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4.84 from 6 votes

Instant Pot Cranberry Sauce

All you need is some cranberries, sugar, oranges and an Instant Pot and you have the easiest Easy Cranberry Sauce! To make the flavor even better, this Cranberry Sauce with Orange Juice also features a slight cinnamon flavor. And you’ll love the 2 minute cook time almost as much as you love the taste.
Course sauce, Side Dish
Cuisine north american
Prep Time 5 minutes
Cook Time 2 minutes
Natural Pressure Release 10 minutes
Total Time 17 minutes
Servings 2 cups
Calories 397kcal



  • 12 oz cranberries one package
  • ½ cup fresh squeezed orange juice
  • ¾ cup sugar
  • 2 tsp orange zest
  • Pinch cinnamon


  • Place all of the ingredients in the Instant Pot. Lock the lid in place. Cook on HIGH for 2 minutes.
  • Once the cook time has completed, allow for a Natural Pressure Release for 5 minutes. Perform a Quick Release after. Enjoy!


Copyright The Foreign Fork. For educational or personal use only.
  • Fresh Cranberries: For this recipe, I used a 12 oz package of fresh Ocean Spray cranberries. No need to do any chopping, you can use whole cranberries. You can also use frozen, fresh cranberries if you’d like. If this is the case, there is no need to thaw the cranberries before placing them in the Instant Pot. Do not use dried cranberries.
  • Fresh Squeezed Orange Juice: The fresh orange juice in this recipe is non-negotiable. It adds sweetness and flavor. I only needed one orange in order to get ½ cup of orange juice, but I would recommend buying 2 oranges just in case. Cranberry Sauce with Orange Juice is always the most delicious way to go!
  • Sugar: I used white, granulated sugar for this recipe. If you’d like, you can replace this with light brown sugar, but I found that granulated sugar creates the best texture and taste.
  • Orange Zest: To zest my orange, I used the smallest setting on my cheese grater. I only used the orange peel of one large navel orange in order to get 2 tsp of orange zest, but I would recommend buying 2 oranges just in case. Zest your orange before juicing.
  • Pinch of Cinnamon: Cinnamon just makes this smell and taste like the holiday season but this subtle flavor is optional.
  • To make your holiday table look extra fancy, place this sauce in a serving dish with a slice of orange and a cinnamon stick as garnish.
  • Your cranberries may still hold their shape after the pressure cooking. To resolve this, simply mix the cranberry sauce and use your spoon to mash the cranberries until the sauce is smoother.
  • The recipe calls for ¾ cup sugar, but if you want a more tart cranberry sauce, you can reduce the amount of sugar. You can also add more sugar if you want a sweeter cranberry sauce.
  • When releasing the pressure in the Instant Pot, place a towel over the pressure valve. The amount of liquid in this recipe sometimes makes it so that liquid will squirt out of the pressure valve if you open it too early. Adding a towel over the pressure valve is a good precaution so that you don’t get burned or make a mess.
  • This recipe is easily scalable. If you are expecting a big crowd, feel free to double it. Do not fill your pressure cooker more than halfway though as this recipe does tend to foam up.


Serving: 1serving | Calories: 397kcal | Carbohydrates: 102g | Protein: 1g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 266mg | Fiber: 6g | Sugar: 87g | Vitamin A: 234IU | Vitamin C: 58mg | Calcium: 24mg | Iron: 1mg