I made Homemade Applesauce that disappeared faster than my last batch of cookies and now I’m wrestling with whether to spill the secret.
I’m obsessed with my Instant Pot applesauce easy because it actually tastes like apples and not that fake sweet mess. I adore the way apples collapse into this slightly chunky, totally spoonable thing that still reads as fruit.
Cinnamon tiptoes in and makes every bite sing, and I seriously don’t miss sugar. But it’s the texture that ruins me, silky in parts, rustic in others.
I grab it for snacks, dollop it on yogurt, or smear it on toast. It feels honest.
Simple. Addictive.
I crave it on dumb weekday mornings and I’ll eat it straight, no judgement, any time.
Ingredients
- Apples: the whole point, sweet and chunky after cooking, cozy and real apple taste.
- Water: keeps it saucy; apple juice adds sweetness if you want a little boost.
- Basically lemon juice: keeps it bright and stops browning, adds zing you’ll notice.
- Ground cinnamon: warm spice that makes it feel like fall, use how you like.
- Salt: tiny pinch wakes up the apple taste, not salty at all.
- Plus vanilla: soft, sweet backdrop that makes it taste homier and rounder.
- Ground nutmeg: barely there nutty warmth, potent so go easy with it.
Ingredient Quantities
- Apples, 6 to 8 medium (about 2.5 to 3 pounds), peeled cored and quartered
- Water, 1/2 cup (use apple juice for a bit more flavor if you want)
- Fresh lemon juice, 1 tablespoon (helps keep color and brightens flavor)
- Ground cinnamon, 1 teaspoon (or to taste)
- Salt, 1/4 teaspoon (brings out the apple flavor)
- Pure vanilla extract, 1 teaspoon (optional but nice)
- Ground nutmeg, 1/8 teaspoon (optional, a little goes a long way)
How to Make this
1. Put the peeled, cored and quartered apples in the Instant Pot insert and pour in 1/2 cup water (or apple juice if you want more apple flavor).
2. Add 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and the 1/8 teaspoon nutmeg if using; stir gently so spices are evenly distributed.
3. Lock the lid, turn the vent to Sealing and set the pot to High Pressure for 5 minutes (for firmer apples add 1–2 minutes, for very soft apples you can do 6 minutes).
4. When the cook cycle finishes, perform a Quick Release carefully by moving the valve to Venting; once steam stops, open the lid.
5. Use a potato masher for chunky applesauce, or an immersion blender for smooth; pulse briefly so you dont overwork it and make it gluey.
6. Stir in 1 teaspoon pure vanilla extract right after blending for best aroma; taste and add more cinnamon or a pinch more salt if needed.
7. If the applesauce seems watery, use the Saute function for a few minutes while stirring, this will thicken it up faster than waiting.
8. Cool to room temperature, then transfer to jars. Store in the fridge up to 10 days or freeze in portions for longer.
Equipment Needed
1. Instant Pot or other electric pressure cooker with lid and sealing valve
2. Cutting board
3. Sharp chef knife
4. Vegetable peeler
5. 1/2 cup measuring cup and a set of measuring spoons (tablespoon, teaspoon)
6. Wooden spoon or silicone spatula for stirring
7. Potato masher for chunky applesauce or an immersion blender for smooth (one or the other)
8. Glass jars or airtight containers for storing the applesauce
FAQ
Instant Pot Applesauce (Sugar Free Easy) Recipe Substitutions and Variations
- Apples: swap for ripe pears (Bosc or Bartlett work best) if you want a softer, sweeter sauce; cook time the same but texture will be a tad silkier.
- Water: use apple juice or apple cider for more flavor; if you want less sugar, use unsweetened tea or just extra water.
- Fresh lemon juice: substitute with 1 teaspoon apple cider vinegar or a splash of lime juice to keep the color and add brightness.
- Ground cinnamon: try 1/4 teaspoon ground cardamom or a pinch of pumpkin pie spice for a different warm note; use less if you don’t want it to overpower.
Pro Tips
1. Don’t skip the lemon, even if you think your apples are bright enough. A little lemon juice keeps the color and makes the flavor pop, just like the recipe says, but if you want less tart add it after cooking instead of before so it’s softer.
2. Use a mix of apple types, not just one. One sweet and one tart apple gives way better depth than only sweet ones. If you only got sweet apples add a splash more lemon or a tiny extra pinch of salt to balance it.
3. If you want a really smooth sauce, don’t overblend. Pulse with the immersion blender, lift it up and down a few times, then stop. Overworking it makes it gluey and kind of pasty, which nobody likes.
4. To thicken fast without losing fresh flavor, remove the lid after pressure cooks and simmer on Saute for a few minutes, stirring. Or scoop out a cup of cooked apples, mash and stir back in to thicken naturally, instead of overcooking the whole batch.
Instant Pot Applesauce (Sugar Free Easy) Recipe
I made Homemade Applesauce that disappeared faster than my last batch of cookies and now I’m wrestling with whether to spill the secret.
6
servings
120
kcal
Equipment: 1. Instant Pot or other electric pressure cooker with lid and sealing valve
2. Cutting board
3. Sharp chef knife
4. Vegetable peeler
5. 1/2 cup measuring cup and a set of measuring spoons (tablespoon, teaspoon)
6. Wooden spoon or silicone spatula for stirring
7. Potato masher for chunky applesauce or an immersion blender for smooth (one or the other)
8. Glass jars or airtight containers for storing the applesauce
Ingredients
Apples, 6 to 8 medium (about 2.5 to 3 pounds), peeled cored and quartered
Water, 1/2 cup (use apple juice for a bit more flavor if you want)
Fresh lemon juice, 1 tablespoon (helps keep color and brightens flavor)
Ground cinnamon, 1 teaspoon (or to taste)
Salt, 1/4 teaspoon (brings out the apple flavor)
Pure vanilla extract, 1 teaspoon (optional but nice)
Ground nutmeg, 1/8 teaspoon (optional, a little goes a long way)
Directions
- Put the peeled, cored and quartered apples in the Instant Pot insert and pour in 1/2 cup water (or apple juice if you want more apple flavor).
- Add 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon salt, and the 1/8 teaspoon nutmeg if using; stir gently so spices are evenly distributed.
- Lock the lid, turn the vent to Sealing and set the pot to High Pressure for 5 minutes (for firmer apples add 1–2 minutes, for very soft apples you can do 6 minutes).
- When the cook cycle finishes, perform a Quick Release carefully by moving the valve to Venting; once steam stops, open the lid.
- Use a potato masher for chunky applesauce, or an immersion blender for smooth; pulse briefly so you dont overwork it and make it gluey.
- Stir in 1 teaspoon pure vanilla extract right after blending for best aroma; taste and add more cinnamon or a pinch more salt if needed.
- If the applesauce seems watery, use the Saute function for a few minutes while stirring, this will thicken it up faster than waiting.
- Cool to room temperature, then transfer to jars. Store in the fridge up to 10 days or freeze in portions for longer.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 230g
- Total number of serves: 6
- Calories: 120kcal
- Fat: 0.39g
- Saturated Fat: 0.07g
- Trans Fat: 0g
- Polyunsaturated: 0.12g
- Monounsaturated: 0.21g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 247mg
- Carbohydrates: 32.3g
- Fiber: 5.5g
- Sugar: 23g
- Protein: 0.6g
- Vitamin A: 125IU
- Vitamin C: 10.6mg
- Calcium: 13.8mg
- Iron: 0.28mg
