still helps contribute to the texture and thickness of this applesauce.

*Use the amount of water written in this recipe – it is a pressure cooker and it requires water in order to cook/come to pressure.  Alternatively, I looked up a few recipes for the slow cooker – and while I haven’t tested this recipe in the slow cooker (or on the stove top) my guess is that this same recipe is right around the same amounts for a slow cooker (water, apples, etc.) only cooking at 4 hours on high. If you give it a try, let me know!

*I used a variety of apples.  This time around I used Fuji, Gala, and Granny Smith – they were the apples on sale!  I’ve also used Golden Delicious instead of the Gala as well.  The key is to use some sweet apples but also a little tart in there as well – I find the variety even with the apples helps contribute to a better flavor.  I’ve actually never tried it with all one variety.

*Cardamom is a bit pricey in the spice aisle.  Whenever recipes call for cinnamon, nutmeg, cloves, etc. cardamom is a nice addition as well – Be careful because a little goes a long way! – so if you think you won’t use this spice again, you can definitely start to incorporate it with other recipes.

Find it online: https://www.amysnutritionkitchen.com/instant-pot-applesauce/

Scroll to Top