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Instant Pot Cranberry Sauce on a spoon with bowl of it in background
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5 from 3 votes

Instant Pot Cranberry Sauce

Sweet and tart sauce made in your pressure cooker.
Prep Time10 minutes
Cook Time8 minutes
Resting Time30 minutes
Total Time48 minutes
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 323kcal
Author: Julie Evink

Ingredients

  • 16 oz frozen cranberries
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla
  • 1 teaspoon cinnamon
  • 6 oz water

Instructions

  • Add cranberries, sugars, vanilla, cinnamon and water to the pot. Stir to mix well. Select manual setting and adjust pressure to high. Set time for 8 minutes.
  • When finished cooking in the instant pot, let sit for an additional 30 minutes, letting pot release pressure naturally.
  • Once you remove the lid, use a spoon so stir mixture and mash cranberries until desired thickness.

Notes

MAKE IT AHEAD AND STORAGE TIPS!
Making it ahead allows all of the flavors to fully develop, so feel free to do that. Just keep it in an airtight container in the refrigerator. I usually let it sit out for 15 to 20 minutes at room temperature before I serve it so it’s not ice cold.

Nutrition

Calories: 323kcal | Carbohydrates: 82g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 61mg | Fiber: 1g | Sugar: 75g | Vitamin A: 26IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 1mg