Instant Pot Cranberry Sauce

Cranberry sauce is a classic Thanksgiving side that pairs well with not only turkey but ham or lamb as well. It’s a family favorite that everyone loves and very noticeable when it’s missing from the table!

Fresh cranberry sauce made from scratch is much better than the jelly you’d get from a can. This recipe is so easy and made with such simple ingredients that you’ll never return to store-bought cranberry sauce again!

This recipe is made with fresh or frozen whole cranberries which are sweetened with 2 kinds of sugar and infused with a hint of cinnamon and orange zest. The results are the perfect jam-like consistency. It’s luscious and thick and bursting with cranberry flavor!

This is the perfect make-ahead recipe for homemade cranberry sauce, as it lasts for days in the fridge. Taking just one thing off your to-do list can make all the difference in the world!

Using the pressure cooker is a game-changer. It’s completely hands-off, and there’s no need to take up any extra room on the stove. This is especially helpful when you’ve got other holiday side dishes on the go! If you’re looking for another popular cranberry recipe, try this cranberry jello salad made with fresh cranberries, pineapples, and oranges – YUM!

Serve cranberry sauce warm alongside your holiday meal, or have it cold the next day. Use this versatile sauce for everything from a side dish to a jam, an ice cream topping, a pancake topping, and more!

Why This Recipe Works

• Making cranberry sauce in the Instant Pot is a dump-and-set recipe. Toss in the ingredients, close the lid, and the pressure cooker does the rest!
• Fresh, homemade cranberry sauce tastes better!
• It’s made with a few ingredients that come together nicely, but the orange and cinnamon are optional.
• It’s a great make-ahead dish, and even if you don’t, it doesn’t take up any extra room on the stove on the big day!

Ingredients Needed

• Cranberries – Use either fresh or frozen. There is no need to thaw them if frozen. Just toss them in.
• Orange juice (or water) – The Instant Pot needs liquid to work. It creates steam and uses the pressure to cook. Use freshly squeezed orange juice.
• Orange zest – The zest of orange will add even more orange flavor to the cranberries, adding a sweet citrus note to the otherwise tart cranberries. The orange zest is especially helpful if you choose to use water rather than orange juice.
• Sugar – Both white and brown to help with sweetness. Cranberries, on their own, are quite tart and slightly bitter.
• Cinnamon stick – A lovely warming aroma and flavor adds another element to this delicious sauce.

How to Make Cranberry Sauce in the Instant Pot

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Step 1: Place all the ingredients into the pressure cooker in the following order, and DO NOT STIR. Start with the cranberries, then orange juice (or water), sugar, brown sugar, and cinnamon stick.

Step 2: Close the lid, set the valve to seal, and pressure cook (or manual) on high for 2 minutes.

Step 3: Once finished, allow it to naturally release pressure for 10 minutes. Then, manually release the remaining pressure.

Step 4: Once the pin drops, open the lid, stir it, and taste test. Add more sugar if needed. Transfer it to a dish. Enjoy!

Helpful Tips

• The cranberry sauce will thicken as it cools. Make sure to allow it to cool and set up before serving.
• Using short bursts when releasing the remaining pressure will help to avoid plenty of splatters.
• It is very important to follow the directions as to what order to add the ingredients. The reason for this is to help avoid the “burn” notice. Sugar on the bottom may burn if added first.
• The cinnamon and orange flavors are wonderful additions but completely optional.
• If you prefer your cranberry sauce without lumps of cranberry, by all means, blend it with an immersion blender or regular blender before serving.
• Easily double or triple this recipe to serve a larger crowd.

Favorite Ways to Use Instant Pot Cranberry Sauce

• On the side of Thanksgiving or Christmas turkey, ham, or lamb.
• As a spread on a leftover turkey sandwich the day after.
• Use it as a jam on toast.
• Pour it like a fruit sauce over ice cream, pancakes, waffles, and crepes the morning after Thanksgiving!
• Use it as a glaze for chicken or pork for a weeknight dinner idea.
• Swirl it in some yogurt and top it with granola for a quick and easy snack.

RECIPE