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Instant Pot Applesauce Recipe

https://www.rachelcooks.com/2019/10/25/instant-pot-applesauce/

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You're going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!You're going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!

You’re going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!

Image of a bowl of cinnamon applesauce, shot from above.

Image of a bowl of cinnamon applesauce, shot from above.

Don’t you love the smell of apples cooking? It ranks right up there with the smell of chocolate brownies or yeast bread baking in the oven. Delicious smells like that will bring everyone to your kitchen, checking out what delicious treat you’re cooking up.

Science has proven that the sense of smell is closely connected to memory, more than our other senses. Maybe that’s why warm applesauce brings such warm feelings.

My mom always canned applesauce in the fall. After bringing home a couple of bushels of apples from the orchard, we would wash and cut the apples into quarters. We’d fill all our biggest pans and start cooking them, peels and all, on the stove. Oh, the smells of all those apples simmering!

After the apples softened, we would carefully pour the cooked apples into a cone shaped food mill and push the apples through. The peelings and seeds would stay in the cone and the smooth warm applesauce would ooze out into a big bowl. We took turns twirling the wooden press to squeeze the applesauce through the tiny holes of the food mill. 

So delicious! We ate so much of it fresh but my mom would can the rest so we could enjoy homemade applesauce all year long. We especially loved it on pancakes with a sprinkling of cinnamon sugar. 

I’m excited for you to try this Instant Pot applesauce recipe. Hopefully the delicious scent of apples cooking into a delicious applesauce will make “smell” memories for your family!

Image of Instant Pot applesauce still in the pressure cooker.

Image of Instant Pot applesauce still in the pressure cooker.

About this Instant Pot Applesauce:

Why cook applesauce in the Instant Pot? For me, convenience is the obvious reason. Peel and cut up a bunch of apples (I use six pounds!), put them into the pressure cooker with a little water or juice, turn it on, and forget about it for awhile. No watching to make sure the apples aren’t boiling over, trying to adjust the heat so the apples simmer just right, no stirring, no checking for doneness, no messy stove, and only one dishwasher safe pan to wash! It really doesn’t get much easier. 

One of the questions I get asked is whether you need to peel the apples first. Like I described above, if you use unpeeled apples, you will need a food mill to process the cooked apple mixture. The end result will be a smooth applesauce. You can also puree it with a stick blender (immersion blender), but it will change the texture of the applesauce.

I like to peel my apples first (with a vegetable peeler), cut and core them, and cook them. This results in an applesauce with a chunkier texture and does not require a food mill. 

After the applesauce cools a bit, stir in a teaspoon or two of cinnamon. Yum! I didn’t add any sugar–it simply isn’t needed. Serve it warm, room temp, or cold. 

Applesauce is a healthy and delicious dessert or snack: Whole30 compliant, vegan, non-dairy, gluten-free, non-fat, and low in calories. It’s so delicious, your family will love it!

If the only applesauce you’ve ever had is the kind you buy in the grocery store, you are in for a wonderful surprise. Store bought applesauce pales in comparison to homemade.  

You're going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!

You're going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!

What apples do you use to make applesauce?

I use a combination, half Honeycrisp and half Granny Smith. My mom likes to combine Cortland apples with Honeycrisp. A soft cooking apple, like McIntosh, would work well, too.  McIntosh apples are extra sweet, too. Applesauce is pretty forgiving.

You could use any type of flavorful apple; each variety will give your applesauce a unique characteristic. Cortlands will make your applesauce pinker, Granny Smith will make it more tart, McIntosh apples will give you a smoother applesauce, etc. Have fun experimenting with different varieties and find the one that you like the best!

Image f pressure cooker applesauce.

Image f pressure cooker applesauce.

