Indulge in the delectable charm of this Instant Pot Cranberry Sauce recipe that is sure to leave a lasting impression on your taste buds and your guests. As a child, I used to have canned cranberry sauce, but it never quite appealed to me. However, everything changed when I discovered the joy of making homemade cranberry sauce. The enticing aroma and rich flavors surpassed anything I had experienced before.

Now, this Instant Pot Cranberry Sauce has become a cherished addition to our holiday menu, adding a burst of vibrant color and delightful taste to the festivities. But its versatility extends far beyond special occasions. This sauce doubles as a luscious spread for morning toast, a luxurious topping for cheesecake or other desserts, and an enticing add-in for homemade yogurt.

With the convenience of the Instant Pot, making this cranberry sauce has become an absolute breeze. Gone are the days of slaving over a stovetop, as the Instant Pot works its magic, transforming raw cranberries into a delectable concoction in a fraction of the time. The natural sweetness of cranberries beautifully complements the zesty notes of orange, making every bite a heavenly experience.

So, whether you’re hosting a holiday feast, seeking a delightful homemade gift, or simply craving a dollop of goodness on your everyday meals, this Instant Pot Cranberry Sauce is a recipe you’ll want to keep coming back to. Embrace the joy of homemade flavors, and elevate your culinary creations with this delightful cranberry sauce. Let’s embark on a culinary journey filled with taste, tradition, and a touch of modern convenience. Get your Instant Pot ready and let the magic of cranberries and oranges unfold!

Instant Pot Cranberry Sauce Recipe

Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Kid-Friendly, Seven Ingredients or Less, Side Dishes
Duration 30-60 min
Diet Dairy Free, Gluten Free, Vegetarian
Cooking Technique Pressure Cook
Main Ingredient Cranberries, Orange Juice, Sugar
Servings: 2 cups
Prep Time: 5 minutes
Cook Time: 18 minutes
Passive Time: 7 minutes

Instant Pot Cranberry Sauce 

Ingredients:

• 1/2 cup of orange juice
• 1 teaspoon grated orange zest (optional)
• 1 whole cranberries, rinsed and sorted, divided (12-ounce bag)
• 1/2 cup granulated sugar

How to Make Instant Pot Cranberry Sauce 

1. GET READY TO COOK: In the inner cooking pot of your Instant Pot, combine the orange juice, grated orange zest (if using), and three-quarters of the cranberries.
2. PRESSURE COOK: Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes.
3. NATURAL RELEASE: When the cooking ends, allow the pressure to release naturally for 7 minutes. Then, turn the valve to “venting” to quick release the remaining pressure.
4. FINISH THE RECIPE: Unlock and remove the lid. Select Saute and adjust the heat to Normal.
5. ADD REMAINING INGREDIENTS: Add the remaining cranberries and the granulated sugar. Stir until the sugar dissolves, and the last berries begin to burst, approximately 3 minutes.
6. ADJUST CONSISTENCY: If the sauce becomes too thick for your liking, you can add a bit of water to thin it out.

Recipe Notes:

• Cooking tip: Never do a quick release without first doing a natural release for at least 7 minutes. This sauce has a tendency to foam and spew.
• Serving suggestion: This cranberry sauce is perfect as a side dish for roasted poultry or as a sweet-tart accompaniment to various desserts.
• Storage: Once cooled, transfer any leftover cranberry sauce to an airtight container and refrigerate. It can be kept for up to a week, and the flavors will continue to develop over time.
• Orange zest: The grated orange zest adds an extra layer of citrusy flavor to the sauce. If you prefer a more traditional cranberry sauce, you can omit this ingredient.
• Personalize: Feel free to customize the sweetness by adjusting the amount of sugar to suit your taste preferences. Additionally, you can add spices like cinnamon or a splash of vanilla extract for a unique twist.
• Freezing: If you have leftover cranberry sauce or want to prepare it in advance, you can freeze it in a freezer-safe container for up to three months. Thaw it in the refrigerator before using, and if needed, reheat gently on the stove or microwave.

