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Instant Pot Easy Vegan Cranberry Orange Chutney
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Instant Pot makes vegan cranberry orange chutney with ginger, cumin, and fennel a Thanksgiving must-have.
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
  • 0.25 teaspoon cayenne pepper
  • 0.75 cup brown sugar
  • 1 tablespoon grated orange zest
Instructions:
  • Preheat a multi-functional pressure cooker like an Instant Pot using the Saute function and heat vegetable oil. Add cumin seeds and fennel seeds and cook for about 2 minutes until they sizzle. Then, add onion and ginger and cook until softened, about 2 more minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Seal the lid, select high pressure according to the manufacturer's instructions, and set the timer for 8 minutes. Allow 10 to 15 minutes for the pressure to build.
  • Follow the manufacturer's instructions to naturally release pressure for about 10 minutes. Then, quick-release the remaining pressure for about 5 minutes. Remove the lid, switch to Saute function, and stir in brown sugar and orange zest. Cook until the chutney slightly thickens, approximately 7 minutes.

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