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A small glass jar with cranberry sauce next to an Instant Pot.
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Instant Pot Cranberry Sauce

This easy Instant Pot Cranberry Sauce is made with 5 simple ingredients for a fresh, flavorful holiday side that’s ready in minutes!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Pressure Release 9 minutes
Total Time 29 minutes
Servings 6 servings
Calories 123kcal
Author Kate at Eating in an Instant

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
US Customary - Metric

Instructions

  • Add the cranberries, orange zest, orange juice, and maple syrup to the Instant Pot inner pot.
    12 ounces fresh cranberries, 1 tablespoon fresh orange zest, ⅓ cup fresh orange juice, 3 tablespoons 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 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

Serving: 1serving | Calories: 123kcal | Carbohydrates: 31g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 91mg | Fiber: 2g | Sugar: 26g | Vitamin A: 59IU | Vitamin C: 14mg | Calcium: 18mg | Iron: 0.2mg