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5.0 from 60 votes

Instant Pot Cranberry Sauce

This Instant Pot cranberry sauce is a blend of fresh cranberries, sugar, orange and spices, all simmered together in a pressure cooker to make a sweet and tangy condiment. A quick and easy recipe that takes minutes to make and produces perfect results every time!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
10 mins
Total Time
18 mins
Servings: 8
Calories: 99 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 12 ounces fresh cranberries
  • 1/4 cup water
  • 1/2 cup orange juice
  • 1 inch strip orange peel
  • 1 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract

Instructions

    Cup of Yum
  1. Place the cranberries, water, orange juice, orange peel, sugar and cinnamon in an Instant Pot. Stir to combine.
  2. Seal the pot and cook on manual high pressure for 3 minutes.
  3. Let the pressure release naturally for 10 minutes, then manually release the pressure.
  4. Unseal the pot, then stir in the vanilla extract.
  5. Remove the orange peel and discard. Let the sauce sit for at least 15 minutes to thicken up. The sauce will continue to get thicker as it cools. Serve immediately, or refrigerate for later use.

Notes

  • Frozen cranberries will work fine, and they do not need to be thawed first.
  • I recommend using freshly squeezed orange juice if possible.

Nutrition Information

Calories 99kcal (5%) Carbohydrates 24g (8%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Sodium 2mg (0%) Potassium 68mg (2%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 57IU (1%) Vitamin C 14mg (16%) Calcium 7mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 99

% Daily Value*

Calories 99kcal 5%
Carbohydrates 24g 8%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Sodium 2mg 0%
Potassium 68mg 1%
Fiber 2g 8%
Sugar 20g 40%
Vitamin A 57IU 1%
Vitamin C 14mg 16%
Calcium 7mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.