Instant Pot Maple Cranberry Sauce is lightly sweet and a bit tart. Made in electric pressure cooker and versatile, great with cheese or thanksgiving turkey | imagelicious.comMakes 1 cup = 8 servings (2 tablespoons per serving)
Optional step: turn sauté function on so that Instant Pot heats up while you measure out the rest of the ingredients.
Add the frozen cranberries, maple syrup, and thyme, if using, to Instant Pot.
Turn the sauté button off if using.
Put the lid on and turn the vent into the sealing position.
Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 2 minutes. Depending on whether you turned Instant Pot to sauté in the first step or not, it would take between 4 to 8 minutes to come to pressure.
Once the Instant Pot beeps that the 2 minutes of cooking are done, let the Instant Pot release the pressure naturally. That will take between 8 to 10 minutes.
Open the lid and turn sauté function on.
Remove the sprig of thyme.
Add the balsamic vinegar and mash roughly.
Cook on sauté for no more than 1-2 minutes, just until the sauce starts to thicken. It will continue to thicken as it cools.
Serve with fresh thyme leaves.
Store in the fridge in a mason jar for up to 2 weeks or in the freezer for up to 3 months.
Video
Notes
This Instant Pot Maple Cranberry Sauce is not very sweet. If you like sweeter Cranberry Sauce then use up to 1/2 cup maple syrup. You might need to cook on sauté in the end for longer to thicken the extra liquid.
This Cranberry Sauce gets sweeter as it cools.
Feel free to add more thyme or use other herbs like rosemary. Or omit the herbs.