Pressure Cooker Applesauce

Homemade applesauce is a healthy, sweet, delicious snack. We like to eat it as soon as it’s cool enough to eat, but it’s great at room temperature or even cold straight from the fridge. 

This winter I’ve been using my pressure cooker more. I’ve also been trying to eat healthy desserts. So when my husband brought home a big bag of Jonagold apples I decided to change one of our favorite snacks, Cookin’ Canuck‘s Crockpot Applesauce recipe, in to a pressure cooker applesauce recipe.

I like to use my apple peeler/slicer to cut the apples, but Kitchen Therapy makes a pressure cooker applesauce with the skins still on to add color to the applesauce. After it’s cook you separate the skins then stir/blend it.

You can blend the applesauce in a blender so it’s complete smooth, but I like to leave it a little chunky. An immersion blender is the perfect tool for making applesauce. You can blend it as much as you like right in the pot.

Homemade appleasauce, whether you make it in the pressure cooker, in the crockpot, or on the stove, is a treat my family loves, and I think yours will too.

Visit Pressure Cooking Today for all my pressure cooking recipes.

Pressure Cooker Applesauce

Yield: Makes approximately 4 cups of applesauce.

Pressure Cooker Applesauce


  • 10 large Jonagold apples, peeled, cored, and quartered or sliced
  • 1/4 cup apple juice or water
  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon


Place the apple pieces, apple juice, sugar and cinnamon in the pressure cooker and stir to combine. Select High Pressure and set cook time for 4 minutes. (It took about about 10 minutes to come up to pressure.)

After timer beeps use the quick release method to release the pressure. (You could also use a natural pressure release, but I'm impatient.)

Stir apples, breaking up large chunks, until you've achieved your desired consistency. (Or you can take the easy way like I did and blend the apples with an immersion blender in the pot.)

More pressure cooker recipes:

Steel Cut Oats, Barbara Bakes
Sirloin Tips in Gravy, Barbara Bakes
Pulled Pork: Pressure Cooker Style, Frieda Loves Bread
Roasted Baby Red Potatoes in 10 Minutes!, Frieda Loves Bread
Butternut Squash Soup with Chicken and Orzo, Barbara Bakes
Pressure Cooker Chicken Taco Filling, Barbara Bakes

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    Leave a Comment:

  1. Brad says

    Thanks for this Applesauce recipe, went out yesterday and picked up a Breville BPR200 Pressure Cooker looking around for some thing to cook in it found your recipe tried it loved it came out great, also cooked up a pork loin to go with it ,tastes sensational ,thank you.

  2. Alicia says

    Thanks for this! I have an electric pressure cooker that I love and adore. I got a huge box of organic ginger gold apples, and I’m drying some. I used the apple slicer and plopped the apple slices into the pressure cooker, skins and all. 10 minutes later I opened the lid, drained them a little, and ran the stick blender through them till it was very smooth (I have a 7 month old baby so we’re going for smooth around here). No sugar, and they are so sweet! The skins are tiny flecks. SO GOOD!!!!!!!!!!!!!

  3. Jack Etsweiler says

    I toss the apples whole into the pressure cooker, add a little water or white wine or even red wine and cranberries. I bring the pressure up to the second level and let it cook for about five minutes. Let the pressure drop naturally, pop off the top, run the sauce through the medium strainer of a food mill. The skins and cores become almost nothing, and you get all of the nutritional goodness and fiber with no waste. You can sweeten as your taste dictates, and a shake of good Saigon cinnamon does wonders.

    • says

      Thanks Laura! I made another batch and this time left the skins on. I doubled the cook time to 8 minutes so the skins would be super tender and after blending it well with the immersion blender you almost couldn’t tell I’d left the skins on. I think I prefer it without the skins though so I can leave it more chunky.

  4. says

    I was looking at a pressure cooker just yesterday at Target and wondered how much I would use it. I have scary memories of my mom’s old one steaming and spitting on top of the stove. It does look like a real timesaver. There are few things better than homemade applesauce.

  5. says

    Hi Barbara, You must be a mind reader. I sent out a shout on twitter looking for apple sauce recipes to add as links to my photo posts about apple sauce and dehydrated apples. I love your fancy old fashioned looking apple contraption:) Just beautiful!!

  6. says

    My MIL uses her pressure cooker all the time and everything tastes so wonderful. I have been on the lookout for one at garage sales. I love the idea of pureeing the skins right in with the sauce after they cook down. I think you lose a lot of the nutrients when you get rid of the skin…and some flavor, too. I like to eat my applesauce warm. Ok, I want to make some now!

  7. Chandani says

    Thank you for visiting my blog Barbara. Pressure cooker is my most favorite kitchen utensil. Apple sauce with hint of cinnamon that is perfect.

  8. says

    I’ve used the pressure cooker for years. It’s the only way to cook beans for refried beans! I haven’t used it for applesauce but my daughter and her 3 kids moved in for a few months. This will be a great dessert. Thanks Barbara. Have a great week.

  9. says

    I don’t own a pressure cooker, but I do love homemade applesauce. Homemade applesauce is so much better than any of the storebought varieties.

  10. says

    I make my applesauce in the crock pot but I will have to do some in my Cuisinart pressure cooker. Haven’t tried it yet but 10 minutes sure beats overnight.