Instant Pot Cranberry Sauce with Bourbon

Instant Pot cranberry sauce in a serving dish

5 from 1 vote

Instant Pot Cranberry Sauce with Bourbon

If you love cranberry sauce, make sure to try making it at home! This extra-easy Instant Pot Cranberry Sauce is made with bourbon and maple syrup, and makes a delicious fall and winter side dish.

Cook Time20

Cooling Time2

Total Time2 20

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Calories: 41.79kcal

Author: Sarah Trenalone

Equipment

Instant Pot (I use this one)

Ingredients

12 ounces cranberries (fresh or frozen)
¾ cup orange juice
⅓ cup maple syrup (plus more to taste)
¼ cup bourbon, plus 1 TB (optional)

Instructions

Add cranberries and juice to the Instant Pot.
Seal the lid and turn the steam valve to the sealing position.
Set Instant Pot to pressure cook/manual, high pressure. Set the cook time for 2 minutes.
The Instant Pot will take about 8 minutes to come to pressure for fresh cranberries or 14 minutes for frozen berries, and then will start counting down the cook time.
After the cook time is finished, the machine will begin the natural release process, and the countdown timer will start counting up.
Allow the Instant Pot to do a natural release for 5 minutes.
After 5 minutes, cover the venting spout with a kitchen towel., and carefully quick release the remaining pressure by using the handle of a long spoon (I use a wooden spoon) to turn the steam valve to venting.
Tip: Quick release can be messy– the vent may let loose some liquids with the steam. Lay a kitchen towel over the top to keep your kitchen clean. (Don't use your favorite towel-- this liquid will be red!)
Wait for the steam to escape and the pin to drop down. Then, carefully remove the lid.
Press the cancel button to end the pressure cooking setting.
Add the maple syrup and ¼ cup bourbon.
Press the sauté button. Leave the adjustable temperature setting at normal. Set the timer to 5 minutes.
Simmer the cranberry sauce for the full 5 minutes, stirring often.
Remove from heat. Optionally, add the remaining tablespoon of bourbon.
Store in the fridge for at least 2 hours. Sauce will thicken as it cools.
This sauce is somewhat less sweet than traditional cranberry sauces. Once the sauce cools, taste it, and add more maple syrup if desired.
Leftovers / Make Ahead + Refrigerate:
Store sauce in the fridge, and use within 2 weeks.
Make Ahead + Freeze:
Freeze in an air-tight container for up to 2 months.

Notes

Yields approx. 2 cups of sauce. Serves 16 (2 TB per person)

Doubling or Tripling the Recipe: This recipe is easily multiplied, but never fill the Instant Pot past the halfway mark, because the cranberries will become very foamy.

Recipe Variations:

Swap the bourbon for Grand Marnier
Skip the bourbon (and don't replace it) for a traditional cranberry sauce

Nutrition