1. Add cranberries, orange juice, water, 1/4 cup honey, salt & pepper to the Instant Pot and stir to combine and dissolve the honey.
2. Close the lid and turn the pressure valve to sealing. Cook on Manual high pressure for 2 minutes. (The pot will take about 5 minutes to build up pressure)
3. When the cook cycles finishes, let the pressure release naturally (NPR) for 10 minutes. Then turn the sealing valve to release any remaining pressure.

4. Open the lid and turn on the Sauté function. Remove cinnamon stick and orange peels. Taste the cranberry sauce and add more honey if desired for more sweetness.

5. Use a wooden spoon or potato masher to break up some of the cranberries to desired texture.
6. Sauté for a couple minutes for some liquid to reduce until the sauce has thickened a little. It will thickened more as the cranberry sauce cools.
7. Let the sauce cool fully before serving with turkey or other poultry.

Stovetop Instructions

1. Add all ingredients to a medium-sized saucepan. Heat on medium. Stir to combine the everything and dissolve the honey.

2. When the sauce starts to bubble and boil turn heat down to low and simmer while stirring regularly.

3. The sauce is done when the cranberries are bursting and the sauce starts to thicken.

4. Remove the cinnamon stick and orange peel. Let the sauce cool fully before serving with poultry.