Easy No Peel Instant Pot Applesauce
The best applesauce is homemade and the Instant Pot makes it so easy! This is a flexible recipe that can be adjusted many ways. As long as the apples are cooked down to soft, the rest is totally up to you!
Servings: 2 quart jars
Ingredients
- 5 pounds apples Use different varieties for more complex flavor.
- 3-4 tbsp sugar optional
- cinnamon (ground or stick) optional and to taste
- 2 tbsp lemon juice optional
- 1/2 tsp salt optional
Instructions
- Wash and dry the apples. *
- Cut the apple off the core and then into large chunks. Size and uniformity doesn't matter.
- Make sure Instant Pot inner pot is clean and placed in the housing properly. Check that the seal is seated in the lid and is clean.
- Add apples to the Instant Pot inner pot.
- Add 1 cup of water to the apples. (You can add the optional lemon juice as well here)**
- Optional: Add sugar and cinnamon to taste. If you add a cinnamon stick the cinnamon flavor will be strong. You can also add ground cinnamon after the applesauce has cooked.
- Optional: Add salt to balance the flavor and enhance the sweet flavor.***
- Put the lid on the Instant Pot and close the vent.
- Cook for 5-7 minutes on high pressure. The timing depends on how large the apple pieces are and what types of apple.
- When the timer is done you can do a natural release or a quick release. I recommend a natural release for 5-10 minutes and then quick release the rest. Depends on your available time though and won't affect the applesauce.
- If you added a whole cinnamon stick, remove it now.
- Mash the apples (chunky) or blend with an immersion blender (smooth) to the desired consistency. Be careful doing this as the apples are VERY hot!
- Taste and add additional sweetner or cinnamon if desired.
- Pour the applesauce into a storage bowl or jars and let cool. (You can eat it warm and is delicious over ice cream!) Cover it once it is cool.
- Store in the refrigerator or process for canning.
Notes
*Washing the apples is important since you will be leaving the skin on. I wash my fruit with a diluted solution of Dr. Bronner's liquid soap. Any mild soap should work just be sure to rinse it thoroughly.
**Adding lemon juice simply helps keep the color of the apples. It is not necessary for cooking or for canning (according to the experts at Ball).
***Adding salt to sweet ingredients like apples will bring out the flavor and balance the sweet. This is entirely optional though and can be adjusted accordingly.