If using fresh cranberries, place them in a strainer and rinse them well under running water. Skip this step if using frozen cranberries.
Combine the cranberries, orange juice, maple syrup, brown sugar, cinnamon, vanilla, and a pinch of salt in the inner pot of your pressure cooker.
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.
Video
Notes
Orange Juice: For a 6-quart Instant Pot, use ½ cup of orange juice. For an 8-quart Instant Pot use ¾ cup of orange juice. Use either freshly squeezed or refrigerated orange juice. Brown Sugar: For a tarter sauce, use ⅔ cup of brown sugar, for a sweeter sauce use a full 1 cup of brown sugar. Storage: Store cranberry sauce in an airtight container for up to 5 days in the refrigerator or in a freezer-safe container, leaving 1 inch of space for expansion, for up to 3 months.