Instant Pot Cranberry Sauce

This powerful cranberry-apple sauce has enough flavors to be used far away. Keep it traditional and serve with turkey, or think outside the box and add a spoonful to this instant potted pumpkin soup. While it's quick and easy to make, we'd recommend making it a few days in advance — this instant cranberry sauce in pots only gets tastier over time.
Combine the cranberries, apples, sugar, orange juice, orange zest, and salt in a 6-liter electric pressure cooker. Close and lock the lid of the slow cooker; turn the pressure relief valve to the sealing position. Program the cooker to cook according to the instructions at high pressure for 5 minutes. Let the stove let off steam " naturally” for 5 minutes. Turn the pressure relief valve to the exhaust position to release the remaining pressure in the plate until the float valve drops. Carefully remove the cover.Program the stove to extinguish on a normal flame. Cook the cranberry mixture, stirring frequently, until thickened, about 5 minutes. (The mixture will continue to thicken as it cools.) Transfer the mixture to a medium bowl and add the vinegar. Let cool at room temperature for 30 minutes. Cover and refrigerate for at least 2 hours or up to 3 days.