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: 4 servings
Ingredients: 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

Servings: persons

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.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3/4 teaspoon cumin seeds, 3/4 teaspoon fennel seeds, 1/4 red onion, chopped, and more.

Yes, Instant Pot® Easy Vegan Cranberry Orange Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Instant Pot® Easy Vegan Cranberry Orange Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions