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Instant Pot Cranberry Sauce is a quick and easy recipe for cranberries sauce flavored with orange, maple, and cinnamon.
Inspired by my recipe for Cranberry Orange Sauce, this recipe for Instant Pot Cranberry Sauce is even easier than my original recipe, which was already an easy recipe to start. It is tart, yet sweet, and is the best compliment to the heavier holiday dishes, such as Instant Pot Turkey Breast or Roast Turkey.
Kristen's Key Tips for Instant Pot Cranberry Sauce
- Use fresh or frozen cranberries. No need to defrost frozen cranberries or adjust the cooking time.
- No orange juice? Orange and cranberries are a natural pairing. Using 100% orange juice as the liquid in the cranberry sauce adds delicious flavor. If you don't happen to have orange juice on hand, pineapple juice is a great alternative.
- Sweeten with brown sugar and maple syrup. Due to the tartness of cranberries, it is best to sweeten the sauce heavily. Using a combination of brown sugar and maple syrup sweetens the dish, while adding rich flavor.
How to Make Instant Pot Cranberry Sauce
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Combine. Add the cranberries to the inner pot, along with the orange juice, brown sugar, maple syrup, cinnamon, vanilla extract, and a pinch of salt. Give that all a good mix to evenly coat the cranberries with the sugar and cinnamon.
- Pressure cook. Place the lid on the inner pot and turn the vent knob to the sealed position. Set the cooking time to 4 minutes on high pressure. Once the cooking time has elapsed, allow the pressure to release for 10 minutes.
- Sauté (if desired). Right now, the cranberry sauce is truly a sauce, but keep in mind it will thicken as it cools. If you would like your cranberry sauce to be thicker, turn the instant pot to sauté and let simmer, stirring frequently, until some of the liquid has evaporated.
- Chill before serving. Allow the sauce to cool slightly and then transfer to a storage container and refrigerate until fully chilled, as cranberry sauce tastes better after it has had time to chill and the flavors meld together.
Leftover Cranberry Sauce
- Storing Leftovers: Leftover cranberry sauce can be stored in an airtight container for up to 4 days in the refrigerator or frozen in a freezer-safe container with 1 inch of space for expansion for up to 3 months.
- Using Leftovers: The leftovers can be used as a topping for pancakes, sweet potato pancakes, or sweet potato waffles. It is also delicious served on leftover turkey sandwiches, on baked brie, or even mixed with barbecue sauce for a Thanksgiving Pizza.
Recipe FAQs
I always say that you need 1 cup of thin liquid when pressure cooking in a 6-quart Instant Pot and 1.5 cups for an 8-quart Instant Pot. However, the cranberries will immediately release some of their natural juices as pressure is building, so no need to use the standard liquid needed when pressure cooking.
My recipe for Cranberry Orange Sauce uses orange juice concentrate. This eliminates the need for adding brown sugar because the concentrated orange juice is plenty sweet. However, the orange juice concentrate burns easily and therefore should be avoided when pressure cooking.
After the cranberry sauce has been cooled slightly, you can blend it with an immersion blender or in a blender or food processor.
More Instant Pot Thanksgiving Recipes
This Instant Pot cranberry sauce recipe is the ultimate make-ahead Thanksgiving dish. Check out all of my favorite Instant Pot Thanksgiving recipes or browse a few below to complete your holiday feast.
- Instant Pot Turkey Breast
- Instant Pot Mashed Potatoes
- Instant Pot Green Beans
- Instant Pot Stuffing
- Instant Pot Pumpkin Cheesecake
Instant Pot Cranberry Sauce
Video
Ingredients
- 24 ounces fresh or frozen cranberries
- ½ cup orange juice for 3 or 6-quart Instant Pot
- ¾ cup orange juice for 8-quart Instant Pot
- 3 tablespoons maple syrup
- ⅔ cup brown sugar, see note
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- If using fresh cranberries, place them in a strainer and rinse them well under running water. Skip this step if using frozen cranberries.
- Combine 24 ounces fresh or frozen cranberries with ½ cup orange juice for 3 or 6-quart Instant Pot OR ¾ cup orange juice for 8-quart Instant Potinside the inner pot. Add in 3 tablespoons maple syrup, ⅔ cup brown sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, and a pinch of salt and stir to combine.
- Place the lid on the pressure cooker and be sure the vent knob is sealed/lid is locked. Hit manual or pressure cook to adjust the cooking time to 4 minutes on high pressure.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 10 minutes.
- Open up the Instant Pot and give everything a good stir. Allow the cranberry sauce to cool slightly inside the inner pot (be sure to hit cancel to turn off the keep warm function).
- Once cooled, transfer the sauce to an airtight container and chill completely, or for at least 4 hours before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe; thanks. To the second batch, I added crushed pineapple and pecans, because we like it that way. Next time, I’ll add chopped apples.
Could I use the stick blender or food processor to mince the shells a bit? Or the Foley food mill?
Hi Willie! Thrilled you enjoyed so much. You can certainly use a stick blender or food processor to break down the cranberries a bit.
My favorite part of Thanksgiving is always the cranberry sauce. Love how this recipe makes it even easier by using the IP! Another thing off the stove and away from the oven is always helpful!
I love how quick and easy it is to make this cranberry sauce in the instant pot! And no splattering all over the stove -win-win!