Set the instant pot to the sauté mode. Add the cranberries, zest, and juice. Then pour the maple syrup or sugar over the berries. Don’t stir.
Now, close the lid and set the knob to the sealing position.
Press the Pressure Cook button and select 2 minutes (High pressure). When the cooking cycle finishes, the IP will beep.
Wait for the natural pressure release for 15-minutes and open the lid. The berry mixture may look little foamy but it will all go after the mixture is thickened.
Now set the IP to sauté mode, and reduce the sauce by bringing to a boil. Stir it continuously so it doesn’t stick to the bottom of the pan.
Transfer to a serving dish and serve it chilled. The sauce thickens more as it cools down.