This five-ingredient Instant Pot cranberry sauce recipe is sweet and tangy and deserves a spot on the Thanksgiving dinner table for all to enjoy.
Recipe Science
- Use high-pressure cooking of 13 psi to break down the cranberries quickly. The process only takes a few minutes.
- Use the sauté function to drive off excess moisture from the sauce, concentrating the flavors.
- As the pressure cooker cranberry sauce reduces, the fruit solids and pectin thicken and will continue to firm up as it cools.
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“Made it for Thanksgiving dinner. My family loved it! Shared the recipe with my sister and her family loved the cranberry sauce. It was a hit at her house as well.”—Utamu
Why It Works
I eagerly wait for fresh cranberries to hit the grocery stores all year, especially once my frozen stash runs out. The mouth-puckering cranberry is a superfood packed with nutritional health benefits. Of course, it’s practically tradition to have a side dish of cranberry sauce on the table during the holidays.
I typically make homemade cranberry sauce on the stovetop for Thanksgiving or an orange cranberry sauce my family raves about. But with some experimenting, I created a recipe for Instant Pot cranberry sauce in my electric pressure cooker, and I must say, I was thrilled with the results! The process seriously couldn’t be any more straightforward.
Ingredients You’ll Need
- Cranberries: You will need 12 ounces of fresh or frozen cranberries to make the sauce.
- Citrus: This recipe uses orange juice instead of water to add a citrus flavor to the sauce. I also add freshly grated orange zest to infuse the essential oils into the cranberries for a pleasant taste and aroma that lingers.
- Sweetener: If you’ve ever tasted cranberries alone, you know just how tart and astringent they are. The key is to balance those strong notes with a sweetener. This recipe uses honey for its rich caramel flavors.
- Spice: Adding a few cinnamon sticks infuses the taste of warm spices into the sauce for a nice holiday flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This Instant Pot cranberry sauce recipe is easy to customize! Try these delicious options:
- Sweetener Substitutes: You can substitute maple syrup, brown sugar, or granulated sugar.
- Vanilla: Pure vanilla extract rounds out the sauce’s sweet notes.
- Spices: Try juniper berries, star anise, and cinnamon sticks.
- Herbs: If you like an herb cranberry sauce, chop 1 teaspoon of fresh rosemary, thyme, or sage, or add a mixture.
- Ginger: For pungency, 1 tablespoon freshly grated or minced ginger or ¼ teaspoon dried.
- Hot Peppers: Add minced jalapenos or whole dried red peppers to make a spicy cranberry sauce.
- Juice: Apple juice, apple cider, cranberry juice, or pomegranate juice are delicious alternatives, or you can use water.
How to Make Instant Pot Cranberry Sauce
Step 1: Combine the Ingredients
For the Instant Pot to properly pressurize, the system needs at least 1 cup of liquid to create steam heat. Add the cranberries, fresh orange juice, zest, and honey to the Instant Pot, giving it a good stir to mix. The citrus and honey will bring out the perfect balance of sweet and tart. Then, add the cinnamon sticks for a warm, cozy spice infusion as the sauce cooks.
Step 2: Program the Pressure Cooker
I use two settings on the Instant Pot to make the sauce: high-pressure cooking and sauteing. It’s the best way to quickly break down the cranberries while reducing the ingredients to thicken the sauce. After stirring all the ingredients in the Instant Pot, cover it with the lid and allow it to come up to pressure.
Once the internal pressure reaches about 13 psi, the cranberries will burst. Ensure the release valve is set to “Sealing,” then secure the lid by turning and locking it in place. Press the “Manual” button and select high pressure, adjusting the timer to 2 minutes using the “+” or “-” buttons.
Tips for Perfect Execution: Ensure the release valve is in the sealing position. The Instant Pot will take 10 to 15 minutes to heat up and build pressure. You’ll notice some steam escaping from the lid before the timer starts counting down on the display.
Step 3: Release the Pressure
The final step is to “quick release” to depressurize the system. Let all the steam escape until the float valve drops down. Once the pressure is fully released, carefully open the lid.
Step 4: Saute
You’ll notice that the sauce’s consistency is still runny. Hit the saute function and allow the sauce to simmer and reduce for about 5 minutes. This will concentrate the flavors and drive off some excess moisture from the berries and the juice. The sauce will thicken more as it cools down.
Step 5: To Serve
Taste the sauce and adjust the sweetness to your liking. You can add more sugar or honey if needed. Remove the cinnamon sticks to avoid overpowering the flavors.
Transfer the cranberry sauce to a serving dish—it will continue to thicken as it cools, creating a perfectly jammy texture for your holiday table! It pairs perfectly with roast turkey, or use leftover cranberry sauce for turkey salad sandwiches.
Frequently Asked Questions
Cranberries naturally contain pectin in their cell walls and skin, a water-soluble fiber that thickens the mixture when released into the water and heated. Cooking cranberries with sugar, acid from the orange juice, and water binds the pectin molecules together, trapping moisture and adding thickness to the sauce. The result is a spoonable consistency that sticks to the turkey.
If your cranberry sauce isn’t thickening, it could be due to a lack of sweetener, acid, or having too much liquid. These components are crucial for the pectin to set properly. Also, remember that the sauce thickens as it cools, so allow time for it to cool down and firm up.
Serve This With
If you tried this Instant Pot Cranberry Sauce, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Instant Pot Cranberry Sauce
Ingredients
- 24 ounces fresh cranberries
- 1 cup orange juice
- orange zest, from one orange
- 1 cup honey
- 2 cinnamon sticks
Instructions
- Combine the Ingredients – Add cranberries, orange juice, orange zest, and honey to the Instant Pot. Stir to combine and then add in the cinnamon sticks.
- Program the Pressure Cooker – Make sure that the release valve is in the "Sealing" position. Place the lid on, turn and lock. Press the "Manual" button on high pressure, and then set the timer to 2 minutes using the "+" or "-" buttons.It will take 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
- Release the Pressure – Carefully quick-release the pressure from the pot, sliding the steam release handle to the "Venting" position. Release all of the steam until the float valve drops down. Carefully open the lid.
- Saute – Press the "Keep Warm/ Cancel" button. Press the "Saute" button. Reduce and stir the sauce until thickened, about 5 to 6 minutes.
- To Serve – Taste and add more sweetener as desired. Discard the cinnamon sticks. Transfer cranberry sauce to a serving dish. It will thicken slightly as it cools.
Recipe Video
Notes
- Serving Size: 1 tablespoon
- Storing: Place in an airtight container and store in the refrigerator for up to 7 days
- Honey Substitute: Granulated sugar, brown sugar, coconut sugar, or maple syrup can be substituted for honey.
- Make it Vegan and Paleo: Use maple syrup instead of honey.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Raeanne says
Thank you for explaining this! I, too, am crazy about cranberry sauce. I always make it on the stovetop using orange juice. I was just wondering if you could use orange juice in the instapot instead of water. You answered my question. I think I still have two bags of frozen cranberries left, so I’ll give it a shot. Can’t wait until cranberries are in season again!
Utamu says
Made it for thanksgiving dinner. My family loved it! Shared the recipe with my sister and her family loved the cranberry sauce. It was a hit at her house as well.
Jessica Gavin says
Thank you for making the recipe and sharing it with your sister!
D. Carmichael says
Can you freeze Instant Pot Cranberry Sauce in a vacuum sealed bag?
Jessica Gavin says
Yes, I think that would freeze up nicely!