Instant Pot Cranberry Sauce

A white bowl of instant pot cranberry sauce, garnished with orange peel, sits on a white saucer atop a red plate. Rosemary sprigs and an orange are nearby.

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4.88 from 24 votes

This Instant Pot Cranberry Sauce is delicious and even easier than making it on the stovetop.

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Prep Time3

Cook Time6

Release the pressure10

Total Time19

Course: Side Dish

Cuisine: American

Method: Instant Pot

Servings:

Calories: 177kcal

Author: Corinne Schmitt

Equipment

Instant Pot
Serving dish

Ingredients

12 ounces fresh cranberries
1 cinnamon stick
3-4 tablespoons orange peel
1 cup sugar
1 cup orange juice

Instructions

Combine all ingredients in inner pot off the Instant Pot.
12 ounces fresh cranberries, 1 cinnamon stick, 3-4 tablespoons orange peel, 1 cup sugar, 1 cup orange juice
Close the instant pot lid and turn pressure valve to seal. Cook on manual high pressure for 6 minutes.
Allow for a natural pressure for 6 minutes and then move the valve to venting.
Mash the cranberries lightly before serving and then transfer the sauce to a serving dish.

Notes

Recipe FAQs

Can I double the recipe to make a bigger batch?

You can double the recipe, but make sure it will still fit in your instant pot. Also, the cook time will stay the same, but it might take longer for it to come to pressure.

How can I thicken my cranberry sauce?

If the sauce is too thin after cooking, you can simmer it on the sauté setting for a few minutes to reduce the liquid. Also, cranberries naturally contain pectin, which helps thicken the sauce as it cools.

How long does cranberry sauce last?

Homemade cranberry sauce can be stored in an airtight container in the refrigerator for up to 7-10 days. It can also be frozen for up to 2 months.

Nutrition