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September 16, 2025
Instant Pot Easy Vegan Cranberry Orange Chutney Recipe
Instant Pot easy vegan cranberry orange chutney represents the ultimate plant-based condiment made effortlessly using pressure cooking with aromatic ginger, cumin, and fennel spices. This modern approach to traditional chutney making dramatically reduces cooking time while intensifying flavors through pressure cooking. The vegan preparation ensures everyone can enjoy this festive condiment without any animal products. The combination of cranberries and orange creates classic flavor pairing while the spices add complexity and warmth. This easy method makes homemade chutney accessible for busy cooks who want fresh, flavorful condiments without extensive preparation time.
The ultimate vegan cranberry orange chutney made easy in the Instant Pot! This spiced chutney with ginger, cumin, and fennel would be a great addition to your Thanksgiving menu.
Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
15 mins
Total Time:
1 hr
Servings:
8
Yield:
2 12-oz jars
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Ingredients
1 tablespoon vegetable oil
¾ teaspoon cumin seeds
¾ teaspoon fennel seeds
¼ red onion, chopped
1 (1 inch) piece minced fresh ginger root
3 cups fresh cranberries
¼ cup orange juice
1 tablespoon white vinegar
½ teaspoon salt
¼ teaspoon cayenne pepper
¾ cup brown sugar
1 tablespoon grated orange zest
Directions
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.
Cook’s Note:
Blend chutney with an immersion blender for a smoother consistency.
Nutrition Facts (per serving)
| 93 | Calories |
| 2g | Fat |
| 20g | Carbs |
| 0g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 93 | |
| % Daily Value * | |
| Total Fat 2g | 2% |
| Saturated Fat 0g | 2% |
| Sodium 151mg | 7% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 8% |
| Total Sugars 16g | |
| Protein 0g | 1% |
| Vitamin C 11mg | 12% |
| Calcium 22mg | 2% |
| Iron 0mg | 2% |
| Potassium 86mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
