Place cranberries in a bowl, add all other ingredients. No need to stir.
Add 250 ml water to inner pot
Pressure cook 5 minutes with at least 5 minutes NPR then let out the rest of the steam by doing a quick pressure release (see notes).
Open the lid, discard the cinnamon stick if you used one. Time to stir and squeeze, as you stir, press the cranberries against the sides or the bottom of the dish.
Stir in the rest of the sugar, to taste, for me that tends to mean stirring in 1 tablespoon then 1 teaspoon at a time. Depending on the cranberries something 1 tablespoon + 1 teaspoon added at the end will be enough, sometimes I need more like 2 tablespoons. This is going to depend on your taste. Transfer to a 500 ml jar.
Tip: Not always, but sometimes with frozen cranberries, you may find that it's too liquid at the end, discard the water from the inner pot and dry, tip the cranberry sauce and place on Sauté for a little bit if this happens. But before doing this, bear in mind that cranberry sauce thickens as you "stir and squeeze" and as it cools.