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Instant Pot Applesauce Recipe

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A quick and simple Instant Pot applesauce recipe made with fresh apples and ground cinnamon. In less than 20 minutes you can enjoy homemade applesauce!

Every year a town in Northwest Arkansas holds an even called the Apple Festival. It’s a wonderful arts, crafts, and food festival that celebrates all things apple.

In honor of that fun little event, Kim decided to make an Instant Pot applesauce recipe.

Super simple and totally tasty, is how I would describe this treat. So, shall we get started?

The finished applesauce in a ramekin surrounded by cinnamon sticks.

How to make Instant Pot applesauce?

First, you’ll want to weigh out two (2) pounds of fresh apples, wash them, core them, and cut the apples into chunks.

Okay, you can either skin them now or skin them after they cook. It’s easier to remove the skins once the apples have been cooked.

Two pounds of apples, in a bowl, cut into chunks..

As you can see in the photos, Kim decided to skin her apples after they cooked in the pressure cooker. The instructions are written than way too.

Next, dump the apples into the liner of the cooker. Toss them with lemon juice and pour in the water.

Apples have been tossed with lemon juice in the cooker.

Then, close the lid, seal the machine and press the manual or high pressure cook button. Set it to cook for four (4) minutes.

Afterward, allow the machine to complete a five (5) minute natural release before completing a controlled release

A controlled release happens when you open and close the valve multiple times until all the steam is gone.

The cooked apples in the machine before they've been mashed.

At this point, you can add the cinnamon, sugar, and skin the apples. The skins should come off easily using a fork or tongs.

Last, use a potato masher to crush the soft apples into an applesauce. That’s it your Instant Pot applesauce is done!

Kim and I hope you enjoy the recipe and wish you all the best 🙂

The cooked apples have been mashed into a soft applesauce.

How long does homemade applesauce last?

Well, if you use canning methods, then it can last quite a while. However, our Instant Pot applesauce only holds in your fridge for up to five (5) days.

What apples do you use for applesauce?

You can use any apple you like to make applesauce. In fact, I encourage you to experiment with different apples.

With that being said, the amount of sugar might vary with each type of apple. For example, Granny Smith apples are tart, so you might want to add more sugar.

Two small ramekins of Instant Pot applesauce with ground cinnamon.

If you like our Instant Pot applesauce recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!

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Two small ramekins of Instant Pot applesauce with ground cinnamon.

Instant Pot Applesauce Recipe

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 4 minutes
Come to Pressure and Natural Release: 10 minutes
Total Time: 19 minutes

A quick and simple Instant Pot applesauce recipe made with fresh apples and ground cinnamon. In less than 20 minutes you can enjoy homemade applesauce!


  • 2 Lbs. Apples, (fresh, any variety, we used Fuji)
  • 1/2 Cup Water, (or 3/4 cup for thinner applesauce)
  • 2 Tablespoons Granulated Sugar, (or to taste)
  • 1 Tablespoon Lemon Juice, (optional for color)
  • 1/8 Teaspoon Ground Cinnamon, (optional or to taste)


  1. Wash the apples, and cut them into large chunks removing the core. If you’d like to peel the apples now, feel free to do so. We left the skins on and removed them after the apples cooked.
  2. Place the apple pieces into the Instant Pot, and toss with the lemon juice if using. Next, add the water. Close the lid, and set the valve to sealing. Use the manual (pressure cook) button, and adjust the time to 4 minutes.
  3. After the time is up, allow a 5 natural minute pressure release followed by a controlled quick release (open and close the valve in quick succession to allow the steam to release in small spurts).
  4. Open the lid, and remove the apple skins. Add the sugar and cinnamon. Use a potato masher, immersion blender, whisk, or wooden spoon to mash up the apples to the desired consistency.
  5. Serve warm or cold. Store any leftover applesauce in the refrigerator for up to 5 days.


*The calories listed are an approximation based on the ingredients and a serving size of half (1/2) a cup applesauce. Actual calories will vary. The applesauce can be stored in a sealed container, in your fridge, for up to five (5) days.

*Another option to remove the apple skins is to pour the sauce through a potato ricer or mesh sieve.

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Nutrition Information:
Yield: 4 Serving Size: 0.5 Cup
Amount Per Serving: Calories: 142Total Fat: 1gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 4mgCarbohydrates: 38gFiber: 5gSugar: 30gProtein: 1g

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Thursday 30th of January 2020

Any idea, approximately how many apples equals 2 pounds? I have apples in a bowl I'd love to use, but not sure how many would be 2 pounds. They are average to large size. Also, love the tip of peeling after! Will definitely be doing that!


Thursday 30th of January 2020

Hi Erica! We use a scale to measure our ingredients for accuracy, so I just went to check about the apples. Two pounds equals about 4 to 5 large apples (apples the size of softballs or a tad bit smaller). If they are closer to baseball sized, it would be closer to 5 or 6, possibly even 7. If you have a mesh sieve, that's even easier to use a spatula to press the finished applesauce through and remove the skins. Whatever works best for you! :) Have a great afternoon!


Friday 20th of September 2019

Wow that looks like a great way to save time peeling apples! Thanks for the tip. I made Instant Pot applesauce using gala apples and did a lot of peeling! I froze mine in freezer bags, putting 1/2 cup or so of applesauce, about the amount I'd need at a time. They store flat in the freezer, saving space.


Saturday 21st of September 2019

Thank you for Cheryl! The peeling would definitely be a turn off for a lot of people. We're hoping that little time saver will help someone out in the kitchen. Freezing it in flat portion sizes is a perfect solution. that way you only take out what you need. Thanks again for stopping by Cheryl, have a lovely Saturday :)