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…

Instant Pot Black Eyed Peas with Ham

Author: Food Under Pressure

Ingredients

2 T canola or vegetable oil
1 sm onion diced
2 cloves garlic minced
1/2 t seasoned salt
1 t salt
1 t black pepper
1/4 t onion powder
1/2 t garlic powder
1 t dried thyme
1-2 bay leaves optional
16 oz dried black eyed peas rinsed
1 ham bone with ham remaining
5 cups water
hot sauce optional

Instructions

Turn Instant Pot on sauté, allow to heat, then add oil. Sauté onion and garlic in pot 3-4 minutes. Add seasoning, stir & sauté additional minute.
Add dried black eyed peas and water. Stir. Add ham bone.
Close lid and vent knob. Cook on high pressure 25 minutes. Allow pressure to naturally release (NPR).
Open lid, remove bone, and remove ham from bone. Dice ham and add back to pot. Stir. Close lid and vent knob and cook again on high pressure for 2 minutes.
Allow NPR for 15 minutes then release remaining pressure.
Stir and serve with hot sauce, cornbread and other fixings as desired.

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…