Instant Pot Applesauce in 15 Minutes: A Simple, No-Sugar, Family-Friendly Recipe

If you’ve got a pile of apples on the counter and a hungry crew waiting, this recipe is your answer. Instant Pot applesauce comes together fast, tastes naturally sweet, and fills your kitchen with cozy fall aromas. No added sugar, no fuss, just real fruit and warm spices if you like them.

It’s perfect for toddlers, school lunches, and easy snacks. And yes—it truly takes about 15 minutes of cooking time.

What Makes This Special

This applesauce is all about keeping things simple and fresh. You don’t need fancy ingredients or hours at the stove.

The Instant Pot does the work and preserves that bright apple flavor. It’s naturally sweet thanks to ripe apples, so you can skip added sugar without sacrificing taste. Plus, you can customize the texture—smooth for babies or chunky for spoonfuls that feel hearty and homemade.

Shopping List

• Apples (8–10 medium; about 3 pounds).

  A mix of sweet and tart is best—try Honeycrisp, Fuji, Gala, Pink Lady, or Granny Smith.

• Water (1/2 cup)
• Lemon juice (1–2 tablespoons; optional but helps brightness and color)
• Cinnamon (1/2–1 teaspoon; optional)
• Nutmeg or allspice (a pinch; optional)
• Vanilla extract (1/2 teaspoon; optional)
• Pinch of salt (optional; enhances flavor without making it salty)

Step-by-Step Instructions

1. Prep the apples. Core and roughly chop. Peeling is optional—peeled apples give a smoother sauce, unpeeled adds fiber and a rustic texture.
2. Add to the Instant Pot. Place apples in the pot with 1/2 cup water. Add lemon juice, spices, vanilla (if using), and a tiny pinch of salt.
3. Seal and cook. Lock the lid and set the valve to sealing.

   Pressure cook on High for 5 minutes. The pot will take a few minutes to come to pressure.

4. Natural release (brief). Let the pressure release naturally for 5 minutes, then quick-release the rest. This helps prevent splatter and keeps the apples tender.
5. Mash or blend. For chunky sauce, use a potato masher.

   For smooth sauce, blend with an immersion blender right in the pot. Adjust thickness by simmering on Sauté for 2–3 minutes if needed.

6. Taste and adjust. If you used very tart apples, you can add a touch more cinnamon or a squeeze of lemon for balance. Still too tart?

   Add a drizzle of maple syrup or honey—but it’s optional.

7. Cool and store. Let it cool before transferring to jars or containers. Label with the date.

Keeping It Fresh

• Refrigerator: Store in airtight containers for up to 7–10 days.
• Freezer: Freeze in portioned containers or silicone trays for up to 3 months. Leave room at the top for expansion.
• Lunchbox tip: Pack frozen portions the night before; they thaw by lunchtime and keep everything cool.
• Reheating: Warm gently on the stove or in the microwave, stirring occasionally.

Health Benefits

• No added sugar: Relies on the natural sweetness of apples, making it a smart choice for kids and adults.
• Fiber-rich: Especially if you keep the peels on, you’ll get more fiber to support digestion and steady energy.
• Vitamin C and antioxidants: Apples offer protective antioxidants; lemon juice helps preserve color and brightness.
• Gentle on the stomach: Soft, simple ingredients make it great for sensitive eaters and post-illness meals.

Pitfalls to Watch Out For

• Using only tart apples: You may end up with a sour sauce.

  Mix sweet and tart varieties for balance.

• Too much liquid: The apples release moisture. Stick to 1/2 cup water, or you’ll get thin sauce.
• Skipping the brief natural release: Quick-releasing immediately can cause foaming and splatter.
• Over-spicing: Start small with cinnamon and nutmeg; you can always add more after cooking.
• Blending piping hot: If transferring to a blender, let it cool slightly to avoid steam buildup. An immersion blender is safer.

Recipe Variations

• Ginger Cinnamon: Add 1/2 teaspoon ground ginger for a warm, zesty kick.
• Apple-Pear Blend: Swap 2–3 apples for ripe pears for a mellow, floral flavor.
• Vanilla Bean: Use the seeds from half a vanilla bean or a full teaspoon of extract for a mellow, cozy note.
• Chai-Spiced: Add 1/2 teaspoon chai spice blend instead of plain cinnamon.
• Maple Cinnamon (lightly sweetened): Stir in 1–2 teaspoons pure maple syrup after cooking if you want a touch of sweetness.
• Baby-Friendly: Skip salt and spices, peel the apples, and blend ultra smooth.

  Thin with a splash of water if needed.

• Chunky Harvest: Leave peels on, mash lightly, and fold in a handful of finely diced apples cooked on Sauté for a few extra minutes for texture.

FAQ

What apples are best for no-sugar applesauce?

A mix is ideal. Combine sweet apples like Fuji, Gala, or Honeycrisp with a few tart ones like Granny Smith. This balance gives natural sweetness without added sugar.

Do I have to peel the apples?

No.

Peels add fiber and color. If you want a silky texture or are serving a very young child, peel them. Otherwise, blend well to break down the skins.

How do I thicken applesauce that’s too thin?

Switch to Sauté and simmer for 2–5 minutes, stirring often.

The steam will reduce the liquid. You can also blend more to trap liquid in the purée.

Can I can this applesauce for long-term storage?

This recipe focuses on quick cooking and refrigeration/freezing. For canning, follow a tested canning recipe with proper acidity and processing times to keep it safe.

What if my apples are very tart?

Increase the sweet varieties next time or stir in a small amount of maple syrup or honey after cooking.

A pinch more cinnamon can also soften tartness.

How much does this make?

Using about 3 pounds of apples yields roughly 4–5 cups of applesauce, depending on water content and how smooth you blend it.

Can I double the recipe?

Yes, as long as you don’t go over the Instant Pot’s max fill line. Cooking time stays the same, but it will take longer to come to pressure.

Is lemon juice necessary?

It’s optional but helpful. Lemon brightens the flavor and helps keep the applesauce from browning.

If you don’t have it, the sauce will still taste great.

What’s the best way to sweeten if needed?

Keep it light: a teaspoon or two of maple syrup or honey after cooking is usually enough. Taste first—many apple varieties won’t need anything at all.

How do I serve it?

Try it warm with oatmeal, spooned over pancakes, swirled into yogurt, or alongside pork chops. It also makes a quick snack on its own.

In Conclusion

Instant Pot applesauce is the kind of simple recipe that earns a permanent spot in your rotation.

It’s fast, wholesome, and packed with fresh apple flavor—no sugar required. With a handful of pantry staples and 15 minutes of cook time, you can make a batch that suits everyone at the table. Keep it chunky or silky, spiced or plain, and enjoy it all week long.