instant pot applesauce
  • 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
  1. Peel, core and slice apples. I use this apple peeler/slicer/corer to make this process much easier!
  2. Add apples, water, maple syrup, lemon juice and cinnamon to Instant Pot bowl. Toss to coat apples.
  3. 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.
  4. 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.
  5. If you like your applesauce on the thicker side, use a ladle to carefully scoop out some of liquid.
  6. Either use an immersion blender or blender to puree applesauce until desired texture {use caution, as applesauce is very hot}.
  7. 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.
  8. Store applesauce in airtight container in refrigerator. Stays fresh up to 2 weeks. Serve warm or chilled.
Recipe by Sarah Bakes Gluten Free at