If you’ve got a pile of apples and not much time, this Instant Pot Applesauce is the shortcut you’ll love. It’s cozy, naturally sweet, and makes the house smell like fall. I love keeping a jar in the fridge for snacking, spooning over pork chops, or adding to oatmeal; it never lasts long around here.
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The Instant Pot does all the heavy lifting. A quick peel and chop, a short pressure cook, and a quick whirl with the immersion blender, that’s all it takes. With just the right blend of tart Granny Smiths and sweet Honeycrisps, the flavor is balanced and bright without being cloying.
Ingredients
- Granny Smith apples – Peel and core the apples and cut them into chunks.
- Honeycrisp apples – Peel, core and chop.
- Cinnamon sticks – 2 smaller sticks or one larger one.
- Sugar – You can always mix in more sugar if you like it sweeter.
- Water
How to make Chef Jenn’s Instant Pot Applesauce Recipe
Scroll down for the full recipe card with exact measurements and printable instructions.
Peel the apples using a good swivel peeler. I like the OXO Good Grips version because the handle is comfortable and doesn’t slip, even when you’re peeling a big batch. A sharp peeler also helps you get thin strips of peel without wasting the apple flesh.
Core and chop the apples with a sharp chef’s knife and an apple corer if you have one. The corer saves time when you’re working through several pounds of apples, and the chef’s knife makes quick, even cuts so the pieces cook down consistently.
Add the chopped apples, water, sugar, and cinnamon sticks into the Instant Pot. I like to use a silicone spatula to stir everything together because it’s flexible enough to get into the corners of the pot without scratching the liner.
Set the Instant Pot to pressure cook on high for 8 minutes. Before starting, always check that the sealing ring is snugly in place and that the vent is turned to “sealed.” A missing or loose ring is the most common reason for pressure problems.
Quick release the steam once the cooking time is up. I keep a long-handled wooden spoon nearby so I can nudge the vent open without getting my hand too close to the hot steam.
Blend the applesauce directly in the pot using an immersion blender. This is one of my favorite tools; it lets you puree right in the cooking pot, which means fewer dishes. If you prefer chunky applesauce, use a potato masher instead for a more rustic texture.
Serve warm in bowls with a sprinkle of cinnamon, or let the applesauce cool and transfer it to mason jars with airtight lids for storage. Jars keep it fresh in the fridge and make it easy to portion out for lunches or snacks.
Chef Jenn’s Tips
- Mix and match apples; any combo of tart and sweet varieties works well.
- Skip the sugar if your apples are naturally sweet enough.
- For chunky applesauce, use a potato masher instead of blending.
- Add a pinch of nutmeg or cloves for extra spice.
- An immersion blender is my go-to tool here because it saves time and dishes.
Serving Suggestions
This applesauce is great on its own, but I also love serving it alongside pork chops, roast chicken, or spooned over a stack of pancakes. It’s even delicious swirled into Greek yogurt for breakfast.
Storage
Store cooled applesauce in an airtight container in the fridge for up to 1 week. For longer storage, freeze it in freezer-safe containers or silicone cubes for up to 3 months. Thaw overnight in the fridge before using.
Chef Jenn’s Instant Pot Applesauce Recipe
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Ingredients
- 2 lbs. Granny Smith apples
- 2 lbs. Honeycrisp apples
- 2 cinnamon sticks
- 2-4 tablespoons organic cane sugar
- ¾ cup water
Instructions
- Add the apples, water, sugar, and cinnamon sticks to the Instant Pot. Give everything a good stir with a silicone spatula to keep it from scratching the inner pot.
- Set the Instant Pot to pressure cook on high for 8 minutes. Double check the sealing ring and make sure the vent is set to “sealed”; this is key to building pressure properly.
- Quick release the steam carefully using a long-handled spoon to push the valve so you don’t burn your fingers.
- Blend the cooked apples right in the pot with an immersion blender. This tool makes cleanup a breeze, but you could also mash with a potato masher if you prefer chunky applesauce.
- Serve warm straight from the pot, or let it cool before transferring to jars for the fridge.
Notes
- Mix and match apples; any combo of tart and sweet varieties works well.
- Skip the sugar if your apples are naturally sweet enough.
- For chunky applesauce, use a potato masher instead of blending.
- Add a pinch of nutmeg or cloves for extra spice.
- An immersion blender is my go-to tool here because it saves time and dishes.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.