Instant Pot Cranberry Sauce recipe

November 14, 2017

The best make-ahead Thanksgiving recipes: Instant Pot Cranberry Sauce recipe (that you can adapt for the slow cooker too!) | One Hungry Mama

By now you know my mission in life: Just like my book title says, I want to MAKE IT EASY for you. And with turkey day coming up, that means I want to MAKE THANKSGIVING EASY, starting with this Instant Pot Cranberry Sauce recipe (that you can make in the slow cooker, too, by the way.)

The more you can make for your Thanksgiving dinner quickly and ahead of time, the more you can relax and enjoy your holiday. That’s where this recipe comes in.

You literally dump all the ingredients in the IP (you can also use a slow cooker) and let the machine do the rest. You have to make this at least the night before, but can get to it up to five days ahead of time if you like crossing things off of your list.

Now that’s something worth giving thanks.

P.S. You can also make this in your SLOW COOKER! Follow the same directions, but set in a slow cooker on high for 4 hours (or so).


Instant Pot Cranberry Sauce

Serves 4-6 people


  • 1 10-ounce package cranberries, fresh or frozen
  • 1 cup granulated sugar
  • 1/4 cup apple cider
  • Juice of 1/2 a fresh lemon
  • Zest 1/2 a large orange
  • 1 cinnamon stick
  • 4 cloves


  1. Add all of the ingredients to the insert of your Instant Pot. Cover and set the valve to "pressure" and set to cook on high on "pressure cook" mode for 7 minutes. Allow pressure to release naturally.
  2. Uncover and, using the back of a wooden spoon or silicone spatula, smash the cranberries. Fish out the cloves and cinnamon stick and transfer cranberry sauce to a jar. It will be a little runny at first: Don't worry! It will thicken up over time. Allow the sauce to cool completely before sealing the jar shut and setting in the fridge for at least overnight or up to five days.
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