Step 1

Turn the instant pot on saute mode on the normal setting.

Step 2

Once the instant pot is hot, add the oil.

Step 3

Once the oil is hot, add all the ingredients from the 'for tempering' list.

Step 4

Add the cranberries and give them a mix.

Step 5

Add sugar, salt, red chili powder, and water, and mix them with a spatula.

Step 6

Close and lock the lid with the pressure knob in the sealing position.

Step 7

Pressure cook on high-pressure mode for 5 minutes followed by a natural pressure release. (or quick release after 10 minutes NPR).

Step 8

Discard the bay leaf and whole red chili.

Step 9

Optionally mash the chutney with a potato masher.