Instant Pot Cranberry Sauce
This Instant Pot cranberry sauce takes only 5 minutes to cook, and leaves your hands free to prepare other things! Made with three simple ingredients: cranberries, sugar, and water.
Servings: 4 cups
- 24 oz fresh cranberries 2 bags
- 2 cups granulated sugar can also use maple syrup, *see note 1
- 1 cup water
Combine - Rinse the cranberries and pick out any bad ones. Place in the base of an Instant Pot and stir in the sugar and water.
Pressure cook - Put the lid on the Instant Pot, set it to 'sealing', then select manual (or pressure cook) for 5 minutes (high pressure).
Release pressure - When timer beeps, let the Instant Pot sit for 10 minutes to naturally release. After 10 minutes, release the remaining pressure and (wearing oven mitts) remove the insert from the base to cool completely.
1 - for a refined sugar-free variety, replace the sugar with 1 cup of maple syrup
2 - this recipe can be halved and cooked for the same amount of time (it worked fine in a 6 quart Instant Pot, but has not been tested in an 8 quart or mini)
Fridge - cool completely, then store in an airtight container in the fridge for up to 5 days. Serve cold or warm (we prefer cold)!
Serving: 0.25cup | Calories: 116kcal | Carbohydrates: 30g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 36mg | Fiber: 1g | Sugar: 26g | Vitamin A: 25IU | Vitamin C: 5.7mg | Calcium: 3mg | Iron: 0.1mg