Instant Pot Cranberry Sauce
Sweet and tart sauce made in your pressure cooker.
Prep Time10 minutes mins
Cook Time8 minutes mins
Resting Time30 minutes mins
Total Time48 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6
Calories: 323kcal
- 16 oz frozen cranberries
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 tsp vanilla
- 1 teaspoon cinnamon
- 6 oz water
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.
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.
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