Instant Pot Applesauce

Who's the sauce?

In this recipe, we combine two of our favorite things: the Instant Pot and applesauce. (Who doesn't love a bowl of applesauce?) Granny Smith and Honeycrisp apples come together with a hint of cinnamon and lemon for a dish that's not only easy to make but also—dare we say—healthy.

We like our applesauce a little chunky. The high pressure of the Instant Pot allows the apples to break down into a nice texture without even touching them. However, if you want your applesauce on the smooth side, feel free to blend it to your desired consistency after it cools.

One last secret: Applesauce is even better the next day. Chilling overnight lets the cinnamon and lemon soak into the sweet and tart apples even more.

Check out our favorite Instant Pot recipes.

Recipe from the Tasting Table Test Kitchen

Instant Pot Applesauce
4.5 from 36 ratings
You're just eight minutes away from homemade cinnamon-spiced applesauce, thanks to the Instant Pot. Get the full recipe at Tasting Table.
Prep Time
10
minutes
Cook Time
10
minutes
Servings
5
cups
Total time: 20 minutes
Ingredients
  • 2 pounds (4 large) Granny Smith apples—peeled, cored and roughly chopped
  • 2 pounds (4 large) Honeycrisp apples—peeled, cored and roughly chopped
  • 1 cup water
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
Directions
  1. In the bowl of an Instant Pot, combine all of the ingredients and toss to mix. Close your Instant Pot, setting according to the manufacturer's directions, and cook over high pressure for 8 minutes. Once the Instant Pot has completely cooking, transfer the applesauce to a bowl and let cool completely. Stir to combine, then serve or store in a sealable container in the refrigerator.
Nutrition
Calories per Serving 251
Total Fat 0.8 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 62.5 g
Dietary Fiber 12.0 g
Total Sugars 45.3 g
Sodium 124.6 mg
Protein 1.6 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe