Instant Pot: Cranberry Orange Sauce

What cranberry sauce camp do you fall in… the jellied, canned version or the homemade style with a chunky consistency? My husband and I have chosen to agree to disagree because we are in very different sides of this topic lol. He loves the jellied version while I love the homemade team. That said, I lovingly purchased this beloved canned cranberry sauce while I also serve up my chunky sauce on the table for Thanksgiving dinner. This year is no exception and I’m making my sauce in the IP. The sauce is pretty simple with only 4 ingredients and takes 5 minutes to pressure cook…

Instant Pot: Cranberry Orange Sauce

1 cup orange juice

1 cup white sugar
2 packages (12 oz) cranberries

1/2 teaspoon orange zest

In your Instant Pot:

Plug in the IP with insert set in place.

Add orange juice, sugar and cranberries; stir to dissolve sugar.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 5 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the display reflects L00:05 (which is 5 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release any remaining pressure (also known as QPR or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it’s safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Stir in zest and transfer to serving dish. It will thicken as it cools.