Instant Pot Gingered Applesauce

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A couple of years ago, I traveled to visit my family in Argentina and I ended up having a terrible bout of gastritis that took a couple months to recover from. This recipe is an Instant Pot version of my staple applesauce recipe that got me through that tricky time. Since I couldn’t keep a lot of food down and my digestion was impaired, applesauce with a hint of fresh ginger was one of the few things that was palatable and kept me nourished. You don’t need to be sick to enjoy it though — it is the perfect thing to make from an abundance of apples in the fall, and makes a perfect accompaniment to meat dishes during the holiday season.

I’ve made this recipe with both tart and sweet apples, and it works well as long as your apples are firm and fresh (which shouldn’t be a problem as they are in season right now!). As far as to peel the apples or cook the peels, I like using the peels as they have extra nutrients, but if you are digestively challenged due to illness you could make this with peeled apples.

And lastly, be sure to listen for the timer to go off on your Instant Pot and depressurize quickly, as leaving the apples in the pot too long after cooking will burn them. Enjoy!

Instant Pot Gingered Applesauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 5-6 cups
Ingredients
  • 3 pounds firm apples (sweet or tart), cored and cut into chunks
  • 1 cup water
  • 1 lemon, juiced
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon sea salt
Instructions
  1. Place the apple chunks, water, lemon juice, ginger, and sea salt in the bottom of your Instant Pot and stir to combine. Close and lock the lid and cook on Manual High Pressure for 4 minutes.
  2. When the timer goes off, promptly use a wet rag to quick-release the pressure (this is necessary to prevent burning). Turn off the warming function and remove the lid. Allow to cool for 10 or more minutes.
  3. When the mixture is cool enough to safely handle, transfer to a blender or food processor and blend until desired consistency is reached.
  4. Store in the refrigerator for up to 1 week.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos and get a glimpse of life on the farm by following her on Instagram.

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