Homemade Instant Pot Applesauce: Quick, Easy, and Perfectly Delicious

Imagine a warm, glistening bowl of applesauce, its sweet, fruity aroma filling your kitchen. This isn’t just any applesauce; it’s homemade Instant Pot Applesauce – a truly effortless and deeply satisfying treat. Fresh, intensely fruity, and customizable to your liking, it’s a simple pleasure that comes together with minimal fuss. Whether you enjoy it warm with a sprinkle of cinnamon, piled high on fluffy pancakes, or as a classic accompaniment to savory pork chops, this recipe brings pure comfort to your table. (Jump to Recipe.)

There’s something uniquely comforting about homemade applesauce. Perhaps it’s the gentle tartness balanced with natural sweetness, or the silky texture that melts in your mouth. For me, it evokes vivid memories of childhood, especially the simple joy of spooning it straight from the bowl, still warm from the pot. It’s a taste that instantly transports me back to simpler times.

Growing up on a farm in southern Alberta, homemade applesauce was a staple. After school, my daily ritual involved a bowl of my mom’s home-canned applesauce, generously stirred with dried currants and topped with a decadent pour of fresh, thick cream from our fridge. As soon as the school bus dropped us off, books would hit the floor, and I’d head straight for the fridge to prepare this perfect bowl of comfort. The cool, fruity applesauce provided a smooth canvas for the chewy, sweet currants, while the rich cream transformed it into a luxurious snack that felt more like a dessert than an afternoon pick-me-up. It was a combination born out of simple farm ingredients and a lack of processed snacks, but it quickly became a beloved tradition – a Pavlovian response to the end of a school day.

My mom would spend autumn afternoons canning countless jars of applesauce, ensuring we had a golden supply throughout the year. We enjoyed it in myriad ways: as a simple dessert, paired with hearty pork chops and roasts, spooned over breakfast pancakes, and especially alongside her famous Kartoffelpuffer, traditional German potato pancakes.

Chunky or Smooth: Crafting Your Perfect Applesauce

I personally prefer my applesauce chunky, allowing me to savor the texture of the cooked apples. I also lean towards a natural, unsweetened flavor, letting the inherent sweetness of the apples shine through. When it comes to spices, a subtle hint is all I need – often just a cinnamon stick cooked alongside the apples. This method imparts a delicate warmth without overwhelming the pure apple flavor, and crucially, it keeps the applesauce a beautiful, light golden color. Sprinkling ground cinnamon directly into the pot can sometimes turn the sauce a brownish hue, which I prefer to avoid for aesthetic reasons.

Making applesauce with minimal or no cinnamon offers incredible versatility. Sometimes, you simply crave that pristine, unadulterated fruity taste. If you desire a touch of spice, it’s always easy to add a dash of cinnamon when serving. This approach is particularly beneficial when pairing applesauce with savory dishes like pork or potato pancakes, where a strong cinnamon flavor might compete with other elements. However, for a comforting snack or dessert bowl, cinnamon is a delightful addition, infusing a tantalizing warmth that elevates the experience.

Beyond the dinner table, applesauce is a fantastic ingredient in baking. It can serve as a healthy substitute for eggs, adding binding properties to batters and doughs, or replace a portion of the oil, contributing moisture and reducing fat. For these culinary applications, an unspiced applesauce is generally preferred, as it integrates seamlessly into a wider array of sweet and savory recipes without introducing unwanted flavors.

Why the Instant Pot is Your Applesauce Hero

Making applesauce in the Instant Pot is truly a game-changer. It transforms a traditional, sometimes time-consuming process into an effortless endeavor. Gone are the days of standing over a hot stove, stirring constantly to prevent scorching, and the brilliant, fresh flavor of the apples is perfectly preserved. It’s hands-off cooking at its finest, delivering consistently delicious results every time.

The secret to exceptional applesauce lies in the apples themselves. While any apple variety can work, a mix of two or more types often yields the most complex and flavorful sauce. Each variety brings its unique balance of sweetness and tartness, resulting in a rich, full-bodied apple flavor. Classic pairings like Golden Delicious (for sweetness) and McIntosh (for tartness and aroma) are always a great choice, but feel free to experiment with whatever apples you have on hand, such as Gala, Fuji, Pink Lady, Honeycrisp, or Ambrosia.

