Easy Homemade Instant Pot Cinnamon Applesauce

Course Dessert, Side
Cuisine American
Keyword Instant Pot Applesauce
Prep Time 10 minutes
Cook Time 2 minutes
Pressurizing time 18 minutes
Servings 12 servings
Calories 131 kcal


  • 6 large Granny Smith apples (or any firm tart apples, peeled and sliced into ½ inch thick pieces)
  • 1 lemon, juiced
  • ½ cup 100% pure maple syrup (if you like sweeter applesauce use 3/4 cup if you prefer it more tart use 1/2 cup.)
  • 2 tablespoons salted butter, melted (optional)
  • 2 teaspoons cinnamon (add an extra teaspoon if you love cinnamon)
  • ½ teaspoon nutmeg
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 3/4 cup apple juice


  1. Peel, core, and slice your apples and toss with lemon juice. (I quartered each apple, then removed the core for each piece, then sliced each quarter into 3 slices.)
  2. Mix together the maple syrup, melted butter, cinnamon, nutmeg, vanilla and salt and pour over the apples and toss until the apples are evenly coated.

  3. Pour the apple juice into the Instant Pot and add the apples.

  4. Seal the IP and pressure cook for 2 minutes (it will take 12-13 minutes to come to pressure). Allow for a 5-minute natural release and then do a manual/quick release, which should take just 1-2 minutes.

  5. Remove the lid and turn the IP off. Use a potato masher and mash the cooked apples. (If you like a smoother texture you could blend the apples with an immersion blender or pulse the mixture in a food processor or a standing blender.)

  6. Enjoy warm or cold. Store in the fridge for up to 7-10 days.