Instant Pot® Cranberry Sauce recipe

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1 (12 ounce) package cranberries
½ cup orange juice
½ cup water
1 piece cinnamon stick
¼ teaspoon vanilla extract
½ cup white sugar, or more as needed
½ cup brown sugar
1 pinch salt
2 slices of orange peel, using a peeler

Nutrition Info

129.1 calories
carbohydrate: 33.2 g
cholesterol: : -
fat: 0.1 g
fiber: 2.2 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 24.7 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -


  1. Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot® off, as overcooking the cranberries will cause the skins to break.

  2. Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.

  3. Turn Instant Pot® back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot® to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.

  4. Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

Recipe Yield

8 servings

Recipe Note

Use your Instant Pot® to whip up this cranberry sauce for your holiday dinner and save precious stovetop space.

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