Simple Steps for Perfect Instant Pot Applesauce:

1. **Prepare Your Apples:** Begin by peeling, coring, and cutting your chosen apples into large, uniform chunks. The larger size helps maintain some texture for chunky applesauce, but they’ll still break down beautifully.
2. **Prevent Browning:** To preserve that lovely golden color, toss the apple chunks immediately with lemon juice. The acidity prevents oxidation, keeping your applesauce bright.
3. **Add to Instant Pot:** Place the lemon-tossed apples into the Instant Pot insert along with a bit of water or unsweetened apple juice. If using a cinnamon stick, nestle it deep under the apples in the liquid.
4. **Pressure Cook:** Secure the lid and set your Instant Pot to high pressure for just 8 minutes. The pressure cooker works its magic, tenderizing the apples perfectly.
5. **Natural Release:** Allow a natural pressure release for 20 minutes. This crucial step helps the apples continue to soften and absorb flavors, resulting in a more tender and flavorful sauce.

Once the pressure has naturally released, carefully open the lid. The apples will be beautifully tender, practically falling apart. Now comes the customization:

• **For Chunky Applesauce:** Use a potato masher directly in the pot. Mash to your desired consistency, leaving plenty of delightful apple bits.
• **For Smooth Applesauce:** Employ an immersion blender (stick blender) to purée the apples directly in the pot until silky smooth. Alternatively, transfer the cooked apples to a food processor or a regular blender (blending in batches if necessary).

Serve your applesauce warm right away – perhaps with a dusting of cinnamon if you wish. Leftovers can be stored in the fridge for up to a week, or frozen for up to 6 months in freezer-safe containers or heavy-duty zip-top bags. It’s a versatile staple that’s always good to have on hand.

This simple apple delight is a testament to how easy and rewarding homemade food can be.

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Creative Variations: Instant Pot Applesauce with a Twist

While classic applesauce is undeniably wonderful, the Instant Pot makes it incredibly easy to experiment with delightful variations. One recent success involved a bag of kiwis that were beginning to wrinkle – a perfect opportunity for a new flavor profile!

Instant Pot Kiwi Applesauce

The result was a delicious Kiwi Applesauce that I will absolutely make again. The tiny black kiwi seeds shimmer like little jewels amidst the vibrant chartreuse-colored, chunky applesauce, creating a delightful crackle as you eat them. This variation offers a bright, tangy, and incredibly fruity twist. Even if you only have a few kiwis, tossing them in with your apples adds those appealing black specks and a burst of zesty flavor.

Another fantastic option is a Strawberry Applesauce variation. By using half apples and half strawberries, you create a beautifully pink, sweet, and tangy sauce that’s perfect for summer or whenever you crave a berry boost.

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Kitchen Frau Notes & Expert Tips:

Making applesauce is wonderfully adaptable, whether you’re adjusting for taste or choosing a different cooking method. Here are a few essential tips:

Sweetness Adjustment: Both the classic and kiwi applesauce recipes are designed to be naturally sweet, relying on the inherent sugars of the fruit. If you use sweet apple varieties (like Gala, Fuji, Honeycrisp), you might find no extra sweetener is needed. However, if you prefer a sweeter sauce or used tarter apples, you can always add sugar, brown sugar, honey, or maple syrup to taste after the applesauce is cooked. Start with a small amount, stir, and taste until you reach your desired level of sweetness.

SLOW COOKER VARIATION: If you don’t have an Instant Pot or prefer a hands-off approach over a longer period, the slow cooker is an excellent alternative.

1. **Omit Water:** Crucially, when using a slow cooker, you can often omit the added water. Fruits release a surprising amount of their own juice when cooked slowly, and you won’t face the risk of burning that can occur with stovetop methods before the liquid is fully released.

2. **Cooking Time:** Cook on low for 4 to 6 hours, or until the fruit chunks are incredibly tender and easily mashed.

3. **Mashing/Puréeing:** Mash with a potato masher for chunky applesauce. If making kiwi applesauce, definitely mash rather than purée to keep those lovely black seeds intact and prevent a muddy color. For plain applesauce, you can purée for a smooth consistency, if desired.

STOVE TOP VARIATION: For a traditional approach, applesauce can easily be made on the stovetop.

