Instant Pot Port Cranberry Sauce Food
INSTANT POT® PORT CRANBERRY SAUCE
Looking to spice up your cranberry sauce this holiday? Add port to your Instant Pot® cranberry sauce for a sweet fabulous flavor.
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 5
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.
Nutrition Facts : Calories 110.6 calories, Carbohydrate 27.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.2 g, Sodium 10.9 mg, Sugar 23.6 g
INSTANT POT® PORK LOIN IN CRANBERRY-DIJON SAUCE
Cranberry sauce, Dijon mustard, tarragon, and onion combine to make a flavorful and easy pork loin. Serve with sweet potatoes and veggies. This recipe makes enough sauce for 2 pork loins in case you have additional meat; I just love lots of sauce.
Provided by lindsay pruitt
Categories Meat and Poultry Recipes Pork
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 49.3 g, Cholesterol 61.2 mg, Fat 12.2 g, Fiber 1.9 g, Protein 19.5 g, SaturatedFat 5.3 g, Sodium 1091.3 mg, Sugar 38.2 g
EASY INSTANT POT® CRANBERRY SAUCE
Running out of time but not of flavor? Try this quick and easy homemade cranberry sauce, made in minutes in your Instant Pot®, that would make any chef jealous!
Provided by Fioa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 35m
Yield 16
Number Of Ingredients 6
Steps:
- Combine cranberries, sugar, orange juice, orange zest, 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.
Nutrition Facts : Calories 106.5 calories, Carbohydrate 27.6 g, Fat 0.1 g, Fiber 2.1 g, Protein 0.2 g, Sodium 10.6 mg, Sugar 23.9 g
INSTANT POT® CRANBERRY SAUCE
Use your Instant Pot® to whip up this cranberry sauce for your holiday dinner and save precious stovetop space.
Provided by tcasa
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
- 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.
- Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 33.2 g, Fat 0.1 g, Fiber 2.2 g, Protein 0.3 g, Sodium 24.7 mg, Sugar 28.8 g
More about "instant pot port cranberry sauce food"
INSTANT POT HOMEMADE CRANBERRY SAUCE WITH PORT
From gourmetdoneskinny.com
Category SideCalories 168 per serving
- To the Instant Pot combine: cranberries, orange juice, zest, port, sugar, vanilla and cinnamon stick.
- Press, “Sauté,” and heat just a few minutes until boiling. You want to boil off the alcohol on the port before you pressure cook it.
- Turn off Instant Pot. Put on the lid, set the vent to sealing (on the newer models you may not need to do this).
INSTANT POT CRANBERRY PORK TENDERLOIN - SUGAR SPICES LIFE
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- In a small sauce pan over medium heat, melt butter. Add garlic and saute for about 1 minute, or until garlic is fragrant and slightly browned. Then, add cranberry sauce, juice, thyme, dried cranberries, ketchup, brown sugar, and vinegar. Stir well.
- Once boiling, reduce to a simmer and let simmer until mixture starts to thicken, about 5 minutes.
- Remove 1/4 cup of mixture from pot. Gradually whisk cornstarch into removed liquid. Once well combined, add back into pot, while continuously whisking. Let simmer for 2-3 more minutes, or until thickened. Remove from heat and set aside.
INSTANT POT CRANBERRY SAUCE - PRESSURE COOK RECIPES
From pressurecookrecipes.com
- Wash Cranberries: Remove the stems. Rinse cranberries under cold running water. Discard the soft, discolored & wrinkly ones.
- Pressure Cook Cranberries: Combine 2 tbsp (30ml) maple syrup and ¼ cup (65 ml) orange juice, then pour in Instant Pot. Add 2 ½ teaspoons (12 g) orange zest and place 10oz (280g) cranberries in Instant Pot. Reserve the other 2oz (60g) cranberries. Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 1 minute + 7 minutes Natural Release. Open lid carefully.
- Make Cranberry Sauce: Press Cancel, then Sauté button. Stir and break the cranberries with a wooden spoon. Add in the remaining cranberries and ½ cup (115g) of white sugar, then stir. The heat will instantly melt the sugar to form a thick cranberry sauce. Add a pinch of salt. Taste and add more sugar if desired.
INSTANT POT CRANBERRY SAUCE- JELLIED OR WHOLE BERRY - KIND ...
From kindofdomestic.com
- Rinse Cranberries and pick out any stems and squishy or wrinkly berries. Put cranberries, orange juice, and salt into Instant Pot. Put the lid on your pot, making sure the knob is set to sealing, and set it to high pressure for 7 minutes.
- When your pot is done allow it to natural release for 5 minutes, then carefully release any remaining pressure. Change the setting on your Instant Pot from keep warm to saute and stir in the sugar. Continue to stir and smash up the berries until the sauce is consistency you want.
- For jellied sauce use an immersion blender to break up all of the berries. Run the hot sauce through a fine mesh strainer. Use a rubber spatula to smash as much of the sauce as possible through the strainer, you will end up with about a cup of skins to discard.
INSTANT POT CRANBERRY SAUCE (EASY HOMEMADE RECIPE)
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- Place the lid on top and lock into place. Turn the valve to SEALING. Select MANUAL (or Pressure Cook). Set the time for 7 minutes.
INSTANT POT® CRANBERRY SAUCE RECIPE - PILLSBURY.COM
From pillsbury.com
- In 6-quart Instant Pot® insert, mix cranberries, water and ground ginger. Secure lid; set pressure value to SEALING. Select MANUAL; cook on high pressure 2 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Select SAUTE; adjust to LESS. Stir in sugar and orange peel; cook 5 to 8 minutes, stirring occasionally, until cranberries pop and sauce is bubbly and thickens slightly. Press CANCEL. Remove insert; cool 30 minutes. Transfer mixture to medium bowl; cover. Refrigerate about 3 hours or until chilled.
INSTANT POT CRANBERRY SAUCE RECIPE | MYRECIPES
From myrecipes.com
- Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove lid.
- Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often, until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.
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- Add 8 oz of the cranberries, orange juice and orange zest to the Instant Pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure Cook and adjust the pressure to High. Set the time for 15 minutes. When cooking ends, let the pressure release naturally for 7 minutes, then turn the valve to “venting” to quick release the remaining pressure.
- Unlock and remove the lid. Select Sauté mode. Add remaining cranberries, sugar, nutmeg and vanilla extract. Stir until the sugar dissolves and the last berries begin to burst, about 3 minutes. Add a bit of water to thin the sauce out if it gets too thick for your liking.
INSTANT POT CRANBERRY SAUCE | ONLY 5 SIMPLE INGREDIENTS ...
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- Add all the ingredients to the pot and saute to melt the sugar and release a little pineapple juice, about 3 minutes.
- Let the pot count back up for a 10 minute natural pressure release. Then finish release the pressure with a quick release.
INSTANT POT CRANBERRY SAUCE - PERFECT SIDE - PIP AND EBBY
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- Add orange juice, orange zest, sugar, cranberries, cinnamon and nutmeg into an Instant Pot. Stir and place the cover on the pot and set timer to 2 minutes on high pressure (pressure cook setting). It will take the IP around 10 minutes to build up pressure before it begins cooking.
- When cooking time is done, let the pressure release naturally for 10 minutes. Release the remaining pressure, remove the cover and give mixture a stir. Allow it to cool completely.
- Transfer the mixture to a serving dish, cover with plastic wrap and refrigerate until ready to serve.
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