Instant Pot Cranberry Sauce is full of sweet crushed pineapple, whole fresh cranberries, orange zest, brown sugar and a dash of cinnamon. This is the perfect sweet and tart Thanksgiving (or Christmas) side dish. It balances all the rich flavors of a Holiday dinner!
Making cranberry sauce in your electric pressure cooker is perfect when all your appliances are occupied by other dishes.
You can watch me make this dish on my Google Web Stories!
Thanksgiving Side Dish
Cranberry Sauce is a traditional Thanksgiving Dinner side dish in the United States. It is also served at Christmas time in the UK, US and Canada.
It is made with the cranberry and usually a lot of sugar to balance the unbelievable tartness!
Cranberry sauce also pairs well with pork, chicken, turkey and duck. You can serve it as a sauce on a turkey sandwich. It would also be amazing on top of a block of softened cream cheese served with Ritz crackers.
You only need 5 simple ingredients to make this Instant Pot Cranberry Sauce:
- Fresh Cranberries
- Crushed Pineapple in Juice
- Brown Sugar
- Orange Zest
This recipe calls for fresh cranberries which are considered a superfood and can be found in the grocery store, in the produce section, from October to December. They freeze really well for up to a year.
This recipe for Orange Cranberry Muffins also calls for fresh cranberries, so grab a few bags while you are at the store!
Start with your Instant Pot on saute and add all the ingredients. Let the sugar melt and the pineapple release some juice.
Turn off the saute and pop the lid on. Seal the pressure valve. Set to cook for 4 minutes on high pressure.
Do a 10 minute natural release, then do a quick release for the rest of the pressure.
Give it a stir, let it cool and serve!
This cranberry sauce recipe can absolutely be made ahead, up to a week! Just keep it in the fridge in an airtight container.
Instant Pot Cranberry Sauce Recipe
Instant Pot Cranberry Sauce
- 12 oz fresh cranberries
- 20 oz canned crushed pineapple in 100% juice
- ½ cup brown sugar, packed
- 1 teaspoon fresh orange zest (about 1 large orange)
- ¼ teaspoon cinnamon
- Add all the ingredients to the pot and saute to melt the sugar and release a little pineapple juice, about 3 minutes.
- Pop the lid on and turn the pressure vent to seal. Set to cook on high pressure for 4 minutes.
- Let the pot count back up for a 10 minute natural pressure release. Then finish release the pressure with a quick release.
- Give the cranberry sauce a good stir. Cool and serve or refrigerate for up to a week. If you need to keep it longer than that you can freeze for up to 3 months.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.