½cuphoneyor sub maple syrup for vegan; use ⅓ cup for more tart
Wash the cranberries and pick out any that don't look firm. Place cranberries in the Instant Pot insert, then add the orange juice, honey, orange zest and cinnamon. Do not stir.
Close the lid and set the valve to sealing. Pressure cook on Manual High pressure for 3 minutes (your Instant Pot may have a "Pressure Cook" button rather than a "Manual" button). Allow for a full natural release (leave it until the pin drops).
Once the pressure is released, open the lid and give the cranberries a stir with a wooden spoon, squishing a few until you get your desired consistency (squish more for a smoother texture, or leave some berries whole).
Transfer the sauce to a storage container. Allow it to cool to room temperature, then cover and place in the refrigerator to chill, at least 6 hours or overnight. The sauce will thicken as it cools.
To make ahead: for the best taste, this sauce can be prepared up to 4 days before serving.
To store leftovers: store in an airtight container in the refrigerator for up to 10 days.
To freeze: allow the sauce to cool to room temperature completely, then seal in an airtight container or a plastic freezer bag. Thaw in the refrigerator overnight. It is best eaten within 2 months.
Inactive time indicates the time it takes for the Instant Pot to come to pressure and release pressure.
This recipe was tested in both 6-quart and 8-quart Instant Pot models.