Instant Pot® Easy Vegan Cranberry Orange Chutney

• 1 tablespoon vegetable oil
• 3/4 teaspoon cumin seeds
• 3/4 teaspoon fennel seeds
• 1/4 red onion, chopped
• 1 (1 inch) piece minced fresh ginger root
• 3 cups fresh cranberries
• 1/4 cup orange juice
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 3/4 cup brown sugar
• 1 tablespoon grated orange zest

1. Turn on a multi-functional pressure cooker (such as Instant Pot(R)). 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. 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.

vegetable oil, cumin seeds, fennel seeds, red onion, fresh ginger root, fresh cranberries, orange juice, white vinegar, salt, cayenne pepper, brown sugar, orange zest

Taken from www.allrecipes.com/recipe/263133/instant-pot-easy-vegan-cranberry-orange-chutney/ (may not work)