Instant Pot Cranberry Sauce

Real, homemade, perfectly sweet and tart cranberry sauce. This easy Instant Pot recipe takes hardly more effort than opening a can of cranberry sauce, but tastes a million times better!

Prep Time5

Cook Time5

Inactive Time5

Total Time5 10

Course: Instant Pot Recipes

Cuisine: American

Keyword: cranberry sauce, fresh cranberry sauce, homemade cranberry sauce, Instant Pot, instant pot cranberry sauce

Servings: cups

Calories: 50kcal

Author: Lisa Childs

Equipment

Instant Pot Duo Mini 7-in-1 Electric Pressure Cooker, Sterilizer, Slow Cooker, Rice Cooker, Steamer, Saute, Yogurt Maker, and Warmer, 3 Quart, 11 One-Touch Programs
MY COOKBOOK! The "I Love My Instant Pot®" Cooking for One Recipe Book
Mini Spatula/Spoonula Set

Ingredients

12 ounces cranberries washed
¼ cup apple juice*
¼ cup orange juice*
3/4 cup sugar
¼ - ½ teaspoon fresh ginger grated
½ teaspoon ground cinnamon

Instructions

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) (about 30 minutes.) If you don’t have time for a NPR, very carefully release the steam in short bursts. Cranberry sauce will froth and spew out through 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 for 4 hours or overnight to cool and set. The sauce will thicken as it cools down. Instant Pot cranberry sauce lasts in the refrigerator for 2-3 weeks.

Notes

*You can use all apple or all orange juice, if you prefer. For 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 orange. Another option is to use water with orange or apple juice frozen concentrate.
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. Add more or less sugar, depending on your preference.
For less sugar, 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 a cornstarch slurry.
For naturally sweetened homemade cranberry sauce, use ½ cup honey or pure maple syrup. The flavor will be different, but you can easily adjust it to your taste.

Nutrition