Easy Instant Pot Cranberry Sauce

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Instant pot cranberry sauce has all the sweet and tart flavors we love in this classic sauce, and it comes together incredibly quickly. It’s the easiest cranberry sauce you’ll ever make.

Closeup shot of instant pot cranberry sauce in wooden bowl

Easy, Delicious Instant Pot Cranberry Sauce

Cranberry sauce is just about the most classic recipe for any holiday. From Easter to Christmas, you’ll find cranberry sauce on the table. It’s not surprising, really. This versatile sauce pairs well with everything from ham to turkey and even beef. It literally goes with everything you’ll find on any holiday table!

That’s why I find myself making this again and again. I use fresh cranberries during the holiday season, but I also use frozen cranberries and make this easy cranberry sauce throughout the year. Why wait until the holidays to enjoy something this good?

Why You’ll Love This Recipe

  • It only uses a few simple ingredients that you can easily find at your local grocery store.
  • It’s super fast and easy, so you can spend more time with family and less time cooking.
  • It pairs well with almost any main dish you can think of.

Ingredients

You’ll only need a handful of ingredients to make this super easy version of this classic sauce.

Bowlful of instant pot cranberry sauce next to jar of cinnamon sticks and bowl of cranberries
  • Cranberries: The core of this sweet and tangy sauce.
  • Orange: For a bright citrus note.
  • Cinnamon Stick: For even more depth of flavor.

The full ingredient list complete with quantities is in the recipe card at the end of the post.

How to Make Instant Pot Cranberry Sauce

This is the easiest version of cranberry sauce you’ll ever make, and it doesn’t sacrifice quality to achieve that. Take a look at this recipe overview, and you’ll see what I mean. You’ll find the full instructions in the recipe card at the end of the post.

Overhead shot of individual cranberry sauce ingredients in bowls on table

1. Add cranberries, water, orange slices, and a cinnamon stick to the Instant Pot.

Overhead shot of cranberry sauce ingredients in instant pot.

2. Cook on high pressure for a minute, then release the pressure and remove the orange slices and cinnamon stick.

Overhead shot of cranberries, orange slices, and cinnamon stick cooked in Instant Pot.

3. Add the remaining sugar and saute the cranberries, bringing them to a boil and stirring continuously. When the sauce coats the back of a spoon remove the inner pot and let the sauce cool.

Overhead shot of sugar and craberry sauce in Instant Pot

Substitutions and Variations

  • Lemon: Lemon is a great substitution for orange if you want your sauce a bit tangier.
  • Ground Cinnamon: If you don’t have cinnamon sticks, you can use ground cinnamon to taste.
  • Frozen Cranberries: Frozen and fresh cranberries can be used interchangeably in this recipe.

If you love cranberry recipes for the holidays, then have a look at this easy Christmas punch.

Closeup shot of bowlful of cranberry sauce garnished with orange slice in wooden bowl

What to Serve with Instant Pot Cranberry Sauce

For a taste of the holidays any time of year, try this cranberry sauce with my Crock Pot chicken and stuffing. It’s also delicious with turkey meatloaf or grilled beef tenderloin. Basically, if your main course ever lived on land, this cranberry sauce will probably be delicious with it.

Equipment

  • Measuring cup
  • Knife
  • Cutting board
  • Instant Pot
Closeup shot of spoonful of cranberry sauce

Storage

Refrigerator: Store this in an air-tight container for up to 2 weeks.

Freezer: Freeze it in an air-tight, freezer-safe container or heavy-duty freezer bag for up to 3 months.

Defrost: Simply leave place it in the refrigerator overnight.

Tips

  • Stir continuously when sauteing the cranberries to prevent burning or sticking.
  • Serve warm or cold. It’s delicious both ways!
  • Do a natural pressure release for 5 minutes to allow the cranberries to cook to perfection before the final saute process.
Closeup shot of bowlful of cranberry sauce with cinnamons sticks and cranberries in background

FAQ

Who invented cranberry sauce?

Cranberry sauce was invented by cranberry growers, Marcus L. Urann and Elizabeth Lee. They created a sweetened jellied sauce by boiling the bruised cranberries that would have otherwise been discarded.

Why are cranberries a holiday thing?

Availability is how cranberries first became part of the holidays. Cranberries come into season toward the end of the year, so they’re harvested and fresh right around the beginning of the holiday season.

How long is homemade cranberry sauce good?

It will last for up to 2 weeks in the refrigerator or up to 3 months in the freezer.

More Holiday Recipes You’ll Love

Yield: 4 servings

Easy Instant Pot Cranberries

Easy Instant Pot Cranberries

This Instant Pot cranberry sauce is a quick way to make the classic, rustic version of everyone's favorite holiday condiment!

Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

Ingredients

  • 1 bag (12 oz) fresh or frozen cranberries
  • ½ cup water
  • 1 cup granulated sugar, divided
  • 1 orange, sliced
  • 1 cinnamon stick

Instructions

  1. Rinse and drain the cranberries, then add them to the instant pot.
  2. Cut the orange into slices about ¼ inch thick.
  3. Add the water, ½ cup of sugar, 4 orange slices, and the cinnamon stick.
  4. Close the lid, turn the valve to seal, and set to high pressure for 1 minute.
  5. When done, allow the pot to naturally release for 5 minutes.  Then quick release.
  6. When the pressure has been released, remove the lid, and remove the orange slices and cinnamon stick.
  7. Switch instant pot to saute. 
  8. Add the remaining sugar.
  9. While stirring, bring the cranberries to a boil. Boil for 2 minutes, continuously stirring so they don’t burn.
  10. Cranberries will thicken and the sauce should coat the back of a spoon.
  11. Turn instant pot off and remove the inner pot.
  12. You can allow the sauce to cool in the pot or move to a bowl or storage container. It will continue to thicken as it cools.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 224Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 3mgCarbohydrates 58gFiber 2gSugar 54gProtein 0g

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