Introduction

This Strawberry Beet Instant Pot Applesauce is a vibrant and nutritious twist on a classic favorite. Combining sweet apples, juicy strawberries, and earthy beets, it offers a deliciously colorful treat that’s easy to make and perfect for snacking or breakfast toppings.

Strawberry Beet Instant Pot Applesauce Recipe - Recipe Image

Ingredients

6 apples, cored and roughly chopped (skins on or peeled)
1 medium red beet (about 5 ounces), washed, peeled, and roughly chopped
16 ounces fresh strawberries (about 4 cups whole, frozen is fine)
1½ tablespoons lemon juice
1 teaspoon ground cinnamon
1 cup water

Instructions

Step 1: Combine all prepped ingredients in your Instant Pot.
Step 2: Place the lid on your Instant Pot and lock it into place. Ensure the valve on top is set to sealing.
Step 3: Cook on HIGH pressure for 8 minutes. The Instant Pot will take about 10 minutes to reach pressure before cooking begins.
Step 4: Once cooking is complete, perform a quick release of the pressure.
Step 5: Carefully remove the lid. Use an immersion blender to puree the sauce to your preferred consistency. Alternatively, let it cool slightly and blend in a regular blender.
Step 6: The sauce may be thin when warm but will thicken as it cools. Enjoy immediately or let it cool completely before storing.

Tips & Variations

If you prefer a smoother texture, strain the sauce through a fine mesh sieve after blending.
Adjust sweetness by adding a tablespoon of honey or maple syrup if desired.
Try adding a pinch of nutmeg or ginger for extra warmth and flavor complexity.
Use frozen strawberries if fresh are not available; just reduce the water slightly to avoid thinning the sauce.

Storage

Store the cooled applesauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze in freezer-safe containers for several months. Thaw in the fridge and stir before serving. Reheat gently if desired, but the sauce is delicious served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples for this recipe?

Yes, any sweet or tart apples work well. Using a mix of apple varieties can add complexity to the flavor.

Is it necessary to peel the apples and beets?

No, peeling is optional. Leaving the skins on adds fiber and nutrients, but peeling can create a smoother texture if preferred.

Strawberry Beet Instant Pot Applesauce Recipe

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★★★★★

4.7 from 61 reviews

This vibrant Strawberry Beet Instant Pot Applesauce combines the natural sweetness of apples and strawberries with the earthy flavor of beets, creating a nutrient-packed and colorful homemade applesauce. Cooked quickly under pressure and pureed to a smooth consistency, this healthy treat is perfect for snacking or adding to breakfast dishes.

Author: Dylan
Prep Time: 10 minutes
Cook Time: 18 minutes (8 minutes pressure cook + 10 minutes pressure build-up)
Total Time: 28 minutes
Yield: About 6 servings (approximately 2 cups per serving) 1x
Category: Sauces & Condiments
Method: Instant Pot
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Fruits and Vegetables

6 apples, cored and roughly chopped (skins on for extra fiber, optional to peel)
1 medium red beet (about 5 ounces, peeled and roughly chopped)
16 ounces fresh strawberries (about 4 cups whole, frozen berries acceptable)

Other Ingredients

1½ Tablespoons lemon juice
1 teaspoon ground cinnamon
1 cup water

Instructions

Prepare Ingredients: Core and roughly chop the apples (skins can be left on for extra fiber), peel and chop the beet, and wash the strawberries if fresh.
Combine Ingredients in Instant Pot: Place the chopped apples, beet, strawberries, lemon juice, ground cinnamon, and water into the Instant Pot bowl and stir lightly to combine.
Seal and Cook: Secure the Instant Pot lid and lock it into place. Ensure the pressure valve is set to the sealing position.
Pressure Cook: Select the HIGH pressure setting and set the timer for 8 minutes. Allow about 10 minutes for the Instant Pot to come to pressure before cooking begins.
Release Pressure: When cooking is complete, perform a quick pressure release by carefully switching the valve to venting. Remove the lid once the pressure has fully released.
Puree the Sauce: Using an immersion blender, puree the cooked fruits and beets directly in the pot until smooth or to your desired consistency. Alternatively, allow the mixture to cool before transferring to a blender for pureeing.
Cool and Store: Note that the sauce may appear thin when warm but will thicken as it cools. Enjoy immediately or let it cool completely before storing in an airtight container in the refrigerator for up to one week or freezing for longer storage.

Notes

Leaving the apple skins on increases fiber content and adds color but can be peeled for a smoother texture.
Frozen strawberries can be used instead of fresh; fresh may provide better flavor.
The sauce will thicken as it cools—do not be alarmed if it seems runny when hot.
Use an immersion blender for easy pureeing directly in the pot, or a regular blender if preferred.
Store applesauce refrigerated for up to 7 days or freeze for up to 3 months.
This recipe is naturally gluten-free and vegetarian.

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