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Instant Pot Cranberry Sauce

5

25 min

Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce Photo 1

Time

25 min

Serving

8 persons

Calories

129

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
Use your Instant Pot to cook up this classic homemade cranberry sauce for your holiday dinner. Use fresh or frozen cranberries, as you like.

Ingredients

  • cranberries: 1 pack (12 ounce pack)
  • orange juice: 0.5 cup
  • water: 0.5 cup
  • piece cinnamon stick: 1 piece
  • vanilla extract: 0.25 tsp
  • white sugar: 0.5 cup (or more if needed)
  • brown sugar: 0.5 cup
  • pinch salt: 1 piece
  • slices of orange peel, using a peeler: 2 piece

Metric Conversion

Stages of cooking

Instant Pot Cranberry Sauce Photo 21
Instant Pot Cranberry Sauce Photo 32
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  1. Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
    Instant Pot Cranberry Sauce Photo 2
  2. Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
    Instant Pot Cranberry Sauce Photo 3
  3. Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
    Instant Pot Cranberry Sauce Photo 4
  4. Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.
    Instant Pot Cranberry Sauce Photo 5

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