Easy Instant Pot Applesauce With Skins
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There’s something about applesauce that feels like pure fall comfort, but this Instant Pot Applesauce is even better: it’s super quick to make in the Instant Pot. You don’t even have to peel the apples! Just core, chop, and let the pressure cooker do its magic.
Sheila’s Recipe Snapshot for Instant Pot Applesauce
This isn’t your average applesauce! It’s wholesome and practically effortless thanks to the Instant Pot.
Once you make applesauce at home, it’s hard to go back to the jarred stuff. Every time I make homemade applesauce, I’m impressed by how fresh and naturally sweet it is.
This Instant Pot version makes it ridiculously easy! No peeling means less work for you, plus you’re hanging onto all the fiber and nutrients from the skins.
After making applesauce in my Instant Pot a few times, I’ve learned some tricks to make sure every batch comes out just right.
For example, I like to add a little brown sugar while it cooks, then tweak the sweetness after blending if it needs more. An immersion blender gives it that silky-smooth finish, but a potato masher leaves those rustic chunks that feel extra homemade.
And don’t stress if your sauce looks thin at first! It naturally thickens as it cools, and a quick strain can fix any extra liquid. Different apples bring different flavors, so mixing sweet and tart varieties keeps the flavor nice and balanced!
Ingredient Notes for Instant Pot Applesauce Recipe
- Apples | Any variety works! Try a mix of sweet and tart for a balanced flavor. If you use just sweeter apples, you will need less sugar!
- Brown sugar | Adjust to taste or skip if you prefer unsweetened.
- Cinnamon | A classic fall spice that is quintessential for classic applesauce.
- Lemon juice | To brighten up the flavors.
- Water | Water is used to create steam in the pressure cooker.
Variations and Substitutions
- Sweetener: Use maple syrup or honey as a natural sweetener instead of brown sugar.
- Spices: Skip the cinnamon or swap it for pumpkin spice or nutmeg for a different flavor profile.
- Add-ins: Stir in berries or pears for a fruit blend!
- Baby Food Version: For baby food, omit the sugar and spices.
How to Make Applesauce in the Instant Pot
This recipe couldn’t be simpler — just toss everything in the Instant Pot and let it work its magic!
PREP THE APPLES. Core the apples and cut into 8 wedges — no need to peel!
PLACE IN INSTANT POT. Add the apple slices, brown sugar, lemon juice, water, and cinnamon to the instant pot.
COOK. Close and seal the lid, then cook on high pressure for 8 minutes. Natural release for 10 minutes, then quick release any remaining pressure.
BLEND & ENJOY. Carefully remove the lid, then use an immersion blender to process the cooked apples until the desired consistency is reached.
More Recipe Success Tips
Storage and Reheating Tips
- Fridge: Store in a sealed container for up to 7 days.
- Freezer: Freeze in jars or bags for up to 3 months, just leave room for expansion.
- Reheat: Warm gently on the stove or in the microwave, stirring often. It can also be enjoyed cold straight from the fridge.
Frequently Asked Questions
Not at all! That’s one of the best parts of this recipe: you can skip the peeler and save yourself a ton of prep time. The skins soften during cooking and blend right into the sauce, which gives it more flavor, a little extra color, and added nutrients like fiber and antioxidants.
Some apples naturally have a higher water content, which can make your sauce seem thin at first. Don’t worry! Applesauce thickens quite a bit as it cools, and the flavor actually develops more as it sits. If you prefer it thicker right away, you can strain off the extra liquid through a fine mesh strainer.
It really depends on the flavor you love most. Sweeter apples like Honey Crisp, Fuji, Gala, or Golden Delicious give you a naturally sweet apple sauce, while tart apples like Granny Smith or Braeburn keep things tangy and bright. My favorite way is to mix them together!
Looking for More Instant Pot Recipes?
The Instant Pot can be used to make so many different things! I have a delicious Instant Pot plum jam recipe, easy red beans and rice recipe (in the Instant Pot), or an Instant Pot pork chops recipe!
What to Serve With Instant Pot Applesauce
This Instant Pot applesauce with skins is endlessly versatile! Serve it warm with air fryer pork chops (no breading), spoon it over oat flour pancakes, or use it in baking recipes! It’s also perfect as a snack on its own, swirled into yogurt, or packed into school lunches.
Beyond the Recipe
Applesauce has been around for centuries, dating back to the Middle Ages in Europe when apples were cooked down with honey and spices.
It was a practical way to preserve fruit through the colder months and quickly became a staple side dish with meats! Today, it’s still loved worldwide for its versatility, whether as a snack for the kids, a baking ingredient, or a simple comfort food.
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Instant Pot Applesauce
Ingredients
- 4 lbs. apples
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- ¾ cup water
Instructions
- Core the apples and cut into 8 wedges — no need to peel!
- Add the apple slices, brown sugar, lemon juice, water, and cinnamon to the instant pot.
- Close and seal the lid, then set the pressure to cook on high for 8 minutes. Natural release for 10 minutes, then quick release any remaining pressure.
- Carefully remove the lid, then use an immersion blender to process the cooked apples until the desired consistency is reached.
Notes
- Mix apple varieties! Using both sweet and tart apples keeps the flavor balanced and interesting. A mix also helps your applesauce taste more complex.
- Don’t overfill the pot. Four pounds of apples is just the right amount for an Instant Pot batch. Any more and the apples won’t cook down evenly, which can throw off both texture and cook time.
- Adjust sweetness at the end! Start with less sugar than you think you’ll need, since apples vary in natural sweetness. Once the sauce is blended, taste it and add more if necessary! It’s much easier to sweeten after cooking than to take sweetness away.
- Let it cool before blending. Hot applesauce splatters easily, so letting it sit for a few minutes makes it safer to handle. Cooling also gives it to naturally thicken, giving you a better sense of its actual texture.
- Play with the texture. An immersion blender will easily grind up the apple peels and create a super smooth, almost silky sauce. But if you mash with a potato masher instead, you’ll end up with a chunky, rustic applesauce that feels hearty and homemade.
- Fridge: Store in a sealed container for up to 7 days.
- Freezer: Freeze in jars or bags for up to 3 months, just leave room for expansion.
- Reheat: Warm gently on the stove or in the microwave, stirring often. It can also be enjoyed cold straight from the fridge.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
