Sweet and tart, this raspberry Instant Pot apple sauce is the perfect twist on traditional apple sauce without straying too far from the original.
The Instant Pot makes this apple sauce recipe so easy to prepare. There is no peeling (you read that right!), so you’ll benefit from all that fiber.
The pressure and heat will create soft apples that are easy to blend to your desired consistency.
If you love apples, check out this recipe for Cinnamon Apple Muffins with Walnuts that uses apple sauce for moist, health and delicious muffins.
How to Make Instant Pot Apple Sauce
This recipe is pretty versatile so if you have slightly more or less apples or if you don’t want to bother weighing them, it will be fine.
You will need:
- 3 to 4 lbs of apples (or 6 to 10 depending on size) — I prefer tart apples and used McIntosh here
- 1 to 2 cups of raspberries
- 3/4 cup of water
- 1 tbsp lemon juice
- 2 to 3 cinnamon sticks or 1 teaspoon of cinnamon
- 1/2 teaspoon of ginger
Core the apples and slice with an apple slicer or by hand. The slices do not have to be super thin. A slicer will core and wedge the apples with one motion.
Instructions:
- Place all ingredients into the Instant Pot and set the vent to sealed.
- Set to manual high pressure for 5 minutes.
- Let pressure release manually when timer is up (otherwise you may get splattered with hot apple sauce!)
- Remove lid and cinnamon sticks, if you used them. Use an immersion blender or a masher, depending on the texture you’d like.
For other healthy kid and lunchbox friendly snacks, try these:
- Peanut Butter Chocolate Oatmeal Bars
- Nacho Stovetop Popcorn
- Fudgy Black Bean Brownies
- DIY Bagel Chips and Hummus
- Raspberry Lemon Dessert Hummus
- Better Than Reese’s Healthy Peanut Butter Cups
- Healthy Cranberry Orange Oatmeal Muffins
- Red Velvet Beetroot Brownies
- Zesty Orange Banana Bread with Vanilla Citrus Glaze
- Spiced Nectarine Blueberry Crumble
- 25 Quick + Easy 2 Ingredient Snacks
For a Fit Food Grocery List, see my Free Resource Library
Raspberry Apple Sauce in the Instant Pot
Ingredients
- 3 to 4 lbs apples or 6 to 10 depending on size — I prefer tart apples and used McIntosh here
- 1 to 2 cups raspberries
- 3/4 cup water
- 1 tbsp lemon juice
- 2 to 3 cinnamon sticks or 1 teaspoon of cinnamon
- 1/2 teaspoon ginger
Instructions
- Place all ingredients into the Instant Pot and set the vent to sealed.
- Set to manual high pressure for 5 minutes.
- Let pressure release manually when timer is up (otherwise you may get splattered with hot apple sauce!)
- Remove lid and cinnamon sticks, if you used them. Use an immersion blender or a masher, depending on the texture you’d like.
Nutrition
The smell when you take the lid off the Instant Pot is divine! Tastes great too!
The smell is one of the best things about this recipe, I agree! 🙂 Thank you!