Instant Pot Cranberry Sauce

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recipe by Julee Morrison

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

When I was a child, we ate canned cranberry sauce and I never developed a taste for it. When I grew up, I simply left cranberry sauce off the holiday menu. Then I learned to make homemade cranberry sauce, which smells and tastes so much better than the canned stuff! Cranberry sauce brightens up a holiday plate, but it can also be used like jam on toast, to top a Cheesecake or other dessert, or as an add-in for homemade Yogurt.

Inspired by:

recipe updated Jun 9, 2020


  • Orange juice icon
    Orange juice
    ¼ cup (60ml)
  • Orange zest icon
    Orange zest
    1 tsp (4g)
  • Cranberries icon
    340g (about 3⅛ cups)
  • Granulated sugar icon
    Granulated sugar
    about ½ cup (102g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add orange juice, orange zest and cranberries to the inner pot
  2. Close and lock the lid and turn the steam release handle to Sealing
  3. Pressure cook - Manual, High, 15 min
  4. Natural release - 7 min
  5. Quick release
  6. Cancel - Keep warm
  7. Heat - Sauté, Normal
  8. Then add granulated sugar and cranberries to the inner pot
  9. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes
  10. Add a bit of water to thin the sauce out if it gets too thick for your liking
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