Another Instapot question
While following a link for soup in another thread, I came across a recipe for cranberry sauce in the Instapot. You have to bring it to pressure twice because of the sugar addition. What's the advantage of that way over a covered saucepan on the stove? Cranberries don't take that long to cook. Love mine for meats, but haven't expanded my repertoire much yet. I was canning pork in it, but have discovered that is a no-no. Obviously, I didn't die, but I won't be doing any more.