Instant Pot Easy Vegan Cranberry Orange Chutney

Name: Instant Pot Easy Vegan Cranberry Orange Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 0.75 cup Brown Sugar; 0.25 tsp Cayenne Pepper; 3 cups Cranberry; 1 tbsp Dried Orange Peel; 0.75 tsp Fennel Seed; 1 whole Fresh Ginger; 0.25 cup Orange Juice; 0.25 whole Red Onion; 0.5 tsp Salt; 1 tbsp Vegetable Oil; 1 tbsp White Vinegar; 0.75 tsp Whole Cumin Seed

Side Dish 🥗Snack 🍿 Indian 🇮🇳 Low-Sodium Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Ayurvedic 🧘Halal 🕌Kosher ✡️Pescatarian 🐟

Instant Pot Easy Vegan Cranberry Orange Chutney pairs tart cranberries with bright orange, warm ginger, and toasty cumin and fennel for a lively balance of sweet heat and zing. The pressure cooker melds the flavors into a glossy, spoonable relish with subtle spice and citrusy aroma. Ideal for holiday tables, it shines alongside roasted mains, sandwiches, or plant-based cheese boards.

Prep15 mins
Cook30 mins
Serves8
DifficultyEasy

1

Turn on a multi-functional pressure cooker (such as an Instant Pot). Choose the Saute function and heat the vegetable oil. Add the cumin seeds and fennel seeds; cook until they sizzle, about 2 minutes. Add the onion and ginger; cook until softened, about 2 minutes. Stir in the cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on the high pressure function according to the manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for the pressure to build.
2

Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Release any remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select the Saute function and stir in the brown sugar and orange zest; cook until the chutney has slightly thickened, about 7 minutes.