Name: Instant Pot Easy Vegan Cranberry Orange Chutney
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Vegetable oil - 1 tablespoon; Cumin seeds - ¾ teaspoon; Fennel seeds - ¾ teaspoon; Red onion, chopped - ¼; Minced fresh ginger root - 1 (1 inch) piece; Fresh cranberries - 3 cups; Orange juice - ¼ cup; White vinegar - 1 tablespoon; Salt - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Brown sugar - ¾ cup; Grated orange zest - 1 tablespoon

Ingredients for - Instant Pot Easy Vegan Cranberry Orange Chutney

1. Vegetable oil 1 tablespoon

2. Cumin seeds ¾ teaspoon

3. Fennel seeds ¾ teaspoon

4. Red onion, chopped ¼

5. Minced fresh ginger root 1 (1 inch) piece

6. Fresh cranberries 3 cups

7. Orange juice ¼ cup

8. White vinegar 1 tablespoon

9. Salt ½ teaspoon

10. Cayenne pepper ¼ teaspoon

11. Brown sugar ¾ cup

12. Grated orange zest 1 tablespoon

How to cook deliciously - Instant Pot Easy Vegan Cranberry Orange Chutney

1 . Stage

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.

2 . Stage

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.