Instant Pot Applesauce is so easy if you have the right tools! If you have a pressure cooker, but not an Instant Pot, don’t worry, this Instant Pot Applesauce recipe is still perfect for you!
We didn’t end up with a ton of fruit this year. We have eight fruit trees in total plus raspberries, blackberries, and grapes. Last year I was canning like a mad woman for months. This year, however, due to several factors, including the facts that The Husband went to town on the pruning and we had a late frost followed by an infestation of aphids, we had very little fruit to deal with.
Our apple harvest, however, was quite bountiful from the one tree that produced. We’re new at this whole fruit tree business and last year the bugs feasted on our apples. This year, I found that a small tin can (like a canned chicken can) filled with about 1/4 inch of oil and a few drops of bacon grease and set at the base of the tree is great for attracting and killing the disgusting earwigs that seem to find our apples irresistible.
While I could generally take or leave apples (I’m one of those weird people who’s not really a big fan of fruit), my kids love them! We also consume a LOT of fruit leather and applesauce in our house. I was not about to miss the opportunity to get in as many batches of homemade applesauce and homemade fruit leather as possible.
Homemade Instant Pot Applesauce is EASY to make if you have the right tools
Here’s what you’ll need:
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- Apple Peeler and Corer – forget hand slicing and peeling
- Instant Pot – this cuts down on your cook time, big time. If you don’t yet have an Instant Pot or a large pressure cooker, it is totally worth the investment. I use mine several times a week for various foods.
- Water Bath Canner – I have a glass top stove so I use this Electric Water Bath Canner that sits on your counter top.
- Pint Mason Jars – These are generally cheapest at your grocery store or Walmart.
- Canning Tools – You’ll need these to get the jars prepped and in and out of the boiling water bath.
Helpful Tips for the Perfect Instant Pot Applesauce
- Using the apple peeler corer, peel and core your apples. Some people leave the peels on, but then you have to put the applesauce through a food mill. Using an apple peeler and corer saves you a step. *This is a perfect time to have the kids help out!
- Fill the Instant Pot with peeled and cored apples (this should fill your 6 qt Instant Pot to the top line).
- I prefer to use Ceylon cinnamon. Ceylon cinnamon (also called “true cinnamon”) tastes richer and is much better for you.
- If your family likes smooth applesauce like mine does, use an immersion blender or pour your applesauce into a large blender and blend on low for 15 to 30 seconds or until your applesauce reaches the desired consistency. Here’s a before and after blending…
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Amy @ Oh So Savvy Mom
40 minPrep Time
40 minCook Time
1 hr, 20 Total Time
Save RecipeIngredients
- Approximately 18 apples - any variety will do. I used Golden Delicious.
- 1 cup water
- 1 1/2 tsp cinnamon (I prefer Ceylon Cinnamon )
Instructions
- Using the apple peeler corer, peel and core your apples.
- Fill the Instant Pot with peeled and cored apples (this should fill your 6 qt Instant Pot to the top line).
- Pour in the 1 cup water and the 1 1/2 tsp cinnamon.
- Close your Instant Pot (pressure cooker), make sure the pressure release valve is closed, and manually adjust the cook time to 10 minutes.
- Once the cook time is done you can let the Instant Pot do a "natural release" (just let it sit without opening the pressure release valve) for up to 5 minutes. After the 5 minutes open the valve and let out any remaining pressure.
- If your family likes smooth applesauce like mine does, use an immersion blender or pour your applesauce into a large blender and blend for 15 to 30 seconds or until your applesauce reaches the desired consistency.
- Pour your applesauce into clean Pint canning jars leaving 1/2 inch of headspace (this recipe typically makes 4 pints). Your applesauce jars will be in the water bath long enough that sterilizing the jars beforehand is not necessary.
- Wipe any spilled applesauce residue off the rim of the jar with a wet rag or paper towel.
- Place a lid and ring on each jar. Make sure you always use a new lid. Tighten the ring gently to proper "fingertip tightness".
- Place jars in boiling water bath for 20 minutes.
- Remove jars and let them cool on a cooling rack or thick towel. The lids should pop down -- you'll hear the pop!
- Check lids for seal after 24 hours. The center of the lid should not flex up and down.
Notes
If you don't have a canner, this applesauce will keep a couple weeks in the refrigerator.
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