Select the “Sauté” Instant Pot function and set to highest setting.
Next, add olive oil. When hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt.
Stir to combine well and sauté. Stir occasionally, until the onion is soft and translucent, and the spices are fragrant, about 4-5 minutes in total.
Add the cider vinegar to pot and deglaze by gently scraping the bottom to loosen browned bits.
Add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and turn off the Instant Pot.
Cover and lock the Instant Pot lid into place. Turn the pressure valve to “Sealing” and select the “Manual” setting on high for 3 minutes.
After the cooking time, allow pressure to release naturally for 5 minutes. Next do a quick release for any remaining pressure. When no more steam is present, carefully remove the lid.
Select the “Sauté” function and bring the mixture to a gentle boil.
Heat, while stirring, until the mixture thickens, and the excess liquid is reduced, about 1-2 minutes.
Turn the Instant Pot off and allow to cool completely.
Apple chutney can be stored in airtight containers, like glass jars, in the refrigerator for up to one week.