Cranberry sauce made in an Instant Pot is just perfect for Thanksgiving as a side dish. Since it has natural ingredients, it's healthier than the canned stuff.
Stir together cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-quart electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Allow the cooker to release pressure (steam) “naturally” for 5 minutes. Turn pressure release valve to venting position to release remaining pressure from cooker until float valve drops. Carefully remove the lid.
Program cooker to sauté on normal heat. Cook cranberry mixture, stirring often until thickened, about 5 minutes. (Mixture will continue to thicken as it cools.) Transfer mixture to a medium bowl, and stir in vinegar. Cool at room temperature for 30 minutes. Cover and chill at least 2 hours or up to 3 days.