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Most varieties of apples require no additional sweetening, making this one-ingredient Instant Pot applesauce!

While you are at it, you might as well make a large batch of applesauce. As my father often said, “Take a pot and make a lot.” Why not make extra when the amount of clean up is about the same whether you make a small batch or a large batch or two batches?

How to Make Instant Pot Applesauce

Making applesauce quickly is all about using the right equipment.

cut apples in Instant Pot

Start by cutting the apples into wedges. I like to use an apple divider to speed up the process. No need to peel or core the apples. I usually cook the apple cores too…unless the apples have worms in them. Or you can compost the apple cores. Keep cutting the apples until the Instant Pot is two-thirds full.

Don’t fill the Instant Pot more than ⅔ full. Most inserts have a Max Fill line at the ⅔ mark. This allows space for steam to be created and also prevents the apples from bubbling up and possibly clogging the vent.

Add 1 cup of water. For a 3-quart Instant Pot, use 1/2 cup water. Lock the lid in place and set for 3-5 minutes. The time will vary depending on the hardness of the apples and how thinly they are sliced.)

cooked apples in Instant Pot

Let the pressure release naturally for 15 minutes. Quick-release any remaining pressure and carefully remove the lid.

processing cooked apples in a food mill

I use a food mill to quickly remove the peels, seeds, and core fibers from the cooked apples. (Hint from experience: get a good quality food mill that won’t react with the applesauce and give it a metallic taste and cause discoloration.)

Variations:

Chunky Applesauce:  Peel and core apples and cut into chunks. No food mill necessary. To do the job quickly, use an apple peeler-corer-slicer. The apples are sliced so thinly that they cook in 1 minute under pressure. Quick-release the pressure or let it release naturally for about 10 minutes.

Thicker Applesauce: Cook apples in a steamer basket.

Cranberry Applesauce: Add 1 cup fresh or frozen cranberries. Add 2 tablespoons sugar, or to taste.

Raspberry Applesauce: Add 1 cup fresh or frozen raspberries. Add 2 tablespoons sugar, or to taste.

applesauce in a food strainer

Tip:

For making extra-large batches of applesauce for canning, a Victorio food strainer processes a large volume of apples the most efficiently.

canned applesauce
applesauce
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Instant Pot Applesauce

Most varieties of apples require no additional sweetening.
Prep Time10 mins
Cook Time20 mins
Natural Release15 mins
Course: Breakfast, Sauce
Cuisine: American
Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, sugar-free, vegan, vegetarian, WFPB
Servings: 14
Calories: 84kcal
Author: Heather Reseck

Ingredients

  • 16 medium apples about 5 pounds
  • ½ cup water

Instructions

  • Cut apples into wedges (or use an apple slicer, corer, and divider to speed up the process). Fill the Instant Pot two-thirds full of apples.
  • Add 1 cup water (½ cup for a 3-quart Instant Pot.) Lock the lid in place and set for 3-5 minutes. (Time will vary depending on the hardness of the apples and how thinly they are sliced.)
  • Let the pressure release naturally for 15 minutes. Release any remaining pressure. Carefully remove the lid. Process apples through a food mill to remove peels and seeds.
  • Serve warm. Cover and refrigerate up to 1 week, or freeze up to 1 year.

Notes

Variations:
  • Chunky Applesauce (No food mill necessary): Peel and core apples and cut into chunks.
  • Cranberry Applesauce: Add 1 cup fresh or frozen cranberries. Add 2 tablespoons sugar, or to taste.
  • Raspberry Applesauce: Add 1 cup fresh or frozen raspberries. Add 2 tablespoons sugar, or to taste.

Nutrition

Serving: 0.5cup | Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 173mg | Fiber: 4g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 7mg | Calcium: 10mg | Iron: 1mg