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Instant Pot Cranberry Sauce

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Instant Pot Cranberry Sauce is absolutely necessary for your holiday table! If you’ve had homemade cranberry sauce compared to a cylindrical log of canned cranberry sauce (you know what I’m talking about), you know the difference is night and day.

Instant pot cranberry sauce in glass container surrounded by frosted cranberries and pine cones on white cloth

Instant Pot Cranberry Sauce

Have you ever thought about making cranberry sauce from scratch? The best part about Instant Pot Cranberry Sauce is that it’s SO EASY and quick to make! It hardly takes more effort than opening a can of cranberry sauce.

For real though, your mother-in-law will be IM-PRESSED. You’re welcome.

Fresh Cranberry Sauce vs. Canned Cranberry Sauce

Cranberry sauce is one of those things that is sold in a can, but takes minutes to make. Making homemade pressure-cooker cranberry sauce is easy and tastes a million times better!

More than once, I have left my fresh cranberry sauce for barely a moment and it boils over, burning sticky, sugary sauce all over the stovetop. Avoid the mess with Instant Pot cranberry sauce, which allows you to free up your hands so you don’t have to stir and babysit!

I love serving homemade cranberry sauce with my One Pot Pork Tenderloin and Mashed Potato recipe!

Instant Pot Cranberry Sauce ingredients: cranberries, orange juice, apple juice, cinnamon, ginger, and sugar

How to Make Easy Instant Pot Cranberry Sauce

This is really difficult so listen up! Pour, mix, and wait. Carefully release the pressure, mix, and serve! It’s that easy.

  • Combine all ingredients in the Instant Pot. Lock the lid, turn the knob to sealing, and cook on manual high pressure for 5 minutes.
  • Allow a full natural pressure release (NPR). If you don’t have time for a NPR, very carefully release the steam in short bursts. Cranberry sauce will froth; so it will spew out of the sealing knob if released too quickly.
  • If the consistency is too thin for your liking, simmer on low sauté for a couple minutes to reduce. Let cool slightly, then store in a glass container in the refrigerator. The sauce will thicken as it cools down.

If you want to go the extra mile, pour the cranberry sauce into a pretty white bowl and add a cute spoon for your Thanksgiving table.

Instant Pot Cranberry Sauce Tips

  • If you prefer, you can use all apple or all orange juice.
  • Add more or less sugar, depending on your preference.
  • Ginger is optional, but I love that it adds an extra complexity of flavor. Store a whole knob of ginger in a plastic bag in the freezer. When you need to use it, take it out and use a spoon to peel the part you need. Then use a microplane grater to grate the frozen ginger!
  • Do NOT do a quick release on your Instant Pot. The hot, sticky cranberry sauce will spew out of the sealing knob and can be very dangerous.
Cranberries, sugar, cinnamon, and other ingredients in the Instant Pot

Instant Pot Cranberry Sauce without Orange Juice

My homemade cranberry sauce recipe uses orange juice. However, you can easily adjust the recipe to make Instant Pot Cranberry Sauce without orange juice. Simply substitute the orange juice with an equal amount of apple juice, pineapple juice, or water.

If you don’t have juice on hand, this recipe also works by adding water with a few slices of fresh oranges, or water with orange juice or apple juice frozen concentrate.

Homemade Cranberry Sauce No Sugar

I find that Instant Pot cranberries are very tart without sweetener. However, you can adjust the amount of sugar in this pressure-cooker cranberry sauce according to your preference!

Use half the amount of sugar listed and replace with sugar substitute. If you need additional sweetener, add the desired amount after pressure-cooking. Keep in mind that the cranberry sauce might not jell the same. If necessary, thicken it with cornstarch slurry.

You can also make naturally sweetened homemade cranberry sauce by using ½ cup honey or pure maple syrup. The flavor will be different, but you can easily adjust it to your taste.

Instant pot cranberry sauce on top of Instant Pot pork tenderloin and Instant Pot mashed potatoes and gravy
This is one of my first recipes- a one pot pork tenderloin and mashed potatoes. Homemade cranberry sauce is AMAZING with pork! I serve this for Christmas dinner almost every year.

How Long Does Instant Pot Cranberry Sauce Last

Fresh cranberry sauce lasts for 2-3 weeks in the fridge! That means you can have it for Thanksgiving dinner and then use the leftovers for holiday recipes during December. I like serving this easy side dish with any sort of meat and potatoes type dish. It compliments savory gravy really nicely.

I usually have leftover cranberry sauce, so I love using the leftovers on turkey cranberry sandwiches! My son loves it as jam on toast or mixed into Instant Pot Rice Pudding.

Another festive idea is to swirl that beautiful red sauce into white, vanilla ice cream. How about mixing it with ginger ale as part of a mocktail? The possibilities are endless!

How to Make Instant Pot Cranberry Applesauce

Apples and cranberries are such an awesome combination. My favorite is my friend Si’s Cranberry Apple pie. I make it every year!. There are two easy ways to make Instant Pot Cranberry Applesauce:

  1. Simply add ¼ cup of fresh cranberries to my homemade Instant Pot Applesauce recipe to make a cranberry applesauce in the Instant Pot.
  2. Add a spoonful of prepared Instant Pot Cranberry Sauce to my prepared homemade Instant Pot applesauce, or any applesauce.

Jalapeño Lime Cranberry Sauce

cranberry jalapeno lime sauce

If you love this recipe, try my Jalapeño Lime Cranberry Sauce as a delicious appetizer! I actually like halving a bag of cranberries to make a batch of each!

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graphic of a bowl of Instant Pot cranberry sauce
Instant pot cranberry sauce in glass container surrounded by frosted cranberries and pine cones on white cloth

Instant Pot Cranberry Sauce

Yield: 2 cups
Prep Time: 5 minutes
Cook Time: 5 minutes
Inactive Time: 5 hours
Total Time: 5 hours 10 minutes

Real, homemade, perfectly sweet and tart cranberry sauce, made in the Instant Pot!

Ingredients

  • 12 oz. cranberries, washed
  • ¼ cup apple juice*
  • ¼ cup orange juice*
  • 3/4 cup sugar
  • ¼ t.-½ teaspoon fresh ginger, grated
  • ½ teaspoon ground cinnamon

Instructions

  1. Combine all ingredients in the Instant Pot. Lock the lid, turn the knob to sealing, and cook on manual high pressure for 5 minutes. 
  2. Allow a full natural pressure release (NPR) (about 30 minutes). If you don’t have time for a NPR, very carefully release the steam in short bursts. Cranberry sauce will froth, so it will spew out of the sealing knob if released too quickly. 
  3. If the consistency is too thin for your liking, simmer on low saute for a couple minutes to reduce. Let cool slightly, then store in a glass container in the refrigerator for 4 hours or overnight to cool and set. The sauce will thicken as it cools down. Lasts in the refrigerator for 2-3 weeks.

Notes

- You can use all apple or all orange juice, if you prefer.

- Add more or less sugar, depending on your preference.

Nutrition Information:
Yield: 16 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 50Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 0g

Did you make this recipe?

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Patricia

Tuesday 23rd of November 2021

I made the instant pot cranberry sauce and it was a success. I even tried the fresh ginger suggestion and I loved it. Thank goodness I made the cranberry sauce a couple days before Thanksgiving because I had to make another batch my husband and I ate the first one.

Jalapeno Lime Cranberry Sauce (Instant Pot) - Tried, Tested, + True

Tuesday 26th of November 2019

[…] developed this recipe for a little different take from my 5 minutes, homemade cranberry sauce recipe. It’s a totally different flavor profile, but perfect to use as an appetizer at your […]

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