Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!
We are in apple overload here. We have about 5-6 apple trees on the property that are currently producing an abundance of apples. I’m literally swimming in apples and making a ton of recipes.
That means my Instant Pots are getting a workout and they have been going non-stop making recipes like this applesauce. It’s super simple and delicious!
What I love about this recipe is that it’s sugar-free and takes only 2 ingredients. Sure you can add other things like sugar or cinnamon, but the base is simple.
I like to keep this stocked in little 1 cup containers in my freezer. Then whenever I have a recipe that calls for applesauce, I just thaw what I need for that day. It’s great because otherwise, I wouldn’t keep applesauce on hand.
applesauce in the Instant Pot
Here are some commonly asked questions
What size Instant Pot do you use for this recipe?
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
Why did my applesauce turn brown?
You might have noticed that your apple sauce turned brown. This is the result of an enzyme called polyphenol oxidase (PPO) which causes the natural browning reaction to happen when apples are cut or bruised.
The PPO reacts with oxygen in the air and creates a chemical called quinones which react with the sugars in apple to create dark pigments, giving it its characteristic dark color. When you remove oxygen from the air, this reaction does not take place and so your applesauce doesn’t turn brown.
To prevent this from happening you can add 1-2 tablespoons of lemon juice to slow the browning of the apples and the applesauce. Interestingly – I find that our homegrown, organic apples tend to turn brown MUCH faster than the ones I buy at the store.
sugar free applesauce
What is “natural pressure release”?
Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.
For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.
At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.
What are some ways I can use applesauce?
Applesauce is a tasty, healthy, and versatile type of fruit sauce. Here are some great ideas for ways to use applesauce.
1) As a condiment: Add it to your sandwiches, wraps, burgers or any other dish you feel needs a little extra flavor!
2) As an ingredient in your coffee cake batter: Add some cinnamon sugar to the dough for an added kick! It also works as an egg or sugar replacement in a lot of recipes.
3) As a dessert topping: Sprinkle it over ice cream, cakes, or pies for the perfect finishing touch!
applesauce homemade no sugar
Can I make this in the slow cooker?
Yes – you can make this applesauce in the slow cooker. To do so – prepare the apples as you would in steps 1 & 2. Then place them in the slow cooker. Cover and cook on high for 4 hours – making sure to stir 1-2 times throughout the cooking process. Then mash or blend once done. Super easy!
These tools make the process so much faster!
unsweetened applesauce
Ingredients for Instant Pot Applesauce
- apples – see notes
- apple juice, apple cider or water
Tips for the best homemade applesauce
**Note – if you are using a homemade apple juice that may be thicker than what you find in the store – add 1/2 cup of water before cooking.
**No need to remove the skins – unless desired. I leave mine on because I make creamy applesauce. If you like a chunky sauce – you’ll probably want to remove the skins.
Apple Equivalents & Measures – rough estimates
- 1 bushel of apples is the dry equivalent to 2 gallons of produce
- 2 large apples = 1 pound
- 3-4 medium apples = 1 pound
- 3 cups cored, sliced or chopped apples = 1 pound
- 1-1/3 cups applesauce = 1 pound apples
- 1 pound dried apples = 8 cups cooked apples
- 1 pound dried apples = 4 1/3 cups
- 4 pounds fresh apples = 1 pound dried apples
- 4 pounds fresh apples = 4 cups applesauce
- 1/2 cup mashed apples = 1 medium apple
- 3/4 cup cored, chopped apples = 1 medium apple
- 1 cup cored, sliced apples = 1 medium apple
- 2 pounds fresh apples = filling for ONE 9″ pie
- Small apples are approx 2 1/4 inches in diameter.
- Medium apples are approx 2 3/4 inches in diameter.
- Large apples are approx 3 3/4 inches in diameter.
Did you know?
You can use 1/4 cup of unsweetened applesauce in place of one egg in many baking recipes. I have seen some recommend adding 1/2 teaspoon of baking powder when doing this.
