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Rosemary Apple Sauce - Paleo - Instant Pot

Author Andrea Wyckoff


  • 3 pounds to 4 of orchard apples 10 to 14 apples - any variety
  • 1 long sprig of fresh rosemary
  • 1/2 cup water or apple juice
  • optional: 4 Tablespoons of maple sugar (coconut sugar or any sweetener)
  • optional: 2 teaspoons pie spice (mix of cinnamon nutmeg, clove)


  1. Note: This recipe is really forgiving - I just fill the Instant Pot halfway with chopped apples, add a spring of rosemary, 1/2 cup water, a lil' sweetener, and set to high pressure for 5 minutes. Below are more detailed directions. See post above about the types of orchard apples I use. And if you hate rosemary - simply omit it.
  2. Chop apples into bite size pieces. Remove seeds and core. I like the texture of having the apple skins in the chunky apple sauce, but you can peel the apples before cutting for a smoother sauce. If leaving the skins on, just be sure you chop the apples into small pieces for the best texture and mouth feel.
  3. Add apples, rosemary, water to Instant Pot. Optional: sprinkle on sweetener and spices.
  4. Secure lid. Set Instant Pot to Manual - High Pressure - 5 minutes cook time.
  5. Wait for Instant Pot to do it's thing. After the high pressure cooking I generally leave the lid on for another 10 minutes, but you can carefully release the steam from the valve if you'd like to access the apple sauce sooner.
  6. You can use an immersion blender to puree the apples into a smooth apple sauce, if so, I recommend peeling apples before cooking. I personally like a chunky apple sauce with the skins on.
  7. For a more intense rosemary flavor, you can mince up the cooked sprig of rosemary, discarding the woody stem, and stir minced rosemary into your applesauce.
  8. Serve apple sauce as is, or sprinkle a little cinnamon/coconut sugar mixture over top, or homemade warm granola. We also love to serve this apple sauce with the homemade vanilla ice cream in my cookbook.

Recipe Notes

Note: If you don't have an Instant Pot, you can make applesauce the old fashioned way on the stove top in a large covered pot for 20 to 30 minutes, though you may find you need to increase water to a total of 1 cup if cooking a large batch like this on the stove-top.

Or you can make this recipe in a slow cooker with 1 cup water, set on high for 3 hours or low for 6 hours.