Instant Pot Cranberry Sauce

Classic homemade cranberry sauce is one of my favorite ways to enjoy these little berries. Thanksgiving dinner wouldn’t be the same without it, and my Instant Pot makes it easier than ever to make it from scratch.

This tart, sweet sauce cooks for less than 5 minutes, and it comes out perfectly. After 3 minutes at high pressure, you can adjust the saute time to find the perfect consistency for your family. You can also add a little more pure maple syrup at the end if you’d like. Either way, this Instant Pot recipe is a great way to free up stove space when you’re cooking for the holidays.

Instant Pot Cranberry Sauce
 Course Side Dish
 Cuisine American
 Keyword cranberry
 Prep Time 5 minutes
 Cook Time 5 minutes
 Total Time 10 minutes
 Servings 10
 Calories 82 kcal


12 oz cranberries
1/2 cup orange juice
1 medium apple peeled, cored, and chopped
3/4 cup pure maple syrup


Place the cranberries, orange juice, chopped apple, and maple syrup in the Instant Pot. Turn the knob to Sealing, and set the pot on Manual for 3 minutes at high pressure. After the pot comes to pressure and the 3 minutes of cook time have elapsed, let the pressure release naturally for 10 minutes. Then turn the knob to Venting to let the remaining pressure release (if is hasn't already).

Remove the top and mash the cranberry sauce with a wooden spoon or a potato masher. Press the Saute button and heat briefly to thicken (1 to 2 minutes, or to taste). The cranberry sauce will continue to thicken as it cools.

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