Strawberry Beet Instant Pot Applesauce Recipe

Introduction

This Strawberry Beet Instant Pot Applesauce is a vibrant and healthy twist on traditional applesauce. Combining sweet apples, earthy beets, and fresh strawberries, it offers a naturally colorful and flavorful snack or side dish. Quick and easy to make, it’s perfect for a nutritious addition to your family’s meals.

Ingredients

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

Instructions

1. Step 1: Combine all prepped ingredients—apples, beet, strawberries, lemon juice, cinnamon, and water—in your Instant Pot.
2. Step 2: Secure the Instant Pot lid and lock it in place. Ensure the valve is set to sealing.
3. Step 3: Cook on HIGH pressure for 8 minutes. The Instant Pot will take about 10 minutes to reach pressure before starting the cooking time.
4. Step 4: When cooking is complete, perform a quick release to let out the pressure.
5. Step 5: Carefully open the lid and blend the mixture using an immersion blender until smooth or to your preferred consistency. If you don’t have an immersion blender, let the sauce cool slightly and puree in a regular blender.
6. Step 6: The sauce may be thin while warm but will thicken as it cools. Serve immediately or cool completely before storing.

Tips & Variations

• For a sweeter applesauce, add a tablespoon of honey or maple syrup after blending.
• Use peeled apples if you prefer a smoother texture without any skin bits.
• Substitute the red beet with golden beets for a milder flavor and brighter color.
• Try adding a pinch of nutmeg or ginger for extra warmth and spice.

Storage

Store cooled applesauce in an airtight container in the refrigerator for up to one week. For longer storage, freeze the sauce in suitable containers for up to several months. Thaw in the refrigerator and stir well 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. There’s no need to thaw them before adding to the Instant Pot; just use them frozen and follow the instructions as usual.

Do I have to peel the beets and apples?

Peeling is optional. Leaving the skins on adds fiber and nutrients, but if you prefer a smoother texture or a milder taste, peel the apples and beets before cooking.

Strawberry Beet Instant Pot Applesauce Recipe

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★★★★★

4.4 from 65 reviews

• Author: anna
• Total Time: 28 minutes
• Yield: Approximately 6 cups of applesauce 1x
• Diet: Gluten Free

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Description

This vibrant and healthy Strawberry Beet Applesauce is made effortlessly in an Instant Pot, combining the natural sweetness of apples and strawberries with the earthy flavor and nutrients of beets. It offers a colorful twist on traditional applesauce, perfect as a snack or a side dish packed with fiber and vitamins.

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Ingredients

Scale 1x2x3x

Fruit and Vegetables

• 6 apples, cored and roughly chopped (skins on for extra fiber or peeled if preferred)
• 1 medium red beet (or two small, about 5 ounces, washed, peeled and roughly chopped)
• 16 ounces fresh strawberries (about 4 cups whole, frozen berries can be used as well)

Flavorings & Liquids

• 1½ Tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1 cup water

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Instructions

1. Combine Ingredients: Place the chopped apples, peeled and chopped beet, fresh (or frozen) strawberries, lemon juice, ground cinnamon, and water into the Instant Pot.
2. Seal Instant Pot: Close the Instant Pot lid and lock it securely. Ensure the steam release valve is set to the ‘sealing’ position to maintain pressure during cooking.
3. Pressure Cook: Set the Instant Pot to cook on HIGH pressure for 8 minutes. Note that the pot will take approximately 10 minutes to build up pressure before the cooking time starts.
4. Release Pressure: Once cooking is complete, perform a quick release by carefully switching the valve to ‘venting’ to release steam.
5. Puree Applesauce: Carefully remove the lid. Using an immersion blender, puree the mixture until smooth or to your desired texture. Alternatively, allow the mixture to cool slightly and puree in a blender.
6. Cool and Store: The applesauce will appear thin when warm but will thicken as it cools. Enjoy immediately or let cool completely before storing in an airtight container in the refrigerator for up to one week or freezing for several months.

Notes

• Leaving the apple skins on increases fiber content, but peeling is optional based on texture preference.
• Frozen strawberries can be used if fresh are not available; no need to thaw before cooking.
• The sauce texture can be adjusted by blending more or less.
• To reduce acidity, adjust lemon juice quantity to taste.
• Store leftovers in a sealed container refrigerated for up to a week or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 18 minutes (including pressure build-up and cooking)
• Category: Sauce, Snack
• Method: Instant Pot
• Cuisine: American

Keywords: strawberry beet applesauce, instant pot applesauce, healthy applesauce, beet recipes, strawberry recipes, pressure cooker applesauce