Instant Pot Cranberry Sauce

This Instant Pot cranberry sauce recipe is going to be your holy grail during Thanksgiving. It takes just 2 minutes to cook in the pressure cooker, and is full of vibrant flavor from the fresh orange zest, juice, and cinnamon sticks. It is sweetened with pure maple syrup and is refined sugar free.

Course Side Dish

Cuisine American

Keyword cranberry sauce recipe, healthy cranberry sauce, Instant pot Thanksgiving side

Cook Time 17

Total Time 17

Servings

Calories 56kcal

Author Monica Stevens Le

Ingredients

1 pound fresh cranberries rinsed in cold water and drained
1 1/2 tablespoons orange zest
2/3 cup fresh squeezed orange juice
2/3 cup pure maple syrup
pinch of kosher salt
2 cinnamon sticks

Instructions

Add cranberries, orange zest, orange juice, maple syrup, and salt to the Instant Pot. Stir to combine and drop in the cinnamon sticks.
Close the lid and make sure the valve is in the "Sealing" position. I like to cover it with a kitchen towel. Hit "Manual" and make sure it is set to "High Pressure." Set timer to 2 minutes. It will take about 10 minutes for the pressure to build up, and steam will be released from the lid. You will see the time display after this occurs.
Once the time is up, let pressure release naturally for 5 minutes. Very carefully (using that kitchen towel) move the valve to "Venting" and let the rest of the pressure release. Once the floating valve drops down completely, carefully open the lid. Hit "Keep Warm/Cancel."
Press "Sauté" button and using a wooden spoon, stir cranberry sauce for 2-3 minutes until it begins to slowly thicken up and bubble. Press "Keep Warm/Cancel" again and continue stirring for 2 more minutes. Discard cinnamon sticks.
Carefully transfer cranberry sauce to a serving dish or to an airtight container. If you are going to store it in the refrigerator, wait for it to come to room temperature before you put it in the refrigerator. It will keep in the refrigerator for up to 2 weeks and in the freezer for up to 6 weeks.

Notes

This will make about 2 1/4 cups of cranberry sauce.
You can store cranberry sauce in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 weeks.
You can use granulated white sugar instead of maple syrup. I'd recommend starting with 1/2 cup and tasting for additional sweetener after it's done cooking.
If you'd like to use ground cinnamon instead of cinnamon sticks, add 1/2 teaspoon ground cinnamon.
You can double the recipe. Make sure you naturally release pressure for at least 10 minutes though.

Nutrition