How to make this applesauce your own:

  • Like I mentioned above, you can experiment with different varieties of apples. 
  • Cinnamon and apples are an obvious pairing, but try adding different spices like nutmeg, ginger, or cardamom.
  • If you like your applesauce sweeter, add sugar or brown sugar. 
  • With peel, or without peel? Again, your preference. If you leave the peels, you might want to blend the applesauce with an immersion blender.
  • You could add other fruits to your sauce. I would suggest cranberries, blueberries, pears, or cherries.
  • Make a half batch! We tested this (multiple times) and it works best with approximately 3 pounds of apples and 1/4 cup liquid (apple juice, apple cider, or water). Add cinnamon to taste! 

Storage Tips

Applesauce can be stored in a covered bowl or plastic container for up to a week in the fridge. If you want to keep it longer, applesauce freezes well. We tested this applesauce quite a few times to get the timing right (the first time we did a quick release of the pressure and it resulted in an applesauce geyser coming out the valve of the Instant Pot!), so I have a freezer FULL of applesauce right now! Thaw it overnight in the fridge for best results. 

You're going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!

You're going to love the ease of making applesauce in your Instant Pot! Totally hands off, this Instant Pot applesauce turns out perfectly every time!

Other fall apple recipes:

Apples are so delicious cooked or raw! Here’s some more recipes to use fall apples: 

 

Ingredients

  • 6 pounds apples, peeled, cored, and roughly chopped (about 1-inch chunks) – see note
  • 1/2 cup water, apple juice, or apple cider
  • 1 ½ teaspoons cinnamon, or to taste

Instructions

  1. Add apples to 6-quart pressure cooker. Pour juice or water on top, secure lid, and turn valve to “seal.”
  2. Set on manual, high pressure for 5 minutes. When done cooking, keep Instant Pot on “warm” and let pressure release naturally for at least 20 minutes (all you have to do is leave it alone!). Release any remaining pressure by turning the valve to “vent” (be careful for steam!).
  3. Taste and add cinnamon as desired.

Notes

  • I like to use 3 pounds of Honeycrisp and 3 pounds of Granny Smith apples.
  • If you like sweeter applesauce, stir in sugar after the apples have cooked.
  • For a half batch, use approximately 3 pounds of apples and 1/4 cup of water or apple juice. Cooking time remains the same.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 12

Serving Size: 1/2 cup

Amount Per Serving:

Calories: 128
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 4mg
Carbohydrates: 34g
Fiber: 6g
Sugar: 26g
Protein: 1g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

Verdict: There is nothing better than homemade applesauce, and the Instant Pot makes it perfectly every time.
Husband’s take: Ben loves this applesauce too, especially fresh and warm.
Changes I would make: None are necessary, but feel free to add sugar or more cinnamon, or to experiment with different apple varieties.
Difficulty: Easy! 

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Salted Caramel Rice Pudding

https://thestayathomechef.com/salted-caramel-rice-pudding/

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 This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Rice Pudding

You might be thinking that rice pudding is your grandma’s dessert, especially if you’re picturing raisins in a bland, gelatinous blob of rice. Not this rice pudding! This from-scratch recipe is both timeless and super simple to make. Also, it results in a decadent dessert you and your grandma will love. Delicious, creamy, salty, and sweet—this rice pudding has it all!

Rice pudding exists as a dessert in many different forms the world over. Rice is a staple in so many countries, and has that sweet, mild flavor that can be made into a savory side dish, a yummy Mexican drink, or a sweet dessert. This recipe uses Arborio rice, the same kind that is used to make risotto, as it is less starchy and keeps its form a little better than other rices. If you’ve never made rice pudding or caramel before, it could be especially helpful to watch the video and see how it’s done.
To make this yummy dessert, you will start by boiling Arborio rice in milk, egg and sugar and then setting that to simmer. Then you will make an easy from-scratch caramel sauce by melting sugar in a saucepan, adding butter, and then adding heavy cream and salt. This sumptuous sauce is what you will mix into and drizzle over the rice pudding for a seriously tasty treat.

  • Can this be made with regular rice?

