This naturally sweetened Instant Pot Cranberry Sauce will make your holiday prep a breeze! Use fresh or frozen cranberries and a few simple ingredients to make the perfect sauce for your Thanksgiving Turkey!
Instant Pot Cranberry Sauce
While I love a good gravy, I am Team Cranberry Sauce all the way, and always have been. My mom makes it from scratch every year for Thanksgiving and, even as a kid, it was as coveted on my plate as my mashed potatoes and sweet potato casserole.
My mom has always followed the recipe on the bag of fresh cranberries (go figure) but I wanted to try a lower sugar version, perfect for my clean eating readers and 21 Day Fix Followers. I looked to replace sugar with real maple syrup, and because I am obsessed with the combination of orange and cranberry, I also wanted to add some fresh orange juice.
And while it’s super easy to make cranberry sauce on the stove, I definitely wanted to try a hands off Instant Pot version because there’s enough cooking to be done on Thanksgiving, why give up precious stovetop space for something that’s so easy in the IP?
I was totally sold on the results!
Ingredients for Instant Pot Cranberry Sauce
If you’ve never done it, this is the year to skip the canned stuff and make your own homemade Cranberry Sauce! Spoiler – you’ll never look back.
- cranberries: You can use fresh or frozen for this recipe.
- cinnamon: Optional, but adds a dash of spice and flavor.
- orange juice: Fresh squeezed is best. You get all the natural sweetness with nothing artificial added in.
- orange zest: You’ll need about one orange for this. Perfect to use up if you’re going with freshly squeezed juice!
- maple syrup: Maple syrup is the perfect natural sweetener, plus the thicker consistency will give a nice base to the cranberry sauce without making it too runny.
How to Make Instant Pot Cranberry Sauce
The Instant Pot makes whipping up a quick side of cranberry sauce a breeze. And really, what’s a Thanksgiving turkey without cranberry sauce?
- First, add the cranberries, orange zest, cinnamon, and orange juice to your Instant Pot. Then pour maple syrup over berries, but do not stir.
- Close the lid and set steam release knob to the sealing position.
- Press Pressure Cook (or Manual) button or dial, and +/- to select 2 minutes (High pressure). When the cooking cycle finishes, let pressure naturally release for ten minutes.
- Manually release the remaining pressure/steam, then open and stir the cranberry sauce very well. Taste, and if you like it sweeter, add more maple syrup, 1 Tbsp at a time, until reaching desired sweetness.
- Transfer the cranberry sauce to a serving dish to chill. It will thicken as it cools.
- Serve alongside your favorite Thanksgiving dishes and enjoy!
How Long Will This Cranberry Sauce Stay Fresh?
Store leftover Instant Pot Cranberry Sauce in the refrigerator in an airtight container for up to a week. Because you can serve this dish chilled, feel free to make it ahead of time and save your Instant Pot space on the day of for my Instant Pot Mashed Potatoes! You can also freeze this cranberry sauce (I use my Souper Cubes!) for up to three months.
Can This Recipe Be Doubled For Larger Crowds?
It sure can! Double up on your ingredients but keep the cooking method the same. Simple as that!
What Else Can I Make With This Cranberry Sauce?
If you find you have plenty of leftover cranberry sauce, but the turkey has all been gobbled up, don’t fret! Cranberry sauce is perfect to use as a topping for desserts or on toast, pancakes or waffles sandwiches, etc. You can even put a dollop on top of yogurt, oats, or a smoothie bowl for some added fall flavor!
More Instant Pot Recipes to Make Your Holidays Easier:
Instant Pot Turkey Breast and Potatoes
Instant Pot Mashed Potatoes [Dairy Free]
Instant Pot Scalloped Potatoes Au Gratin
Instant Pot Cranberry Sauce
- 12 oz cranberries fresh or frozen
- 1/8 teaspoon cinnamon optional
- 1/3 cup orange juice fresh squeezed is best
- Zest from one orange
- 1/3 -1/2 cup maple syrup
- Add cranberries, zest, cinnamon, and juice to your Instant Pot. Then pour maple syrup over the berries, but do not stir.
- Close the lid and set steam release knob to sealing position.
- Press the Pressure Cook (or Manual) button or dial, and +/- to select 2 minutes (High pressure). When cooking cycle finishes, let the pressure naturally release for ten minutes.
- Manually release remaining pressure/steam, then open and stir sauce very well. Taste, and if you like it sweeter, add more maple syrup, 1 Tbsp at a time, stirring well.
- Transfer to a serving dish and chill. It will thicken as it cools.
So yummy and satisfying! Everyone enjoyed it!
Brianna Cavaleri says
Delicious! I am not going to lie, I am a jellied cranberry sauce in a can girl! But this year I put the can aside and took a chance on a new love! It did not disappoint! So flavor tart and a hint of sweetness! Can not wait to share it with the family today for thanksgiving! So thankful for your recipes! ❤️