Instant Pot cranberry sauce is an easy, flavorful side for the holidays that frees up your stovetop. Skip the can and make a fresh cranberry-orange sauce for your next celebration.
Cooking a big holiday meal can be stressful when every burner is in use. One way I avoid the chaos is by choosing recipes I can prepare ahead or that cook in a single pot. This Instant Pot cranberry sauce is a perfect “dump and go” solution: minimal hands-on time, no extra burner, and reliably delicious.
The finished sauce is bright, lightly tart and sweet, with a hint of orange and cinnamon. It’s far better than canned cranberry sauce and comes together in minutes.
Ingredients
You’ll need just a few simple ingredients:
- Fresh or frozen cranberries
- Orange zest
- Cinnamon (a pinch, optional)
- Orange juice
- Sugar
Fresh cranberries are my preference for texture and brightness, but frozen work perfectly well. Use your preferred orange juice—no-pulp, pulpy, or fresh-squeezed will all yield great results.
How to Make
Follow these straightforward steps to make the cranberry sauce in your Instant Pot or similar pressure cooker:
- Add all ingredients except the sugar to the inner pot.
- Sprinkle the sugar evenly over the cranberries. Do NOT stir—keeping the sugar on top helps prevent scorching.
- Secure the lid and set the valve to seal.
- Cook on high pressure for 2 minutes.
- When the cook time ends, allow a natural release for 5 minutes to reduce splatter.
- Carefully turn the vent to release any remaining steam, then open the lid.
- Whisk the sauce until smooth, taste, and add more sugar if desired.
- Serve warm or jar and chill for later; the sauce will thicken as it cools.
Preventing a Burn Notice
To avoid the burn warning on your Instant Pot, always add the sugar on top of the other ingredients and do not stir. If sugar settles to the bottom or sticks to the liner, the pot can overheat and trigger the notice.
Storing Leftovers
Store leftover cranberry sauce in an airtight jar or container in the refrigerator for up to 3 days. This makes it convenient to prepare ahead for holiday meals. Reheat gently on the stove over low heat until smooth and warm before serving.
Doubling the Recipe
If you need a larger batch for a big gathering, you can double the recipe in an 8-quart Instant Pot. Avoid doubling in a 6-quart or smaller, as cranberries foam and expand when they burst; instead, make two separate 6-quart batches if necessary.
Tips and Tricks
- Make the sauce a day ahead and chill it—flavors meld and it saves time on serving day.
- Don’t skip the 5-minute natural release; allowing the cranberries to cool briefly lowers the risk of hot splatters during quick release.
- When performing the quick release after the natural release, release steam in short bursts on smaller pots to prevent splattering.
- Taste and adjust sweetness after cooking to suit your preference.
Other Instant Pot Holiday Recipes
Once you try this Instant Pot cranberry-orange sauce, you may never reach for the canned variety again. It’s quick, bright, and pairs beautifully with turkey and other holiday dishes.
If you enjoyed this recipe, try other Instant Pot holiday favorites to simplify your menu and save stovetop space.
Instant Pot Cranberry Orange Sauce
Ingredients
- 16 oz fresh cranberries can sub frozen
- 1/2 tsp orange zest grated
- pinch cinnamon optional
- 1/2 cup orange juice
- 1 cup sugar
Instructions
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Add all of the ingredients, except the sugar to the liner of your Instant pot, or pressure cooker.
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Sprinkle the sugar evenly out over top. Don’t stir.
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Close the lid, and set the valve to seal. Cook on high pressure for 2 minutes.
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Once the timer dings, let the sauce do a natural release for at least 5 minutes.
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Once those 5 minutes have elapsed, carefully turn the vent valve to release the remaining steam.
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Open the lid, and whisk the cranberry sauce. Whisk it well.
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Taste it ( carefully, so you don’t burn yourself) and sweeten, if needed.
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Serve immediately, or jar to serve within a couple days. The sauce will thicken as it cools
Notes
- This cranberry sauce can be made a day ahead of time, then stored, and chilled.
- Don’t skip the natural release time! The cranberries need time to cool so the sauce doesn’t splatter when you do the release.
- Even when you do a quick release after natural releasing, it may be helpful to release the steam in short bursts when using a smaller pot to prevent splatters.
- Taste the sauce when done and adjust the sweetness to your liking.