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Instant Pot Cranberry Chicken:

This instant pot cranberry chicken taste like fall in your mouth! I personally am not a huge fan of turkey, so every time around Thanksgiving I like to make this cranberry chicken instead. What I like about this dish is that it is a throw in a pot and step away type of preparation.

Ingredients needed:

  1. Chicken breast
  2. Avocado oil
  3. Fresh sage
  4. Primal Kitchen Foods balsamic vinegar dressing
  5. Orange zest
  6. Orange juice
  7. Fresh organic cranberries
  8. Chicken bone broth
  9. Salt and pepper to taste
  10. Optional: maple syrup

Preparing the cranberry sauce:

I first prepare the cranberry sauce by adding 1/2 cup of fresh cranberries, orange zest, orange juice, Primal Kitchen Foods balsamic vinegar dressing, salt + pepper, sage, and maple syrup to my food processor. And I process for a few seconds until I get a sauce like consistency.

How to prepare in instant pot:

I set my instant pot to sauté function, add avocado oil, and warm oil. Then I add my diced chicken with salt + pepper and brown a couple minutes. Next, I turn off sauté function, add the cranberry sauce, along with fresh cranberries, chicken bone broth, and cover instant pot. And I set the instant pot to poultry setting high pressure for 8 minutes. Once it is done I quick release the pressure, top with fresh cranberries, sage, and enjoy.

Stove top preparation:

Here is another way to prepare this dish over stove top in case you don’t have an instant pot. Both ways are just as great, but I do love the way the chicken comes out better using the instant pot. Because it melts in your mouth and the flavors combine better.

Instant Pot Cranberry Chicken

Serves 4


  • 4 chicken breast
  • 1 Tbsp avocado oil
  • 2 Tbsp fresh sage
  • 2 Tbsp Primal Kitchen Foods balsamic vinegar dressing
  • 1 medium orange juiced and zested
  • 1 1/2 cups fresh cranberries
  • Salt and pepper
  • 1 cup chicken bone broth
  • 2 Tbsp Maple syrup Omit if doing Whole30


  • Set instant pot to sauté and add avocado oil to warm
  • Add in chopped chicken with salt + pepper and brown a couple minutes each side
  • In food processor add 1/2 cup cranberries, juice of orange, zest of orange, sage, maple syrup (if using), salt and pepper and process until you get a sauce
  • Turn off sauté function on instant pot, add cranberry sauce, bone broth, and rest of cranberries
  • Set instant pot to poultry high pressure for 8 minutes
  • Once done quick release of pressure
  • Garnish with more fresh cranberries and chopped sage