Instant Pot Cranberry Orange Sauce

Name: Instant Pot Cranberry Orange Sauce
Prep time: 5 min
Cook time: 4 min
Total time: 29 min
Yield: 10
Cuisine: American
Ingredients: 1 10-ounce bag frozen cranberries; 1/3 cup freshly-squeezed orange juice (from about 1 large orange); 1/2 cup maple syrup

by Carrie Forrest, MPH in Nutrition | Oct 3, 2020 (updated: 7/25/21)

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This Instant Pot Cranberry Orange Sauce recipe takes only four minutes cooking time in the pressure cooker. It’s a delicious and easy holiday recipe with only three ingredients.

Contents show

bowl of orange cranberry sauce with a gold spoon

You aren’t going to believe how easy it is to make Instant Pot Cranberry Sauce. 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.

Cranberries are pretty amazing little berries, they have lots of antioxidants and they’re known for helping to prevent urinary tract infections.

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.

Cranberry sauce is not just for Thanksgiving dinner, it can be served with any lean protein as a side dish or topping.

labeled photo with ingredients for instant pot cranberry sauce

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.

ingredients for instant pot cranberry sauce in an instant pot

Step Two

Cook your cranberry relish on high pressure for 4 minutes and then let the pressure come down naturally (natural release) for 10 minutes. Carefully use the quick-release to get rid of any remaining pressure, and then remove the lid.

cooked cranberry relish in an instant pot pressure cooker

Step Three

Transfer the cooked cranberry sauce to a serving dish, and serve warm, at room temperature, or chilled. Store any leftovers in a tightly sealed airtight container in the refrigerator for up to 5 days.

This Instant Pot Cranberry Sauce recipe is so much better than the canned stuff. I hope your family enjoys this cranberry recipe as much as mine does!

Recipe Tips & Substitutions

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.

FAQs

Can I use fresh cranberries instead of frozen?

Yes, I have tried it both ways. But, you are less likely to get foam when you use frozen cranberries.

Will the relish thicken as it cools?

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.

I thought you weren’t supposed to cook cranberries in the Instant Pot because of foam?

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.

More Instant Pot Holiday Recipes

If you like this Instant Pot Cranberry Sauce, you might like these other Instant Pot recipes.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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