Instant Pot Homemade Cranberry Jelly

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Homemade Cranberry Jelly in the Instant Pot is the easiest way to make this must-have Thanksgiving side dish. 

Deep red homemade cranberry jelly in the shape of a bundt pan on top of a green glass cake stand, garnished with bright red cranberries and leaves

My husband always insists on having cranberry sauce on our Thanksgiving dinner table. It used to be the canned stuff, until I started making easy Instant Pot cranberry jelly.

Made with fresh cranberries and pectin for the signature jellied texture, this recipe is way better than Ocean Spray. 

Update: This recipe has been on our site for a long time, so we wanted to update it with beautiful pictures and with instructions to make the cranberry jelly in a bundt pan for a beautiful sliced presentation. 

ingredients for fresh cranberry jelly with liquid pectin

How to Make Cranberry Jelly in the Instant Pot

This jellied cranberry sauce recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Power Pressure Cooker XL.

To make this jelly, you’ll cook fresh cranberries and apple juice in the pressure cooker. Then this mixture gets run through a food mill to become totally smooth.

💡 Tip: It’s best to pour the cooked cranberries into your food mill in batches. Avoid overfilling the mill, which can cause it to get jammed. 

No food mill? You can also blend the sauce in a high-speed blender and push it through a fine-mesh strainer to remove any solids.  

running cranberries through a food mill

Then firm up the jelly with liquid pectin in the pressure cooking pot. If the sauce starts to splatter, give it a gentle stir, which will help reduce the splattering.

Finally, transfer the sauce to a mold or bundt pan and let it set up before dinner. We love using a fluted bundt pan, as it creates a centerpiece-worthy dish that slices into beautiful pieces. 

pinterest button for easy instant pot cranberry jelly in a bundt pan

Where to Find the Recipe Ingredients

While this recipe has a short and sweet ingredient list, there are a few items that are must-haves for the best Instant Pot cranberry jelly. 

First, the cranberries. November seems to be the best time of year to find fresh cranberries in the grocery store. Look for them in bags in the produce section. Fresh berries add true cranberry tartness and flavor to this recipe. 

🛑 Be sure to give the cranberries a thorough wash before you add them to your Instant Pot. Remove any damaged, bruised, or deflated cranberries. 

The second important ingredient for jelling your sauce is liquid pectin. It’s usually easy to find in a grocery store that sells canning ingredients. 

fresh cranberries in an instant pot

Make-Ahead Cranberry Sauce

This is a great recipe to make ahead of time and serve on Thanksgiving. Refrigerate the jelly in an airtight container for up to four days. 

Enjoy leftover jellied cranberry sauce on Thanksgiving sandwiches with the rest of your leftovers! 

Note: You can find my original stove-top recipe for homemade cranberry jelly using just two bags of cranberries on Barbara Bakes.

If you’re more of a soft cranberry sauce fan, then I think you’ll love Instant Pot Cranberry Apple Sauce

Collage featuring a large image of sliced turkey on the left, with a small image of cranberry jelly and sweet potato casserole on the top right, and mashed potatoes on the bottom right

More Favorite Thanksgiving Recipes

While you’re planning your holiday menu, add these other crowd-pleasing recipes to the list:

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Deep red homemade cranberry jelly in the shape of a bundt pan on top of a green glass cake stand, garnished with bright red cranberries and leaves

Instant Pot Homemade Cranberry Jelly

Yield: 12 - 16 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 4 hours 15 minutes
Total Time: 4 hours 25 minutes

Homemade Instant Pot Cranberry Jelly is easy to make with fresh cranberries, apple juice, and pectin for a beautiful presentation and classic fall flavor. 


  • 3 bags (12 ounces each) fresh cranberries
  • 1 1/2 cups apple juice
  • 3 cups granulated sugar
  • 1/4 cup + 1 tablespoon liquid pectin*


  1. Wash and pick over cranberries. Add the cranberries and apple juice to the pressure cooking pot.
  2. Select High Pressure and 5 minutes cook time. When the cook time ends, turn the pressure cooker off and use a quick pressure release. When the valve drops, carefully remove the lid.
  3. Pour the cooked cranberries into a food mill over a large bowl to separate the cranberry puree from the skins and seeds. (You can also use a blender to purée the berries and then use a strainer to remove the skin and seeds.) Rinse out and dry the pressure cooking pot.
  4. Put the cranberry puree back into the pressure cooking pot and add the sugar and the liquid pectin. Select Sauté and bring the mixture to a boil for 1 minute, then remove the cooking pot from the pressure cooker.
  5. Allow the mixture to cool slightly then pour the jelly into a 6-cup bundt pan sprayed with non-stick cooking spray, leaving about 1/8 of an inch at the top of the pan. (You can also use a bowl or individual molds.) Chill in the refrigerator until set, up to overnight.
  6. To unmold, place the bundt pan in a pot of very hot water for 5 minutes, then invert the jelly onto a serving platter. (I turned it out onto a Silpat.)


If you don't have a pressure cooker, visit Barbara Bakes for the Cranberry Jelly stovetop instructions.

*Use 3 tablespoons of dry pectin. Mix the dry pectin with the sugar before adding it to the puree.

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Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 69gFiber: 1gSugar: 65gProtein: 0g

Nutrition information is calculated by Nutritionix and may not always be accurate.


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