Easy Instant Pot Applesauce and Canning Recipe

There’s nothing quite like the taste of a simple and delicious homemade applesauce, made with love and the freshest fruit of apple season. Let me show you how to make the best Instant Pot applesauce. This super simple recipe is so easy and perfect for fall, or any time of the year!

Every fall, I find myself staring at pounds of apples and wondering what on earth to do with all of them, but I always come back to this recipe. It’s the perfect way to use up an abundance of apples, and I know the entire family will eat it.

Follow along, and I’ll guide you through the whole process of this homemade applesauce recipe. 

Want more ideas for using up apples? Try making Homemade Apple Pie Filling, Homemade Apple Cider, or Apple Scrap Vinegar.

Bake with apples in recipes like Apple Pie Oat Bars, Apple Pie Coffee Cake, Sourdough Apple Pie Cupcakes, Sourdough Apple Pie Cobbler, or Apple Cider Mini Muffins. 

There are no preservatives like store-bought applesauce, you can customize with your favorite variety of apples, and you have the ability to control ingredients like sugar and spices. Plus, it’s canning-friendly, so you can enjoy fall vibes all year.

This recipe is faster than traditional cooking down because the Instant Pot does the heavy lifting. Pressure-cooked apples are really tender, don’t need much supervision or time. Applesauce is a great way to use up any slightly imperfect apples or the peels and cores from making Apple Pie Filling.

Choosing the Best Apples for Applesauce

I like to use a mix of apples, such as McIntosh, Honeycrisp, Fuji, or a mix of all of them for more complex flavors. Using sweeter apples, such as Fuji or Gala apples, can reduce the need for added sugar, while Granny Smith apples offer a sharper, tart flavor.

Step-by-Step Homemade Applesauce Recipe

Prep Apples: Wash, peel, and core your apples. We chop each apple into about 4 pieces to fit better in the Instant Pot. Place in a bowl of cool water with a splash of lemon juice to prevent browning while you work.

Cook Apples: Place about 5 pounds of prepped apples into the Instant Pot (try not to go above the max fill line; you will do the next 5 pounds after you have strained this one) and add water. Lock the lid, seal, and cook on High Pressure for 12 minutes. Then let it naturally release for 20 minutes – do not try to do a quick release as applesauce will spew out the top (ask me how I know). 

Strain Apples: Place cooked apples in a strainer over a pan or funneled jar to catch the juice. Don’t push the apples through, but strain just until it stops running. Place the strained apples into a covered bowl and set aside.

Repeat all steps for the other five pounds of apples, then combine the two batches. Fill a jar with the apple juice and either can or sip away!

Mash or Blend: After both batches are combined, use an immersion blender for a fast and super smooth sauce, or you can also use a potato masher.

Add Sweetener and Spices: If desired, add in your sweetener of choice, a little at a time, tasting after each addition. You can also add any spices at this time. We recommend you start with 1 tablespoon of cinnamon, adding and adjusting to taste.

Add Lemon Juice: Add 2 tablespoons of lemon juice and stir well.

Store: Store applesauce in an airtight container in the fridge for up to a week or proceed to canning. You can also freeze by pouring cooled applesauce into freezer-safe containers. Just be sure to leave a little room for expansion. Freeze up to 6 months.

Canning Instant Pot Applesauce

Canning Prep: While the second batch of apples is naturally releasing, sanitize your jars, lids, bands, and tools. Keep jars warm in the simmering water-bath to prevent any temperature shock.  

Processing: Ladle hot applesauce into hot jars, leaving ½-inch headspace. Pop any bubbles with a spatula. Wipe rims clean with vinegar, seal with lids and bands just to fingertip tight. We also process the jar(s) of strained apple juice at the same time as the applesauce if you have room in your canner.

Process pints at a full rolling boil for 20 minutes, quarts for 25 minutes (adjust time if you’re above 1,000 ft elevation).

After time’s up, turn off the heat, remove the lid, and wait 5 minutes before lifting jars out carefully and setting on a towel to cool completely for 24 hours.

Variations on Your Own Applesauce

We prefer unsweetened plain applesauce, but you can always add in some cinnamon for a spiced flavor. Or try pumpkin pie spice, a chai blend, ginger, or even orange zest.  Customize your applesauce with warm fall spices like ginger, cloves, or cardamom for an extra cozy taste.

For a little bit more texture, mash only some of the apples—blend half, and keep the rest chunky for little bites of apple goodness. Add berries (like raspberries or strawberries) to the apples for a unique flavor twist, or you can even try a pear or peach mixed with apples for a seasonal blend.

For more apple fun, keep cooking the applesauce down, and you’ll have homemade apple butter!

Creative Ways to Use Homemade Applesauce

Instant Pot applesauce is a great healthy snack on its own or mixed with yogurt or granola, but you can also use applesauce as a substitute for oil or butter in baked goods like muffins and cakes.

Try serving it as a topping for pancakes, waffles, or oatmeal, or pair it with roasted pork, chicken, or as a side for savory dishes.

That’s it—No fuss, no crazy—just sweet, simple, homemade goodness. Now grab that Instant Pot and some apples and enjoy!