Instant Pot Cranberry Sauce (3-Ingredients)
This Instant Pot Cranberry Sauce recipe takes only four minutes cooking time in the pressure cooker. It’s a delicious and easy holiday recipe with only three ingredients. Save space on your stovetop and try this recipe!
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.
Why You Need This 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.
Key Ingredients
Frozen cranberries are ideal for this Instant Pot Cranberry Sauce recipe 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.
Maple syrup cuts the tartness from the cranberries and makes this a delightful side dish that goes great with Thanksgiving turkey.
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
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.
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.
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.
More Instant Pot Holiday Recipes You Might Like
If you like this Instant Pot Cranberry Sauce, you might like these other Instant Pot recipes.
- Instant Pot Candied Yams
- Instant Pot Carrots
- Instant Pot Mashed Potatoes
- Instant Pot Pumpkin Pie Pudding
- Instant Pot Stuffing
- Instant Pot Sweet Potato Mash
- Instant Pot Whole Red Potatoes
I hope you make this recipe! If you do, please leave a comment and a starred review below.
And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!
PrintInstant Pot Cranberry Sauce (3-Ingredients)
- Total Time: 29 minutes
- Yield: 10 1x
- Diet: Vegan
Description
This Instant Pot Cranberry Sauce recipe takes only four minutes cooking time in the pressure cooker. It’s a delicious and easy holiday recipe with only three ingredients. Save space on your stovetop and try this recipe!
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.
Equipment
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
Keywords: thanksgiving cranberry relish in the instant pot pressure cooker, instant pot cranberries, cranberry relish
Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.
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!
★★★★★
Love this! I often make a homemade cranberry relish for Thanksgiving but I never realized you could do it in an instant pot. I’ll definitely have to give your recipe a try!
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.
★★★★★
I buy 25 pounds of cranberries every fall and freeze them just so I can have “fresh” ones all year round. I make cranberry relish I swear like it’s my job. I hadn’t tried it in the IP yet. Definitely have to try this! Loving the time saving aspect of it big time!
★★★★★