4 Ingredient Instant Pot Applesauce
Got more apples than you know what to do with? This 4-Ingredient Instant Pot Applesauce is the quick solution you’ll love. It’s naturally sweet, warmly spiced, and fills your kitchen with that classic autumn scent. I like to keep a batch in the fridge because it’s so easy and delish and it’s perfect for snacking, topping pork chops, stirring into oatmeal, or even packing in lunchboxes.
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The best part? The Instant Pot makes the process effortless. A quick peel and chop, a short pressure cook, and a quick blend are all it takes. Using a mix of tart Granny Smith and sweet Honeycrisp apples gives the sauce a bright, balanced flavor that’s cozy without being overly sugary.
Ingredients
- Granny Smith apples – Peeled, cored, and chopped into chunks.
- Honeycrisp apples – Also peeled, cored, and diced.
- Cinnamon sticks – Two small sticks or one large one works.
- Sugar – Adjust to taste; add more if you like it sweeter.
- Water
How to Make Instant Pot Applesauce
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by peeling the apples with a swivel peeler. I love using this type of peeler because it glides easily over the skin and gives you thin strips without wasting any of the fruit. Once peeled, core and chop the apples into chunks. A sharp chef’s knife makes this step fast and precise, while an apple corer is a handy shortcut if you’re working through a big batch.
Add the apples to the Instant Pot along with the water, sugar, and cinnamon sticks. Stir everything together with a silicone spatula—I rely on it because it flexes into the corners of the pot without scratching the liner. Lock the lid, double-check that the sealing ring is fitted properly, and turn the vent to “sealed.” This little detail is key for the Instant Pot to build pressure correctly.
Set the machine to High Pressure for 8 minutes and let it do the heavy lifting. When the timer finishes, carefully quick-release the steam. I like to use a long-handled spoon to nudge the valve open so I don’t have to get too close to the hot steam.
Once the lid comes off, blend the apples right in the pot with an immersion blender. It’s one of my favorite tools here because it saves on extra dishes and makes the applesauce silky-smooth in seconds. If you prefer a chunkier texture, a potato masher works perfectly for a more rustic style.
Serve the applesauce warm straight from the pot, or let it cool before transferring to jars for the fridge or freezer.
Chef Jenn’s Tips
- Mix different apple varieties for layered flavor.
- Skip the sugar if your apples are sweet enough on their own.
- Add a pinch of nutmeg or cloves for extra spice.
- The immersion blender is my favorite tool for the job; it blends quickly without dirtying extra dishes.
Recommended
Serving Suggestions
This applesauce is delicious on its own, but it also pairs beautifully with pork chops, roast chicken, or as a topping for pancakes. For breakfast, I like swirling it into Greek yogurt or spooning it over hot cereal.
Storage
Keep cooled applesauce in an airtight container in the fridge for up to 1 week. For longer storage, freeze in freezer-safe jars or silicone molds for up to 3 months. Thaw in the fridge overnight before serving.
4 Ingredient Instant Pot Applesauce
Equipment
Ingredients
- 2 lbs. Granny Smith apples
- 2 lbs. Honeycrisp apples
- 2 cinnamon sticks
- 2-4 tablespoons organic cane sugar
- ¾ cup water
Instructions
- Place the apples, water, sugar, and cinnamon sticks into the Instant Pot. Stir everything with a silicone spatula—I love using this because it’s gentle on the nonstick pot and flexible enough to scrape every corner.
- Set the Instant Pot to cook on High Pressure for 8 minutes. Double-check the sealing ring and set the vent to “sealed”; this ensures proper pressure builds up.
- When the timer finishes, carefully quick-release the steam. I use a long-handled spoon to nudge the valve open, which keeps my hands far from the hot steam.
- Puree the apples right in the pot with an immersion blender. It saves time and cleanup, but if you prefer a chunky texture, mash the apples with a potato masher instead.
- Serve the applesauce warm from the pot, or let it cool and spoon into jars for storage.
Notes
Chef Jenn’s Tips
- Mix different apple varieties for layered flavor.
- Skip the sugar if your apples are sweet enough on their own.
- Add a pinch of nutmeg or cloves for extra spice.
- The immersion blender is my favorite here—it blends quickly without dirtying extra dishes.
