Natural Applesauce
Source: The Lighter Step-By-Step Instant Pot Cookbook: Easy Recipes for a Slimmer, Healthier You
Jump to Instructions ↓Ten apples pressure cooked with maple syrup, lemon, nutmeg, and cinnamon until they completely surrender, then blended to whatever texture you want. Using a mix of tart Granny Smith and sweet Fuji apples gives you both brightness and body without needing much added sugar. Don't taste for sweetness while it's hot — it reads much sweeter once cold, so hold off on adding honey until after it's chilled.
Ingredients
- 10 apples
- 1/2 cup water
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 tablespoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 1-2 tablespoon raw honey or agave (optional)
Note: use 5 Granny smith and 5 Fuji apples, peeled, cored and diced. Or any combination of apples depending on your taste. You can leave the skin on for a darker applesauce.
Instructions
- Combine water, nutmeg, cinnamon, and salt in the instant pot and mix well
- Add apples and pour the maple syrup and lemon juice over them
- Pressure cook on high for 5 minutes
- Natural release for 5 minutes, followed by a quick release
- Use an immersion blender to puree to desired consistency
- Transfer to the fridge in an air tight container for 4-8 hours
Note: Do not add more sweetner until you let it cool and taste. You won't find it as sweet when it is hot.
Storage
Up to 2 weeks in the fridge.
Notes
I've personally tried it, and it came out really well.
Variations
- Spiced — Add 1/2 tsp cinnamon and a pinch of nutmeg.
- Chunky — Mash less for a chunkier texture instead of blending smooth.
Added Aug 27, 2026 · Updated Oct 26, 2026