    Yes. We prefer the creamier texture of Arborio rice, but regular white rice will also work just fine. Reduce the cooking time to about 20 minutes.

  • Can rice pudding be made in a rice cooker?

    No. This recipe requires a low simmer with stirring in order to reach the right consistency, as the rice is boiled in milk and sugar.

  • Do add-ins go well with rice pudding? What other items can I add besides salted caramel?

    Absolutely. Rice pudding is kind of like vanilla ice cream. It is creamy and sweet and can mix well with lots of different flavors. If you want a little more sumpin’ sumpin’ with your rice pudding, you can try sprinkling some toasted pecans on it, sliced bananas, cinnamon, chocolate chips, apple slices, or even the traditional raisins.

If you need a caramel fix, check out these other amazing recipes and caramel creations:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Salted Caramel Rice Pudding

This classic dessert gets a modern upgrade. Make Salted Caramel Rice Pudding from scratch and enjoy a decadent twist on an old fashioned favorite. 

Cook Time35 mins

Total Time35 mins

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Servings: 6 Servings

Ingredients

Rice Pudding

  • 3/4 cup arborio rice
  • 3 cups milk
  • 1/2 cup sugar
  • 1 egg
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract

Salted Caramel Sauce

  • 1 cup sugar
  • 6 tablespoons butter diced
  • 1/2 cup heavy cream
  • 1 teaspoon salt

Instructions

  • In a large saucepan make the rice pudding. First put the rice in the pan. Whisk together milk, sugar, egg, salt, and vanilla. Pour over rice.

  • Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer 20 to 30 minutes until rice is cooked and absorbed most of the liquid, leaving a creamy sauce.

  • Meanwhile, make the salted caramel sauce. In a medium-size saucepan over medium heat, melt the sugar. Stir constantly with a rubber spatula, scrapping the sides as you go. Once the sugar melts and turns a golden brown, add in butter until melted. Pour in heavy cream and bring to a simmer, without increasing the heat. Simmer 90 seconds. Remove from heat and stir in salt.

  • Stir 2/3rd of the salted caramel mixture into the rice pudding, reserving the remaining 1/3rd for drizzling over the top.

Nutrition

Calories: 537kcal | Carbohydrates: 76g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 96mg | Sodium: 655mg | Potassium: 205mg | Sugar: 56g | Vitamin A: 17.6% | Calcium: 15.8% | Iron: 6.8%

Course: Dessert

Cuisine: American

Keyword: Caramel Rice Pudding

Salted Caramel Rice Pudding

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5 Ingredient Homemade Chocolate Pudding

https://thestayathomechef.com/decadent-chocolate-pudding-from-scratch/

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Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you have ever had!

Chocolate Pudding Recipe

You might be picturing those little prepackaged cups you can throw into your lunch, but chocolate pudding can be so much more! Thicker and creamier than a mousse, chocolate pudding is just as decedent and rich. When you make this chocolate pudding recipe, you will get an idea of how fancy pudding can be. Family dessert, party dessert or romantic dessert—any which way you cut it, this from-scratch perfect pudding is sure to please!

This dessert features a butter and cornstarch base, with heavy cream, sugar and chocolate chips melted together in a saucepan, then cooled for an hour in the refrigerator. Voila! It only takes a few minutes to make and a whole lot of patience to wait for it to set before you can savor it. But guess what? It’s worth the wait!

  • Can I use milk instead of heavy cream?

    Yes. We much prefer the heavy whipping cream for both taste and texture, but it is possible to use whole milk instead. If you choose to use whole milk, increase the cornstarch to two full tablespoons.

  • Can I use baker’s chocolate instead of chocolate chips?

    Swapping the chocolate chips out will change the texture and taste of this pudding. You can do it, but we recommend the chocolate chips. If you choose to use baker’s chocolate, substitute the chocolate chips for 6 ounces of baker’s chocolate. Increase the sugar to half a cup and the butter to three tablespoons.

