Instant Pot Applesauce (Sugar-Free)
This homemade Instant Pot Applesauce recipe is easy to make with just 3 ingredients! It’s sugar-free, includes a no-peel option, and comes together in a pressure cooker (or slow cooker).
Why We Love This Recipe!
The best part is how simple and versatile this minimal-ingredient applesauce is. No extra additives like sugar, and you know exactly what’s in it. It’s incredibly fresh and delicious, and I love always having a jar on hand!
A few key notes about this Instant Pot Applesauce:
- It’s sugar-free (unsweetened)
- You can make it chunky or smooth
- Cook with the skins (no peel) or without the skins (peeled)
- Ready in 20 minutes
- Stores and freezes well
Homemade applesauce with no unnecessary ingredients is easy and the best ever!
Your kids will love it, you will love it, and it will be a win-win for everyone!
Ingredients You’ll need
- 3 pounds of apples (about 6–7 medium-sized)
- 1 lemon, juice of (helps keep its color and aids in better storage)
- 1/2 cup of water
- Optional: a cinnamon stick or 1/2–1 teaspoon of ground cinnamon
The Best Apples for Homemade Applesauce
Apples, apples, and more apples—so many types to choose from!
When picking your apples, start with your favorites, using all of one type or a combination of 2–3 types. Organic is best, especially if cooking with the skins on!
I used all Fuji apples, which were delicious but on the sweeter side. So, if you prefer very sweet applesauce, use only Fuji apples (Honeycrisp would be great too!).
As for combinations, my favorites are a mix of Fuji and Granny Smith apples or a mix of Honeycrisp, Granny Smith, and Fuji. These combos balance each other out well, having just the right amount of natural sweetness and tartness.
Peel or Leave the Skins On?
Peeling: It takes a bit longer to prep, but the end result is a little easier since you’ll simply need to mash the apples with a potato masher, the back of a fork, or a slotted spoon.
No Peel: Prep goes faster, but you will need an immersion blender or to transfer the cooked apples to a blender or food processor for a smooth consistency. The clear advantage of not peeling your apples is the health benefits; apple skins have antioxidants and fiber.
How to Make Instant Pot Applesauce
You’ll love how easy it is to make at home with just a few simple steps!
- Whether you peel the apples or not, slice and core them. The apples shown above were quartered, cored, and quartered again – easy peasy!
- Place the quartered apples, lemon juice, and water in the insert of a 6 qt. Instant Pot (affiliate link). Cook on High Pressure for 6 minutes and let vent naturally for 6 minutes or so.
- Once done, you’re ready to mash or puree the applesauce (shown below):
Whether you make applesauce with the skins or without will depend on how you mash them.
- If cooking with the skins on, use an immersion blender to puree the mixture; a blender also works.
- When cooking without the skins, you can simply mash with a potato masher or the back of a fork or slotted spoon.
- For ultra-smooth applesauce, use a blender to puree.
Enjoy this easy and delicious homemade applesauce!
Can I Use a Slow Cooker?
Yes, if you don’t have an Instant Pot, use this easy slow cooker method:
- Add the apples to the bottom of the crockpot, and add the lemon, water, and optional cinnamon.
- Set the slow cooker on high for 4 hours, stirring once or twice.
- Once done: If using unpeeled apples, mash with a potato masher or the back of a fork; if using skins, use an immersion blender or put into a standing blender to puree.
Ways to Use Applesauce
We love the versatility of applesauce! It’s terrific in pancakes, cookies, stirred into oatmeal, or used as an egg and oil substitute. Here are some of the ways we use it:
Recipes to Make with Applesauce
Use your freshly made applesauce in these fluffy Cinnamon Applesauce Pancakes, 4-ingredient Chunky Apple-Cinnamon Oatmeal Breakfast Cookies, Cranberry Orange Bread, and this super easy, oil-free Applesauce Bread. Or swirl a spoonful into Oatmeal for sweetness!
For a variation on applesauce, try this Cranberry Applesauce for even more flavor—it’s perfect for the winter holiday table!
Using Applesauce as an Egg or Oil Substitute
More reasons to love applesauce: it makes a terrific swap for oil and eggs when baking.
To substitute eggs in most baking recipes, use 1/4 cup unsweetened applesauce in place of one egg to easily veganize baked goods. Some recommend mixing it with 1/2 teaspoon of baking powder. If you only have sweetened applesauce on hand, reduce the recipe’s sugar slightly.
For oil-free baking, you can swap oil for applesauce 1:1 in many baked goods. It may be a little denser, but still delicious!
How to Store Leftovers
I let the applesauce cool, then spoon it into glass jars. In the fridge, it keeps for about 7–10 days (if you don’t add lemon, it will keep for 5 days). Mason jars or these Pyrex containers (affiliate link) work beautifully.
Can You Freeze Applesauce?
Yep, homemade applesauce freezes beautifully up to 3 months in an airtight container, leaving at least 1/2 inch of headspace at the top (applesauce expands when frozen). When freezing, we prefer to use these multi-use glass containers (affiliate link).
More Instant Pot Recipes!
- Instant Pot Mashed Potatoes
- Cranberry Applesauce (Instant Pot + Stovetop)
- Healthy Baked Beans – Instant Pot
- Cuban Black Bean + Mango Bowl – Instant Pot
- See all our vegan Instant Pot recipes on TSV!
