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spooning applesauce out of a glass jelly jar

Instant Pot Applesauce

How to make the best homemade Instant Pot applesauce with skins and no added sugar. Easy pressure cooker recipe, ready to eat in 30 minutes or less.
5 from 4 votes
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Course: Canning & Freezing, Sauces & Dressings
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 pints
Calories: 236kcal
Author: Mel Lockcuff


  • 6 pounds apples unpeeled
  • 2 teaspoons lemon juice
  • 1 cup water


  • Wash, core, and slice the apples; I use my Johnny apple peeler to core and slice all at once. Cut out any bad spots, as well.
  • Put the sliced apples in your Instant Pot.
  • Sprinkle lemon juice over the apples.
  • Then add water to the apples, as well. If you want to mix everything together, you can; but there’s no need to until after it all cooks.
  • Put the lid in place on the Instant Pot. Press Manual or Pressure Cook for 10 minutes. When it’s finished cooking, allow the pressure cooker to do a natural release.
  • Purée the mixture with an immersion blender, standing blender, or food mill; or if you want a chunky applesauce, you can mash the apples with a potato masher. It’s up to you how you prefer the texture and consistency.
  • If you're not freezing or canning your applesauce, it should be kept in the refrigerator. It'll keep in the fridge for about 5 to 7 days.

Freezing Instructions:

  • When your applesauce has cooked, allow it to cool to room temperature.
  • Then just ladle or pour it into freezer safe containers that seal; leave 1/2 inch headroom at the top, to allow for expansion as it freezes.
  • Label the containers, and place them in the freezer.

Canning Instructions:

  • While your applesauce is cooking, wash pint jars in hot soapy water, rinse, and keep warm. We like to place ours on a baking sheet in a lower temp oven to stay hot.
  • Once you've mashed up your sauce, promptly ladle or pour it into the hot jars. Be sure to leave about a 1/2-inch gap at the top of each jar.
  • Wipe the rim of each jar with a wet towel or rag, place the lid on, and tighten the band.
  • Then place the hot jars in a boiling hot water bath canner with 1-2 inches of water over the jars, and process those jars in the hot water bath for about 20 minutes.
  • Allow your jars to rest for at least 24 hours, but be sure to check every lid to make sure it's sealed shortly after canning.
  • Before moving to the pantry, write what it is and the year on the lid, so you know when you made it.


*When it comes to picking the type of apples you should use, I recommend apples that are both sweet and tart; I don't add any sugar, so I want the unsweetened applesauce to taste really good. Some of the best apples for making applesauce include Jonathan, Jonagold, Braeburn, McIntosh, Winesap, Rome, Golden Delicious, Cortland, Fuji, Gala, and Ambrosia.


Serving: 24servings | Calories: 236kcal | Carbohydrates: 63g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 487mg | Fiber: 11g | Sugar: 47g | Vitamin A: 245IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg
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