Warm, homemade applesauce with just a touch of cinnamon. Couldn’t be easier when made in the Instant Pot!
There is a local apple orchard here that has a yearly apple sale every fall and you can get POUNDS of apples for crazy cheap. I always go and get at least 2 20-pound boxes of both Fuji and Golden Delicious apples. They are so flavorful and perfect for all of my holiday baking!
One thing I have to make with all those apples, homemade applesauce. It’s a must. Not only do my kids request it, but it makes me think of my childhood too. My mom always made homemade applesauce and I loved the way it would make our house smell. Apples and cinnamon simmering away on the stove. Nothing better.
When I make my own applesauce, I use my trusty Instant Pot! This thing stays on my counter at all times and I use it multiple times a week. Seriously, my most favorite kitchen appliance. I use it for soups, stews, baked potatoes, corn on the cob, chili, shredded chicken, sweet potatoes, and refried beans {love this recipe from Allergy Free Alaska}. If you don’t have one already, I promise you it is worth every penny!
The other handy tool I use for making this applesauce, is an apple peeler/slicer/corer. Such a time saver! Sure, it’s mostly used for apples, but if you like to make apple pie, apple cobbler or applesauce, it’s so handy. My kids like to use it too. They think it’s pretty cool.
It takes A LOT of apples to make homemade applesauce. They cook down so much, sort of like spinach. I like to remove some of the liquid after they are done cooking, just to make the applesauce on the thicker side. Now, I’m a cinnamon applesauce girl, but you can certainly leave it out and keep it o’natural. This instant pot applesauce is perfect on it’s own, but it’s also wonderful served over pancakes, oatmeal or dairy free vanilla ice cream.
- 5 pounds apples {such as granny smith, fuji or gala apples}
- 1/4 cup water
- 2-3 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cinnamon
- Peel, core and slice apples. I use this apple peeler/slicer/corer to make this process much easier!
- Add apples, water, maple syrup, lemon juice and cinnamon to Instant Pot bowl. Toss to coat apples.
- Place lid on Instant Pot and make sure the steam release valve is set to sealing. Press the “manual” button and set time to 8 minutes. Instant Pot will take 10-15 minutes to come to pressure.
- When cooking time is done, allow pressure to release on it’s own for at least 10 minutes. You can release remaining pressure by switching over steam release valve.
- If you like your applesauce on the thicker side, use a ladle to carefully scoop out some of liquid.
- Either use an immersion blender or blender to puree applesauce until desired texture {use caution, as applesauce is very hot}.
- If you prefer your applesauce to be chunky, remove about half and carefully puree in blender. Add back to pot and stir in remaining cooked apples.
- Store applesauce in airtight container in refrigerator. Stays fresh up to 2 weeks. Serve warm or chilled.
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