Instant Pot Cranberry Sauce

This easy Instant Pot cranberry sauce recipe is a game-changer for your holiday meals. Made with just five simple ingredients like frozen cranberries, orange juice, and cinnamon, this delicious side dish comes together in minutes. Just set it and forget it in your pressure cooker for a fresh, homemade sauce that beats the canned version every time. Get the full recipe here and make your holiday prep easier than ever!

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Course: Side Dish

Cuisine: American

Keyword: Instant Pot Cranberry Sauce

Prep Time: 5

Servings: servings

Calories: 165kcal

Equipment

Instant Pot

Ingredients

12 oz frozen cranberries no need to thaw
¾ cup granulated sugar
½ cup orange juice freshly squeezed if possible
½ teaspoon ground cinnamon or 2 cinnamon sticks
½ cup water

Instructions

Add frozen cranberries, sugar, orange juice, cinnamon, and water into the Instant Pot. Stir to combine.
Close the lid and set the valve to sealing.
Select Manual/Pressure Cook on high for 3 minutes.
Allow a 10-minute natural release, then carefully quick release any remaining pressure.
Open the lid and stir. The cranberries will have burst and the sauce will thicken as it cools.
Transfer to a serving bowl and let cool at room temperature before serving, or refrigerate until ready.

Notes

Serving Suggestions:
• Serve with roast turkey, ham, or chicken.
• Use as a spread on sandwiches or wraps with leftovers.
• Swirl into yogurt, oatmeal, or ice cream for a festive touch.
Storage:
• Refrigerate in an airtight container for up to 7 days.
• Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
FAQs:
Can I use fresh cranberries instead? Yes, just reduce the cook time to 2 minutes.
Can I make this ahead? Yes, it’s even better after a day or two in the fridge.
What if it is too sweet? You can reduce the sugar further to ½ cup for a more tart flavor.

Nutrition