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A bowl of Instant Pot cranberry sauce garnished with rosemary.
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Instant Pot Cranberry Sauce

This Instant Pot cranberry sauce is a blend of fresh cranberries, sugar, orange and spices, all simmered together in a pressure cooker to make a sweet and tangy condiment. A quick and easy recipe that takes minutes to make and produces perfect results every time!
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 3 minutes
Natural Pressure Release 10 minutes
Total Time 18 minutes
Servings 8
Calories 99kcal
Author Sara Welch

Ingredients

  • 12 ounces fresh cranberries
  • 1/4 cup water
  • 1/2 cup orange juice
  • 1 3 inch strip orange peel
  • 1 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

Instructions

  • Place the cranberries, water, orange juice, orange peel, sugar and cinnamon in an Instant Pot. Stir to combine.
  • Seal the pot and cook on manual high pressure for 3 minutes.
  • Let the pressure release naturally for 10 minutes, then manually release the pressure.
  • Unseal the pot, then stir in the vanilla extract.
  • Remove the orange peel and discard. Let the sauce sit for at least 15 minutes to thicken up. The sauce will continue to get thicker as it cools. Serve immediately, or refrigerate for later use.

Notes

  1. Frozen cranberries will work fine, and they do not need to be thawed first.
  2. I recommend using freshly squeezed orange juice if possible.

Nutrition

Calories: 99kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 68mg | Fiber: 2g | Sugar: 20g | Vitamin A: 57IU | Vitamin C: 14mg | Calcium: 7mg | Iron: 1mg