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5 from 4 votes

Instant Pot Cranberry Sauce

This made from scratch Instant Pot Cranberry Sauce is a beautiful addition to your Thanksgiving or Christmas table! A quick, sweet, tart, home made ruby red sauce, exploding with flavor makes it a perfect holiday essential.
Prep Time5 mins
Cook Time15 mins
NPR10 mins
Total Time30 mins
Course: Sauce, Side Dish
Cuisine: American
Servings: 8
Calories: 78kcal


  • 12 oz cranberries fresh (1 bag)
  • 1/2 cup orange juice
  • 1/2 cup sugar granulated
  • 2 tbsp orange zest
  • 1/8 tsp nutmeg
  • 1 tsp vanilla extract


  • Add 8 oz of the cranberries, orange juice and orange zest to the Instant Pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
  • Unlock and remove the lid. Select Sauté mode. Add remaining cranberries, sugar, nutmeg and vanilla extract. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.


  1. If you store cranberry sauce in the fridge in an airtight container it will actually last up tp 2 weeks! It freezes really well too making it super helpful for preparing ahead of time!


Calories: 78kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 67mg | Fiber: 2g | Sugar: 16g | Vitamin A: 63IU | Vitamin C: 15mg | Calcium: 8mg | Iron: 1mg