1. **Liquid:** You’ll need a bit more water for stovetop cooking, about 1 cup for 4 lbs of apples, to prevent sticking and burning.

2. **Cooking:** Place the peeled, diced apples and water in a large, heavy-bottomed pot. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer.

3. **Stirring:** Stir often, especially during the last half of cooking, to prevent the applesauce from scorching at the bottom. Add more water if it starts to dry out and stick.

4. **Doneness:** Continue cooking until the apples are very tender and easily fall apart, usually 20 to 40 minutes, depending on the apple varieties and size of the chunks.

5. **Finish:** Mash or purée to your preferred consistency. While it requires more attention, stovetop applesauce offers a classic, comforting experience.

Instant Pot Applesauce Recipe

• 4 lbs (1.8 kg) apples (about 12 medium apples), assorted varieties if possible (such as Gala, Fuji, Pink Lady, Honeycrisp, Ambrosia, Golden Delicious, McIntosh, etc.)
• Juice of half a lemon – about 1½ tablespoons (or use apple cider vinegar for a similar effect)
• 1 cinnamon stick (optional, for subtle spice and color)
• ½ cup water or unsweetened apple juice

Instructions:

1. Peel the apples, then cut them in quarters, remove the cores, and cut each quarter into a couple of large chunks.
2. Add the lemon juice and water to the Instant Pot insert. As you cut the apples, add them directly to the lemony water and gently toss to prevent them from browning.
3. If you choose to use the cinnamon stick, push it down under the apples so it sits in the water at the bottom of the insert, allowing it to infuse effectively.
4. Close the lid and ensure the vent on the Instant Pot is sealed. Set it to high pressure and cook for 8 minutes. It will take approximately 10 minutes for the pot to come up to pressure before cooking begins.
5. Once cooking is complete, allow the pressure to naturally release for 20 minutes (do not open the lid during this time). This ensures the apples become exceptionally tender.
6. Carefully open the lid. If you used a cinnamon stick, remove and discard it.
7. For a chunky applesauce, mash the apples directly in the pot with a potato masher until you reach your desired consistency. For a smooth applesauce, purée them with an immersion blender. Alternatively, you can transfer the applesauce to a food processor or regular blender and process until smooth.
8. The applesauce will keep fresh in the fridge for 7 to 10 days, and in the freezer for up to 6 months when stored in freezer-safe containers or heavy-duty zip-top freezer bags.

Makes about 6 cups of delicious applesauce.

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Instant Pot Chunky Kiwi Applesauce Variation Recipe

• 2 lbs (900gms) apples (~6 medium apples), mixed varieties (see above for suggestions)
• 2 lbs (900gms) kiwis (~12 medium kiwis)
• 1 tablespoon fresh lemon juice
• 2 tablespoons water

Instructions:

1. Peel, core, and cut the apples into large chunks. Toss them immediately with the lemon juice to prevent browning.
2. Peel the kiwi fruits and cut them into large chunks.
3. Pour the water into the Instant Pot insert, then add the apple and kiwi fruit chunks. (A small amount of water at the bottom can help prevent the ‘burn’ error light from coming on.)
4. Close the lid and ensure the vent on the Instant Pot is sealed. Set it to high pressure and cook for 8 minutes. It will take approximately 10 minutes to come up to pressure.
5. Allow the pressure to naturally release for 20 minutes.
6. Carefully open the lid. Mash the apples and kiwis thoroughly with a potato masher to create a chunky kiwi-applesauce.
7. **Important Note:** Do not use an immersion blender for this variation. Blending the kiwi seeds will break them down, turning them into sandy grey matter that muddies the beautiful chartreuse color of the applesauce. Keeping the seeds whole ensures they remain bright little black specks, adding visual appeal and a delightful crackle.
8. If the kiwi applesauce appears too watery, you can thicken it. Set the Instant Pot to the sauté function and cook for 5 to 10 minutes, stirring frequently, to evaporate some of the excess liquid until the sauce reaches your desired consistency. Watch it closely to prevent burning.
9. The kiwi applesauce will keep fresh in the fridge for 7 to 10 days, and in the freezer for up to 6 months.

Makes about 5½ cups of vibrant kiwi applesauce.

Guten Appetit!

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