Instant Pot Apple Pie Filling

two jars of apple pie filling in front of a instant pot.

5 from 2 votes

Instant Pot Apple Pie Filling

Making apple pie filling has never been this easy (or tasty). With your Instant Pot, you can make wonderful Apple Pie Filling in minutes and have dessert ready in an hour.

Prep Time10

Cook Time0

Total Time10

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 192kcal

Author: Nicole Durham

Cost: Recipe $7.30 / Serving $0.91

Equipment

Ingredients

6-8 cups apples, peeled and sliced ($6.16)
2 tablespoons lemon juice ($0.11)
2 tablespoons unsalted butter ($0.25)
½ cup brown sugar ($0.22)
½ cup granulated sugar ($0.18)
2 teaspoon ground cinnamon ($0.16)
½ teaspoon ground nutmeg ($0.04)
1 pinch ground cloves ($0.01)
¼ teaspoon salt ($0.01)
2 cups water ($0.00)
¼ cup cornstarch ($0.16)

US Customary - Metric

Instructions

Prepare the apples. Peel, core, and slice the apples. Toss the slices with the lemon juice in a large bowl and set aside.
Start the base. Set the Instant Pot to Sauté and melt the butter. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Whisk together, then pour in the water.
Add the apples. Stir the apples into the mixture until evenly coated.
Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 0 minutes. The apples will cook as the pot comes up to pressure.
Prepare the apples. Peel, core, and slice the apples. Toss the slices with the lemon juice in a large bowl and set aside.
Start the base. Set the Instant Pot to Sauté and melt the butter. Add the brown sugar, granulated sugar, cinnamon, nutmeg, cloves, and salt. Whisk together, then pour in the water.
Add the apples. Stir the apples into the mixture until evenly coated.
Pressure cook. Close the lid, set the valve to sealing, and cook on High Pressure for 0 minutes. The apples will cook as the pot comes up to pressure.
Quick release carefully. Perform a quick pressure release when the timer ends. Release slowly, as some apples may produce extra liquid.
Make the slurry. Leave the Instant Pot on Keep Warm. Carefully remove ½ to 1 cup of the hot liquid and whisk it with the cornstarch until smooth.
Thicken the filling. Stir the cornstarch slurry back into the apples and stir continuously until thickened. If needed, switch the Instant Pot back to Sauté and stir constantly until the filling thickens.
Finish. Turn off the Instant Pot once thickened. Use immediately in a pre-baked crust or allow to cool for later use.
Perform a quick pressure release when the timer ends. Release slowly, as some apples may produce extra liquid.
Make the slurry. Leave the Instant Pot on Keep Warm. Carefully remove ½ to 1 cup of the hot liquid and whisk it with the cornstarch until smooth.
Thicken the filling. Stir the cornstarch slurry back into the apples and stir continuously until thickened. If needed, switch the Instant Pot back to Sauté and stir constantly until the filling thickens.
Finish. Turn off the Instant Pot once thickened. Use immediately in a pre-baked crust or allow to cool for later use.

Notes

Apple texture. Thinner slices create a softer, applesauce-like filling, while thicker slices stay more intact and fork-tender. Peeling is optional based on preference.
Storage. Store apple pie filling in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 months. Thaw before using.
Canning safety. This recipe is not suitable for water bath canning due to the use of cornstarch. Use tested canning recipes for safe preservation.

Nutrition