Skip the peeling and make the easiest applesauce you’ve ever tried. This Instant Pot version turns whole apples (cores removed) into silky, spoonable sauce in minutes. It’s naturally sweet, super smooth, and perfect for toddlers, lunchboxes, and snacking.
No stovetop babysitting, no splatters, and no added fuss. If you’ve got apples and an Instant Pot, you’re five steps from a big batch of comfort.
Why This Recipe Works
- No peeling needed: Pressure cooking softens the skins completely. A quick blend yields a smooth, velvety texture without extra work.
- Hands-off cooking: The Instant Pot locks in steam and flavor while you step away.
No stirring or watching the pot.
- Consistent results: The sealed environment cooks apples evenly, so the texture comes out perfect every time.
- Flexible sweetness: Use sweet apples and skip sugar, or add a touch of maple or brown sugar if you like.
- Kid-friendly smoothness: A stick blender or regular blender makes it silky and lump-free.
Ingredients
- 3 pounds apples (about 8–10 medium; a mix of sweet and tart is ideal)
- 1/2 cup water (or apple juice for a sweeter result)
- 1–2 tablespoons lemon juice (to brighten flavor and help preserve color)
- 1–2 teaspoons cinnamon (optional, to taste)
- 1–3 tablespoons maple syrup, honey, or brown sugar (optional; adjust based on apple sweetness)
- Pinch of salt (optional, enhances flavor)
- 1 teaspoon vanilla extract (optional, added after cooking)
How to Make It
- Prep the apples: Wash well. Quarter the apples and remove cores and stems. Leave the skins on.
- Load the pot: Add apples to the Instant Pot with water and lemon juice.
Sprinkle in cinnamon and a pinch of salt if using.
- Pressure cook: Seal the lid. Cook on High Pressure for 6 minutes. Let pressure release naturally for 10 minutes, then quick-release any remaining pressure.
- Blend: Add sweetener if you plan to use it, then blend right in the pot with an immersion blender until smooth.
For extra-smooth sauce, transfer to a blender and blend in batches. Stir in vanilla after blending, if using.
- Taste and adjust: Add more cinnamon, sweetener, or lemon to taste. If the sauce seems thin, simmer on Sauté for 3–5 minutes, stirring, until thickened.
- Cool: Let it cool to room temperature before storing.
It will thicken slightly as it cools.
How to Store
- Refrigerator: Store in airtight jars or containers for 7–10 days.
- Freezer: Freeze in portioned containers or silicone trays for up to 6 months. Leave headspace for expansion.
- Lunchboxes: Portion into small lidded cups or reusable pouches. Chill overnight so it stays cool until lunchtime.
- Reheating: Warm gently on the stove or in the microwave, or serve chilled straight from the fridge.
Benefits of This Recipe
- Time-saving: No peeling means less prep and less mess.
- Nutrient-friendly: Keeping the skins adds fiber and antioxidants, then blending makes it smooth.
- Budget-smart: Uses apples that are bruised or slightly soft.
Great for using up a big bag.
- Customizable sweetness: Control sugar levels. Many batches need none at all.
- Kid-approved texture: Ultra-smooth, spoonable, and gentle on sensitive palates.
- Versatile: Serve as a snack, swirl into yogurt or oatmeal, or use as a baking ingredient.
What Not to Do
- Don’t skip the liquid: The Instant Pot needs at least some water or juice to build pressure.
- Don’t overfill above the max line: Apples foam a bit; give them room.
- Don’t add dairy before pressure cooking: If you want creamy applesauce, stir in a spoonful of butter after cooking.
- Don’t rely on only tart apples: All-Granny Smith can taste sharp. Blend tart and sweet varieties for balance.
- Don’t skip lemon if storing: It helps maintain color and a bright flavor, especially for longer storage.
Variations You Can Try
- Apple pie style: Add 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves.
- Vanilla cinnamon: Stir in 1 teaspoon vanilla after blending and 1 teaspoon cinnamon.
- Ginger maple: Add 1 tablespoon maple syrup and 1/2 teaspoon ground ginger.
- Pear-apple: Swap 1 pound of apples for ripe pears.
Reduce sweetener.
- Strawberry applesauce: Stir in 1 cup sliced strawberries after cooking, then blend.
- No-sugar batch: Use naturally sweet apples like Fuji and Gala and skip added sweeteners.
- Chunky style: Mash with a potato masher instead of blending; peel a few apples if you prefer fewer visible skins.
FAQ
Which apples are best for Instant Pot applesauce?
A mix makes the best flavor. Try Fuji, Gala, or Honeycrisp for sweetness plus a few Granny Smith or Pink Lady for brightness. If using only sweet apples, you can usually skip added sugar.
Do I really not need to peel the apples?
Correct.
Pressure cooking breaks down the skins completely, and blending turns them silky. You’ll get a smooth texture and extra nutrients without the work of peeling.
How can I make it thicker?
After blending, set the Instant Pot to Sauté and simmer for a few minutes, stirring to prevent splatters. The sauce will also thicken as it cools in the fridge.
Can I make this without added sugar?
Yes.
Use sweeter apples and apple juice instead of water if you like. Taste after blending and add a small amount of maple syrup only if needed.
Is this safe for babies?
For babies under one year, avoid honey. Keep it unsweetened, smooth, and watch for any sensitivities.
Always consult your pediatrician for feeding guidance.
Can I double the recipe?
Yes, as long as you don’t exceed the Instant Pot’s max fill line. Keep the liquid at least 1/2 cup. Cooking time stays the same; it will take longer to come to pressure.
What if I don’t have an immersion blender?
Carefully transfer cooked apples to a regular blender in batches.
Vent the lid slightly and cover with a towel to avoid steam buildup, then blend until smooth.
How long does homemade applesauce last?
In the fridge, about 7–10 days in airtight containers. In the freezer, up to 6 months. Label containers with the date for easy tracking.
Can I can this applesauce?
Yes, applesauce can be water-bath canned if prepared with proper acidity.
Follow a trusted canning guide for processing times and safety steps.
What if my applesauce turns brown?
Browning is natural. Lemon juice helps keep the color bright. Storing in airtight containers and minimizing air exposure also helps.
Wrapping Up
This Instant Pot applesauce is fast, forgiving, and full of cozy apple flavor.
With no peeling and only a handful of ingredients, it fits busy weeknights and weekend prep alike. Blend it smooth, tweak the sweetness, and stock your fridge with a snack everyone actually eats. Simple, wholesome, and totally kid-approved—just the way applesauce should be.