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Instant Pot Cranberry Sauce

Let this sweet, easy side dish cook quietly in the corner while the rest of your kitchen is busy! Instant Pot Cranberry Sauce is a delicious dish to add to any meal, most famously known for being part of a Thanksgiving table. Preparing cranberries in a pressure cooker could NOT be easier!
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Course: Side Dish
Cuisine: American
Keyword: cranberries, gluten-free, sauce, thanksgiving
Prep Time: 5 minutes
Cook Time: 22 minutes
Servings: 8
Calories: 127.17kcal


  • 2/3 cup orange juice
  • 1-2 teaspoons orange zest
  • 1 cup sugar
  • 12 oz. package cranberries rinsed
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


  • Add orange juice, orange zest, sugar, cranberries, cinnamon and nutmeg into an Instant Pot. Stir and place the cover on the pot and set timer to 2 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
  • When cooking time is done, let the pressure release naturally for 10 minutes. Release the remaining pressure, remove the cover and give mixture a stir. Allow it to cool completely.
  • Transfer the mixture to a serving dish, cover with plastic wrap and refrigerate until ready to serve.


  • Replace fresh cranberries with frozen cranberries, if desired.
  • This side dish is 100% gluten free, wooo!
  • For extra flavor, consider adding 1 tablespoon of maple syrup or brown sugar or a couple vanilla beans to the mixture before boiling.
    When storing homemade cranberries, press plastic wrap directly onto its surface before refrigerating. This will prevent a film from forming on the surface and it will keep the sauce fresh.
  • Add 2 cinnamon sticks to the pot before cooking for an extra punch of cinnamon flavor!
  • The mixture will thicken as it cools, so do not be alarmed if it is on the runny side just after cooking.


Calories: 127.17kcal | Carbohydrates: 32.54g | Protein: 0.36g | Fat: 0.15g | Sodium: 1.36mg | Fiber: 1.73g | Sugar: 28.52g