This recipe is written for the Instant Pot branded pressure cooker, but it works great with other electric pressure cookers as well. I have access to a few different brands when I cook at friends homes, and they have all worked beautifully!
This is my original post from 2015. I own all rights and photos associated with this post. This post receives the most traffic of any post on my blog. Why? It’s EASY and it works! I love easy.
Heading into Fall.
The hummingbirds are steadily working their way through 20lbs of sugar, my toes are a little chilly this morning, my pumpkins are probably going to freeze before they turn into carriages, because they have blossoms in September (slackers) all signs of fall. What’s another sign? Everyone has apples! Apples from their trees, apples from Utah, apples from the grocery store. Apples out our ears.
I love apples and apple based products (looking at you rum soaked dehydrated Apple rings, *winkwink*) That said I also adore my Instant Pot, so much so I committed the sin of all sins, I donated my Crock Pot to charity! That’s right, I live in a crockpotless home, and not only do I admit it, I LOVE it! My Instant Pot that is.
Yesterday I had a box of apple seconds dropped off. Mm bruised and battered Honeycrisps!
Lots of kids, means lots of food storage
You can see they’ve been 2 year old tested as well. Anyhow, on to the recipe. Let me warn you, make sure your cinnamon is new.(don’t judge it’s been a rough 2 years)
Apples – enough to fill your instant pot to the top line
1/2 cup of water, cider or juice (any works)
1/2 cup of your favorite sweetener (I used brown sugar because I love that caramelized flavor but honestly sweet apples don’t need it and even coconut sugar or Stevia work great)
1 tbsp FRESH cinnamon
You’ll also need:
An Instant Pot or your favorite electronic pressure cooker.
A stick blender, or a regular blender(let the apples cool before you pour them into a regular blender please!)
Pick out your apples, I had a box of seconds so most of mine are bruised or otherwise damaged, I prefer this because my kids would have walked away with all of them but they won’t touch a bruise. Nope, not my kids, bruised apples are WRONG! Thanks kids.
Cut your apples into chunks and remove the stickers (yeah I learned this the hard way as well), the stems and seeds.
Place the apples into the basket, then put in the sweetener, cinnamon and pour the liquid over that, it needs that 1/2 a cup to properly pressurize.
Press the porridge button (Or just put it on high pressure for 20 minutes if you don’t have it pre-programmed). Make sure the valve is closed and the lid is properly sealed and walk away. It takes about 5-10 minutes to pressurize depending on your altitude.
Once it beeps to let you know it’s done you can either let it depressurize naturally or manually twist the valve, use a thick towel and do it quickly so you’re not burned by the hot steam.
Once it’s done letting out the steam, carefully remove the lid, place it where it won’t melt anything, and peek inside, you should see some very unhappy apples and bubbly goodness. Break out your stick blender and go to town, this will take about 2 minutes if you like it chunky and 5 if you like it super smooth.
All that’s left now is to shovel it into your gob, let it cool a bit then pour it into jars or sealable bowls that will be stored in the fridge or you can, can it. Which I don’t do and can’t help you with because it’s never lasted that long for me. (Update: I have now canned my homemade apple sauce and it’s amazing!)🙂
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Apple Sauce (in the Instant Pot)
The most perfect Apple Sauce ever, quickly!
- 6 quarts Fresh Apples, cored and sliced
- 1/2 cup liquid cider or water both work
- 1/2 cup sweetener Adjust for sweetness, if using stevia or erythritol. I
- 1 heaping tbsp fresh cinnamon
Other items needed
- 1 Instant Pot or other electric pressure cooker
- 1 Blender (stick or conventional
- 1 Apple corer
There is no need to peel apples, the peels blend in nicely and add minimal texture. Core and slice apples into chunks, and add directly to the instant pot sleeve, no need for the trivet. Once full, add the liquid, sweetener and cinnamon (we've also included Red Hots candy, that was delicious!). Place lid on the Instant Pot, turn the nozzle to sealed. Plug in the pot, and press the poridge button (or manually set to high pressure, 20 minutes) That's it, walk away. It will take approximately 10 minutes to come to pressure, cook for 20 minutes and then beep when it's done. Once it beeps, I prefer to let it manually pressure release, can you tell I enjoy easy? If you're in a hurry, place a large thick towel over the nozzle and let it vent. Once you open the pot you'll see thick bubbly apples. From this point you're going to want to blend for 2 to 5 minutes depending on how smooth you like your apple sauce. You can store it in the fridge for up to a week, freeze it, or can it and it lasts us almost a year (please refer to the Ball canning guide for safe canning guidelines)