instant pot cranberry sauce
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5 from 6 votes

Instant Pot Cranberry Sauce

This Instant Pot cranberry sauce is a show stopper! The best cranberry sauce I've ever made in just 1 minute using only 4 ingredients. A Thanksgiving must! 
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: cranberries, cranberry sauce, instant pot, pressure cooker
Servings: 8
Calories: 157kcal
Author: The Typical Mom



  • Add your spiced apple cider and 20 oz. of your fresh cranberries into your pot.
  • Drizzle your maple syrup on top and put your cinnamon stick in the middle.
  • Close your lid and steam valve and set to high pressure for 1 minute.
  • Allow to naturally release for 3 minutes.
  • Release rest of steam and lift lid making sure water/steam on inside of lid doesn't dump into mixture.
  • Turn pot off and then set to saute, normal.
  • Sprinkle in your last 4 oz. of fresh cranberries and cup of sugar, stir.
  • Allow to bubble for about 1-2 minutes, stirring intermittently, until a few of the fresh cranberries begin to pop (you will literally hear them start popping open).
  • When you hear 3-4 pop open turn your Instant Pot off and allow it to continue to bubble and thicken your cranberry sauce as it cools down and sits.
  • Serve immediately or let it sit and thicken more before serving.
    Makes a total of about 2 cups, so if you want to double it for a larger crowd feel free.



Serving: 1oz | Calories: 157kcal | Carbohydrates: 40g | Sodium: 3mg | Potassium: 98mg | Fiber: 4g | Sugar: 32g | Vitamin A: 50IU | Vitamin C: 11.5mg | Calcium: 17mg | Iron: 0.3mg