Combine cranberries, sugar, jalapeños, water, vinegar, cinnamon, and salt in the Instant Pot. Stir to combine.

Lock the lid, turn the knob to Sealing, and pressure cook on manual high pressure for 5 minutes. Allow a 5 minute natural pressure release, then release the rest of the pressure.

Remove the lid and press Saute on the Instant Pot and adjust to Low. In a small dish, whisk 3 tablespoons cold water with cornstarch. Bring the sauce to a simmer or low boil. While whisking the sauce, add the cornstarch slurry to thicken.

Turn off the heat and add the juice from half a lime. Transfer to a serving bowl or large mason jar and refrigerate until cool.