  • Can chocolate pudding be made into a pie?

    Yes! This pudding is wonderful as a chocolate pie. You will want to double the recipe if you are filling a 9 inch pie plate that is one and a half inches deep or deeper. You can also just prepare the recipe as directed and add a layer of whipped cream.

 

PRO TIP: When it comes to heating milk or cream, gentle and slow is the way to go. If milk or cream gets too much heat, or heats to quickly it can scorch. Stirring constantly helps prevent scorching because it keeps the liquid flowing so that none of it should be touching the sides of the pan long enough for scorching to occur.

Chocolate lover? We’ve got you covered. Check out these other delicious chocolate treasures:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Chocolate Pudding

5 Ingredient Homemade Chocolate Pudding

Homemade Chocolate Pudding requires just 5 ingredients to make the most decadent, luscious pudding you’ve ever had!

Prep Time5 mins

Cook Time5 mins

Cooling Time1 hr

Total Time1 hr 10 mins

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Servings: 4 servings

Ingredients

  • 2 tablespoons butter
  • 4 teaspoons cornstarch
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a medium saucepan, melt the butter over low heat. Once completely melted, add in the cornstarch and whisk until cornstarch is well combined. Let cook 1 minute.

  • Whisk in the heavy cream and sugar. Stir continually while slowly increasing the heat to medium-high.

  • When the cream thickens and starts to simmer, immediately remove the pan from the heat. Stir in the chocolate chips until completely melted. Pour into serving glasses or a bowl.

  • Cover and let cool in the refrigerator until and serve when completely cooled and set, at least 1 hour.

Notes

While the pudding is cooling, place plastic wrap directly onto the top of the pudding in order to prevent a skin from forming. The plastic wrap should touch the top of the pudding directly. 

Nutrition

Serving: 0.5cups | Calories: 777kcal | Carbohydrates: 41g | Protein: 5g | Fat: 67g | Saturated Fat: 41g | Cholesterol: 181mg | Sodium: 100mg | Potassium: 344mg | Fiber: 4g | Sugar: 29g | Vitamin A: 38.9% | Vitamin C: 0.9% | Calcium: 10.5% | Iron: 15.8%

Course: Dessert

Cuisine: American

Keyword: Chocolate Pudding

Homemade Chocolate Pudding

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Ultimate Guide to Homemade Bread

https://thestayathomechef.com/homemade-bread/

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The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Homemade Bread

There is probably no smell on earth that is more inviting, comforting and symbolic of home than homemade bread. It is like a magnet for family and friends. Many of us have a recipe we’ve tried or one that has been passed down through family and friends. But making bread is also a science. There is a lot that goes into it and there are a lot of possible variations. We’ve included some of those here. After making many loaves of bread and trying many variations, the recipe we decided we like best for its taste and texture is made with milk instead of water, and requires very little kneading.

You will start by warming the milk in the microwave, and then combining that with all of the other ingredients in a stand mixer and letting it knead until a dough ball is formed. This only takes a couple minutes. That dough is placed in a greased bowl to rise for 90 minutes and then transferred to two greased bread pans to rise for another 60 minutes. The bread is then baked for 20 minutes covered and 20 minutes uncovered. Then, it will cool for another 20 minutes. You’re going to learn that the hardest part about this recipe is waiting to eat the bread!

 

SUBSTITUTION GUIDE

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes.

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. The kind of sweetener you use in making bread will alter the end result. Honey may add a floral element, depending on the source of your honey, while artificial sweeteners may add a metallic after taste.

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe.

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. The results are pictured below.

Visual Differences Between Whole Wheat and All White Bread

  • What if I don’t have a stand mixer? Can I make homemade bread by hand?

    You don’t need a stand mixer, you can knead this bread by hand. It is physically more work, but it doesn’t require a lot of kneading. You only need to knead the dough until all of the ingredients are combined and a dough ball forms that is smooth and elastic and slightly tacky to the touch.

  • Can I use this recipe in a bread machine?

    Yes. This recipe will work great in a bread machine.

  • Should I use a glass bread pan or a metal bread pan? What is the difference?

    Glass and metal conduct heat differently which means they bake bread differently too. A glass bread pan will produce a softer, less crispy crust. A metal bread pan, especially a darker metal bread pan, will produce a crispier crust that is darker brown in color. You can see the visual difference in the photo below with the loaf made in a metal pan on the left and the loaf made in a glass pan on the right.

Visual  Difference between metal pans and glass pans for baking bread

 

If you’re looking for more bread recipes, here are some of our favorites:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Homemade Bread Recipe

Ultimate Guide to Homemade Bread

The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all of the common substitutions to guide you in customizing your bread to your own needs so you can create your own perfect loaf. 

Prep Time15 mins

Cook Time40 mins

Rising Time2 hrs 30 mins

Total Time3 hrs 25 mins

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Servings: 2 loaves

Ingredients

  • 2 1/4 cup milk
  • 2 tablespoons sugar
  • 2 1/4 teaspoon instant dry yeast
  • 1 tablespoon salt
  • 3 tablespoons melted butter
  • 5 1/2-6 cups all-purpose flour

Instructions

  • In a microwave safe bowl or cup, warm the milk until it is warm to the touch, 100-110 degrees Fahrenheit.

  • In the bowl of a stand mixer combine the milk, sugar, yeast, salt, melted butter, and 5 cups of flour. Knead on a low setting for 1 minute until combined, Slowly increase speed and add the remaining flour 1/4 cup at a time until the dough forms a smooth and elastic ball that is soft and tacky, but not sticky. 

  • Put the dough ball into a greased bowl, cover, and let rise for 90 minutes until double in size.

  • After 90 minutes, divide the dough into two equal pieces. Roll or press each piece into a 9-inch by 7-inch rectangle. Roll each lengthwise into a tight roll and pinch the ends shut.

  • Transfer each loaf into a lightly greased 9-inch by 5-inch bread loaf pan. Cover and let rise for an additional 60 minutes until double in size.

  • Preheat an oven to 350 degrees. Bake bread for 35-40 minutes until golden brown.

  • Remove the bread from the oven and let it cool in the pan for 10 minutes before removing the loaf from the pan and letting it cool completely.

Notes

SUBSTITUTIONS

  • Water vs. Milk

    Milk changes bread recipes by producing a softer loaf, due to the milk fat content, which also gives bread a richer flavor. Bread made with milk browns more easily than bread made with water, as lactose or milk sugar will caramelize as it bakes. 

  • Oil vs. Butter

    Butter has a lower smoke point than oil, meaning it will brown before oil will when baked. While butter and oil are interchangeable in the same amount when making bread, using butter does produce a better flavor.

  • Honey vs. Sugar vs. Sugar Replacement

    Honey and sugar are fairly interchangeable. You can replace sugar with honey in the same amount. Sugar replacements vary and usually come with instructions for substitution and what amounts to use. 

  • Wheat vs. White

    Wheat flour is heavier and more coarse than white flour and will produce a more dense bread.  You can use all wheat, a combination of half wheat and half white flour, or use all white flour. 

  • Instant Dry Yeast vs. Active Dry Yeast

    This recipe calls for Instant Dry Yeast which requires no proofing time. If you choose to use active dry yeast in this recipe you can do so in the same quantity and proof the yeast by adding it to the warm milk along with the sugar and letting this mixture sit for 5 to 10 minutes before proceeding with the recipe. 

Nutrition

Serving: 0.75inch slice | Calories: 138kcal | Carbohydrates: 24g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 314mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.6% | Calcium: 3.1% | Iron: 7.5%

Course: Bread

Cuisine: American

Keyword: Homemade Bread

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