Instant Pot Applesauce
User Reviews
5
Instant Pot Applesauce
Description
Instant Pot Applesauce starts with fresh apples peeled and cored, cut into uniform pieces for even cooking. The apples are combined with water and optional ground cinnamon inside the Instant Pot, sealed, and pressure-cooked on high for 10 minutes. A natural pressure release softens the apples further. Once cooked, the apples are mashed or blended to the desired consistency, resulting in a creamy or slightly chunky sauce depending on preference.
The applesauce has a gentle sweetness naturally from the fruit and a subtle spiced note from cinnamon if included. The pressure cooking intensifies the flavors and softens the apples quickly compared to traditional simmering methods. It offers a versatile base that can be eaten on its own, used in baking, or served as a side dish.
For those who prefer to keep the apple peels for added fiber, unpeeled apples can be used; blending after cooking will incorporate the skins into a smooth puree. The applesauce thickens as it cools, making chilling a good step before serving.
Homemade applesauce can be refrigerated and stored for several days. Adjustments in cinnamon or apple variety can tailor the flavor profile to taste.
Ingredients
- 3 pounds apple see notes
- ⅓ cup water
- ½ teaspoon ground cinnamon (optional)
Instructions
- Peel the apples, then slice the sides of the apple off to remove the core and seeds. Cut the apples into 1-inch chunks, or slice them into ½-inch pieces to promote even cooking. (See the notes to skip the peeling process.)
- Place the cut apples, water, and cinnamon in the stainless steel bowl of the Instant Pot. Secure the lid and move the steam release valve to "Sealing." Use the Manual or Pressure Cook button to cook at high pressure for 10 minutes. It will take the pot 5 to 10 minutes to pressurize, so the screen will read ON until then.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, which means you don't have to do anything until the screen reads L0:10. Then move the steam release valve to "Venting." When the floating valve in the lid drops, it's safe to remove the lid.
- Use a potato masher or immersion blender to blend the applesauce until it's as smooth or as chunky as you'd like it to be. Keep in mind that it will thicken when chilled. Transfer the applesauce to a large mason jar with a lid and store in the fridge until you're ready to serve it. (It's also delicious when served warm if you'd like to enjoy it right away.) Applesauce will keep well in the fridge for up to a week.
Notes
- The nutrition estimate is based on about a half-cup serving assuming the recipe yields four cups total.
- To avoid peeling, use unpeeled apples, cooking and then blending thoroughly to incorporate skins into the sauce.
- The consistency can be controlled by blending more or less to keep it chunky or smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 23g | 8% |
| Sodium | 2mg | 0% |
| Potassium | 182mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 90IU | 2% |
| Vitamin C | 7.8mg | 9% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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