Rinse and drain the cranberries, then add them to the instant pot.

Cut the orange into slices about ¼ inch thick.

Add the ½ cup of water, cranberries, ½ cup of sugar, 3-4 orange slices and the cinnamon stick to the pot.

Close the lid, turn the valve to seal and set to high pressure for 1 minute.

When the timer has completed allow the pot to naturally release for 5 minutes, then turn the valve to release the remaining pressure.

When the pressure has been released, remove the lid, remove the orange slices and cinnamon stick, press cancel and then press sauté (normal).

Add the remaining sugar, if you like your cranberries less sweet only add ¼ cup.

While stirring, bring the cranberries to a boil. Boil for 2 minutes, being sure to keep stirring so they don’t burn, then press cancel and remove the inner liner from the pot.

The cranberries should have thickened up and the sauce should coat the back of a spoon.

You can allow the sauce to cool in the pot or move to a bowl or storage container. It will continue to thicken as it cools.