This post may contain affiliate links. Please read our disclosure policy.
Instant Pot Cranberry Sauce is very easy to make, even when it isn’t Thanksgiving! 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
Homemade Cranberry Sauce is one of the easiest Thanksgiving Instant Pot Recipes there is!
Nana used to make this cranberry sauce in her stove top pressure cooker back in the day. I always liked it.
Tips for Good Cranberry Sauce
• Try adding more spices like cloves or ginger (in very small amounts).
• Toss in some chopped apples to make a cran-apple sauce.
• Garnish servings with Walnuts or Pecans
• Save some for turkey sandwiches!
A Word About Sweetener
Nana’s recipe called for double the sugar that I use. I prefer a cranberry sauce that is much less sweet, I reduced the sugar by half, and that works for me.
• If you want a less-sweet cranberry sauce, reduce sugar by 1/2 cup or more (you can always add more after cooking).
• You can also use Brown Sugar, Maple Syrup, or Honey in place of white sugar.
• If you add sweetener after cooking, do so while the sauce is still warm so it dissolves.
• If you want to use artificial sweetener, add it after pressure cooking.
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.
Instant Pot Turkey Breast
Instant Pot Stuffing
Instant Pot Candied Yams
Instant Pot Creamy Mashed Potatoes
Instant Pot Pumpkin Cheesecake
If you make this homemade pressure cooker Cranberry Sauce, please let me know. Just leave a comment with a star rating below.
I’d like to know how it worked for you!
Instant Pot Cranberry Sauce
Equipment
- 3-quart or 6-quart Electric Pressure Cooker
Ingredients
- 1 (12 oz - 16 oz) pkg Cranberries, fresh or frozen
- ½ teaspoon Orange Zest (grated)
- ⅛ teaspoon Cinnamon (optional)
- ⅓ cup Orange Juice or water (it doesn't take much)
- 1 cup Sugar (If you like it more tart, back off the sugar by ½ cup)
Optional Ingredients
- Maple Syrup or Honey in place of sugar
- Use half Brown Sugar
- pinch Ginger
- pinch Cloves
- 1 cup Chopped Apples
Instructions
- 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 10 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 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.
Notes
- 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).
- If you like it more tart, back off the sugar by 1/2 cup or more.
- 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. Do this while the sauce is still warm so the sugar dissolves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Resources to Make Instant Pot Cranberry Sauce Recipe
This post contains Affiliate links. As an Amazon Associate I earn from qualifying purchases.
How can I do this to make it more like the smooth jellied instead of whole berry?
I would press it through a strainer before it cools. VERY carefully!
I want to make this for the holidays. My pressure cooker needs at least one cup of liquid to get up to pressure.. The recipe doesn’t include enough liquid. Where does the liquid come from?
The cranberries pop and release liquid as they heat up and break down, so you don’t need a full cup of liquid to start. If you are concerned, increase the OJ by 1/4 cup, it will still be good, but just a little looser.
Just tried this and used 3/4 cup coconut sugar. It smells and tastes great. Loved not having to watch it on the stove.
That’s great! Thanks for the review!
Is the 2 minutes pressure cooking on the high setting?
Yes
Have you changed the recipe from last year? I makde it last year and remember bringing the pot to pressure twice, but the way the recipe is written now that doesn’t happen and the sugar is added in the first step (despite the note below about bringing to pressure twice)
Hi Kadi, yes I have updated the process of making this recipe. It’s now easier, and you don’t have to bring it to pressure twice. I tested it multiple times and am very happy with the results! Same ingredients, and same quantities.
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.
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!
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!
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!
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.