Combine all the ingredients in the inner pot of the Instant Pot. Seal with lid and push the vent to SEALING. Press the PRESSURE COOK (high) or MANUAL and set the time to 7 minutes. The pressure cooker will take about 10-15 minutes to come to pressure.

Once the pressure cooker beeps, allow to release naturally for 10 minutes then carefully do a quick release by using a long wooden spoon to push the valve to VENTING. Remove cinnamon sticks and using the back of a large spoon, smash the berries together and then stir until well combined.

Taste and stir in any extra sweetener or add-ins if desired. Remove inner pot from pressure cooker - the sauce will thicken as it cools. Serve warm or cool.

Combine the sweetener and water into a large saucepan over medium high heat. Bring to a boil until sweetener dissolves then reduce the heat to medium.

Add the cranberries, lemon zest and cinnamon and simmer for 25 to 30 minutes, until most of the cranberries have popped open.

Remove from the heat and let the sauce cool completely before serving. Taste and stir in any extra sweetener or add-ins if desired. The sauce will thicken as it cools. Serve warm or cool.