Pressure Cooker Applesauce

Homemade applesauce is a healthy, sweet, delicious snack. We like to eat it as soon as it’s cool enough to eat, but it’s great at room temperature or even cold straight from the fridge. 

This winter I’ve been using my pressure cooker more. I’ve also been trying to eat healthy desserts. So when my husband brought home a big bag of Jonagold apples I decided to change one of our favorite snacks, Cookin’ Canuck‘s Crockpot Applesauce recipe, in to a pressure cooker recipe.

I like to use my apple peeler/slicer to cut the apples, but Kitchen Therapy makes a pressure cooker applesauce with the skins still on to add color to the applesauce. After it’s cook you separate the skins then stir/blend it.

You can blend the applesauce in a blender so it’s completely smooth, but I like to leave it a little chunky. An immersion blender is the perfect tool for making applesauce. You can blend it as much as you like right in the pot.

Homemade appleasauce, whether you make it in the pressure cooker, in the crockpot, or on the stove, is a treat my family loves, and I think yours will too.

Pressure Cooker Applesauce

Pressure Cooker Applesauce

Ingredients

  • 10 large Jonagold apples, peeled, cored, and quartered or sliced
  • 1/4 cup apple juice or water
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Place the apple pieces, apple juice, sugar and cinnamon in the pressure cooker and stir to combine. Select High Pressure and set cook time for 4 minutes. (It took about about 10 minutes to come up to pressure.)
  2. After timer beeps, turn off pressure cooker, wait 5 minutes and then use a quick pressure release. Carefully remove the lid.use the quick release method to release the pressure. (You could also use a natural pressure release, but I'm impatient.)
  3. Stir apples, breaking up large chunks, until you've achieved your desired consistency. (Or you can take the easy way like I did and blend the apples with an immersion blender in the pot.)
  4. Makes approximately 4 cups of applesauce.
http://www.pressurecookingtoday.com/2012/09/pressure-cooker-applesauce/




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Comments

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  1. Patty says

    This recipe is a so simple. I prepared this with my pre school class with the apples that each child bought to school for apple day. It was done in 10 minutes, cooled in the refrigerator for about an hour and all the children loved it. All 20 of them.! Plus the teachers : ) Thanks

    • Barbara Schieving says

      Hi Patty – I love this idea so much. What a great way to teach the kids that packaged foods start with really ingredients. And since they each brought in an apple they all have ownership of what they made. You sound like an awesome teacher!

    • Barbara Schieving says

      Hi Caryn – sounds like a fun way to flavor applesauce. I would increase the apple juice to 1/4 cup if you’re omitting the sugar.

  2. Maria says

    I really love your site! I love my pressure cooker but still used it in very conventional ways. Your recepts are so inspiring. Thank you! I’m so glad to understand english. You can not find sites like yours in German. Cheesecake made in a pressure cooker! Tasty applesauce and so on. Yummy, thanks again, Maria

  3. Terry says

    I just got a new electric pressure cooker (Instant Pot 6l LUX) and the instructions specifically say not to cook applesauce in it because it “can foam, froth, and sputter” and clog the steam vent. The warning also includes cranberries, oatmeal, barley, noodles, and macaroni among others. Do you think I really need to take this seriously, or is it more like a “lawyers warning” to protect the company? Do you have any suggestions such that I can make these things without worrying about clogging the vent?

    I have a good friend that raves about her electric PC. She told me her favorite thing to make is mac & cheese, so I was very surprised to see that my cooker warns against macaroni…. then I saw your applesauce recipe, so now I’m wondering how much I really need to worry about the warning.

    Thanks for the help and the great recipes on the site. I’m looking forward to trying many of them.
    Terry

    • Barbara Schieving says

      Hi Terri – You’re going to love your new Instant Pot. Yes, I do think it’s just a lawyers warning. In fact they give cook times for oatmeal, barley, and apples in their recipe booklet.

      When cooking items that foam use a natural pressure release for at least a few minutes. That allows the foaming to stop and it won’t clog up your valve. I have found if you turn your pressure cooker off all the pressure will generally release within 10 minutes in an electric pressure cooker. For quick cooking items though, use a quick pressure release. Here’s a macaroni and cheese recipe from America’s Test Kitchen. If the Test Kitchen does it why not :) http://www.pressurecookingtoday.com/2013/03/macaroni-and-cheese-in-the-pressure-cooker-and-a-giveaway/

      Have fun!

  4. John Chang says

    Coring apples wastes a significant amount of apple. Try this instead: cut them in half (along the equator), then cut along the fivefold lines of symmetry. The seeds will come out with far less waste. Also, unless you have very tart apples, sugar probably isn’t necessary. Certainly Jonagolds are sweet enough!

    • Barbara Schieving says

      Hi John – I haven’t tried coring apples that way yet, but I did see a fun video about eating them that way.

  5. Hilary Happe says

    Registered for and got a pressure cooker as a wedding present a year ago. I am so excited to find usable recipes to try in it!

  6. Stephanie Luna says

    Made this today and LOVE it! So simple yet so tasty! Can’t wait to make pork chops to go with it.

    Instead of refined sugar, I used palm coconut sugar, which is a little richer (and has an extremely low glycemic index impact). I left the apple skins on and blended them into the sauce for nutrition.