Pressure Cooker Cinnamon Applesauce

Image of Hannah Kaminsky
Rated 5.0 based on 9 customer reviews
Pressure Cooker Cinnamon Applesauce
Pressure Cooker Cinnamon Applesauce


Mealthy Tip

Applesauce can be refrigerated in an airtight container for 1 to 2 weeks. Try using ginger for a bit more of a bite, or a little pinch of cardamom for a more-exotic taste. Once you've made your own applesauce, try replacing cooking oil or butter with applesauce in recipes. It will add moisture and flavor to your baking while cutting fat and calories.

Nutrition Facts

Per Serving: 105 calories; 0g fat; 27.6g carbohydrates; 1g protein; 0mg cholesterol; 28mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 10

Amount Per Serving
Calories 105 Calories from Fat3
% Daily Value*
Total Fat 0g 1%
Saturated Fat0g 0%
Trans Fat0.0g
Polyunsaturated Fat0.1g
Monounsaturated Fat0.0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 27.6g 9%
Dietary Fiber5g 19%
Protein 1g
Vitamin A2% Vitamin C18%
Calcium1% Iron1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(9 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I've made one batch of this applesauce and now I'm obsessed! It's perfect for my kids, and I love that it doesn't have added sugar, with the exception of apple juice. I used light apple juice with no added sugar and it came out great. I will definitely be making this again and again!

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Greg Jones says:

Knowing how to make apple sauce is a must in my house. My kids love this recipe and we feel better about giving the this, versus store bought and processed apple sauce. Good enough for adults to eat too!

Image of kat satterfield

kat satterfield says:

Took the above suggestion to use light apple juice and am in love with this recipe. I never even thought of making apple sauce before I saw this--nonetheless in a pressure cooker! I added a sprinkle of cinnamon to half the batch and ginger to the other.

Image of Garcia B

Garcia B says:

I left out the cinnamon to make plain applesauce. So many recipes incorporate added sugar but this is just wholesome and really highlights the natural sweet flavors of apples. Next time I’ll try using a combo of red and green.

Image of Blakely James

Blakely James says:

A pinch of cardamom was the perfect suggestion! I use this applesauce to make vegan pancakes and also muffins. It works great to bind the ingredients together without having to use eggs.

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Irene Jones says:

This was so simple I couldn’t believe how delicious it turned out. And for the questions about leaving peels on, I left mine on and it turned out great. When it was done, I put it all in my blender and pulsed it till slightly chunky consistency.

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Deborah W says:

QUESTION???? DO the apples need to be peeled??

Image of Paige Allison

Paige Allison says:

Just made a batch of this and it’s cooling. I used Honey Crisp apples which are a tart and sweet, and instead of apple juice, used 1/4 water and 1 TBL pure maple syrup instead of apple juice. Worked great. I think if I use the same apples next time I’ll add a little more maple syrup but super pleased with how this came out.

Image of Wendy Gorski

Wendy Gorski says:

Yes, do the apples need to be peeled?