Instant Pot Cranberry Sauce
Using my Instant Pot to make my cranberry sauce from fresh cranberries this year was a no brainer. I honestly don’t think I ever ate the cranberries out of a can at Thanksgiving, and I don’t really remember many other people eating them either. I do, however, recollect the can shaped blob from my childhood.
Cranberry Sauce Made from Fresh Cranberries
Now that I am the one that puts a lot of hard work and preparation into a big holiday meal I can’t imagine skimping on the cranberry sauce and pouring it out of a can. I promise once you’ve made Fresh Cranberry sauce in your Instant Pot you’ll never go back. I’ve made this fresh cranberry sauce recipe on the stove top now many times and it’s delicious. It can even be made a few days in advance. My recipe didn’t need to be improved, but this year I wanted to try to make as many things as possible for Thanksgiving in my Instant Pot. The first dish that came to mind to convert was cranberry sauce. The same great recipe without all the stirring and babysitting on the stove top and made in less time.
How to make Instant Pot Cranberry Sauce
I started by rinsing my fresh cranberries and adding 4 cups to the Instant Pot. Add the orange juice, maple syrup, a cinnamon stick and the zest from an orange and place the lid on with the vent set to sealing and cook on manual high pressure for 2 minutes.
Once the timer indicated the cook time is complete, natural pressure release for 5 minutes. Then manually release the remaining pressure. Press saute and stir in 1/4 cup brown sugar (more or less) depending on your liking. Saute for about 2 minutes and then turn off the instant pot off and remove the inner pot from the heat. To do this you can use potholders or these mitts.
Make-ahead 2-3 days in advance and stored in the fridge. I prefer to warm this through before serving but they are wonderful warm or cold.
Other Holiday Instant Pot Recipes You May Enjoy
This is a simple homemade cranberry sauce made in the Instant Pot in minutes using fresh or frozen cranberries. It's an easy Thanksgiving recipe you can make ahead of time and leftovers can be easily reheated.
- 4 Cups Fresh Cranberries
- 1 Cup Orange Juice
- 1/4 Cup Real Maple Syrup
- Zest of 1 Orange
- 1 Cinnamon Stick
- 1/4 Cup Packed Dark Brown Sugar
- Place cranberries, orange juice, maple syrup, the orange zest, and cinnamon stick in your instant pot.
- Place lid on and turn to lock. Turn vent knob to sealing. On high-pressure select the manual/pressure cook button. Set cook time for 2 minutes.
- When the cooking cycle is complete let the Instant Pot NPR (natural pressure release) for 5 minutes. Carefully turn the vent knob to the venting position to release the remaining steam.
- Unlock lid and add in 1/4 cup (more or less to you liking) of packed brown sugar.
- Turn your Instant Pot setting to saute and stir to combine for 2-3 minutes.
- Remove the inner pot carefully with potholders or instant pot silicone mini mitts to cool and transfer to a serving dish.
If you are not serving this immediately, this can be made 2 to 3 days in advance and stored in the fridge in an airtight container.
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