Instant Pot® Cranberry Sauce

Use your Instant Pot® to whip up this cranberry sauce for your holiday dinner and save precious stovetop space.

Step: 1

Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot® off, as overcooking the cranberries will cause the skins to break.

Step: 2

Release pressure using the natural-release method according to manufacturer’s instructions, about 7 minutes. Unlock and carefully remove the lid.

Step: 3

Turn Instant Pot® back on and select Saute function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot® to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.

Step: 4

Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

Per Serving: 129 calories; protein 0.3g; carbohydrates 33.2g; fat 0.1g; sodium 24.7mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the stovetop . But often you can made a dish do double-duty .