Rinse the Cranberries: Begin by rinsing the fresh cranberries under cold water and draining them in a colander. Remove any stems or debris.

Combine Ingredients: In your Instant Pot, combine the cranberries, granulated sugar, orange juice, orange zest, ground cinnamon, and water. Stir everything together to ensure the sugar dissolves and the ingredients are well combined.

Seal and Set: Close the Instant Pot lid and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set it to high pressure for 1 minute. The Instant Pot will take some time to come to pressure.

Cook Under Pressure: Once the Instant Pot reaches high pressure, it will cook the cranberry sauce for 1 minute. After this, allow for a natural pressure release (NPR) for about 10 minutes. Carefully turn the valve to "Venting" to release any remaining pressure.

Thicken the Sauce: Open the Instant Pot lid, and you'll notice that the cranberry sauce is a bit liquidy at this stage. Turn on the "Sauté" function and cook the sauce for an additional 5-7 minutes, stirring frequently. This will help thicken the sauce to your desired consistency.

Cool and Serve: Once the sauce has thickened to your liking, turn off the Instant Pot and allow the cranberry sauce to cool in the pot for a few minutes. It will continue to thicken as it cools. Then, transfer it to a serving dish and refrigerate until you're ready to serve.

Serve: Your homemade Instant Pot Cranberry Sauce is now ready to accompany your holiday turkey, ham, or favorite desserts. Enjoy!