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Instant Pot Cranberry Sauce

  • 5 m
  • 30 m
Hilary Meyer
“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.”


    • 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


  • 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.
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