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Small glass jar of homemade applesauce on wooden surface with canned jars of applesauce, apples, and striped cloth in background

Quick No-Peel Instant Pot Applesauce

Marta Miatta
If you, like me, love apple-picking season, this recipe is perfect for you! Make a quick and easy homemade applesauce with your Instant Pot and a food mill. No peeling, no coring, no extra ingredients! I'll also teach you how to safely can this applesauce so you can keep it in your pantry for up to 1 year.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Pantry staple, Snack
Cuisine American
Servings 4 pint mason jars

Equipment

  • Instant Pot
  • Stainless steel food mill.
  • Large bowl.
  • Mason jars with new lids. For canning
  • Water bath canner or large pot. For canning
  • Canning rack (optional). For canning
  • Jar lifter (optional, you can also let jars cool in water for 10 minutes, then remove safely). For canning
  • Wide-mouth funnel (optional). For canning
  • Bubble remover (optional, you can also use a small silicone spatula). For canning
  • Clean towels. For canning

Ingredients
  

  • 4-5 lbs apples organic and untreated
  • 3/4 cup filtered water
  • 1½ tbsp lemon juice optional
  • Sugar to taste, optional
  • Cinnamon or other spices to taste, optional

Instructions
 

For making the applesauce

  • Wash the apples by soaking them in cool water with a splash of vinegar, then rinse well. Remove damaged, soft, or moldy spots.
  • Place the apples in the Instant Pot, filling to about 2 inches below the top.
  • Add filtered water, secure the lid, and set to Pressure Cook for 10 minutes.
  • Let pressure release naturally for 5 minutes, then quick release. Carefully open the lid. Apples should be soft and falling apart. If not, cook 5 minutes longer.
  • Run apples through a food mill (medium setting), a little at a time, and collect the sauce in a large bowl.
  • Rinse the Instant Pot insert, return the sauce, and stir in any extras (sweetener, lemon juice, cinnamon). Set to Sauté and bring to a boil, stirring constantly, until it reaches your desired thickness. Be careful about the hot splashes!
  • Once ready, ladle hot applesauce into jars for canning, or let cool before freezing.

For canning

  • Set up your water bath canner or large pot, fill with water, and bring to a boil.
  • Ladle hot applesauce into jars, leaving ½ inch headspace. Remove air bubbles with a bubble remover or silicone spatula.
  • Wipe rims clean with a clean towel, place new lids, and secure rings.
  • Place jars in the canner, ensuring at least 1 inch of water above them. Process for 15 minutes (pints) or 20 minutes (quarts).
  • Remove jars and let sit undisturbed for 12–24 hours. Check seals (lids should be flat, sealed tight, and not pop when you press on them). Remove rings and store sealed jars in your pantry.

Notes

  • Use organic or unsprayed apples whenever possible. Any variety works well—mixing different types adds more depth of flavor and beautiful color.
  • Properly canned applesauce can be stored in the pantry for up to 1 year.
  • Once opened, keep jars in the refrigerator and enjoy within 7–10 days.
  • Applesauce also freezes well—store in freezer-safe containers for up to 12 months.
  • You can also turn this applesauce into delicious honey-sweetened apple butter!