Applesauce is also a healthier replacement for oil in many baked recipes – you can substitute at a 1:1 ratio.
applesauce Instant Pot
How to make Instant Pot Applesauce
- Wash the apples to remove any potential pesticides or wax that may be on them. You can do this by soaking them in a sink full of water and adding a few tablespoons of baking soda. Rinse well and dry the apples.
- Core the apples and then slice into wedges or 1-2″ pieces.
- Place the apples in the Instant Pot insert and then add the apple juice or liquid of choice.
- Close the lid, set the valve to sealing and cook on manual high pressure for 12 minutes.
- Once the time is up, allow for a natural pressure release for 15 minutes. Then release any remaining pressure.
- Use a potato masher (for chunky applesauce) or an immersion blender (for smooth applesauce) mixing, mashing and blending until you reach your desired consistency. If it is too thick for your liking, you can add a splash of water to thin it out.
- Allow to cool to room temperature and then transfer to airtight containers and keep refrigerated. It should keep for up to 1 week in the fridge and 6 months in the freezer.
What kind of apples should I use for applesauce?
Well- we didn’t pick the types of trees that were planted on our property. That was decided by the first owners and we are the lucky recipients. So I have no idea what types we have here. I’m just using what I have and it’s working just fine.
However – since I’m sure most of you will be buying your apples at the store – here are some suggestions.
When you are making applesauce, there are different kinds of apples that work best. Some apples have a higher water content, so they don’t make for a good sauce. Some are too sweet, which can also make for a watery sauce.
When picking an apple to make into applesauce, you want to focus on ones that are less juicy or tart in flavor. This will result in a nice thick sauce that doesn’t have any excess liquid in it. The best type of apple for this is usually the Red Delicious variety, though Golden Delicious will work as well.
pressure cooker applesauce
Here are my favorite Instant Pot Tools and Accessories!
- Instant Pot
- Non-Stick Instant Pot Insert with Silicone Lid
- Accessory Set
- Glass Lid
- Sealing Rings
- Silicone Egg Bites Mold
- Large Mesh Steamer Basket
- Complete Cook & Bake Set
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If you love this easy applesauce recipe, you’re going to love these other easy apple recipes too. Please click each link below to find the easy, printable recipe!
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Instant Pot Applesauce
Ingredients
- 3 pounds apples see notes
- 1 cup apple juice apple cider or water
Instructions
- Wash the apples to remove any potential pesticides or wax that may be on them. You can do this by soaking them in a sink full of water and adding a few tablespoons of baking soda. Rinse well and dry the apples.
- Core the apples and then slice into wedges or 1-2″ pieces.
- Place the apples in the Instant Pot insert and then add the apple juice or liquid of choice.
- Close the lid, set the valve to sealing and cook on manual high pressure for 12 minutes.
- Once the time is up, allow for a natural pressure release for 15 minutes. Then release any remaining pressure.
- Use a potato masher (for chunky applesauce) or an immersion blender (for smooth applesauce) mixing, mashing and blending until you reach your desired consistency. If it is too thick for your liking, you can add a splash of water to thin it out.
- Allow to cool to room temperature and then transfer to airtight containers and keep refrigerated. It should keep for up to 1 week in the fridge and 6 months in the freezer.
Notes
- 1 bushel of apples is the dry equivalent to 2 gallons of produce
- 2 large apples = 1 pound
- 3-4 medium apples = 1 pound
- 3 cups cored, sliced or chopped apples = 1 pound
- 1-1/3 cups applesauce = 1 pound apples
- 1 pound dried apples = 8 cups cooked apples
- 1 pound dried apples = 4 1/3 cups
- 4 pounds fresh apples = 1 pound dried apples
- 4 pounds fresh apples = 4 cups applesauce
- 1/2 cup mashed apples = 1 medium apple
- 3/4 cup cored, chopped apples = 1 medium apple
- 1 cup cored, sliced apples = 1 medium apple
- 2 pounds fresh apples = filling for ONE 9″ pie
- Small apples are approx 2 1/4 inches in diameter.
- Medium apples are approx 2 3/4 inches in diameter.
- Large apples are approx 3 3/4 inches in diameter.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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