Instant Pot Applesauce

I recently made the Instant Pot Applesauce from Evolving Table, and I love how effortlessly sweet and spiced it turned out—without using any added sugar. With just apples, water, a touch of spices, and lemon juice, this applesauce is tender, flavorful, and ready in about 15 minutes

Why I’ll Love This Recipe

I enjoy this applesauce recipe because it harnesses the natural sweetness of the fruit—no refined sugar needed. It’s easy and quick thanks to the Instant Pot, and the cinnamon and nutmeg add a cozy warmth. I feel good serving it as a snack, dessert, or breakfast topper, knowing it’s wholesome and satisfying

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• apples (a mix of varieties like Honeycrisp, Granny Smith, Gala), peeled, cored, and diced

• water

• cinnamon

• nutmeg

• lemon juice (optional)

directions

Here’s how I make it:

1. I peel, core, and cut about 3 lb (5–6 large) apples into roughly 2‑inch chunks

2. I add apple chunks to the Instant Pot, pour in about ⅓ cup water, sprinkle on cinnamon and nutmeg, and seal the lid.

3. I pressure cook on High for 7 minutes, then quickly release the pressure as soon as the timer finishes (quick release helps prevent overcooking)

4. Once done, I mash the cooked apples with a potato masher or blitz with an immersion blender—depending on how smooth I want it.

5. I stir in optional fresh lemon juice to brighten flavor and extend shelf life

Servings and timing

Serves about 8.
Prep time: approx 5 minutes
Cook time: about 7 minutes under pressure, plus pressurizing
Total time: roughly 15 minutes

Variations

I sometimes customize it by:

• Using all apples or mixing varieties—Honeycrisp for sweetness, Granny Smith for tang, Gala or Fuji for balance

• Adding vanilla extract, grated ginger, or orange zest for extra flavor

• Stirring in a bit of maple syrup or honey if my apples aren’t sweet enough

• Substituting pears or combining pears with apples for a different fruit twist

storage/reheating

I keep leftovers in airtight containers in the fridge for up to 7–10 days. It can also be frozen for up to 4–6 months. To reheat, I thaw and warm gently on the stovetop or microwave, stirring well before serving.

FAQs

What kind of apples work best?

I like to use a blend—Honeycrisp gives sweetness, Granny Smith adds brightness, and Gala or Fuji offer soft texture. The mix balances flavor and consistency .

Can I skip peeling the apples?

The recipe recommends peeling for a smoother finish. If I leave the skins on, I cut the apples small (about 1‑inch) so they break down more uniformly.

Is added sugar necessary?

No—if apples are ripe enough, they release their own sweetness during pressure cooking. But I sometimes stir in a little maple syrup if I want a sweeter result.

How chunky vs. smooth can I make it?

I decide after cooking—using a potato masher gives a chunkier texture, while an immersion blender makes it velvety. Both work beautifully.

Can I make this in a slow cooker instead?

Yes. Combining apples, water, and spices in a slow cooker on high for 2–3 hours yields soft apples ready to mash—perfect if you don’t have an Instant Pot.

Conclusion

I find this Instant Pot Applesauce recipe from Evolving Table to be a go‑to for homemade fruit sweetness—simple, naturally sweet, and ready in minutes. It’s wonderfully adaptable with spices or fruit variations, stores and freezes easily, and always feels like a cozy treat whether I’m serving breakfast, dessert, or a wholesome snack.

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