Applesauce is one of those simple comfort foods that's easy to overlook-until you make it from scratch. The smell alone is enough to make your entire kitchen feel warmer. With the Instant Pot, it couldn't be easier.
You skip the stove, skip the stirring, and let pressure and steam break the apples down into something smooth, cozy, and naturally sweet.
What's great about this version is how customizable it is. You can leave it chunky or blend it silky smooth. You can sweeten it up or let the fruit speak for itself. Add cinnamon if you want warmth, or keep it plain and let the apples shine.
However you make it, this is the kind of recipe that slips right into your routine. It's fast, flexible, and tastes a hundred times better than anything from a jar.
Why This Applesauce Is a Must-Make
There's something grounding about making applesauce from scratch. It's cozy without being complicated, and the flavor payoff is real.
- Fast and low-effort - No simmering or stirring-just peel, press, and walk away.
- Customizable to the core - Use your favorite apple varieties, adjust sweetness and spice.
- Perfect texture every time - Smooth, chunky, or somewhere in between-your call.
- Great for kids, meal prep, or gifting - Easy to make, easy to store, and it feels homemade in the best way.
- Naturally gluten-free, dairy-free, and vegan - Clean and simple, with no mystery ingredients.
Once you try this version, you'll never buy a jar again.
What You’ll Need to Make It
The ingredients couldn't be simpler. No thickeners, no preservatives-just fruit, spice, and maybe a little something sweet.
- Apples (about 3 pounds) - A mix of sweet and tart apples works best. Think Honeycrisp, Fuji, Gala, Granny Smith.
- Water - Just enough to help the pot pressurize and start the break-down.
- Cinnamon - Optional, but adds warmth and makes your house smell incredible.
- Lemon Juice - Brightens everything and balances the sweetness.
- Sugar or Maple Syrup (Optional) - Depending on how sweet your apples are and your personal taste.
Feel free to toss in a pinch of nutmeg, cloves, or even vanilla for a twist.
Or leave it totally plain and let the apples shine.
How to Make Applesauce in the Instant Pot
This is one of the easiest things you'll ever cook-and it fills the house with the kind of smell that makes people wander into the kitchen asking, "What's that?"
- Peel and chop your apples - Peel if you want a smoother texture, or leave the skin on for extra fiber and a more rustic finish. Chop into chunks-no need to be precise.
- Load the Instant Pot - Add apples, water, cinnamon (if using), lemon juice, and a bit of sugar or syrup if your apples are tart.
- Set it and go - Seal the lid, set to high pressure for 8 minutes, and let it naturally release for about 10 more.
- Mash or blend - Once it's done, mash with a fork or potato masher for a chunky texture, or blend it up for smooth applesauce.
- Taste and adjust - Add more spice or sweetener if needed.
That's it. No stirring, no boiling over, no hovering by the stove.
Ways to Use Homemade Applesauce
This isn't just a side dish. It's a full-on kitchen multitasker.
Here are a few of our favorite ways to use it:
| Use | Why It Works |
|---|---|
| On its own | Served warm or cold—just spoon and enjoy |
| On oatmeal or yogurt | Adds natural sweetness and texture |
| As a side with pork or chicken | Balances out savory dishes with mellow sweetness |
| In baking | Replaces oil or butter in muffins, cakes, or quick breads |
| Frozen into popsicles | Great for kids and refreshing as a summer treat |
| In school lunches | Pack it in jars or pouches for a clean, kid-friendly snack |
| Stirred into pancakes or waffles | Adds moisture and a little something extra |
You'll be surprised how fast a batch disappears.
How to Store and Reheat Homemade Applesauce
The best part? This stuff keeps beautifully-whether you're meal prepping or making a double batch to freeze.
Storage Tips
- Let applesauce cool completely before storing.
- Transfer to airtight containers or glass jars.
- Store in the fridge for up to 7 days.
- Freeze in smaller portions for up to 3 months.
Reheating Tips
- Microwave: Warm in 30-second bursts if you like it hot.
- Stovetop: Heat gently in a small saucepan, stirring occasionally.
- Frozen: Thaw overnight in the fridge, or reheat directly from frozen on low heat.
No matter how you eat it, it keeps that same cozy, mellow flavor every time.
Instant Pot Applesauce FAQ
Do I have to peel the apples?
Nope. If you want extra fiber or a rustic texture, leave the skins on. You can always blend them out later.
What are the best apples for applesauce?
Go for a mix. Sweet like Fuji or Gala + tart like Granny Smith = balanced flavor.
Can I use apples that are starting to go soft?
Absolutely. This recipe is perfect for using up less-than-perfect fruit.
Can I make it without any added sugar?
Yes! Just leave it out entirely, or wait to sweeten until after it's cooked and you can taste it.
How do I make it thicker or smoother?
Use less water for thicker applesauce, and blend well for a smooth finish. Mash lightly for a chunkier version.
Instant Pot Applesauce
Equipment
- Instant Pot Used to pressure cook the apples
- Blender or potato masher To finish the applesauce texture
Ingredients
- 3 pounds apples peeled, cored, and chopped
- ½ cup water
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon optional
- 1-2 tablespoons sugar or maple syrup optional, to taste
Instructions
- Add apples, water, lemon juice, cinnamon (if using), and sweetener to Instant Pot. Stir gently.
- Seal lid and cook on high pressure for 8 minutes. Let pressure release naturally for 10 minutes.
- Open lid carefully. Mash apples with a fork or potato masher for chunky sauce, or use a blender for smooth texture.
- Taste and adjust sweetness or spices if needed. Let cool before serving or storing.
Notes
- Use a mix of apple varieties for balanced flavor-sweet and tart.
- Skip sugar completely for a naturally sweet applesauce.
- Let it cool fully before transferring to containers or jars for storage.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
