Instant Pot Cranberry Sauce

Forget store-bought cranberry sauce! Making it from scratch is a breeze using the Instant Pot. You get the same bright, sweet-tart flavors in minutes and with only a handful of ingredients. The perfect condiment for your holiday roast!

Course Condiment, Side Dish

Cuisine American

Keyword instant pot cranberry sauce, pressure cooker cranberry jam

Prep Time 5

Cook Time 4

Natural release 10

Total Time 19

Servings servings

Calories 107kcal

Author lalaine

Equipment

6-qt Instant Pot

Ingredients

3 cups fresh or frozen cranberries
1 cup honey
1 cup orange juice
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

US Customary - Metric

Instructions

Wash the fresh cranberries in cool water and drain well. If using frozen, do not thaw. Place the cranberries in the Instant Pot.
In a bowl, combine the honey, orange juice, vanilla extract, and cinnamon powder. Stir until well-blended. Add to the pot.
Add the orange zest.
Close and lock the lid and set the valve on the SEALING position. Set to Manual and Pressure cook on HIGH for 4 minutes.
When finished, do a NATURAL RELEASE for 10 minutes and quickly release any remaining pressure.
Open the pressure cooker and remove the zest strips. Serve the cranberry sauce as is or mash to desired consistency.

Notes

If you prefer a thicker consistency, continue to cook the sauce using the SAUTE function to reduce it further. You can also add pectin or cornstarch slurry to help it set. Remember, the sauce will thicken more as it cools.

Nutrition