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Easy Instant Pot Cranberry Sauce | Mommy's Home Cooking

Easy Instant Pot Cranberry Sauce

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 servings
Calories 104kcal
Author Oriana Mommy's Home Cooking


  • 24 oz (2 bags 12 oz each) fresh or frozen cranberries
  • 2 cups sugar
  • 2 wide strips orange zest
  • 1 cup fresh orange juice
  • 1/2 cup water
  • 1 cinnamon stick
  • ¼ teaspoon salt
  • 2 tablespoons I used Grand Marnier
  • Pinch ground pepper


  • Combine cranberries, sugar, orange zest, orange juice, water, cinnamon, and salt in the Instant Pot. Secure lid and close the pressure release valve.
  • Select “Manual” mode and adjust the time to 6 minutes. Cook. When the time is over, press “Cancel” and let the Instant Pot release pressure naturally, about 10 minutes. Carefully turn the vent to release any extra pressure that might still be in there. Remove the lid.
  • Select “Sauté” and adjust to “Less”. Stir in orange-flavored liqueur and pepper. Cooke and mash the cranberries a little. Cook until the sauce reaches the desired consistency.
  • Let cool completely at room temperature Serve immediately or store in a tightly sealed container in the refrigerator for up to 1 week. Note that the cranberry sauce will continue to thicken as it cools.


You can also freeze this cranberry sauce for up to 1 month.


Calories: 104kcal | Carbohydrates: 26g | Sodium: 30mg | Potassium: 56mg | Fiber: 1g | Sugar: 22g | Vitamin A: 50IU | Vitamin C: 12.4mg | Calcium: 8mg | Iron: 0.1mg