How Long to Cook Chunky Applesauce (From Raw Apples) in the instant pot
Specification: 3 lb mixed apples (a McIntosh/Gala or Fuji/Honeycrisp blend for balanced sweet-tart body), peeled, cored, and cut into 1-inch chunks; 1/2 cup water, 1 tbsp lemon juice, 2 tbsp brown sugar (optional), 1/2 tsp cinnamon
3-Step Execution Protocol
Add chunky applesauce (from raw apples) (3 lb mixed apples (a McIntosh/Gala or Fuji/Honeycrisp blend for balanced sweet-tart body), peeled, cored, and cut into 1-inch chunks; 1/2 cup water, 1 tbsp lemon juice, 2 tbsp brown sugar (optional), 1/2 tsp cinnamon) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 5 mins High Pressure + Quick Release.
Cook at High Pressure (10.2–11.6 psi) for 5 mins High Pressure + Quick Release.
The apples have collapsed into a rough pulp with pockets of intact chunk still visible; a wooden spoon dragged through the pot leaves a channel that holds its shape for 2–3 seconds before slowly filling; the liquid on the bottom has thickened to a light syrup. Rest for 5 minutes before serving.
Instant Brands Official Cooking Time Chart (Fruit → Applesauce entry: 5 min HP for cut apples, published in the Duo/Duo Plus/Pro user manuals and on instantpot.com); USDA FoodData Central apple composition data (pectin softens above 183°F, well within HP chamber conditions); no internal-temp target — HR-2 permits omitting internalTempTargetF for fruit where doneness is a texture cue.