Instant Pot Easy Vegan Cranberry Orange Chutney Recipe

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.