Instant Pot 10 Minute Applesauce (Stovetop Option Too)

Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Seed Free, Top 8 Allergy Free, Vegan

Ahhhhh fall!!!! This is my happiest time of year-holidays, birthdays, cool weather, and the best food!  This is a super short and sweet recipe so let’s get right to it. 

I had a whole crop of freshly picked Long Island apples (we have amazing orchards) and make big batches of applesauce as soon as I can get my hands on some.  I make mine in the Instant Pot nowadays, but it can absolutely be done on the stovetop.  The smell is intoxicating and fills the whole house!

This applesauce is great for babies starting solids because you can control exactly what goes into it as far as sugar, flavorings and making it the texture you’d like.  It’s also a good option for adding peanut dosing for early introduction.

Pears can be used instead or even a combination of both!  Experiment with your flavor palette.  Make sure you check out my notes below👇 for choosing the proper fruit. 

So happy fall, y’all, be well and remember life is short so eat dessert first…safely! 💙👩🏻‍🍳

**As always, please check which brands are safe for your needs**

 Ingredients and Substitutions

Apples – As most applesauce makers will tell you, a mixture of tart and sweet apples work best if you don’t want it too sweet, but for me I’m more concerned about the quality of the apple as opposed to the sweetness.  I like to use any blend of Honeycrisp, Granny Smith, McIntosh, and Gala apples.  However, it’s very important that your apples are fresh, not bruised and not mealy. The apples obviously break down while cooking and release juices.  If they are old and dry, the texture and flavor will not be consistent.

If adding pears -Similarly, choose pears that are fresh and not overly ripe with no bruising. 

Equipment

Instant Pot – I am a devoted “Pot Head” and love the options the multicooker offers.  I grew up watching my grandmother using an old school pressure cooker, but those things were scary as heck!  Instant Pots are so safe and a true time saver.  Don’t get me wrong, I have made MANY batches of applesauce on the stovetop in my day and it’s just as easy, it will just have a few modifications to the pressure cooker recipe.

**As always, please check which brands are safe for your needs.**

Instant Pot 10 Minute Applesauce (Stovetop Option Too)

Dairy Free, Egg Free, Gluten Free, Nut Free, Paleo, Seed Free, Top 8 Allergy Free, Vegan

Author: Katie Martino Lopez

Prep Time: 10 minutes 

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Cook Time: Instant Pot: about 30-40 minutes for combined Instant Pot times of pressure build, cook time, and natural pressure release.

Stovetop: 20-30 minutes for stovetop cooking.

Total Time: about 40 minutes-1 hour

Yield: about 3-4 cups of applesauce

Ingredients

  • 8 apples (see above for recommended varieties), peeled, cored, and quartered. If making on the stovetop: Peel, core and cut apples evenly in ¼” pieces.
  • 1/4 – 1/3 c. sugar, regular or coconut sugar for Paleo/lower glycemic index option (depending on desired sweetness)
  • Juice of ½ large lemon
  • ¾ – 1 tsp. cinnamon (to taste)
  • *pinch of salt*
  • ½ c. water
  • For pear sauce: ½ tsp. ground ginger

Method

  1. In a 3 or 6 qt. Instant Pot, combine the apples, sugar, lemon juice, cinnamon, salt, and water. Stir to combine well or the sugar and cinnamon can burn on the bottom.
  2. Lock in lid and set on Manual High Pressure for 10 minutes. After the IP comes to pressure and cooking time is up, let the pressure come down manually for at least 15 minutes.
  3. Release any extra pressure and remove the lid.
  4. Lightly mash the apples for a chunky texture or puree with an immersion blender or in a regular blender.
  5. Cool before refrigerating in an airtight container; applesauce will keep for up to 10 days in the refrigerator. The applesauce will thicken more as it cools.
  6. Applesauce can be frozen, just keep it to the chunky side because more water will come out as it defrosts.

Method for Stovetop Applesauce

  1. In a heavy bottom, combine the apples, sugar, lemon juice, cinnamon, salt, and water. Stir to combine well or the sugar and cinnamon can burn on the bottom.
  2. Bring mixture to a boil then drop to a very low heat with a lid kept partially on to allow some moisture but not all to go into the applesauce.
  3. Stir the applesauce often, taking the lid off if it’s too thin or putting it all the way on if it’s very thick. Cook until the apples are soft and broken down.
  4. Lightly mash the apples for a chunky texture or puree with an immersion blender or in a regular blender.
  5. Cool before refrigerating in an airtight container; applesauce will keep for up to 10 days in the refrigerator. The applesauce will thicken more as it cools.
  6. Applesauce can be frozen, just keep it to the chunky side because more water will come out as it defrosts.

Recipe Notes

  • Choose the freshest apples (or pears) you can, free of holes, bruises, or soft flesh.
  • If making pear sauce, follow the same rules as the apples for choosing the right fruit. Ginger and nutmeg make a delicious addition.
  • The applesauce can be frozen but leave it more to the chunky side as more water will be released during the defrosting. Freeze in small containers as opposed to one large one, and leave space for expansion when it freezes.

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Disclaimer

As we all know, reading labels and preparing food when managing allergies is a job within itself with much responsibility. All the brands I use are ones that I have contacted, and Casey has eaten safely. That being said, I must remind…

Please do your own research when deciding which products and foods are safe for the allergies you manage. These are the ones that are safe for our needs but may not be for you. Everyone has different comfort levels with manufacturing and production procedures.

And, as a friendly reminder, always have 2 epinephrine auto injectors on hand!

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