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It’s so simple to whip up a batch of Instant Pot cranberry sauce for holidays or any time you’re craving a delicious cranberry side dish. This recipe uses fresh or frozen cranberries and just a few simple ingredients to create this perfect sauce.
Homemade cranberry sauce is so easy to make. And using the Instant Pot takes all the guesswork out of it and frees up your stove. You know, for the 10,718 other things you have to make on a big family holiday.
Which other holiday side dish can you just push a button and walk away? This sauce doesn’t take any babysitting so you can focus on the rest of your to-do list.
If you don’t have a pressure cooker, check out this stovetop recipe for the best orange cranberry sauce.
Pro Tips/Recipes Notes
- If you want to double or even triple this recipe, the cooking time remains the same. Just make sure you don’t fill the inner pot more than half full.
- If you want to turn this into a whole cranberry sauce, don’t mash the berries after cooking.
- The cranberry sauce will thicken as it cools.
10- Minute Instant Pot Cranberry Sauce
Equipment
Ingredients
- 1 1/4 cup orange juice
- 12 oz cranberries {fresh or frozen}
- 1 tbsp orange zest
- 1 cup sugar
Instructions
- Add the ingredients to the Instant Pot in this order:1) orange juice2) cranberries3) orange zest4) sugar***Do not stir***1 1/4 cup orange juice, 12 oz cranberries, 1 tbsp orange zest, 1 cup sugar
- Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>1 minute.
- When the cranberry sauce has finished cooking, the Instant Pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 10 minutes and then do a manual release with the nozzle set to venting.
- The sauce will look a bit "soupy" when you open the lid. Use a potato masher to lightly mush the cranberries to your desired consistency.
- Taste the sauce and see if the sweetness is to your liking. If you want to add additional sugar, add 1 tbsp at a time, tasting with each addition.
- Put the lid back on with the Instant Pot at "keep warm" for 5 minutes to allow the additional sugar to dissolve.
Notes
- Store in the fridge for 2 weeks or the freezer for up to 3 months.
- If you double or triple this recipe, the cooking time remains the same. Just make sure you don’t fill the inner pot more than half full.
- The cranberry sauce will thicken as it cools.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a great cranberry recipe! We added 1/2 teaspoon of cinnamon and a 1/4 teaspoon of cloves.
It was super easy, super quick and is a great side for turkey, chicken, pork or fish.
We love it and it is now our go to recipe for cranberries.
Soooo glad it worked out for you guys and I love the addition of the spices!
This recipe was super easy and very tasty. I used sugar and only needed to add a little bit more to taste. 10/10 will make it again using this method.
Awesome! I’m glad to hear it worked out for you! Remember if you have any leftover you can freeze it for Christmas. 🙂