My family is big on cranberry sauce. I never grew up eating it, so it’s an adjustment for me. They like the canned stuff, but I can’t get over the fact that it comes in a can and looks like a can, so I figured there has to be something better…and still easy. Which is why I’m sharing this instant pot cranberry sauce recipe with you!
If that doesn’t make you want more, I don’t know what does!
This is the perfect side dish and accompaniment to your Thanksgiving or Christmas turkey or ham. My family also likes to put it on their leftover turkey sandwiches the next day. Plus, it will save you time and money, so maybe you can enjoy a little glass of wine with your dinner.
Ingredients for Instant Pot Cranberry Sauce
Gather your fresh cranberries, an orange for zesting, orange juice (pulp-free, please), maple syrup, salt and sugar.
Making the Instant Pot Cranberry Sauce
First, you will want to whisk your maple syrup and orange juice together. You can do this in a separate bowl, or do it right in the instant pot. Zest your orange and add your orange zest and cranberries to the pressure cooker.
Pro tips: For zesting fruits, I really like this kind of zester and if your kids are helping, get them (or you) a protective glove so they don’t zest part of their hand. Those gloves come in handy a lot more often than you think!
Close up the lid and make sure your vent is set to sealed.
Set your instant pot to cook at high pressure for 1 minute.
Once it’s reached pressure, allow it to natural release for 7 minutes. Then, open the vent and let out any additional pressure as steam. You’ll want to stir the cranberries, scraping the sides as you go. You’ll next mash the cranberries gently with a wooden spoon to create the cranberry sauce.
Now it’s time for the sugar and salt to be added to your mashed berries.
Give your cranberries sauce one final stir to combine everything and your sauce is ready to enjoy!
You can serve your cranberry sauce straight out of the instant pot pressure cooker if you like it warm, or allow it to cool and then pop it in the refrigerator if you are a cold cranberry sauce kind of person.
While dinner is getting prepared, make sure you print out this fun set of Thanksgiving printables for the kids to color!
- 2 C cranberries
- 1 Tbsp. orange zest
- 1/4 C orange juice pulp free
- 2 TBSP maple syrup
- Pinch of salt
- 1/2 C sugar
- In a small bowl mix together the maple syrup and orange juice.
- Pour the mixture into the instant pot.
- Add orange zest.
- Add cranberries into the instant pot.
- Close lid and seal the vent to closed.
- Set at High Pressure for 1 minute.
- Natural release for 7 minutes.
- Open the vent and release remaining pressure.
- Stir the cranberries, scraping the sides also.
- Lightly mash the cranberries down with a wooden spoon.
- Add the sugar, and salt.
- Stir to combine.
- Garnish with orange zest