Instant Pot No-Peel Applesauce (Whole30, paleo, vegan)
Got an abundance of apples? Turn them into this easy Instant Pot No-Peel Applesauce! No need to peel your apples because the peels are cooked perfectly in the Instant Pot, then blended totally smooth. Yet, the extra fiber, minerals, and vitamins in the peels remain. This no peeling necessary applesauce takes just 4 minutes and is Whole30, paleo, and vegan.
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Originally published on September 18, 2018. Updated on September 17, 2020.
Walk out my front door in September and go north about 50 yards until you’re standing under a small grove of trees.
Stop and close your eyes.
Then, take a deep breath.
As you inhale, your nostrils will be filled with the sweet scent of the apples above your head. And, when the breeze blows just right, that juicy smell sometimes finds its way into my open windows, permeating my house with its goodness.
It doesn’t last long — autumn’s apple-y scent — but it beckons me to inhale deeply and inspires me to get in my kitchen to make all the apple things…
When one has an abundance of apples — especially the imperfect apples that fall from my trees — applesauce is the logical thing to make!
Apples + Water = Applesauce, Pure & Simple
The recipe for this Instant Pot No-Peel Applesauce is almost too simple to be a recipe.
I mean, it’s just apples and a little bit of water. No lemon juice, no cinnamon or spices, no sweeteners of any sort (more on that below).
Doesn’t get much more basic than that, does it? 🙂
When your apples smell and taste as sweet as these, there’s no need for anything else. The food is beautiful and flavorful enough to stand on its own!
Applesauce is an easy-peasy thing to make. You can do it on the stovetop, but that requires a bit of babysitting and stirring.
So, I use my Instant Pot to save time and to free up my hands for other things (like going back outside to pick more apples!). 😉
Another way I cut corners and save time?
Not peeling my apples. (Call me lazy, but hey, work smarter, not harder, am I right?)
Hence, Instant Pot No-Peel Applesauce!
How To Make Instant Pot No-Peel Applesauce
All you need are apples and water!
The process for Pressure Cooker No-Peel Applesauce is suuuuuuuuper easy:
- Cut up apples, composting the core and seeds.
- Put them in your Instant Pot.
- Add water and cook.
- Finally, blend until smooth.
When you leave the peels on, not only do you save yourself a lot of time (because peeling 5 pounds of apples takes for-e-ver), you also gain the nutrition of the peel and a lovely pink-ish color to your applesauce, if using sweet, red apples.
Benefits Of Apple Peels
More fiber. There’s more than double the amount of fiber in an apple with the peel versus a peeled apple! And it’s a source of both soluble and insoluble fiber.
More vitamins. Namely Vitamin C and Vitamin A.
Quercetin. This antioxidant is beneficial for the lungs and brain health, protecting against symptoms of asthma, allergies, and Alzheimer’s.
Healthy weight loss/maintenance. Apple peels are high in ursolic acid, an obesity-fighting compound that helps to increase muscle and brown fat to help in burning calories and weight loss.
High in minerals. Apple peels are rich in calcium, zinc, magnesium, and iron.
Triterpenoids. Apple peels are rich in this cancer-fighting compound that effectively reduces the risks of colon, breast, and liver cancers.
Want Smooth No-Peel Applesauce?
The Instant Pot cooks the peels perfectly in 4 minutes…
But, you’re still going to have small bits of peel in your Instant Pot applesauce until you blend them completely.
For this job, I recommend using a high-speed blender, such as a BlendTec or Vitamix. (I have a BlendTec and would grab it if my house was on fire.)
Sure, you can use a regular blender or an immersion blender to puree your applesauce right in the Instant Pot. However, if your goal is a totally smooth applesauce with no traces of peel, then a high-speed blender is really the only way.
Doesn’t the applesauce need sweetener?
The apples I used for this no-peel applesauce recipe were super-duper sweet, perfect on their own! However, if you’re using tart apples and need to add some sweetness to your applesauce, you can certainly do that.
Follow the instructions for cooking the applesauce in the Instant Pot first. Then, after you’ve blended it to the perfect smoothness, taste and add a bit of stevia, raw honey, or maple syrup, to taste.
Why is your applesauce so pink?
I used the heirloom apples from my trees, which have a very pink skin. If you’re using less vibrant apples or green apples, the color of your applesauce will reflect that.
Can I add cinnamon?
Sure! For an Instant Pot Cinnamon Applesauce, add some cinnamon (or nutmeg, cloves, and/or allspice) to the sauce before blending. Start with a teaspoon and increase according to how much spice you like.
Can I can this pressure cooker applesauce?
Yes! If your jars, lids, and gaskets are sterile and hot, the hot applesauce can be directly transferred to the jars and canned in a water bath.
Now, let’s get down to business and turn all those fall apples into something amazing!
Instant Pot No-Peel Applesauce (Whole30, paleo, vegan)
Got an abundance of apples? Turn them into this easy Instant Pot No-Peel Applesauce! No need to peel your apples because the peels are cooked perfectly in the Instant Pot, then blended totally smooth. Yet, the extra fiber, minerals, and vitamins in the peels remain.
- 5poundsorganic applescored but not peeled
- steviaraw honey, or maple syrup (optional)
- Cut the apple away from the core. Leave them in large chunks to save time and effort.
- Put the apples in the stainless steel insert of your Instant Pot.
- Add water.
- Place the lid on your Instant Pot and seal the vent.
- Press the "Manual" button and adjust the time to 4 minutes on high pressure.
- When the pot beeps, immediately release pressure.
