Instant Pot Cranberry Sauce
Instant Pot cranberry sauce leaves your hands free to prep other things! This easy homemade cranberry sauce recipe can also be made 2-3 days ahead.
Servings: 4 cups
- 24 oz fresh cranberries (2 bags)
- 2 cups granulated sugar (can also use maple syrup, see *note)
- 1 cup water
Rinse the cranberries and pick out any bad ones.
Place in the base of an Instant Pot and stir in the sugar and water.
Put the lid on the Instant Pot, set it to 'sealing', then select manual (or pressure cook) for 5 minutes (high 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.
* for a refined sugar free variety, replace the sugar with 1 cup of maple syrup
* 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)
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