If you try this easy applesauce recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
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INSTANT POT APPLESAUCE
- Total Time: 20 minutes
- Yield: Makes 4 – 4 1/2 cups 1x
- Diet: Gluten Free, Vegan
Description
Healthy, homemade applesauce made right in your Instant Pot (or slow cooker). It’s so easy and incredibly delicious when you make it at home with no sugar or additives—you’ll want to make it again and again!
Ingredients
- 3 lbs. apples, about 6-7 (Fuji, Gala, Granny Smith, Honeycrisp, Delicious)
- 1 small lemon, juice of
- 1/2 cup water
- 1 cinnamon stick or 1/2 – 1 teaspoon cinnamon, optional
Instructions
- Prepare the apples: Unpeeled: Wash the apples well, quarter and core them, then cut the quarters in half. Peeled: Peel the apples, quarter them, core them, and cut the quarters in half.
- Fill the Instant Pot: Place the apples in the bottom of the insert, then add the lemon juice, water, and optional cinnamon.
- Pressure Cook: Attach the lid and make sure the vent is in the SEALED position. Push the pressure cooker button, set it to HIGH-PRESSURE, and manually set the time to 6 minutes.
- When done, let the steam vent naturally; it takes about 6 minutes. Move the vent to the open position; be careful not to burn yourself, as steam may still be present. Remove the lid and let it cool a bit; remove the cinnamon stick.
- Mash or puree: If cooking with the skins on, use an immersion blender in the pot to puree the mixture, or transfer it to a blender or food processor and puree until you reach the desired consistency. When cooking without the skins, simply mash with a potato masher, the back of a fork, or a slotted spoon.
Notes
Store your applesauce in the refrigerator for up to 7–10 days, or freeze for 2–3 months.
For ultra-smooth applesauce, puree with a blender.
If you prefer it sweeter, add a pinch of sugar (1–2 teaspoons at a time) until you reach your desired sweetness.
If you didn’t add cinnamon while cooking, feel free to add some after cooking.
Picking apples: When picking your apples, start with your favorites, using all of one type or a mix of 2–3 types. Organic is best, especially if cooking with the skins on! I used all Fuji apples, which were delicious but on the sweeter side. So, if you prefer very sweet applesauce, use only Fuji apples. As for combinations, my favorites are a mix of Fuji and Granny Smith apples or a mix of Honeycrisp, Granny Smith, and Fuji. These combos balance each other out well, having just the right amount of natural sweetness and tartness.
Peeling: It takes a bit longer to prep, but the end result is a little easier since you’ll simply need to mash the apples with a potato masher, the back of a fork, or the back of a slotted spoon.
No Peel: Prep moves faster, but the total time may be longer because you will need an immersion blender or to transfer the cooked apples to a blender or food processor to get a smooth consistency. The clear advantage of not peeling your apples is the health benefits; apple skins have antioxidants and fiber.
SLOW COOKER METHOD: Add the apples to the bottom of the crockpot, add the lemon, water, and optional cinnamon, and cover with the lid. Set on high for 4 hours, stirring once or twice. Let cool for a few minutes, remove the cinnamon stick, and mash or puree as directed above.
- Prep Time: 5 min
- Cook Time: 15 min
- Category: Side, Snack
- Method: Instant Pot, slow cooker
- Cuisine: American
Recipe Update (September 2026): Originally published in October 2018 and refreshed with new photos and tips.
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I used all Mutsu apples. The applesauce froze great. The best ever
This is the first time I tried this recipe and it made delicious Apple Sauce.
It is so simple and straight forward.
It has now become my “go to” apple sauce recipe.
Thank you!
Great recipe. Simple and turns out wonderful.
Is there any alternative to the lemon juice that could be used, due to citrus sensitivity?
You can omit the lemon juice or use a little apple cider vinegar or unsweetened apple juice. I hope that helps. Enjoy!
Can I mix Bramley apples (cooking) with regular apples like Jazz? :)
Yes, you can use your favorite mix of apples or what you have on hand. Enjoy the applesauce!
I’ve made this recipe a few times and it turns out perfect each time!
This was fast and easy in the instant pot, even with the skin on. The perfect fall treat with a bit of cinnamon and sugar! I just went to make it again, and noticed if you use the 2x, 3x function in the recipe that the number of pounds of apples changes, but the suggested number of apples doesn’t! I can do the math, but thought I’d mention it in case anyone was making it for the first time and didn’t notice.
Try Jonagold apples…they make a naturally sweet applesauce. Thank you for this recipe. I usually make it on the stove and was not sure how long to cook in the instant pot.
Why on earth do you want to cook the apples for such a long time? You need not cook them at all. Yopu could greate them and add fresh lemon juice, another variation is adding cinnamon, another variation is adding a mashed banana, and the apple sauce tastes great WTIHOUT any cooking.
Cooking destroys so many nutrients, especially with the slow cooking of several hours.
If you want to cook them by all means, put them in a blender, then put them into the cooking pot, preferable steam pressure, bring to a boil and remove from the heat, and that’s it.
By the way, adding some lemon zest to boil with or simple the peeling of an organic lemon before cooking makes the sauce very delicious and fruity.
That sounds so good! Thanks for the inspiration. I may have to add raw applesauce to the recipe collection. Yum!!
Better if you don’t peel – all the antioxidants are in the skin.
Yes, so true, and more fiber too!