Instant Pot Applesauce (Sugar Free Easy) Recipe

I finally perfected Homemade Applesauce in the Instant Pot with just three pantry ingredients and one unexpected trick you’ll want to try.

I never thought sugar free applesauce could make me go back for seconds, but this Instant Pot Applesauce did. I used apples and a sprinkle of cinnamon and the result is bright, a little tangy, and oddly sophisticated for something so simple.

It tastes like Homemade Applesauce but way faster, and yeah I messed up a couple tries before it clicked so it’s not perfect every time. There’s a texture that makes you curious, not just bland mush, and I promise it’s worth a spoonful straight from the pot.

Try it and see which mistakes you make first, I did.

Ingredients

• Apples: natural sweet and tart, high in fiber and vitamin C, support digestion and energy.
• Water: hydrates, loosens cooked fruit for smooth texture, zero calories keeps sauce silky smooth.
• Lemon juice: bright tartness that balances sweet apples, adds vitamin C, its zesty fresh lift.
• Cinnamon: warm spice that boosts flavor and perceived sweetness, contains antioxidants, smells cozy.
• Salt: a tiny pinch enhances overall flavor, makes sweetness pop, provides trace minerals.
• Vanilla: optional, mainly aroma and depth, gives illusion of sweetness without added sugar.

Ingredient Quantities

• 3 lb apples (about 6 medium, mix of sweet and tart) peeled and cored
• 1/2 cup water
• 1 Tbsp lemon juice
• 1/2 tsp ground cinnamon optional
• Pinch of salt
• 1/2 tsp vanilla extract optional

How to Make this

1. Peel, core and cut the 3 lb apples into roughly 1 inch chunks, you want them similar size so they cook evenly.

2. Pour 1/2 cup water into the Instant Pot, add 1 Tbsp lemon juice and a pinch of salt, this keeps the apples from sticking and brightens the flavor.

3. Add the apple chunks to the pot, sprinkle 1/2 tsp ground cinnamon if using, give it a quick stir so everything’s coated.

4. Close the lid, set the vent to sealing and pressure cook on High for 6 minutes (use 5 minutes for very small pieces, 8 minutes for larger chunks).

5. Let the pressure release naturally for 10 minutes, then carefully quick release any remaining pressure.

6. Open the lid and mash the apples with a potato masher for a chunky applesauce or use an immersion blender for super smooth, watch out for hot splatter.

7. Stir in 1/2 tsp vanilla extract if using, taste and add a little more lemon juice if it needs more brightness.

8. If the sauce is too thin, hit Saute mode and simmer, stirring often until it reduces to your desired thickness; this usually takes 5 to 10 minutes.

9. Cool slightly, transfer to jars or containers, refrigerate up to a week or freeze in portions for longer storage.

10. Tip: mix sweet and tart apples for balanced flavor, and leave some tiny peel bits in for texture if you want more fiber, just don’t forget to remove any seeds before cooking.

Equipment Needed

1. Instant Pot or other electric pressure cooker, 6 quart works best
2. Chefs knife for peeling, coring and chopping apples
3. Cutting board roomy enough for 3 pounds of apples
4. Measuring cups and spoons (1/2 cup, 1 Tbsp, 1/2 tsp)
5. Wooden spoon or silicone spatula to stir
6. Potato masher for chunky sauce or immersion blender for super smooth, watch for hot splatter
7. Heatproof jars or airtight containers plus a funnel for easy filling, dont forget to cool before sealing
8. Kitchen towel or oven mitts for handling the hot lid and jars

FAQ

Instant Pot Applesauce (Sugar Free Easy) Recipe Substitutions and Variations

• Apples: use the same weight of pears (Bosc or Bartlett), peeled and cored, for a softer, sweeter sauce, or swap in frozen sliced apples, thawed, if fresh ones arent available.
• 1/2 cup water: replace with 1/2 cup unsweetened apple juice or apple cider to boost apple flavor without adding sugar.
• 1 Tbsp lemon juice: sub in 1 Tbsp lime juice or 1 Tbsp apple cider vinegar or white wine vinegar to add brightness if you dont have lemons.
• 1/2 tsp ground cinnamon: use 1/4 tsp ground nutmeg or 1/2 tsp pumpkin pie spice, or just leave it out for a plain apple taste.

Pro Tips

1) Cook to how you like it, not to the clock. If you want chunky apples mash them briefly and leave some pieces, if you want silky blend them while still hot but hold the blender a little back so it wont splatter and burn you. Sometimes less mashing gives more character.

2) Taste as you go and balance with acid not sugar. A squeeze of lemon brightens flat apples more than dumping in sugar, and a tiny pinch of salt will make flavors pop. Add vanilla at the end so it stays aromatic, not muted.

3) Pick apples that arent mealy, and mix sweet with tart for depth. If you do keep some peel on you get more texture and fiber, just make sure there are no seeds. Toss cut pieces in a splash of lemon if they sit a while so they dont brown.

4) Store smart to save time later. Cool completely then freeze flat in zip bags so you can thaw single portions fast, or refrigerate up to a week and reheat gently on low while stirring to refresh the texture.