Quick and Easy Pressure Cooker Applesauce
User Reviews
4.8
Quick and Easy Pressure Cooker Applesauce
Description
The recipe begins by placing peeled and cored apple slices into the pressure cooker with water, lemon juice, and optional sugar or sweetener. Cooking at high pressure for five minutes softens the apples thoroughly. A natural pressure release follows, allowing the apples to finish cooking gently and avoid foaming when venting. Once cooked, the apples are blended to the desired texture using an immersion blender or standard blender, careful to avoid overfilling and splashing hot liquids.
This cooking method preserves the apples’ natural sweetness and tartness, balanced by lemon juice to prevent browning. It produces a fresh applesauce that can be adjusted for sweetness depending on the apples used and personal preference. Variations include adding cinnamon before cooking for a spiced version.
The recipe is practical for making applesauce in larger batches efficiently. Choosing a mix of apple types helps create a more complex flavor. Adjusting sugar and cook times according to apple sweetness and pressure cooker size ensures consistent results. The sauce can be served as a side, snack, or used in baking.
Natural release reduces the risk of foaming or splattering, and quick release can be done cautiously by intermittent venting or cooling the cooker externally. This flexibility aids cooks using various pressure cooker models.
Ingredients
- 8-12 apple peeled, cored and sliced (see note
- ¼ cup water
- 1 tablespoon lemon juice
- sugar or sweetener to taste
Instructions
- Place the sliced apples in the pressure cooker, filling only to the max level (don't overfill). Add the water and lemon juice (and any sweetener, if using).
- Lock the lid in place and bring to high pressure. Cook at high pressure for 5 minutes. Let the pressure cooker naturally release for 10-15 minutes and then quick release the remaining pressure. If liquid starts spitting through the vent, release the pressure in quick bursts or wait a few more minutes before venting pressure. For stovetop models, you can quickly cool the pressure cooker by running cool water around the sides and base of the pressure cooker if you want to release pressure faster.
- Carefully remove the lid and using an immersion blender (or transferring the applesauce to a blender, in batches if needed), puree the applesauce to the desired texture. If using a blender, take care not to overfill as hot ingredients can expand while blending. If you like a chunkier texture, you can simply stir the applesauce instead of blending.
- Let cool and refrigerate until ready to serve (or eat warm; yum!).
Notes
- Adjust the number of apples based on your pressure cooker’s capacity; 8-10 apples fit well in an Instant Pot but sizes vary.
- Use any apple variety or mix to balance sweetness and tartness; sweeter apples may need little or no added sugar.
- For a cinnamon-flavored applesauce, add about a teaspoon of cinnamon to the apples before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups applesauce
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cup | |
| Calories | 190kcal | 10% |
| Carbohydrates | 50g | 17% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 4mg | 0% |
| Fiber | 9g | 36% |
| Sugar | 38g | 76% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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