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Instant Pot Cranberry Sauce
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5 from 1 vote

Instant Pot Cranberry Sauce

Classic, easy and delicious make-ahead Instant Pot Cranberry Sauce!
Prep Time3 minutes
Cook Time15 minutes
Total Time18 minutes
Course: Side Dish
Cuisine: American
Keyword: Cranberry Sauce, Instant Pot, Thanksgiving Sides
Servings: 6 servings
Author: Silvia Ribas


  • 24 oz fresh cranberries
  • 1 inch piece of ginger, peeled and sliced
  • 1/2 cup juice from 1 orange, plus zest from 1/2 orange
  • 1/2 whole lemon juice, plus zest
  • 1/3 cup maple syrup,


  • 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.