It’s easy 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 is also delicious on a turkey sandwich!
Originally published on 10/8/2017
Instant Pot Cranberry Sauce
If you made this recipe last year, please note that I have revised the method. The ingredients and amounts have not changed. It’s now even easier to make, so it will save you some time! Enjoy!
I talk a lot about the cooks who I grew up watching and helping in the kitchen. They were my inspiration. Especially my Nana. She used to make this cranberry sauce in her stove top pressure cooker. I always liked it.
Her method required a different way of pressure cooking the cranberry sauce, so I simplified her method for the electric pressure cooker. It’s vey easy and quick. You can even make this the same day you will be serving it, if you need to!
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 of sugar in my recipe, which is plenty sweet, and adding more to taste, if you like it sweeter. Reduce by 1/4 cup if you want it less sweet.
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. You could also use apple juice, for a different flavor.
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
- 1/2 tsp Orange Zest (grated)
- 1/8 tsp Cinnamon (optional)
- 1/3 cup Orange Juice (fresh squeezed is best) or water
- 1 cup Sugar (If you like it more tart, back off the sugar by 1/4 cup)
Add the cranberries, zest, cinnamon, and juice. Then pour the cup of sugar over the berries, but do not stir.
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 2 minutes (High pressure). When the cooking cycle finishes, turn the pot all the way off.
The berry mixture is a bit foamy at this point, so let the pressure naturally release for at least 5 minutes so the foam can subside.
Manually release the remaining pressure/steam in short bursts, until you are sure none of the sauce is going to spew out with the steam.
When all of the pressure is out of the pot and the pin in the lid drops, open and stir the cranberry sauce very well. Taste the cranberry sauce after it has finished cooking, and if you like it sweeter, add more sugar, 1 Tbsp at a time, stirring well.
Transfer to a serving dish and chill. It will thicken as it cools.
This recipe can be doubled. Keep the cook time the same.
(Cook time does not include the few minutes it takes to bring pot to pressure, or natural release).
Taste the cranberry sauce after it has finished cooking, and if you like it sweeter, add more sugar, 1 Tbsp at a time, stirring well.
If you like it more tart, back off the sugar by 1/4 cup.
Resources to Make Instant Pot Cranberry Sauce Recipe
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