instant pot applesauce


Applesauce is a staple in our house during the Fall and Winter months. When apple season begins, all of the favorites come front and center and I make apple crumble, apple cake, applesauce muffins, anything apple that I can think of. Whether you are doing sweet or savory, there is room for apples in so many recipes.

I traditionally made this recipe on the stovetop, but that can get messy and time consuming, so when I was gifted an Instant Pot, I thought, this could really work. It couldn’t be any easier and if you know how to peel and chop apples, you have it mastered already!

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Granny Smith apples are generally the go-to baking apple, but a few favorites that hold up under heat and balance with a perfect sweet-tart flavor are

1. Jonagold

2. Honeycrisp

3. Braeburn

4. Gala

6. Pink Lady

This recipe also works great in a slow cooker, but you will need a few hours before the finished product can be eaten. I paired this with simply seasoned and sautèd pork chops, (here is my recipe for pork seasoning) baked sweet potatoes and “burnt” broccoli. A complete, delicious meal with yummy Fall flavors could not be any easier than this.

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  • 10 medium size apples ( I used Gala and Honeycrisp)

  • 1/2 c apple cider or water

  • Juice of 1/2 lemon

  • 2 Tbs. Cinnamon

  • A few grates of fresh Nutmeg using a microplane


  • Peel and chop apples, placing them in Instant Pot bowl

  • Squeeze 1/2 lemon over apples

  • Add in 1/2 cup apple cider or water

  • Add 2 Tbs. Cinnamon and Nutmeg

  • Set to “Sealing” position. Select the “Manual” program, then set the time to 8 minutes at high pressure.

  • When timer goes off you can "quick" release the pressure or naturally release.

  • When the cover comes off, Applesauce may appear to have too much liquid, that is ok, it will combine as it cools.

  • You can serve hot or place in the refrigerator to cool.

  • Store leftovers in an airtight, glass container for up to a week