Instant Pot Applesauce
Total Time
30 mins
Prep Time
5 mins
Cook Time
25 mins
Rating
5 out of 5 stars
(1)
Ingredients
10-12 servings
- 2 pounds Granny Smith apples, cored and diced (peels optional*)
- 2 pounds Honeycrisp apples, cored and diced (peels optional)
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon pumpkin pie spice
- Pinch of fine sea salt
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Preparation
Step 1
Pressure cook: Add the apples, water and lemon juice to a pressure cooker. Sprinkle the pumpkin pie spice and sea salt evenly on top. Cover and pressure cook on high for 6 minutes, followed by a quick release.
Step 2
Mash: Use a potato masher or an immersion blender to mash the applesauce to your desired consistency.
Step 3
Serve: Serve immediately and enjoy! Leftover applesauce can be refrigerated in a sealed container for up to 1 week or frozen for up to 3 months.
Step 4
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Chef's notes
Peeling the apples:
I prefer to just leave the apple peels on. (They blend in easily to the finished applesauce, especially if you use a 1-inch dice or smaller with the apples.) But you’re more than welcome to peel the apples before adding them to the recipe if you’d like an even smoother applesauce.
