Instant Pot Apple Sauce is easy to make and customize to your preferences. Smooth or chunky, with cinnamon, unsweetened or not, homemade applesauce makes delicious dessert, topping, or baking ingredient.
Pressurizing + Pressure Release Time 30 minutesmins
Total Time 45 minutesmins
Course Dessert
Cuisine German
Servings 1quart applesauce (8 ½ cup servings)
Ingredients
3poundsapplesI used Gala, cored and peeled (peeling optional)
¼cupwater
pinchof salt
1teaspoonapple pie spicecinnamon, nutmeg, cloves, cardamon, ginger
juice of half a lemon/lime
1tablespoonmaple syrup/brown sugaroptional or more to taste
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Instructions
Peel the apples, if desired. Core them to remove stem and seeds.
Cut the apples into large dice. I used an apple slicer, and then cut each slice in half one more time.
Add the apple pieces to the Instant Pot together with the water, salt, spices, lemon/lime juice, and optional sweetener.
Close the lid and turn the valve to sealing. Pressure cook on HIGH for 5 minutes.
The pot will take about 15 minutes to come to pressure. After the 5 minutes of cook time are up, let the pressure release naturally (NPR). It takes about 20-25 minutes, but if you are in a rush you can quick lease (QR) any remaining pressure after 15 minutes.
If you peeled the apples, you can just stir them up with a wooden spoon and they disintegrate into a chunky applesauce texture just like that.
Use a potato masher for a little smoother but still slightly chunky texture.
For super smooth applesauce and if you left the peels on, use an immersion blender to puree the applesauce (or transfer the mixture to a blender, if you don’t have an immersion blender).
Enjoy the applesauce hot, cold or at room temperature or use in your baking projects.
Store refrigerated for 1-2 weeks or freeze for up to 3 months.
Keyword Instant Pot Apple Sauce
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