Frequently Asked Questions (FAQs) for Instant Pot Cranberry Sauce:

1. Can I use frozen cranberries instead of fresh ones?

Yes, you can use frozen cranberries if fresh ones are not available. However, keep in mind that the cooking time may vary slightly when using frozen cranberries. You may need to add a couple of extra minutes to the pressure cooking time.

2. Can I substitute the orange juice with a different liquid?

Certainly! While orange juice adds a lovely citrusy flavor, you can experiment with other fruit juices like apple juice or pineapple juice for a different taste profile.

3. How do I store leftover cranberry sauce?

Allow the cranberry sauce to cool completely, then transfer it to an airtight container. Refrigerate the sauce, and it will stay fresh for up to a week. For longer storage, you can freeze it in a freezer-safe container for up to three months.

4. Can I adjust the sweetness of the cranberry sauce?

Absolutely! The sweetness level can be adjusted to your preference. If you like a sweeter sauce, increase the amount of sugar. On the other hand, if you prefer a tart cranberry sauce, reduce the sugar quantity.

5. What dishes can I serve this cranberry sauce with?

This cranberry sauce pairs wonderfully with roasted poultry such as turkey or chicken. It can also be served as a condiment with pork dishes or as a delightful topping for desserts like cheesecake or ice cream.

6. Is the orange zest essential for the recipe?

No, the orange zest is optional. It adds a subtle citrus note to the sauce, but if you prefer a more traditional cranberry sauce, you can omit it.

7. Can I make this recipe in advance?

Yes, you can prepare the cranberry sauce in advance. Follow the recipe instructions, let it cool, and store it in the refrigerator for up to a week. Reheat gently on the stove or microwave before serving.

8. Can I make a larger batch of cranberry sauce?

Absolutely! To make a larger batch, simply double or triple the ingredients. Keep in mind that the cooking time may need to be adjusted slightly, but the process remains the same.

9. Can I add spices to the cranberry sauce?

Yes, you can add spices like cinnamon, nutmeg, or cloves to enhance the flavor profile of the cranberry sauce. Experiment with your favorite spices to find a combination you love.

10. Can I use this cranberry sauce as a topping for yogurt or oatmeal?

Certainly! The cranberry sauce can be used as a delicious topping for yogurt, oatmeal, or even toast. It adds a burst of flavor to your breakfast or snacks.

Remember, cooking is all about experimenting and making the recipe your own. Feel free to customize and adapt the Instant Pot Cranberry Sauce recipe to suit your taste and preferences!

Alternative Names for this Recipe:

1. Instant Pot Orange Cranberry Sauce
2. Pressure Cooked Citrus Cranberry Relish
3. Tangy Orange Zest Cranberry Compote
4. Quick Burst Cranberry Jam
5. Speedy Cranberry Orange Chutney
6. Express Cranberry Sauce with Orange Twist
7. Fast and Flavorful Instant Pot Cranberry Preserve
8. Zesty Cranberry Delight in Minutes
9. Instant Cranberry Orange Reduction
10. Instant Pot Bursting Berry Sauce

Continue to Content

Instant Pot Cranberry Sauce Recipe

Yield: 2 cups

Prep Time: 5 minutes

Cook Time: 18 minutes

Additional Time: 7 minutes

Total Time: 30 minutes

Tangy cranberry goodness meets zesty orange in this Instant Pot cranberry sauce! Easy, flavorful, and ready in minutes. Perfect side dish!

Print

Ingredients

• 1/2 cup orange juice
• 1 teaspoon grated orange zest optional
• 1 whole cranberries rinsed and sorted, divided, 12-ounce bag
• 1/2 cup granulated sugar

Instructions

1. GET READY TO COOK.Combine the orange juice and orange zest (if using) and three-quarters of the cranberries in the inner cooking pot.
2. PRESSURE COOK.Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
3. FINISH THE RECIPE.Unlock and remove the lid. Select Sauté and adjust the heat to Normal. Add remaining cranberries and the sugar. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.

Notes

Cooking tip: Never do a quick release without first doing a natural release for at least 7 minutes. This sauce has a tendency to foam and spew.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 6gFiber: 1gSugar: 5gProtein: 0g

Nutritional Information may not be accurate

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About Julee:

Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs.
Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes and making quick meals everyone will love.
Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, and Ellen Nation. Her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post.