Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce

This Instant Pot cranberry sauce complements fall and winter meals with its bright color and flavor. Make a big batch for your Thanksgiving feast.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 15 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Rinse the cranberries and pick them over, discarding any mushy or damaged berries. Add the cranberries to the Instant Pot.
  3. Step 3

    Add the sugar, orange juice, maple syrup, finely grated orange zest, vanilla extract, and the cinnamon stick to the pot with the cranberries. Gently stir to combine the ingredients.
  4. Step 4

    Lock the Instant Pot lid in place and set the vent to sealing. Choose the manual setting, high pressure, for 2 minutes. Let the pressure release naturally for 10 minutes, and then open the vent to manually release the remaining pressure.
  5. Step 5

    Remove the cinnamon stick. Turn on the sauté setting and cook for another 2 to 3 minutes, stirring frequently, until thickened. The sauce will continue to thicken as it cools.
  6. Step 6

    Transfer the cranberry sauce to a storage container and cool completely. Refrigerate until serving time. Serve it chilled or at room temperature.