- Transfer to a high-speed blender and blend on medium speed for 60 to 90 seconds or until totally smooth. You may wait until the apples have cooled before blending, if you prefer.
- Taste your applesauce. Depending on the variety, it may be sweet enough or you might like to add stevia, raw honey, or maple syrup to taste.
- Store in glass jars in the fridge for up to 1 week.
- Or, you may also can this applesauce to use later.
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Just wondering how long of a water bath you need to put them in? New to the whole canning thing. Thanks!
I don’t can, so I don’t know. I’m sure you can Google water bath canning applesauce and find an answer!
I am a fairly new insta pot user. The past few months I have used it much more and LOVE that I can quickyly cook and NOT use my gas cookstove and instead cook w electric ( we have solar and make plenty of energy) The apple sauce came out lovely. I always add cinnamon and the house smelled amazing. I used the quick release and the spatter went all over my countertop and floor. This is first time it has made such a mess. Can you put anything on top of quick release valve to minimize this spatter?
The spatter mess is unfortunate, Sharon. I’ve not had that happen with applesauce, but it has happened with beans and WHAT A MESS! You could try covering the vent with a dishtowel. Or, you can allow the pressure to naturally release for a few minutes and let the pressure off at intervals. The cause of the spatter is usually over-filling the pot.
Great stuff Lindsey! Just in case no one has mentioned it yet PLEASE also remember to make sure of where the apples came from and if they are truly organic since the peels are where much of the pesticides reside. No matter how good they are washed.
BE CAREFUL OUT THERE KIDS!
Thanks, Bob! Yes, I believe I mention that the apples must be organic and preferably from the country in which you reside, if not from your own or a neighbor’s yard.
Hi! So, I’ve made this applesauce and it turned out AMAZING! I used a variety of apples from a local orchard! I added apple pie spice after cooking, while in the blender. I went ahead and placed some in small mason jars and into the fridge. I also have a huge bowl which I bought more jars for today. Do I have to heat the applesauce and jars back up or can I simply just place them in the canning bath from the fridge or even at room temperature? I have a severe autoimmune disease and it’s so hard to… Read more »
Hi April! Yay, so glad you love this! For canning, it’s recommend that everything be hot — your jars, your lids/seals, and your sauce. So, I would heat it back up for canning.
I make larger quantities and can it. I always use Golden Delicious for sweetness and flavor, then no sugar. Sometimes I add some cinnamon, sometimes a touch of frozen citrus juice or pineapple. I just wash and quarter the apples, cook them in 3 big pots on the stove, with just enough water to keep from sticking, as the apples cook down and produce juice. In the past I’ve put them through my Vittoria strainer, which removes seeds and peel and leaves a lovely sauce. But cranking that handle is a bit hard at 84, so last time I tried… Read more »
These are the most beautiful colored apples I have ever seen! I also love the color of the sauce. Do you know what type they are?
I don’t know what variety they are because they come from the tree in my yard! They are such a lovely pink and make beautiful applesauce!
What kind of red apples are sweet and make the applesauce this pretty pink color? I only have an immersion blender but I am going to try and leave the peel on anyway and see if the IP softens it enough to blend it thoroughly. Thank you!
I used gala apples for this applesauce. Braeburns are also pink and sweet.
This was so easy and delicious! I added a little cinnamon per my kid’s request. While lemon is not necessary, ours did start to brown pretty quickly and the lemon would help with that.
So glad you made it! Interesting that your started to brown. Ours was in the fridge for 2 weeks and never changed from its lovely pink color!
I wonder if the cinnamon had anything to do with the browning effect?
That’s what I’m thinking. It just kept getting darker and darker.
Hey, daughter. Central Texas is not the best apple growing country and apples are .50 each here. But a friend of mined called and said he has a pear tree that is LOADED with pears and will give me all I want. I was wondering if pears could be done the same way.
Yep! You can do the same thing with pears!
I made a chunky pear ‘sauce’ with 4 large pears, about 1.5#, just the pear chunks, pinch cinnamon, few drops lemon juice, whisper of pink Himalayan salt. Hubs proniunced it yum. Barely mashed when soft 20 minutes later on stove as I don’t have IP. Filled a pint jar.
My three year old refuses to eat the peel of his apples, so this is the perfect recipe for us! Can’t wait to make this all fall!
I also leave the peels on and don’t add sweetener. But I also just throw the halved apples, skin, core, seeds and all in my stockpot with just a little water and let them cook down till soft. Then I run the whole batch threw my Foley mill to remove the seeds, cores, and peels. The apple sauce is thick puree and retains the color of the skin. I fill pint size jars which work for my small family and put them in the freezer. Having homemade sugar free applesauce all winter long is a great treat! This year I… Read more »
I was gifted a huge amount of apples, but they are pretty dry. Any idea how much water I should add? I don’t want apple soup but I don’t want them to burn on the bottom either 😉
I think you should start with the recipe as it’s written. If, after cooking and blending, the sauce seems too thick or dry, add a little more water and blend until you reach your desired consistency. The 3/4 cup water won’t let the apples burn. 🙂
This is so amazing! What a lovely recipe. Instant Pot is the best!
I always leave the peels on when I make applesauce because the blender makes short work of it anyways, and I’m way to lazy to peel that many apples! I never knew there were so many extra benefits though, and I definitely need to try making it in the Instant Pot!
Look at that pink hue…so darn pretty! I LOVE leaving the peels on..the blender makes short work them anyways!! Will make my next batch with the IP, thanks for suggesting it!