I’ve loved applesauce ever since I was a kid. And I’m embarrassed to say, I never made it before. That was until I found the Instant Pot. And like everything else I make in the IP — it’s a game-changer. Here is a recipe for Instant Pot applesauce that you don’t have to peel ANY of the apples, and it’s ready in less than 5 minutes. And for those counting points? It’s ZERO WW Smart Points.
The reason I never made applesauce before? I didn’t want to stand there and peel 3 lbs of apples! Well, guess what? You don’t have to… and it’s better not to:
The skin of an apple is the best part. According to just about everything I’ve read, the peel from a medium apple contains 4.4 grams of total fiber. An unpeeled apple has nearly double the fiber, 25 percent more potassium, and 40 more vitamin A. (There’s a lot more, but I am not doing “The History of Apples” or a paper on nutrition… at least not yet!) Suffice it to say: applesauce with the peel is as velvety and as smooth as you can imagine. And honestly, there’s nothing like the smell of fresh apples and cinnamon — it makes the whole house smell like a holiday, so why wait?
If you’re concerned about pesticides, buy organic apples… and buy all different kinds. Run down the aisle and grab your favorites or pick some you’ve never tried. From the gorgeous selection and amazing variety, toss in one or two of each: Gala, Honey Crisp, Jazz, Fuji, Granny Smith… from sweet to tart and everything in between. Why? Because when you mix and match the apples, the color and flavor of your sauce are incredible. No two batches are ever the same. I wouldn’t eat store-bought sauce again if you paid me.
What I love the most about this recipe is the simplicity. You just chop up the apples — any way you want, add cinnamon, and a cup of water and that’s it.
And in 4-MINUTES, you have perfect, smooth, velvety applesauce that kids and adults love. I serve it as a side dish with my smothered pork chops and crispy bacon, or ribs or BBQ chicken… but it goes well with just about everything.
I also serve it warm and cold and both are delicious. I serve them in these adorbable mini-Dutch ovens. (They have really cute lids, too.) These are restaurant-grade porcelain, oven safe to 500 degrees, and great for serving mac an cheese, individual French onion soups, and of course applesauce.
I often make several batches which I gift to friends as it makes it easy to take to work or have as a snack. Of course, I share it in the Make It & Take It Containers™ I created these containers because I was tired of stalking/nudging my friends to return “The Pyrex.” What makes these containers unique — other than the fact they’re dishwasher safe? They can be personalized: since you made it, who else’s name should be on the label? Each 9-piece set comes removable inserts which snap into the underside of the lid. Proudly Made in the USA (yeah!) and as my mother, Bernice would say: “your food deserves to be served in something better than an old Cool Whip tub, no?”
If you want to purchase the containers or any of our products, use the PROMO CODE: ApplesauceYUM! for 15% off your entire order.
And I always save the liquid to add into smoothies or my oatmeal… or my yogurt. Here is a ZERO POINTS SMART POINTS breakfast or snack: Non-fat yogurt with applesauce and fresh berries:
Here’s how to make it: No peeling, No kidding.Print
Instant Pot 4-minute applesauce: NO peeling!
- Prep Time: 10 mins
- Cook Time: 4 mins
- Total Time: 14 mins
- Cuisine: American, Side Dish
- 6-8 medium to large apples, or more. (Honestly, it really doesn’t matter, just keep the number of apples under the fill line.)
- 1 tsp ground cinnamon
- Wash the apples
- Cut and dice into 1-inch cubes — or any size you want – toss the cores and seeds
- Place the sliced/diced apples into the Instant Pot® with 1 cup of water
- Add a teaspoon of ground cinnamon
- Close the lid and set the valve to “sealing”
- Pressure Cook or Manual for 4 minutes.
- Do a QUICK RELEASE
- Drain excess liquid — AND KEEP THE LIQUID. (I love the cinnamon flavored apple juice and use it in a smoothie or on my oatmeal or yogurt.)
- Transfer the apples to a food processor, blender, or use an emulsion blender and blend until it’s the texture you like.
0 WW Smart Points
For the Blender, I use:
There are several options, and all of the IP’s are great, but these are the ones I’ve used and are listed below. (I have the Mini 3 quart which I bought initially and use it to make side dishes while I use my 6-quart Duo60 for larger meals.)
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