easy step-by-step directions for a delicious Instant Pot applesauce
Who doesn't love surprises? Early summer my Mom was surprised when she found an apple tree on her property. She assumed it was a crab apple tree, but as fall drew nearer the apples became larger and larger. It has been almost 1 year since my mom + Jim moved here from North Carolina, but this beautiful tree never showed its color last year (not a single apple was even seen on the ground).
So when my mom asked what to do with all the apples we quickly agreed to spend the afternoon making applesauce with the kids. I thought this would be the perfect time to try out my InstantPot instead of my crockpot to save time. If you don't have an Instant Pot yet, you should definitely put it on your Christmas wishlist. It is hands down the #1 kitchen appliance I use. It makes the best the soup in 7 minutes! But I'm not sharing that today. I'm sharing how you can make applesauce in it in about 15-20mins versus 2.5hrs in the crockpot. Can I get an "amen" for that?
I will say there is a bit of prep work when it comes making applesauces, but if you have an apple peeler it goes WAY faster. You need to peel, core, slice about 3lbs. of apples or as many as you have. My mom doesn't have an apple peeler, so we spent a good 20 minutes just doing this part! Honestly, we did not weigh the apples, we just cut + filled my instant pot to the top.
I sprayed the insert + set my Instant Pot to sauté mode, so it can warm up while dicing the apples. I tossed the them in as I cut. Definitely try to remove as much roughage as possible so you don't have to use a food mill.
So I filled it to the top and added 1/4 cup water to the pressure cooker which it used to steam the apples. You can also use a "no-sugar added" juice to sweeten it. Then, add 1 Tbsp raw honey, 2 Tbsp fresh lemon juice (about half a lemon), and 2 cinnamon sticks or a couple teaspoons of ground cinnamon (I sometimes like to use apple pie spice because it has a mix of cinnamon, nutmeg, and allspice). YUM!
Once, you add all the ingredients seal the lid and make sure the steam nozzle is closed. Then, press manual and set the time to 10 minutes. It will take about 5 minutes to get it pressurized, longer if you didn't turn it to sauté before hand. While that is going either work on your next batch of apples or clean up the mess you just made. haha.
Now, that the 10 minutes is up switch the nozzle open to let the pressure out. The sweet aroma of apples + cinnamon will begin to fill the room. For me it brings me right back to making applesauce with my amazing Grandma, who taught me much of what I know in the kitchen. Anyone else have a Grandma like that? Ok. Back to the applesauce. Now this part is entirely up to you and your texture preference of apple sauce. You can use a potato masher at this point for a chunky consistency or a large food processor for a smooth consistency. You can still get chunky with a food processor just pulse it a couple times. Pour into to a bowl to cool. Either place into jars + store in fridge for up to two weeks or freeze.
- 3 pounds apples
- 1/4 cup water or no-sugar added juice
- 2 Tbsp Lemon juice
- 2 cinnamon sticks or ground cinnamon (optional)
- 1 Tbsp raw honey