Instant Pot® Cranberry Sauce – – Instantly Delicious

Thanksgiving is my favorite holiday. I love gathering with family and loved ones over great conversation, amazing food, and an overall feeling of gratitude.  We have a lot of family at our table with different dietary needs, and at Thanksgiving we make it a point to have at least one favorite for every person.  We have a couple of vegetarians and a vegan.  We have little kids and big kids. We even have some adults who are a little (or a lot) picky.  One thing that most everyone seems to love and doesn’t require any modifications is Cranberry Sauce. Here is an easy recipe for Cranberry Sauce prepared in the Instant Pot®.
I have been pondering the best way to use my Instant Pot® to help make food prep on Thanksgiving a little easier.  While almost everything could probably be made in an Instant Pot®, I like to think about freeing up stove and oven space and making as many things ahead of time, as possible. The three things that I will be using my Instant Pot® for this Thanksgiving are: steaming sweet potatoes for the casserole, cooking the potatoes for mashed potatoes, and making the cranberry sauce. This recipe for cranberry sauce is pretty straight forward.  I like the flavor of the cranberries to shine.  If there are other flavors that you like to add to your cranberries, feel free to do so.  Happy Thanksgiving!
Instant Pot Cranberry Sauce
Serves 8-12


1 12-ounce bag of fresh cranberries
1 cup of orange juice 
1 cup of sugar (you could reduce this to 3/4 cup)
zest of one orange (optional)
1 cinnamon stick (optional)


1. Combine all ingredients in the Instant Pot®. Set to manual, high-pressure for 6 minutes, making sure the valve is in the sealing position. When finished, allow the pressure to release naturally for 10 minutes, then move the valve to venting to release remaining pressure.

2. Set Instant Pot® to saute.  Continue cooking, mashing cranberries with a wooden spoon, until the sauce thickens – about 5 minutes.  Allow to cool slightly before moving to jars.  Refrigerate.  Cranberry sauce can be prepared up to 3 days in advance.



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