Instant Pot Cranberry Chutney

This delicious, cranberry chutney is 100% whole – no added oil, no salt, no sugar – just a healthy party in your mouth! It cooks for only 3 minutes in your Instant Pot.  With time to come to pressure and to naturally release, it is ready to serve in about 20 minutes plus prep time. You can prepare it on your stovetop in the same amount of time. The difference is you don’t have to babysit it while it is cooking.

 

Slightly spicy, this cranberry chutney leaves you with just a little heat at the back of your throat. If you don’t care for spicy food, feel free to eliminate the cayenne pepper. Use this chutney as a side dish, a condiment, a veggie burger topping, an ingredient in a lovely cranberry parfait, or even as an ice cream!

Buy lots of cranberries while they are in season and freeze them for cranberry ice cream in the spring as a special treat.

This recipe makes at least 8 cups of chutney. It freezes well so considering putting some aside to freeze for later use.

 

Instant Pot Cranberry Chutney

This delicious, cranberry chutney is 100% whole – no added oil, no salt, no sugar – just a healthy party in your mouth! It cooks for only 3 minutes in your Instant Pot, with time to come to pressure and to naturally release, it is ready to serve in about 20 minutes plus prep time. You can do the same on your stovetop in the same amount of time. The difference is you don't have to babysit it while it is cooking.  
Slightly spicy, this cranberry chutney leaves you with just a little heat at the back of your throat. If you don't care for spicy food, feel free to eliminate the cayenne pepper. Use this chutney as a side dish, a condiment, a veggie burger topping, an ingredient in a lovely cranberry parfait, or even as an ice cream! 
Buy lots of cranberries while they are in season and freeze them for cranberry ice cream in the spring as a special treat.
This recipe makes at least 8 cups of chutney. It freezes well so considering putting some aside to freeze for later use.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Dessert, Holiday, Quick & Easy, Sauces/Condiments, Side Dish, Snack
Cuisine: American
Keyword: chutney, cranberry, instant pot, vegan
Servings: 8 cups

Ingredients

For the puree:

  • 8 large Medjool dates seeds removed
  • 1/2 cup cooked beets, diced
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons organic cornstarch
  • 1 1/2 cups water

For the chutney:

  • 12 ounces fresh or frozen whole cranberries
  • 3 large organic red delicious apples*
  • 2 large oranges, cut into small wedges
  • zest of the two oranges
  • 3 tablespoons fresh minced ginger
  • 1 1/2 teaspoon ground ceylon cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4-1/2 teaspoon cayenne pepper (optional)

Instructions

  • Puree Medjool dates, beets, lemon and cornstarch in 1 cup water. (Be sure to remove date seeds before pureeing!!!) Add to instant pot.
  • Clean blender with 1/2 cup water and add to the instant pot.
  • Add remaining chutney ingredients to Instant Pot. 
  • Cook on manual high for 3 minutes. Push the manual button twice to disengage the "warm" feature. Allow for natural release. 
  • Once the pressure valve has dropped down, remove lid and stir. Allow to cool. Serve warm, at room temperature, or chilled.

Notes

*I prefer red delicious for this recipe because they are sweetest and break down well.
 

 

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Below are the equipment and products I used in this recipe. Click on the photo to order yours through my affiliate link with Amazon.com, for which I receive a small advertising fee. Please visit my Store for more information.


Vitamix 5200 Blender

 

Instant Pot - 8qt, 6qt, & 3qt

Instant Pot Ceramic Non-Stick Inner Pot

 
 

Bamboo Stirring Utensil

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