Instant Pot Cranberry Sauce. Homemade cranberry sauce is a quick and easy make-ahead side dish for Thanksgiving, especially if you have a pressure cooker.
- 24 ounces fresh cranberries, sorted and rinsed
- 1 cup water
- 1½ cups sugar
- Sort and rinse the cranberries: Sort the cranberries, discarding any soft berries or stems, then rinse the cranberries and drain.
- Pressure Cook for 2 minutes with a 10 minute Natural Release: Put the cranberries in an Instant Pot or other pressure cooker. Pour in the water, then sprinkle the sugar over the top. Lock the lid and pressure cook at high pressure for 2 minutes. (“Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally for 10 minutes, the quick release the remaining pressure.
- Stir, cool, and serve: Unlock the lid and give the cranberries a vigorous stir, roughing them up a bit. Pour the cranberry sauce into a bowl and let it cool to room temperature. (The cranberry sauce will look a little loose at first, but it will thicken up as it cools.) Serve, or cover and refrigerate for up to a week.
- Can’t find fresh cranberries? Use frozen, and add 1 minute to the cooking time under pressure
- You can scale the recipe up or down – increase or decrease the ingredients, but leave the cooking time the same. (I make a half-sized recipe, with one bag of cranberries, ½ cup of water, and ¾ cup sugar if I’m not cooking for a crowd on Thanksgiving.)
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
Keywords: Instant Pot Cranberry Sauce, Pressure Cooker Cranberry Sauce