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Homemade Instant Pot applesauce cooling in an ice bath with a red spoon, next to an Instant Pot on the counter. No sugar added.

Instant Pot Applesauce

Orna
This easy Instant Pot Applesauce recipe is naturally sweet with no added sugar! Made with a mix of apples and a touch of cinnamon, it’s the perfect healthy snack or side dish. Quick, customizable, and freezer-friendly—chunky or smooth, you choose!
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 10

Equipment

  • Instant Pot (6-quart or similar electric pressure cooker)

Ingredients
  

  • juice from 1/4 lemon I slice one vertical wedge—no pits!
  • ¼ cup water
  • pinch of salt
  • ½ teaspoon cinnamon or more if you love cinnamon!
  • 6 large or 7 medium sweet apples (Envy, Fuji, Gala, Honeycrisp) washed and peeled
  • 3 medium tart apples (Granny Smith, Braeburn) washed and peeled

Instructions
 

  • Add the lemon juice, water, salt, and cinnamon to the Instant Pot. Swirl to mix.
    2. Cut apples into 5 chunks each (see method above) and add to the pot.
    3. Secure the lid and set the steam release valve to Sealing.
    4. Select Pressure Cook on High Pressure for 3 minutes. (It will take about 10–20 minutes to come to pressure.)
    5. For chunky applesauce, do a quick release: carefully turn the valve to Venting (Cover with a towel to avoid splatter). Wait until the metal pin drops.
    6. Carefully open the IP and stir the applesauce. If you want it softer, replace the lid and let the residual heat soften it for another 1–2 minutes.
    7. For smoother sauce, let it naturally release for 5–8 minutes before turning the valve (quick release) and opening.
    8. Press Cancel and remove the insert.
    9. Optional: Place the bowl in a water bath (big bowl filled with ice water) to stop the cooking quickly—especially if you like it chunky. Or pour into another bowl and cool on a rack.
    10. Chill in the fridge and enjoy cold—it sweetens as it cools! (Taste once it's chilled and if you like it sweeter add a pinch of sugar or brown sugar but I rarely find that necessary)
    11. Optional: Use an immersion blender if you prefer it silky smooth.

MAKE AHEAD/STORAGE

  • Refrigerate for up to 1 week
    Freeze for up to 3 months (I use small containers for easy grab-and-go portions!)