Baby Blapple-Pear Sauce Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Baby Blapple-Pear Sauce Pressure Cooker Recipe


Makes 1¼ cups or 10 (1-ounce) ice-cube tray servings – Cooker: Any size – Time: 2 minutes at HIGH pressure

  • 1 large apple
  • 1 large firm pear
  • ½ cup filtered water
  • 1 cup (½ pint) blueberries


  1. Peel the apple and pear, taking care to cut out and discard any bruised parts
  2. Cut the apple and pear into wedges and remove and discard the cores
  3. Cut each wedge into 2 or 3 pieces crosswise
  4. Place a trivet and steamer rack in the pressure cooker
  5. Add the water
  6. Arrange the apple and pear chunks on the rack as evenly as possible, covering it totally, and sprinkle the blueberries on top so they don’t fall into the water
  7. Close and lock the lid
  8. Set the burner heat to high
  9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  10. Set a timer to cook for 2 minutes
  11. Remove the pot from the heat
  12. Open the cooker with the Natural Release method; let stand for 15 minutes
  13. Be careful of the steam as you remove the lid
  14. Lift out the steamer and transfer the fruit to a food processor, blender, or food mill and puree until smooth, adding a tablespoon or two of the steaming water if needed to get the consistency you prefer
  15. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months
  16. Baby Summer Orchard Sauce: Substitute 1 to 2 ripe peaches for the blueberries
  17. Cut a small cross in the top and bottom of each one and place in a heatproof bowl
  18. Cover with boiling water and let stand for 30 seconds, then drain and plunge in cold water
  19. Slip off the skins
  20. Cut the peaches into quarters, remove the pits, and dice the flesh
  21. Add to the apple and pears in Step 2 and pressure cook and puree as directed

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