This incredibly easy instant pot apple sauce recipe is the perfect balance of sweet and tart, requires zero peeling, and contains zero added sugar. Using an Instant Pot, it can also be prepared in less than 30 minutes too! Almost all of the dietary fiber in apples is found in the skin; since you will be blending the apples once cooked, the skin will make little difference in the end result and will produce a more nutritious applesauce. This also saves a lot of prep time! See recipe notes for apple substitution and other ideas.
Close the lid (*be sure to turn the valve to sealing*) and cook at high pressure for 6 minutes. Turn off the heat and open via natural or quick release, being sure to avoid contact with any cooking steam. The mixture will look like a bit of a hot mess when you first open the lid, but will blend beautifully.
Carefully blend the apples to desired texture using an immersion blender (*this is the easiest method!) or transfer and blend the apple mixture in smaller batches in a high-powered blender or large food processor. The apple sauce will thicken considerably once cool. Allow to cool before transferring to a container or glass quart jars. Store in the refrigerator for up to 10 days.
Add 1 cup fresh (or frozen) cranberries or 1-2 cups fresh (or frozen) blackberries for a seasonal twist!
Feel free to adapt the dried spices to suit your taste preference.
Tips for Success:
Do not skip or reduce the water quantity in the recipe above. Pressure cookers require a minimum amount of liquid in order for them to come to pressure.
I prefer to use a combination of apple varieties to produce a more nuanced applesauce flavor. Granny Smith apples contribute tartness, Fuji apples are balanced and high in moisture (lending themselves well to applesauce), and Golden Delicious contribute sweetness. If you don’t feel like buying a variety, this recipe works great with 100% Fuji or Pink Lady apples as well.