At my house, I love to make a big batch of Instant Pot applesauce. Update: Apple season is here again, so we’ve updated our applesauce Instant Pot post with new photos and info, including the best apples for applesauce.
My favorite apples to cook with are Golden Delicious (sweet) and Granny Smith (tart). However, there are dozens of delicious apple varieties you can find at your local grocery store or farmer’s market.
For serving, add crunch with chopped walnuts or a drizzle of cream. You will also need to use a longer natural pressure release since apples can foam while cooking.
5 large sweet apples×, peeled, cored, and quartered or sliced 5 large tart apples×, peeled, cored, and quartered or sliced 1/4 cup apple juice or water 1/4 cup sugar, optional** 1 teaspoon ground cinnamon Stir the apples with a spoon or a potato masher, breaking up large chunks, until you've achieved your desired consistency.
For a smoother consistency, you can also blend the apples with an immersion blender in the pot or use a food mill. *Substitute any sweet, soft apples you like, such as Gala, Golden Delicious, Honey crisp, or Fuji.
**More tart apples include Granny Smith, Pink Lady, or Rome. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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It truly takes mere minutes to cook and yields delicious tender-yet-chunky results. Use a combination of tart and sweet apples, or adjust the amounts of brown sugar and lemon juice in this applesauce recipe to achieve the perfect sweet-sour flavor.
Cooking equipment needed: pressure cooker, apple corer, vegetable peeler or paring knife, kitchen scale, measuring cups, measuring spoons, liquid measuring cup, citrus juicer, wooden spoon, food processor, or food mill (optional). Peel and core the apples and cut them into equally sized wedges.
Carefully open lid, angling it away from you to avoid getting burned by the steam. With a wooden spoon, stir the apples, breaking them up large chunks, until you've achieved the desired consistency.
Mash apples with a potato masher or use an immersion blender until blended. Serve warm or store in airtight container in the refrigerator.
Completely adaptable to a million different varieties of apples, the recipe below is more of a starting point. Play around with the types and amounts of apples as well as adding other fruits or different flavors like cinnamon.
If you are new to pressure-cooking, applesauce is a great place to start because you actually want the apples to turn into a delightful mush (as opposed to meat or potatoes which probably shouldn’t turn into glorious, applesauce -like slop) and the cooking time doesn’t have to be precise. FYI: this is the immersion blender I have and love (that’s what we use for this applesauce among many other things) and I’ve had my apple peeler contraption so long, I can’t remember where I got it but it’s very similar to this one.
8-12 apples, peeled, cored and sliced (see note) 1/4 cup water 1 tablespoon lemon juice Sugar or sweetener to taste Place the sliced apples in the pressure cooker, filling only to the max level (don't overfill).
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! In the Instant, depending on the size of the apples, I use anywhere between 8-10, whereas my stove top pressure cooker can hold a few more than that.
I hardly ever add sugar unless I'm using a lot of Granny Smith apples. Usually I use a combination of Honey Crisp, Fuji and Jazz apples, and we like the natural sweetness.
Cut peeled Apples into small thin pieces. Place Water, Apples, Cinnamon, Sugar, and Vanilla into Pressure Cooker and stir with large wooden spoon until well combined.
Once Apples are done, naturally release pressure before removing lid. Transfer cooked Apples from Pressure Cooker into cheese cloth lined colander.
Pick up cheese cloth from corners, twist at the top, and strain excess water from cooked Apples. Transfer drained Apples to large mixing bowl.
10-15 minutes to initially reach pressure before cook time begins, and an additional 10 minutes to naturally release pressure after cooking has completed. In the Fridge: Store up to 5 days. In the Freezer: Store up to 3 months. They’ve got a leak-proof seal, are stackable, and are great for portioning with measurements right on each container.
Making your own version of PressureCookerApplesauce is extremely easy and fun! Below is a complete guide that breaks down the steps for making applesauce in pressure cooker and covers most frequently asked questions.
Using mix apple varieties will bring another dimension to your applesauce. *descriptions are from our personal experience & Wikipedia Peeling is completely optional.
If you like a bolder flavor, maple syrup is a good choice too. Make sure to taste test and add the sweetener after blending to avoid sweetness overload.
There is an ongoing discussion in the Canning community about adding lemon juice or citric acid to help preserve applesauce. Many people found that applesauce preserves well with or without any added lemon juice.
Adding a pinch of salt at the end of cooking enhances the flavors of the apples and spices. The Best way for the smoothest pressurecookerapplesauce is to blend it with an Immersion Hand Blender right in the pressure cooker.