Introduction

This Strawberry Beet Instant Pot Applesauce is a vibrant and healthy twist on a classic favorite. Combining the natural sweetness of apples and strawberries with the earthy flavor of beets creates a deliciously colorful sauce that’s perfect for snacks or desserts.

A white bowl filled with smooth, deep red beet puree with a shiny, thick texture sits on a white marbled surface. A silver spoon is partially dipped into the puree, showing its creamy consistency. Around the bowl, there are pieces of cut apple with pale yellow flesh and a beetroot with dark outer skin and reddish stalks resting on a wooden board. To the side, a small white bowl holds bright red coated round candies. The scene is bright and natural, focused on the rich color and texture of the beet puree. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 apples, cored and roughly chopped (skins on or peeled for extra fiber)
1 medium red beet (about 5 ounces), peeled and roughly chopped
16 ounces fresh strawberries (about 4 cups whole; frozen berries work too)
1½ tablespoons lemon juice
1 teaspoon ground cinnamon
1 cup water

Instructions

Step 1: Combine the chopped apples, beet, strawberries, lemon juice, cinnamon, and water in your Instant Pot.
Step 2: Secure the lid on the Instant Pot and set the valve to sealing.
Step 3: Cook on HIGH pressure for 8 minutes. The Instant Pot will take about 10 minutes to reach pressure before starting the countdown.
Step 4: Perform a quick release of the pressure once cooking is complete.
Step 5: Carefully remove the lid. Use an immersion blender to puree the sauce until smooth. If you don’t have one, let the sauce cool before blending in a regular blender.
Step 6: The sauce might be thin while warm but will thicken as it cools. Serve immediately or let cool completely before storing.

Tips & Variations

For a sweeter sauce, add a tablespoon of honey or maple syrup before blending.
Use organic apples and berries for the freshest flavor and to reduce pesticide exposure.
If you prefer a chunkier texture, pulse the blender briefly instead of pureeing completely.
Try adding a pinch of nutmeg or ginger for a warm spice variation.

Storage

Store the cooled applesauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze in portioned containers for several months. Thaw in the refrigerator and stir before serving. Reheat gently on the stove or in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well in this recipe. No need to thaw them before adding to the Instant Pot.

Do I need to peel the apples and beets?

Peeling is optional. Leaving the skins on adds more fiber and nutrients, but you can peel them if you prefer a smoother texture.

Strawberry Beet Instant Pot Applesauce Recipe

Print Recipe

★★★★★

5 from 104 reviews

This Strawberry Beet Instant Pot Applesauce is a vibrant and nutritious homemade sauce that combines the natural sweetness of apples and strawberries with the earthiness of beets. Cooked quickly under pressure and blended to a smooth consistency, this applesauce is perfect as a snack, side dish, or dessert. It’s easy to prepare and offers a boost of fiber and vitamins in every serving.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 18 minutes (8 minutes pressure cook + approx 10 minutes to reach pressure)
Total Time: 28 minutes
Yield: About 6 servings (1/2 cup per serving) 1x
Category: Sauce
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, washed, peeled, and roughly chopped)
16 ounces fresh strawberries (about 4 cups whole; frozen can be used as well)

Seasoning and Liquids

1½ tablespoons lemon juice
1 teaspoon ground cinnamon
1 cup water

Instructions

Combine Ingredients: Place the chopped apples, peeled and chopped beet, strawberries, lemon juice, ground cinnamon, and water into your Instant Pot.
Seal the Instant Pot: Secure the lid onto the Instant Pot and lock it into place. Ensure the valve on the top is set to the sealing position.
Cook Under Pressure: Set the Instant Pot to cook on HIGH pressure for 8 minutes. Note that it will take about 10 minutes for the Instant Pot to come up to pressure before the cooking time begins.
Release Pressure: When the cooking time is complete, perform a quick release of the pressure by carefully moving the valve to venting.
Blend the Sauce: Remove the lid carefully. Using an immersion blender, puree the cooked mixture to your desired smoothness. Alternatively, allow the mixture to cool slightly and blend in a regular blender.
Cool and Store: The sauce may be thin when warm but will thicken as it cools. Enjoy immediately or transfer to an airtight container and refrigerate for up to one week or freeze for longer storage.

Notes

Leaving the apple skins on increases fiber content but peeling is optional based on texture preference.
Frozen strawberries can be used instead of fresh; no need to thaw before cooking.
The sauce thickens as it cools; if too thick after cooling, stir in a small amount of water to adjust consistency.
For a sweeter sauce, consider adding a natural sweetener such as honey or maple syrup after blending, adjusting to taste.
Ensure the Instant Pot valve is on sealing before cooking to build pressure correctly.
Use an immersion blender for easy blending right in the pot; a regular blender works fine but requires transfer and extra cleanup.

Keywords: strawberry applesauce, beet applesauce, instant pot applesauce, healthy homemade applesauce, fruit sauce recipe, easy applesauce