Instant Pot Cranberry Sauce (3-Ingredients)
This Instant Pot Cranberry Sauce recipe is made with three simple ingredients. It’s a delicious and wholesome side dish. Make this easy recipe for your holiday table.
You aren’t going to believe how easy it is to make Instant Pot Cranberry Sauce. It’s faster than using the stove top, plus it gives you more cooking space.
While cranberries are traditionally eaten just around the holidays, but they can be enjoyed throughout the year. I personally love to buy frozen bagged whole cranberries from the grocery store and make homemade cranberry sauce during any season.
Cranberries are pretty amazing little berries! They have lots of antioxidants and they’re known for helping to prevent urinary tract infections.
Why You Need This Recipe
- Cranberry sauce is not just for Thanksgiving dinner, it can be served with any lean protein as a side dish or topping.
- Whether you want to save space on your stovetop or you just want a hands-off method while you prepare your holiday meal, I think you’re going to love this easy recipe.
- Skip the cups of refined sugar and use this recipe with pure maple syrup instead. it’s perfect for your healthy Thanksgiving table.
Key Ingredients
With just three ingredients, it doesn’t get much easier than this recipe for easy Instant Pot Cranberry Sauce.
- Frozen cranberries are ideal for this Instant Pot Cranberry Sauce recipe (as opposed to whole fresh cranberries) because they will prevent foaming while they cook.
- Orange juice adds natural sweetness and a tangy orange flavor that is perfect for this classic recipe. Feel free to save some orange peel or orange zest for serving.
- Maple syrup cuts the tartness from the cranberries and makes this a delightful side dish that goes great with Thanksgiving turkey.
See the full recipe card at the end of this post for the exact measurements.
Recipe Steps
Step One
Combine the cranberries, orange juice, and maple syrup in the base of a 6-quart electric pressure cooker.
If you want to be extra, you can also zest the orange before you juice it. Add the orange zest to the pot as well.
Step Two
Set the cooking time to 4 minutes on high pressure and then let the pressure come down naturally (natural release) for 10 minutes.
Carefully use the quick release pressure release to get rid of any remaining pressure, and then remove the lid.
Step Three
Transfer the cooked cranberry sauce to a serving dish, and serve warm, at room temperature, or chilled.
This Instant Pot Cranberry Sauce recipe is perfect for your holiday menu. I hope your family enjoys this cranberry recipe as much as mine does!
Recipe Tips
- If you don’t have orange juice, you can also use apple juice.
- You can make this recipe in a slow cooker as well. Cook the ingredients on high for 4-6 hours.
- If you want a smoother texture, you can use a potato masher or an immersion blender to reach the desired consistency.
- Store any leftovers in a tightly sealed airtight container in the refrigerator for up to 5 days. The leftover cranberry sauce will thicken a little bit as it cools.
Recipe FAQs
Yes, I have tried it both ways. But, you are less likely to get foam when you use frozen cranberries.
Yes, it does! I like to make mine the day before I want to use it, and let it cool and thicken overnight in the fridge.
In my experimentation, there is a lot less foam when you use frozen cranberries. I did have foam and sputtering when I tested this using fresh cranberries, so my recommendation is to use frozen cranberries.
I recommend using maple syrup because the liquid sweetener helps add to the minimum amount of liquid you will need to get the pot to pressure. Plus, maple syrup is less refined than brown or white sugar so it’s considered more of a natural sweetener.
More Instant Pot Holiday Recipes You Might Like
If you like this Instant Pot Cranberry Sauce, you might like these other Instant Pot recipes.
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Instant Pot Cranberry Sauce (3-Ingredients)
This Instant Pot Cranberry Sauce recipe is made with three simple ingredients. It’s a delicious and wholesome side dish. Make this easy recipe for your holiday table.
- Total Time: 29 minutes
- Yield: 10
Ingredients
- 1 10–ounce bag frozen cranberries
- 1/3 cup freshly-squeezed orange juice (from about 1 large orange)
- 1/2 cup maple syrup
Instructions
- Combine the cranberries, orange juice, and maple syrup in the base of a 6-quart pressure cooker.
- Set the time to high pressure for 4 minutes.
- Then, when the cooking time is up, let the pressure come down naturally for 10 minutes and then use the quick-release to release any remaining pressure.
- Carefully remove the lid and transfer the sauce to a serving bowl.
Notes
- If you want a stronger orange flavor, zest the orange before you use it and add the zest to the pot with the other ingredients.
- If you don’t have orange juice, you can also use apple juice.
- You can make this recipe in a slow cooker as well. Cook the ingredients on high for 4-6 hours.
- If you want a smoother texture, you can use a potato masher or an immersion blender to reach the desired consistency.
- Serve hot or cold. The cranberry sauce will thicken in the refrigerator.
- Refrigerate any leftovers for up to a week.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side dishes
- Method: Pressure cooker
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 132
- Sugar: 30.8 g
- Sodium: 3.4 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 34.9 g
- Fiber: 1.5 g
- Protein: 0.1 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.
I make this a lot but I mash mine up a bit so it’s not whole cranberry sauce but just chunky. I also use Monk Fruit for sweetener. Freezes good in quart or gallon freezer zip lock bags. I often mix this with IP applesauce. So yummy and a nice light desert or snack.
Fabulous colors and texture in this cranberry relish! I’ve never liked canned cranberry relish, but homemade is a totally different story. So so good!
Absolutely love using my instant pot for my dishes. Cranberry relish looks delicious and very tempting. With few ingredients and little time the best holiday side dish could be made easily.
My cousin is the biggest fan of the canned cranberry stuff at Thanksgiving, and no one eats it but her! I bet when I make this relish this year, everyone will be dying to try it! Thank you so much for sharing!
This Instant Pot cranberry relish sounds delicious and I love that it’s naturally sweetened! This will be superb as a side dish for Thanksgiving or on top of breakfast dishes like pancakes!
What a gorgeous color and I can’t believe you made it in 4 minutes. The Instant Pot is sure worth its weight in gold. Santa may be bringing me one. I’m pinning this recipe to try it out.
Oh my gosh – thank you for this recipe! I adore using my Instant Pot – it’s just so easy! And especially around the holidays when stoves and ovens are filled to overflowing, it’s great to have recipes you can throw in the Instant Pot, too! Plus just 4 simple (delicious!) ingredients, and you can even make it ahead … what’s not to love!?!?
This looks delicious. I think I would enjoy this relish all year round. Thanks for sharing.