I love to make Instant Pot Cranberry Sauce, even when it isn’t Thanksgiving! It is very easy, and the flavor is bright, sweet, and a little tart. This pressure cooker cranberry sauce goes well with turkey, chicken, game birds, and pork. It’s also delicious on its own.
Instant Pot Cranberry Sauce
I talk a lot about the cooks who I grew up watching and helping in the kitchen. They were my inspiration. Especially Nana. She used to make this cranberry sauce in her stove top pressure cooker. I always liked it.
Nana’s recipe called for double the sugar that I use. Preferring a cranberry sauce that is much less sweet, I reduced the sugar by half, and that is the sweet spot for me (see what I did there?). I recommend starting with the amount in my recipe, which is plenty sweet, and adding more to taste, if you like it sweeter.
The touch of orange is just right, and doesn’t take away from the wonderful fresh cranberry flavor. If you want a straight cranberry sauce, you can leave out the orange and replace the juice with water.
For the convenience of making this any time of year, you can use fresh or frozen cranberries with equal success.
Instant Pot Cranberry Sauce is delicious as an accompaniment to turkey, chicken, pork, and game birds. The sweet and tart taste is enhanced with a hint of orange.
- 1 lb Cranberries, fresh or frozen
- 1/8 tsp Cinnamon
- 1/4 cup Orange Juice (fresh squeezed is best) or water
- 1 tsp Orange Zest (grated)
- 1 cup Sugar
Add cranberries, cinnamon, orange juice, and zest to the pot. Close the lid and set steam release knob to the Sealing position.
Press the Pressure Cook (or Manual) button or dial and the +/ - to select 1 minute.
After the cook cycle ends, do a quick release of the steam. When all of the pressure is out of the pot and the pin in the lid drops, open and stir the berry mixture.
Add the sugar and stir well. Put the lid back on and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button and the + or - to choose 1 minute.
After the cook cycle ends, Turn the pot OFF.
The berry mixture is a bit foamy at this point, so let the pressure naturally release for 5 minutes so the foam can subside.
Manually release the remaining steam. When all of the pressure is out of the pot and the pin in the lid drops, open and stir the cranberry sauce.
After Step 3, strain and press the mixture through a sieve and reserve the strained juices.
Return the strained mixture to the pot, add an additional 1/8 cup of water or orange juice, and continue with Steps 4-8 (from the point where you add the sugar...).
Mold and chill to make a nice presentation, if desired.
Serve chilled or at room temperature.
**The reason we bring the pot to pressure two different times is because if we added the sugar in the beginning, it is going to be too thick for the pot to get to pressure. I've tested this, and prefer to do it this way. Nana also did it this way in her stove top pressure cooker.**
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(Cook time does not include the few minutes it takes to bring pot to pressure, or natural release).
Resources to Make This Recipe
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Is the Silicone coated pot used for pot-in-pot recipes or would you use it instead of the stainless pot that comes with the unit? Totally excited about trying your recipe! Can it be made in the stainless? since it is NOT non-stick, chances are it would not be easy to clean up…
Hi Jerry, I like to use the ceramic coated pot for sticky things, but this cranberry sauce is easy to clean from the stainless pot, too. I don’t use the ceramic coated pot for PIP recipes as I don’t want to risk scratching it with the metal rack.
Could this be doubled if using the 8qt IP?
Hi Kathy, yes, I think it would work great doubled in the 8 qt!
I was thinking about doubling it, too, for a Friendsgiving dinner this weekend. It can be doubled in the 6 qt. can’t it? And if I double it, do I need to adjust the pressure cook time? Thanks!
Hi Andrea, yes, you can double it as long as the level is 1/2 of the capacity of the pot or less as cranberries are a “foaming food.” Normally with a foaming food like beans, apples, etc., you can add a little oil or butter to help control the foaming. Not with cranberry sauce. I would not like any fat in my cranberry sauce! So, fill the pot with the recipe for 1 batch, see how full it gets, then determine if you can safely fit in double that amount. It would be really fast to make 2 separate batches if you need to. Also, if you do double it, let it naturally release pressure longer, maybe 15 instead of 5 minutes. Have fun!
I made this today. Very easy and tastes great!
That’s great, Debbie! Nana would be pretty excited to know people are out in the world making her recipe! We don’t need to tell her that I reduced the sugar, lol! I’m glad it was easy for you, and that you are enjoying it! Thank you for the comment and review!
I am 66 y/o. WHY have I never made my own cranberry sauce before! This is awesome! Thank you…
Hi Karen! It is so fun to make! I like it so much more than the canned stuff. Have fun!
Would this taste good if made the day before and chilled?
Hi Amanda! Yes, it tastes great the next day, and is very good chilled. Even when I used to eat the canned kind, I would put the cans in the fridge to get cold! Of course, then they come out of the can with the little ridges on them, lol! This will last a few days in the fridge in a sealed container.