Easy Cranberry Sauce in Your Instant Pot

cranberry sauce recipe

I enjoy my new instant pot and look for recipes that work well in it. This cranberry sauce recipe is a good one. I especially like that I can make ahead of time and refrigerate until I’m ready to serve. It thickens nicely as it cools – your family will love it!  Leftover cranberry sauce is great on turkey sandwiches the next day (if it’s not gobbled up at the holiday meal!).


6 cups fresh cranberries (or you can use frozen, but thaw first)
1 1/2 cups water
1 teaspoon ground ginger
1 3/4 cups sugar
1 1/2 tsp orange peel, grated


In 6-quart Instant Pot inside bowl, mix cranberries, water and ginger. Secure the lid and set the pressure value to SEALING.
Next, select MANUAL and cook on high pressure 2 minutes.  When the 2 minutes is up, cancel the MANUAL setting and open the pressure valve quick-release the pressure.
For the next step, select SAUTE and adjust to LESS. Stir in the sugar and orange peel. Stirring occasionally, cook 5-8 minutes. You want to hear the cranberries pop. The sauce will bubble and thicken slightly. Press CANCEL.
Remove the bowl from the Instant Pot and let cool 30 minutes.

Transfer the mixture to a medium sized serving bowl. Cover and refrigerate – about 3 hours or until chilled. Serve and enjoy!

Note: If using frozen cranberries, use 3 10oz bags and make sure you thaw completely before adding.



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