Add the ingredients to the Instant Pot in this order:1) Orange juice2) cranberries3) orange zest4) sugar***Do not stir***
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.
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.
Instant Pot Cranberry Sauce
Amount Per Serving (0.25 cup)
Calories 86Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 103IU2%
Vitamin C 26mg32%
* Percent Daily Values are based on a 2000 calorie diet.
Instant Pot Cranberry Sauce - https://www.sustainablecooks.com/instant-pot-cranberry-sauce/