This Instant Pot cranberry sauce is proof that holiday sides don’t have to be stressful. Cranberry sauce doesn’t have to be that jiggly canned stuff. With the Instant Pot, you can make it fresh in minutes, and the flavor is on another level, bright, tart, and just sweet enough. I’ve tested this recipe so it comes out perfectly thick and glossy every time, and it’s so simple you’ll wonder why you ever reached for store-bought.
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Instant Pot Cranberry Sauce Ingredients
- Cranberries: You can use either fresh or frozen cranberries in this recipe. If using frozen you don’t have to defrost them, but I recommend rinsing off any ice crystals if present.
- Honey
- Orange Juice
- Cinnamon
- Sugar or Sweetener
How to Make Instant Pot Cranberry Sauce
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the cranberries. Rinse your fresh or frozen cranberries. If you’re using frozen, no need to thaw, just rinse off any ice crystals.
- Add everything to the Instant Pot. Pour the cranberries into the pot, then add the orange juice, honey, sugar (or sweetener), and the cinnamon. Give it a quick stir so everything is coated.
- Pressure cook. Lock the lid, set the valve to sealing. The pot will take a few minutes to come up to pressure before the timer starts.
- Natural release. Once the cook time is up, let the pressure release naturally, then carefully switch the valve to venting to release the rest.
- Stir. Open the lid and give everything a stir. The cranberries will have burst, creating a thick sauce. If you like it smoother, mash with a spoon or potato masher until it’s the consistency you want.
- Taste and adjust. Give it a quick taste. Add a little more honey or sugar if you prefer it sweeter, or leave it tart and tangy.
- Chill and serve. Transfer the sauce to a bowl and let it cool, it will thicken as it sets. Serve warm or chilled alongside your holiday favorites.
Instant Pot Homemade Cranberry Sauce
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I'll email it to you, so you can come back to it later! You will also get my FREE Thanksgiving menu, exactly what I'm cooking, plus my tips for making it a stress-free meal seasoned to perfection. Let me do the planning for you!
Equipment
Ingredients
- 16 oz cranberries
- ¼ cup raw honey
- 1 cup pure squeezed orange juice
- 1 teaspoon cinnamon or 2 cinnamon sticks
- 2 tablespoons sweetener or sugar Start with 1 teaspoon and taste repeatedly until desired taste is met.
Instructions
- Combine all of the ingredients in the Instant Pot.
- Place the Instant Pot on Manual > High Pressure Cooking for 8 minutes.
- Allow the steam to release naturally instead of quick release.
- Spoon the sauce into a bowl. Refrigerate prior to serving if you prefer your sauce to be cold. The sauce will thicken as it cools off.
Video
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Instant Pot Cranberry Sauce Recipe Pro Tips
This is the perfect dish to make ahead because properly stored it will last in the fridge for 7 days.
Using granulated sweetener helps with thickening cranberry sauce (it is used in this recipe). The sauce will also thicken after it’s refrigerated and chilled properly. If you are still struggling: In a small bowl, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Slowly pour the slurry into the runny cranberry sauce while stirring continuously. Bring the sauce to a gentle boil and simmer for a few minutes, allowing it to thicken. Continue to stir.
Yes, allow the sauce to fully cool prior to chilling it.
I allow the sauce to chill for at least 2 hours in advance of serving.
Store leftovers tightly covered and sealed in plastic or glass in the refrigerator.
Store the cranberry sauce tightly covered and sealed and it will last up to a year. It keeps it’s optimal freshness for 2 months.
Yes, the Instant Pot needs liquid to come to pressure. You can use water, orange juice, apple juice, or even a splash of wine for extra flavor.
Yes, just double the ingredients. The cook time stays the same, but make sure you don’t fill the Instant Pot past the max line.
Cranberry Sauce Variations and Add-ins
- Apples
- Pears
- Apple Juice
- Ginger
- Cloves
- Nuts
- Dried Fruits
- Vanilla Extract
Instant Pot Thanksgiving Recipes
Instant Pot Garlic Mashed Potatoes
Instant Pot Southern Style Green Beans
Instant Pot Green Bean Casserole
Instant Pot Turkey Breast
Pair With These Recipes
Slow Cooker Turkey Legs
Slow Cooker Turkey Wings
Slow Cooker Boneless Turkey Breast
Smothered Turkey Wings
Baked Crab Legs
Baked Turkey Wings
Southern Baked Ham With Pineapple
Cajun Roasted Turkey
More Cranberry Recipes
Grand Marnier Cranberry Sauce
Cranberry Mimosas
Slow Cooker Crockpot Cranberry Sauce
Cranberry Jalapeno Dip
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