Skip the peeling and still get silky, cozy applesauce in under 30 minutes. This Instant Pot version is sweet, smooth, and perfect for lunchboxes or snack time. It’s a great way to use up a batch of apples and control the sugar and spice.
The best part? The peels melt right in for extra flavor and nutrients—no one will notice. If you’ve got apples and an Instant Pot, you’re minutes away from a big win.
Why This Recipe Works
- No peeling needed: The pressure cooker breaks down the skins, which then blend into a smooth, silky sauce.
You save time and keep the fiber.
- Foolproof texture: The Instant Pot cooks apples evenly, so you get a consistent, creamy result every time.
- Naturally sweet: Using a mix of apple varieties gives balanced sweetness without much (or any) added sugar.
- Kid-approved: Smooth, mild, and customizable with cinnamon or vanilla. It tastes like apple pie filling—without the fuss.
- Freezer-friendly: Make a big batch now, enjoy it later. It reheats beautifully.
What You’ll Need
- 3 pounds apples (about 8–10 medium; a mix like Honeycrisp, Gala, Fuji, Pink Lady, or Golden Delicious works best)
- 1/2 cup water (or apple juice/cider for extra apple flavor)
- 1–2 tablespoons lemon juice (brightens flavor and helps preserve color)
- 1–2 teaspoons ground cinnamon (optional, to taste)
- 1–3 tablespoons maple syrup or sugar (optional; adjust based on apple sweetness)
- 1 teaspoon vanilla extract (optional, added after cooking)
- Pinch of salt (optional, to enhance flavor)
How to Make It
- Prep the apples: Rinse well.
Core and chop into chunks (about 1–2 inches). Do not peel. The peels help thicken and add natural pectin.
- Load the Instant Pot: Add apples, water (or cider), lemon juice, cinnamon (if using), and a pinch of salt. Stir lightly.
- Pressure cook: Seal the lid. Set to High Pressure for 5 minutes.
The pot will take about 8–10 minutes to come to pressure.
- Natural release: Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
- Sweeten and flavor: Open the lid. Taste. Add maple syrup or sugar if needed, and vanilla if using.
Stir well.
- Blend to your preferred texture:
- Chunky: Mash with a potato masher.
- Smooth: Use an immersion blender directly in the pot until silky.
- Extra-smooth: Blend in a high-speed blender in batches. Vent the lid slightly and cover with a towel to avoid steam splashes.
- Adjust consistency: If too thick, stir in a splash of water or cider. If too thin, simmer on Sauté for 3–5 minutes, stirring often.
- Cool and serve: Let it cool slightly before serving.
It thickens more as it cools.
How to Store
- Refrigerator: Store in airtight containers or jars for up to 7–10 days.
- Freezer: Freeze for up to 6 months. Use freezer-safe containers, leaving 1/2 inch headspace for expansion, or freeze in silicone trays for kid-size portions.
- Meal prep tip: Portion into small snack cups for lunchboxes. Thaw overnight in the fridge.
Health Benefits
- Fiber-rich: Keeping the peels adds soluble and insoluble fiber, which supports digestion and helps keep kids fuller longer.
- Vitamin C: Apples naturally contain vitamin C, and lemon juice helps preserve it.
- No mystery ingredients: You control the sweetness and spices—no added dyes, gums, or high-fructose corn syrup.
- Lower added sugar: With the right apples, you might not need any sweetener at all.
Pitfalls to Watch Out For
- Too much liquid: Don’t exceed 1/2 cup at the start or the sauce can get watery.
You can always thin later.
- Over-sweetening: Wait to add sugar or maple syrup until after cooking. Apples often sweeten as they break down.
- Scorching on Sauté: If thickening after blending, stir frequently and keep heat low to prevent sticking.
- Vent safety: When blending hot sauce in a blender, vent the lid and cover with a towel to avoid steam buildup.
- Bland flavor: Use a mix of tart and sweet apples and add a pinch of salt to make flavors pop.
Variations You Can Try
- Apple-Cinnamon Classic: 2 teaspoons cinnamon, a splash of vanilla, and a touch of maple syrup.
- Apple Pie Spice: 1 teaspoon cinnamon, 1/4 teaspoon each nutmeg and allspice.
- Ginger Pear: Replace 1 pound of apples with ripe pears; add 1/2 teaspoon ground ginger.
- Strawberry Applesauce: Add 1–2 cups hulled strawberries after cooking; blend until smooth.
- No-Sugar Option: Skip sweeteners and use sweeter apples like Fuji or Gala with a splash of apple juice.
- Chunky Rustic: Reduce water to 1/3 cup and mash by hand for a thicker, textured sauce.
- Caramel Apple: Stir in 1–2 tablespoons caramel sauce after blending for a dessert vibe.
FAQ
Do I have to peel the apples?
No. The Instant Pot softens the peels, and blending makes them disappear.
You get a smoother sauce plus extra fiber and nutrients.
What are the best apples for applesauce?
A mix of sweet and tart apples gives the best flavor. Try Honeycrisp or Fuji for sweetness and Pink Lady or Granny Smith for a little tang.
Can I make this without added sugar?
Yes. Many apple varieties are sweet enough on their own.
Taste after cooking and only add sweetener if needed.
How long does it take from start to finish?
About 25–30 minutes total. That includes chopping, time to come to pressure, 5 minutes of cook time, and a 10-minute natural release.
Can I double the recipe?
Yes, as long as you don’t exceed the Instant Pot’s max fill line. Keep liquid at 1/2 cup and cooking time the same.
How do I make it extra smooth?
Use an immersion blender until completely silky or transfer to a high-speed blender.
Blend in batches and vent the lid for safety.
Is this safe for babies?
For babies, skip added sugar and strong spices. Blend very smooth and consult your pediatrician on timing and textures for your child.
Can I can this applesauce?
This recipe is designed for quick use and freezing. For shelf-stable canning, follow a tested water-bath canning recipe with proper acidity and processing times.
What if my applesauce turns brown?
A bit of browning is natural.
Lemon juice helps, and storing in airtight containers reduces exposure to air.
Can I use apple cider instead of water?
Yes. It boosts apple flavor and natural sweetness. Keep the amount at about 1/2 cup to avoid watery sauce.
In Conclusion
Instant Pot applesauce is simple, fast, and naturally delicious—no peeling required.
It’s smooth, kid-friendly, and endlessly customizable with spices and fruits. Make a batch on Sunday, portion it for the week, and stash extras in the freezer. With a few apples and a pressure cooker, you’ve got a wholesome snack ready anytime.