Instant Pot Cranberry Sauce

Instant Pot Cranberry Sauce

0 Reviews
From:, October 2018

Thanks to an electric pressure cooker like your Instant Pot, this fix-it-and-forget-it cranberry sauce is sure to free up some room on your stove. This Thanksgiving dinner essential has just five ingredients and is super easy, hands-off and ready in 30 minutes.

Ingredients 16 servings

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Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (1 pound) package fresh or frozen cranberries
  • ¾ cup sugar
  • 2 (3 inch) strips orange peel
  • ½ cup orange juice
  • ½ cup water
  • Pinch of salt


  • Prep

  • Ready In

  1. Combine cranberries, sugar, orange peel, orange juice, water and salt in a multicooker. Close and lock the lid. Cook on high pressure for 5 minutes. Let pressure release naturally.
  2. Remove the lid and switch to sauté mode. Cook, stirring occasionally, until thickened, 7 to 10 minutes. Let cool (the sauce will continue to thicken as it cools). Remove the orange peel before serving.
  • To make ahead: Refrigerate for up to 2 weeks.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 53 calories; 0 g fat(0 sat); 1 g fiber; 14 g carbohydrates; 0 g protein; 3 mcg folate; 0 cholesterol; 11 g sugars; 9 g added sugars; 33 IU vitamin A; 8 mg vitamin C; 3 mg calcium; 0 mg iron; 10 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, ½ fruit

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