Homemade Instant Pot Orange Marmalade Recipe is sunshine in a jar. This quick hack makes the Instant Pot do all the work.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
This Instant Pot Orange Marmalade Recipe is a sure fire way to bring a bright burst of freshness into your morning.
What exactly is a marmalade and how is it different from jelly? Find out here.
- 30 Minute Recipe: Most of this is cooking so you can sit back and relax.
- Easy Ingredients: Only 3 Ingredients!
- Family Friendly: Everyone in the family will be in love with this marmalade
What You Need to Make this Orange Marmalade Recipe
Ingredients
- 6 oranges
- 5 cups sugar
- 1 1/2 cup water
Equipment
- My Instant Pot
- Accessories for Instant Pot
- Mandoline
- Sharp Knife
- Jar
How to Make Orange Marmalade Recipe – Step by Step
- Clean Fruit: First, wash your oranges.
- Cut: Second, using a sharp knife, cut your oranges in half. With your half, lay the orange flat side down, and then slice the oranges very thin.
- Fill Pot: Third, place your sliced oranges, sugar and water in the instant pot.
- Cook: Next, set instant pot to high-pressure for 10 minutes, allow the instant pot to natural release.
- Saute: Then take the lid off the instant pot, and set your instant pot to sauté mode.
- Stir: Finally, stir often as your sugar can burn. Continue to sauté your marmalade until the temperature reaches 225°F.
- Serve: Transfer your marmalade to a bowl, or canning jar and allow it to cool on the counter.
LOOKING FOR MORE BREAKFAST? TRY THESE FAVORITES
- Make Ahead Breakfast Casserole Recipes
- Steak and Egg Breakfast Skillet
- Sausage and Egg Breakfast Taquitos
Looking for more? Check out all of the Breakfast Recipes on It Is a Keeper.
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
Common Questions About Marmalade
Plain seedless oranges or navel work great. However, Seville oranges, are the gold standard, to me they are a little too bitter but purists love them
Of Course, or you can even mix them for a unique experience.
Absolutely, just the amounts accordingly.
The prepared jam can be frozen in an airtight container after cooking and cooling.
I love to serve this on the traditional toast, with my Cranberry Orange White Chocolate Biscotti or on top of Baked Salmon with Asparagus
Expert Tips for Making Orange Marmalade Recipe
- Spices: Cinnamon, ginger and vanilla are great in orange marmalade.
- Gift: A great hostess gift for brunch.
- Dinner Ideas: Ideal for chicken, pork or seafood.
- Too Bitter: Try and select thin skinned oranges, the pith is what makes it bitter, while a little is good too much is bad, try adding some blood orange, grapefruit or lemons.
⭐⭐⭐ RATE THIS RECIPE ⭐⭐⭐
If you’ve tried this recipe, please rate it in the comment section below.
Instant Pot Orange Marmalade
Ingredients
- 6 oranges
- 5 cups sugar
- 1 ½ cup water
Instructions
- Wash your oranges. I did this by cleaning them with hot water and dish soap.
- Using a sharp knife, cut your oranges in half. With your half, lay the orange flat side down, and then slice the oranges very thin.
- Place your sliced oranges, sugar and water in the instant pot.
- Close the lid on your instant pot and make sure the sealing valve is closed.
- Set your instant pot to high-pressure for 10 minutes. When the time is completed, allow the instant pot to natural release until the pin has dropped and pressure has been fully released.
- Take the lid off the instant pot, and set your instant pot to sauté mode.
- Stir often as your sugar can burn. Continue to sauté your marmalade until the temperature reaches 225°F. Once it has, turn your instant pot off.
- Transfer your marmalade to a bowl, or canning jar and allow it to cool on the counter. Once it has completely cooled, put a lid on it, and keep in the fridge.
Expert Tips
- Spices: Cinnamon, ginger and vanilla are great in orange marmalade.
- Gift: A great hostess gift for brunch.
- Dinner Ideas: Ideal for chicken, pork or seafood.
- Too Bitter: Try and select thin skinned oranges, the pith is what makes it bitter, while a little is good too much is bad, try adding some blood orange, grapefruit or lemons.
I substituted BRANDY instead of water. Will have it with pancakes tomorrow. Thanks.
First time making this recipe I ended up with orange pots in my marmalade. Second time I removed them and it didn’t set (as the pectin is needed). There’s no mention in the recipe of what to do with pits – usually you cook them on cheesecloth.
I am unsure of what you mean by orange pots? Of course you should remove the seeds before cooking. I have made this successfull many times. It is important to use a nice thin skinned naval orange.
Mine came out perfect. Exactly as recipe stated. Did you use the sauté function?
Perfect! but I extract the juice from the oranges before slicing thinly and then add the fresh orange juice with the water to instant pot. I also tried to make it with a mixture of honey & sugar. It’s delicious! This is a wonderful easy recipe, thank you so much.
So, next time I make this recipe, I will skip the water, I think. I have a great water-less stovetop recipe, and it actually takes less time than this one (I was stirring for 40+ minutes). I also roughly chopped the oranges, and just ran them through some pulses on the cuisinart – not as pretty but way faster! TBH, I’m not even sure the Instant Pot adds value in marmalade making, since I’ll still spend most of the time stirring on Sauté anyway. But I’ll try it again without water, and see! Cheers!
I am sugar intolerant but I love orange marmalade. Do you think it would work with a sugar substitute like Swerve as long as the 1 for 1 measurements are the same?
I’m not sure. I don’t cook much with sugar substitutes.
This looks like a breakfast treat to try!