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Perfect Instant Pot Cranberry Sauce

instant pot cranberry sauce by myheartbeets.com

Perfect Instant Pot Cranberry Sauce

This instant pot cranberry sauce is so easy to make! You need three things and the jam basically cooks itself!
5 from 6 reviews
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Servings 3 .5 cups


  • 24 ounces fresh cranberries two 12 ounce packages
  • ¾ cup apple juice
  • cups sugar or maple syrup/honey/sweetener of choice, adjust to taste

Optional additions (I prefer to leave mine plain):

  • Orange or lemon zest
  • Vanilla extract
  • Pinch of cinnamon or nutmeg or cardamom


  • Rinse cranberries and add them to the pot along with the apple juice (you can set ½ cup cranberries aside if you prefer whole berries in the sauce, otherwise add all of the cranberries to the pot).
  • Secure the lid, close the pressure valve and cook for 1 minute at high pressure.
  • Naturally release pressure for 10 minutes.
  • Remove the lid, stir in the sweetener and mash the cranberries with a spoon if needed (if you reserved cranberries at the start, add them now and press sauté to cook them for a couple minutes).
  • Turn off the instant pot and let the sauce cool down in the pot (this will also cook the additional whole cranberries a bit).
  • Taste and add more sugar if needed.
  • Once the sauce is cool, keep it in an airtight container in the fridge for a week or in the freezer for a couple months.
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