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    Home » Recipes » Fruit

    Pressure Cooker Applesauce

    Published by Melissa on January 30, 2012 | Updated June 10, 2022 | 50 Comments

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    Pressure-Cooker-Applesauce-Barbara-Bakes

    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.

    Apple-corer-slicer

    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.

    Pressure-Cooker-Applesauce-Barbara-Bakes

    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.

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    4.50 from 2 votes

    Pressure Cooker Applesauce

    Cook Time4 mins
    Total Time4 mins
    Course: Fruit
    Servings: 4 cups
    Author: Barbara Schieving
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    Ingredients

    • 10 large Jonagold apples peeled, cored, and quartered or sliced
    • ¼ cup apple juice or water
    • ¼ cup sugar
    • 1 teaspoon ground cinnamon

    Instructions

    • 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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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Bruce Nelson

      June 18, 2017 at 7:08 am

      You can leave the peels on with the machine in the second photo. The peeling blade can be locked back or removed. The corer/slice blade will core and slice the apples without removing the peels.

      Reply
      • Barbara Schieving

        June 19, 2017 at 5:38 am

        Thanks for sharing Bruce.

        Reply
    2. Elizabeth Fisher

      February 20, 2017 at 9:19 am

      I am new to my pressure cooker, but I would love to try this! How long will the applesauce last after its made?

      Reply
      • Barbara Schieving

        February 20, 2017 at 9:31 am

        Hi Elizabeth – it should last about 10 days in the refrigerator, or you can freeze it. But it never lasts very long at my house. It’s delicious! Have fun with your new pressure cooker.

        Reply
    3. Debra Ullrick

      August 10, 2016 at 3:31 pm

      OMGoodness….I will never eat store bought applesauce again. So delicious. Thank you for the great recipe!!!!

      Reply
      • Barbara Schieving

        August 10, 2016 at 9:37 pm

        Thanks Debra – such an amazing difference 🙂

        Reply
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