This Instant Pot Cranberry Sauce will elevate your holiday feast with a quick and easy twist on a classic favorite. Say goodbye to canned versions and embrace the vibrant, homemade goodness that this recipe brings to your table. In just a few simple steps, your pressure cooker will transform fresh cranberries into a velvety, sweet-tart sauce that complements everything from turkey to desserts.
2tablespoonssweetener or sugarStart 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
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.