Description
This Instant Pot applesauce recipe is super-easy to make and always tastes so fresh and delicious!
Ingredients
Scale
- 2 pounds Granny Smith apples, cored and diced (peels optional*)
- 2 pounds Honeycrisp apples, cored and diced (peels optional)
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon pumpkin pie spice
- pinch of fine sea salt
Instructions
- Pressure cook. Add the apples, water and lemon juice to a pressure cooker. Sprinkle the pumpkin pie spice and sea salt evenly on top. Cover and pressure cook on high for 6 minutes, followed by a quick release.
- Mash. Use a potato masher or an immersion blender to mash the applesauce to your desired consistency.
- Serve. Serve immediately and enjoy! Leftover applesauce can be refrigerated in a sealed container for up to 1 week or frozen for up to 3 months.
Notes
Peeling the apples: I prefer to just leave the apple peels on. (They blend in easily to the finished applesauce, especially if you use a 1-inch dice or smaller with the apples.) But you’re more than welcome to peel the apples before adding them to the recipe if you’d like an even smoother applesauce.