Rinse and drain the cranberries.
Then place the cranberries in the Instant Pot followed by the white sugar, orange juice, and orange zest. Do not stir.
Place the lid on top of the Instant Pot. Close the lid, making sure the valve is set to "sealing". Set on "manual" pressure for 2 minutes.
After the timer beeps. Let the cranberry sauce in the Instant Pot for 10 minutes. Then, carefully force any remaining pressure from the pot. Remove the lid, and stir.
Using hot pads, remove the pot from the base. Let it sit for 1 hour. Then pour into a container and refrigerate for up to 5 days.
- Freezing Pro Tip - If you freeze leftover cranberry sauce make sure you lay your cranberry sauce flat in the freezer so it doesn’t take up much room.
Serving: 0.25c | Calories: 105kcal | Carbohydrates: 27g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 79mg | Fiber: 2g | Sugar: 23g | Vitamin A: 70IU | Vitamin C: 18mg | Calcium: 5mg | Iron: 1mg