Instant Pot cranberry sauce is a quick, flavorful twist on the classic holiday side! Made with fresh cranberries, orange juice, maple syrup, and a touch of sugar, it comes together in minutes and tastes like it simmered all day.
Homemade cranberry sauce is a must-have for Thanksgiving and Christmas, and this Instant Pot version couldn’t be easier. With just five simple ingredients, you can make a bright, flavorful sauce that’s the perfect mix of tart and sweet — all without watching a pot on the stove.
Fresh cranberries cook down beautifully with orange juice, zest, and maple syrup to create a sauce that’s bursting with flavor. The pressure cooker makes it practically hands-off, and the results are perfectly thick and glossy every time.
Whether you serve it warm or chilled, this Instant Pot cranberry sauce pairs perfectly with turkey, ham, or even spooned over yogurt or oatmeal. It’s simple, quick, and a great make-ahead side dish for any holiday feast.
Ingredient notes and substitutions
- Cranberries: I haven’t used frozen cranberries in this recipe.
- Orange juice: I recommend using fresh orange juice in the recipe.
- Maple syrup: I use pure maple syrup. It adds sweetness and depth of flavor.
How to make Instant Pot cranberry sauce
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add the cranberries, orange zest, orange juice, and maple syrup to the Instant Pot inner pot.
Step 2: Close and lock the lid. Adjust the cooking time to 0 minutes. Be sure that the pressure release valve is set to sealing.
Step 3: Once the cooking time ends, let the pressure release naturally for 9 minutes. Carefully turn the pressure release valve to venting to release the pressure.
Step 4: Press cancel, then sauté.
Step 5: Add the granulated sugar, and stir in until thick and well-combined.
Step 6: Chill until ready to serve. Serve topped with a bit of fresh orange zest.
Tips
- Adjust sweetness. Start with less sugar if you prefer a tangier sauce and add more to taste.
- Consistency: For thinner cranberry sauce, add more orange juice.
- Make-ahead: Cranberry sauce keeps beautifully. You can store in the fridge for up to a week or freeze for up to a month.
Storage
Store any leftover cranberry sauce in an airtight container in the refrigerator. It will keep for 3-4 days when properly stored in the fridge.
Instant Pot Cranberry Sauce
Equipment
Ingredients
- 12 ounces fresh cranberries rinsed and picked over
- 1 tablespoon fresh orange zest
- ⅓ cup fresh orange juice
- 3 tablespoons maple syrup
- ½-¾ cup granulated sugar depending on desired sweetness
Instructions
- Add the cranberries, orange zest, orange juice, and maple syrup to the Instant Pot inner pot.12 ounces fresh cranberries, 1 tablespoon (6 g) fresh orange zest, ⅓ cup (62 g) fresh orange juice, 3 tablespoons (60 g) maple syrup
- Close and lock the lid. Adjust the cooking time to 0 minutes. Be sure that the pressure release valve is set to sealing. It should take about 10-15 minutes for the pot to come to pressure.
- Once the cooking time ends, let the pressure release naturally for 9 minutes. Carefully turn the pressure release valve to venting to release the pressure.
- Press cancel, then sauté.
- Add the granulated sugar, and stir in until thick and well-combined.½-¾ cup (100-150 g) granulated sugar
- Chill until ready to serve. Serve topped with a bit of fresh orange zest.
Notes
- Cranberries: I haven’t used frozen cranberries in this recipe.
- Orange juice: I recommend using fresh orange juice in the recipe.
- Maple syrup: I use pure maple syrup. It adds sweetness and depth of flavor.
- Nutrition values are estimates.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
Did You Make This?
Don’t forget to leave a rating below below and make sure to follow on Pinterest and Instagram for more!
This Instant Pot cranberry sauce recipe sounds wonderfully simple and quick – a welcome change from the usual holiday side dish chaos! The idea of adding maple syrup for depth is a brilliant touch, though I might start with less sugar than suggested, as I always prefer a bit of a tang. The 9-minute natural pressure release seems suspiciously short for such a delicious outcome – maybe its a secret shortcut to happiness! Definitely trying this for the holidays, maybe with a slightly higher orange juice ratio for good measure. Thanks for the easy-peasy guide, Kate!
You’re very welcome!