instant pot cranberry sauce

September 21 2018

Instant Pot Cranberry Sauce | Food Under Pressure

Jessica All Recipes, Baking & Dessert Recipes, Side Dish Recipes instant pot, instant pot cranberry sauce, instant pot holiday, instant pot orange cranberry sauce, instant pot thanksgiving, Thanksgiving cranberry sauce, Thanksgiving side dish

Instant Pot Cranberry Sauce is sure to impress all your Thanksgiving guests!

Don’t think you like cranberry sauce? You MUST try this!

Only EVER had canned cranberry sauce? You definitely MUST try this!

Confession… I used to HATE cranberry sauce.

2nd confession… when I say I used to HATE cranberry sauce, it’s kind of fabricated because the truth is I had always REFUSED to try cranberry sauce.

3rd confession… I eat this Instant Pot Cranberry sauce for days. It is so good on toast like jam, over ice cream as a topping, on pancakes and waffles, or just by the spoon full.

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As a child, growing up, we ALWAYS had the canned stuff. I apologize if you like canned cranberry sauce, because I don’t mean to offend you I swear but the stuff disgusts me. Something about it being so gelatinous that you can cut it into circles… and the marks on the circles that result from it being in that can. I just can’t…

Let’s get on to the good stuff…

Chicken Fried Rice - Instant Pot Pressure Cooker

Prep Time

4 mins

Cook Time

10 mins

Total Time

14 mins

Ingredients

2 tbsp canola or vegetable oil
1/4 cup carrots diced
1/4 cup red pepper roughly chopped
1/2 cup scallions (lighter & white ends only, reserve green ends) diced
1 tbsp garlic minced
2 tbsp ginger (fresh or jarred) minced
2 eggs
1 tbsp rice vinegar
1 tsp fish sauce
1 tbsp sesame oil
1-2 tbsp sambal oelek optional
1 tsp cilantro (dried, or 1 T fresh)
1/2 tsp salt
1 tsp black pepper
1 lb chicken cooked & shredded
1 1/4 cup basmati rice rinsed
1 1/4 cup water
1/4 cup soy sauce
2-3 tbsp lime juice freshly squeezed
toasted sesame seeds optional for serving
additional soy sauce optional for serving
additional Sambal Oelek optional for serving
scallions (green ends) optional for serving
lime slices optional for serving

Instructions

Prepare all ingredients and set aside - this is key to making this as simple as possible!
Turn on Pressure Cooker to browning or sauté setting. For Instant Pot, press “Sauté” button and press “Adjust” to set Sauté to highest setting.
Add oil to pressure cooker pot, then add carrot, pepper, scallions, garlic and ginger and sauté for 2 minutes.
Add egg and sauté an additional 2 minutes.
Add all seasonings, fish sauce, rice vinegar, sesame oil, lime juice, sambal oelek, chicken, rice, soy sauce and water. Stir.
Close lid of Pressure Cooker. Close vent knob. Choose Manual High Pressure setting, and set cook time to 6 minutes.
Once cook time is complete, quickly release pressure (QPR).
Open lid, fluff rice gently.
Serve immediately with optional garnishes.

Step by Step Directions

Gather your ingredients

Wash the cranberries well and discard any that have gone mushy-bad. Wash your orange, you’ll be using the zest!

Add all ingredients

It’s really that easy! Simply add all the ingredients to your Instant Pot insert. The hardest part is zesting the orange – make sure you have a good tool.

This is the zester I have!

Close Lid

Close lid and turn your sealing knob to “sealing”. On manual/pressure cook setting, set cook time to 15 minutes.

Release Pressure

When cook time is complete, Instant Pot will beep. Quickly release pressure (QPR) by turning Vent knob to “Venting”. ENJOY the amazing aromas that will come from your pot. Seriously, it smells AMAZING!

Stir, stir, stir

When you open the lid, you may first think it doesn’t look right, or that you didn’t cook it long enough. Have no fear, just stir, squish, stir, squish, stir… If you want it super smooth (which I do not), you could use an Immersion blender or regular blender to achieve this. If it seems a little too thin to you, once again, no worries. Allow the sauce to cool – it will thicken as it cools.

Serve or Store

I serve my Orange Cranberry Sauce at room temperature or cooled, but not cold – up to you how you serve yours!. This can be made up to 2 or 3 weeks in advance! Or, store after enjoying for 2-3 weeks… that is if you’re lucky enough to have leftovers.

Serve in a variety of ways… Instant Pot Cranberry Sauce is so not limited to your turkey dinner. Try it on sandwiches, or pork chops, or fried chicken. If you’re like me, as I admitted earlier, you might want to try this over vanilla ice cream… I’ve also had it on peanut butter toast, on english muffins over cream cheese, pancakes, waffles, toast, crepes, oatmeal, yogurt…