Instant Pot Cranberry Sauce Recipes
EASY INSTANT POT® CRANBERRY SAUCE
Running out of time but not of flavor? Try this quick and easy homemade cranberry sauce, made in minutes in your Instant Pot®, that would make any chef jealous!
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, orange juice, orange zest, and salt in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
- Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 27.6 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.2 g, Sodium 10.6 mg, Sugar 23.9 g
INSTANT POT® CRANBERRY SAUCE
Use your Instant Pot® to whip up this cranberry sauce for your holiday dinner and save precious stovetop space.
Provided by tcasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot® off, as overcooking the cranberries will cause the skins to break.
- Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
- Turn Instant Pot® back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot® to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
- Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 33.2 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 24.7 mg, Sugar 28.8 g
INSTANT POT CRANBERRY SAUCE
Perfect homemade 4 min cranberry sauce made from scratch! Use frozen or fresh cranberries. Quick, simple, easy, and so good.
Provided by Chungah Rhee
Categories instant pot
Yield 3 cups
Number Of Ingredients 8
Steps:
- Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until well combined. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, naturally release pressure according to manufacturer's directions, about 20-30 minutes. Remove orange zest and cinnamon. Using a wooden spoon, mash cranberry mixture until desired consistency is reached; stir in vanilla. Let cool completely.
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INSTANT POT® CRANBERRY SAUCE RECIPE - PILLSBURY.COM
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- In 6-quart Instant Pot® insert, mix cranberries, water and ground ginger. Secure lid; set pressure value to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Select SAUTE; adjust to LESS. Stir in sugar and orange peel; cook 5 to 8 minutes, stirring occasionally, until cranberries pop and sauce is bubbly and thickens slightly. Press CANCEL. Remove insert; cool 30 minutes. Transfer mixture to medium bowl; cover. Refrigerate about 3 hours or until chilled.
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- Put the lid on the pot and set the valve to the sealingposition. Cook on high pressure for 2 minutes.
- Let the pressure release naturally for about 10 minutesand then manually release any remaining pressure (or if you prefer, let the pressure fully release naturally).
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Category Side DishCalories 23 per serving
- Close the instant pot with lid in sealing position and cook in high pressure for 4 minutes.Once the cooking is done, the pot will beep and you can press the 'keep warm/cancel' button and wait for a natural pressure release.Once the pressure is all released, carefully and slowly open the lid (it may appear a little foamy but when you stir it will be fine).
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From pressurecookrecipes.com
Ratings 52Calories 63 per servingCategory Breakfast, Dessert, Sauce, Side Dish
- Wash Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
- Pressure Cook Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice, then pour in Instant Pot. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries in Instant Pot. Reserve the other 2oz (60g) cranberries. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
- Make Cranberry Sauce: Press Cancel, then Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar, then stir. The heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
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Ratings 15Calories 55 per servingCategory Dessert, Side Dish
- Spoon the sauce into a bowl. Refrigerate prior to serving if you prefer your sauce to be cold. The sauce will thicken as it cools off.
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From myrecipes.com
Total Time 2 hrs 50 mins
- Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid.
- Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often, until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.
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- Place cranberries, sugar, orange zest and juice, cinnamon stick, and salt in a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 5 minutes. (It will take 12 to 15 minutes for cooker to come up to pressure before cooking begins.)
- When cooking is finished, let the pressure release naturally for 5 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Press CANCEL, and remove lid from cooker.
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