Pressure Cooker Cranberry Sauce

Name: Pressure Cooker Cranberry Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: International
Ingredients: 0.5 cup Brown Sugar; 1 whole Cinnamon Sticks; 12 oz Cranberry; 2 slices Dried Orange Peel; 0.5 cup Orange Juice; 1 pinch Salt; 0.5 cup Sugar Cubes; 0.25 tsp Vanilla Extract; 0.5 cup Water

Side Dish 🥗 Low-Carb Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Halal 🕌Kosher ✡️Pescatarian 🐟

Pressure Cooker Cranberry Sauce bursts with tart cranberries rounded by orange and warm cinnamon, creating a glossy, spoonable relish that’s both bright and balanced. Subtle vanilla and a mix of white and brown sugar add depth without overpowering the fruit. Serve it alongside roast turkey or ham for holiday dinners, or spoon over yogurt, waffles, or cheesecake for a festive touch.

Prep5 mins
Cook15 mins
Serves8
DifficultyEasy

1

Add the cranberries, orange juice, water, cinnamon stick, and vanilla extract to a multi-functional pressure cooker (such as an Instant Pot). Close and lock the lid. Choose high pressure per the manufacturer's instructions and set the timer for 1 minute. Allow about 10 minutes for the pressure to build. When the cooking cycle ends, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
2

Release the pressure using the natural-release method per the manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
3

Turn the Instant Pot back on and select the Sauté function. Stir the white sugar and brown sugar into the cranberry mixture until the sugar melts. Season with a pinch of salt. Once the sugar has melted, turn off the Instant Pot to avoid overcooking. Taste the cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
4

Transfer the sauce to a serving dish and top with the orange peel. Serve warm or cold. The cranberry sauce will thicken as it cools.