This simple, reliable recipe removes the guesswork from making applesauce in the pressure cooker. It uses only organic apples and water—no added sugar—so you get natural sweetness and clean ingredients.
I make this applesauce frequently—often weekly—because it’s versatile, wholesome, and kid-approved. It’s perfect spooned straight from a jar, folded into baked goods for extra moisture and sweetness, or used as a swap for fats and sugars in many recipes.
Using the Instant Pot or another electric pressure cooker is the fastest and easiest way I’ve found to produce smooth, evenly cooked applesauce without standing over a pot. You can also adapt the texture easily: mash for a chunky result or blend to a silky smooth sauce.
A great advantage of making your own Instant Pot applesauce is flexibility. Use any apples you have on hand—even bruised or older fruit—since everything will be cooked and pureed. Organic apples are recommended, especially if you prefer to include the skins for added fiber and nutrients.
Ingredients needed
The ingredient list is intentionally short, but there are a few key choices that affect flavor and texture.
- Apples – Any variety works. Sweeter apples like Gala, Fuji, and Pink Lady yield naturally sweet applesauce; tart varieties such as Granny Smith can be mixed with sweeter types to balance flavor. Using organic apples lets you keep the skins on if you like.
- Water – Adjust water for texture. For two pounds of apples, use 3/4 to 1 cup for a thinner, more spoonable applesauce or about 1/2 cup if you prefer a thicker, heartier result.
How to make Instant Pot applesauce
Decide whether to peel the apples. Leaving the skins on saves time and adds fiber; if you plan to mash by hand, peeling will make the texture smoother. Cut apples into chunks or slices and place them in the Instant Pot.
Add the measured water, seal the Instant Pot, and cook on high pressure for 10 minutes. Perform a quick release when the cooking cycle finishes. Mash the apples with a potato masher for a chunky texture or use an immersion blender for a smooth puree.
Let the applesauce cool, then transfer it to an airtight container such as a mason jar. Refrigerate and use within about 10–14 days for best quality.
FAQs
Peeling is optional. Keeping the skins saves time and boosts fiber; peeling can make mashed applesauce less chewy and better for a chunky, mash-style texture.
Sweeter apples such as Gala, Fuji, and Pink Lady are my favorites for no-added-sugar applesauce. If you use tart apples like Granny Smith, combine them with sweeter varieties for balance. Organic apples are recommended when possible.
Two pounds of apples with about 3/4 cup water yields just over four cups of applesauce, depending on how much you reduce it while cooking and how smooth you blend it.
Reserve roughly three-quarters of a cup of cooked apple pieces before blending the rest. Stir those reserved pieces back in after blending to add chunkiness.
Store in an airtight container in the refrigerator. It typically keeps well for about 10–14 days. For longer storage, consider freezing portions in freezer-safe containers.
Additions
Experiment with spices and other fruits to create new flavors. Add them before cooking for the most integrated taste. Popular options include:
- Cinnamon, apple pie spice, or a splash of vanilla
- Strawberries or mixed berries for a fruity twist
- Pears for a milder, sweeter blend
- Chopped dates for extra natural sweetness
Ways to use Instant Pot applesauce
Homemade applesauce is very versatile. Try these uses:
- Stir into muffin, cake, and pancake batters to add moisture and natural sweetness
- Enjoy it plain as a snack or side dish
- Serve to children as a wholesome treat
- Freeze in molds to make applesauce popsicles
It’s especially useful as a substitute for oil or butter in many soft-baked recipes, reducing fat while keeping baked goods tender.
Take a peek at some ways I use applesauce
Buckwheat Chocolate Cake for One
Brownies with Applesauce
Oat Flour Chocolate Chip Cookie
Instant Pot Applesauce (NO Added Sugar)
This easy Instant Pot applesauce uses only organic apples and water—no added sugar—yielding a naturally sweet, wholesome spread you can eat or bake with.
Prep Time: 5 mins · Cook Time: 10 mins · Total Time: 15 mins
Servings: 8 · Author: Lauren Goslin
Ingredients
- 2 pounds organic apples (Gala, Fuji, Pink Lady, or a mix)
- 1/2 – 1 cup water, depending on desired thickness
Instructions
- Peel apples if you prefer a less chewy texture; otherwise leave skins on for extra fiber.
- Slice or roughly chop the apples into pieces.
- Place the apple pieces and the measured water into the Instant Pot.
- Set the Instant Pot to high pressure for 10 minutes.
- Perform a quick pressure release when the cooking time ends.
- Mash the apples with a potato masher for a chunky texture or blend with an immersion blender for smooth applesauce.
- Allow to cool, then store in an airtight container in the refrigerator.
Notes
Weight Watchers points: 6 (per the original recipe notes).
Nutrition
- Calories: 116 kcal
- Carbohydrates: 30.8 g
- Protein: 0.6 g
- Fat: 0.4 g
- Fiber: 5.4 g
- Sugar: 23.2 g
If you try this Instant Pot applesauce recipe, please leave a star rating and a comment below to let me know how you liked it!