Instant Pot Easy Vegan Cranberry Orange Chutney

Name: Instant Pot Easy Vegan Cranberry Orange Chutney
Total time: 60
Yield: 8
Ingredients: 1 tablespoon vegetable oil; 0.75 teaspoon cumin seeds; 0.75 teaspoon fennel seeds; 0.25 red onion, chopped; 1 (1 inch) piece minced fresh ginger root; 3 cups fresh cranberries; 0.25 cup orange juice; 1 tablespoon white vinegar; 0.5 teaspoon salt; 0.25 teaspoon cayenne pepper; 0.75 cup brown sugar; 1 tablespoon grated orange zest

Recipe by Fioa from allrecipes.com

60 Mins.

Ingredients

8 servings

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1 tablespoon vegetable oil
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0.75 teaspoon cumin seeds
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0.75 teaspoon fennel seeds
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0.25 red onion, chopped
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1 (1 inch) piece minced fresh ginger root
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3 cups fresh cranberries

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0.25 cup orange juice
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1 tablespoon white vinegar
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0.5 teaspoon salt
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0.25 teaspoon cayenne pepper
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0.75 cup brown sugar
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1 tablespoon grated orange zest

Instructions

Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.