Want applesauce in just minutes? This pressure cooker version is so simple and delicious, you can make homemade applesauce every day of the week!

Applesauce is one of our very, very favorite things to make in the pressure cooker which is a little funny-slash-ironic considering Brian works for an applesauce company and we get a lot of applesauce packet rejects for snacking which means applesauce-making at home should maybe take a backseat to other priorities (skillet cookies, for instance).

However, nothing quite beats slightly warm, homemade applesauce.

Small white ramekins filled with applesauce.

And since I’ve been able to outsource nearly 100% of the applesauce making to my kids, that homemade applesauce is even more dreamy (for me at least).

It must be the excitement/intrigue of using the apple corer slicer thingy, because we had to finally make an applesauce assignment chart so that no one ended up in tears thinking it was their turn when it wasn’t (and no, it doesn’t often work well to do it two at a time – too many chefs in the kitchen, so to speak).

Little kids spiraling up apples.

Because the pressure cooker makes such quick, hands-off work of the applesauce (once the apples are peeled, cored and sliced, of course; the pressure cooker isn’t quite that awesome yet), this applesauce is the perfect afternoon snack, and let me mention again that if you’ve never had applesauce slightly warm, you are totally missing out.

Completely adaptable to a million different varieties of apples, the recipe below is more of a starting point.

Play around with the types and amounts of apples as well as adding other fruits or different flavors like cinnamon.

Step-by-step pictures of how to make pressure cooker applesauce.

If you are new to pressure cooking, applesauce is a great place to start because you actually want the apples to turn into a delightful mush (as opposed to meat or potatoes which probably shouldn’t turn into glorious, applesauce-like slop) and the cooking time doesn’t have to be precise.

A few extra minutes isn’t going to hurt anything.

FYI: this is the immersion blender I have and love (that’s what we use for this applesauce among many other things) and I’ve had my apple peeler contraption so long, I can’t remember where I got it but it’s very similar to this one.

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Quick and Easy Pressure Cooker Applesauce

4.82 stars (27 ratings)


  • 8-12 apples, peeled, cored and sliced (see note)
  • ¼ cup water
  • 1 tablespoon lemon juice
  • Sugar or sweetener to taste


  • Place the sliced apples in the pressure cooker, filling only to the max level (don’t overfill). Add the water and lemon juice (and any sweetener, if using).
  • Lock the lid in place and bring to high pressure. Cook at high pressure for 5 minutes. Let the pressure cooker naturally release for 10-15 minutes and then quick release the remaining pressure. If liquid starts spitting through the vent, release the pressure in quick bursts or wait a few more minutes before venting pressure. For stovetop models, you can quickly cool the pressure cooker by running cool water around the sides and base of the pressure cooker if you want to release pressure faster.
  • Carefully remove the lid and using an immersion blender (or transferring the applesauce to a blender, in batches if needed), puree the applesauce to the desired texture. If using a blender, take care not to overfill as hot ingredients can expand while blending. If you like a chunkier texture, you can simply stir the applesauce instead of blending.
  • Let cool and refrigerate until ready to serve (or eat warm; yum!).


Apple Amount: the amount of apples you use really depends on your pressure cooker. In the InstantPot, depending on the size of the apples, I use anywhere between 8-10, whereas my stovetop pressure cooker can hold a few more than that.
Apple Types: the dreamy thing about this recipe is that it’s very adaptable; use whatever apples you like or have on hand and adjust or add any sugar/sweetener to taste. I hardly ever add sugar unless I’m using a lot of Granny Smith apples. Usually I use a combination of Honey Crisp, Fuji and Jazz apples and we like the natural sweetness.
Cinnamon: you can add a teaspoon or so of cinnamon to the apple mixture before cooking for a cinnamon version.
Serving: 1 Cup, Calories: 190kcal, Carbohydrates: 50g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 4mg, Fiber: 9g, Sugar: 38g

Recipe Source: Mel’s Kitchen Cafe