Applesauce (slow cooker)

1 - 12
PersonalPoints™ per serving
Total Time
5 min
5 min
The Instant Pot does some things better than any gadget we know: chicken stock to rival a restaurant, deeply flavoured applesauce, perfectly hard-boiled eggs with shells that fall right off. Here are six essential recipes for your arsenal. You’ll use them again and again.


Fresh apple(s)

3 pound(s)


½ cup(s)


½ item(s)

Cinnamon sugar

1 tsp(s)


  1. Peel and core 3 lb apples; cut into chunks. Use one type or a mix of sweet and tart.
  2. Put into a 6-qt Instant Pot; add 1/4 cup water, juice of 1/2 lemon, and 1/2 to 1 tsp cinnamon (optional).
  3. Toss until mixed well. Close lid, making sure vent is closed. Press Pressure Cook and select High Pressure; set cooking time for 5 minutes.
  4. When time is up, press Cancel to turn off pot. Allow pressure to naturally release.
  5. Mash apples with a potato masher or immersion blender. Transfer to airtight containers.
  6. Refrigerate up to 1 week or freeze up to 6 months.