Instant Pot Port Cranberry Sauce Food

INSTANT POT® PORT CRANBERRY SAUCE

Steps:

• Combine cranberries, sugar, port, and salt 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 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add cinnamon stick and select Saute function; cook until sauce thickens, 5 to 10 minutes. Remove and discard cinnamon stick.
• Blend sauce with an immersion blender for a smoother consistency. Let cool; sauce will continue to thicken naturally.

INSTANT POT CRANBERRY SAUCE

Steps:

• Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until well combined. Select manual setting; adjust pressure to high, and set time for 4 minutes. When finished cooking, naturally release pressure according to manufacturer's directions, about 20-30 minutes. Remove orange zest and cinnamon. Using a wooden spoon, mash cranberry mixture until desired consistency is reached; stir in vanilla. Let cool completely.

INSTANT POT (PRESSURE COOKER) CRANBERRY APPLE SAUCE

Steps:

• Rinse cranberries in a colander and pick through them to ensure they are all good. (they should be firm and red)
• Core and cut the apples into large chunks.
• Juice the orange and pour it into a measuring cup. Top the juice off with water to make for 3/4 cup of total liquid.
• Into the insert of the Instant Pot, add the cranberries, apples, and the orange liquid.
• Ensure the seal is in place and lock the lid on the Instant Pot. Make sure the valve is set to seal and select Manual. Set the timer to 8 minutes.
• It should take less than 10 minutes to come to pressure. When the 8 cooking minutes have completed, let the pressure cooker come down naturally for 10 minutes.
• Then release any remaining pressure by moving the lid valve to open - be careful as the steam will be hot. Once all the pressure is released, open the lid. CAUTION STEAM WILL BE HOT!
• If you want the sauce to be a bit chunky, remove some cranberries from the insert and reserve to the side. Using an immersion blender, blend the cranberry apple mixture until it is your desired smoothness. Add any cranberry chunks back in if you reserved some to the side.
• Next, add 1/2 C honey to the mixture and taste test. Add more honey if too tart to your liking.
• Store in airtight containers and keep in the refrigerator for up to 30 days.

INSTANT POT® PORK LOIN IN CRANBERRY-DIJON SAUCE

Steps:

• Pat pork loin dry and season on all sides with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
• Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
• Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
• While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

INSTANT POT CRANBERRY APPLESAUCE

Steps:

• Core and skin all apples (sometimes I leave half the skin on for texture). Cut into thick slices and put into your Instant Pot.
• Pour your apple cider in, drizzle on top your maple syrup, pour melted butter on top, put in cranberries (can increase to 1 cup if desired), and sprinkle your brown sugar on top.
• Close lid and steam valve and set to high for 9 minutes.
• Do a quick release when done.
• Use an emersion blender to smooth applesauce or if you want it chunkier (like we do) just use a whisk inside your pot to break down apples but leave it as thick of a consistency as you'd like.
• Serve!

PRESSURE COOKER CRANBERRY APPLE SAUCE

Steps:

• Add all of the ingredients to the pressure cooker pot and stir well. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 5 minutes. When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure. If liquid sprays while releasing the pressure, quickly turn the valve to the sealed position and wait 5 more minutes. Simmer for 2-3 minutes to thicken. Sauce will thicken further as it cools. Serve warm or can also be made up to a week in advance and stored in the fridge. Freezes very well.

INSTANT POT CRANBERRY SAUCE

Steps:

• Add Cranberries, Orange juice, Sugar ,Cinnamon and Orange Peel - in that order.Do not stir.
• Close the lid.Select PRESSURE COOK for 2 minutes.
• Let the steam escape for 5 minutes, Quick release after.
• Open,Mash with the end of a ladle or a spoon or a potato masher.
• Saute for 10 minutes till it thickens.