Thanksgiving 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…

One Pot (Frozen) Chicken & Sweet Potatoes | Instant Pot Pressure Cooker

Servings: 4 servings

Ingredients

1.5 lbs chicken breast frozen
4 small-medium sweet potatoes cleaned
2-3 tbsp olive oil
2-3 tsp seasonings of choice
1 cup cooking liquid water or broth
cinnamon as potato garnish, optional
butter as potato garnish, optional

Instructions

Pour 1 cup cooking liquid, water or broth, in bottom of pressure cooker insert. Place short trivet over cooking liquid.
Remove frozen chicken breast from packaging and place on trivet. Drizzle with 1-2 T olive oil and seasoning liberally with seasonings of your choice.
Clean sweet potatoes well. Do not puncture skin.
Rub skin with 1-2 T olive oil and sprinkle with salt and pepper. Place around pressure cooker insert, directly over chicken.
Close lid to pressure cooker & close vent knob. Select High Pressure cook setting and adjust cook time to 16 minutes.
When cook time is complete, quickly release remaining pressure (QPR).
Open lid of pressure cooker and feast your eyes on your just-in-time, healthy, FAST, from FROZEN Chicken and Sweet Potatoes!
Serve immediately, perhaps alongside an easy salad or quickly steamed veggies.

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.

Instant Pot Cranberry Sauce

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…