Classic, easy and delicious make-ahead Instant Pot Cranberry Sauce!
Add all the ingredients to the instant pot (except maple) and give it a quick stir
Secure the lid and turn venting knob into lock position.
Cook on high pressure for 15 minutes. When done allow for 10 minutes of natural release, if there is any pressure left after 10 minutes, quickly release remaining pressure.
Open lid, remove ginger slices and add maple. Give the cranberry sauce a stir and allow too cool off and thicken before serving.
*If eating the same day you may want to turn pot on sauté mode and cook for another 5 minutes, this way some of the liquid that is left will evaporate. However, if you are serving the next day or days later, this will not be needed as the sauce will naturally thicken in the refrigerator.