Type what you have

Ingredients

• ✓ fennel seed
• water
• active dry yeast
• white sugar
• all-purpose flour
• salt
• red pepper flake
• onion
• garlic

Instructions

1. 1 Combine water, yeast, and sugar in a measuring cup. Mix well. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Whisk flour, fennel seeds, salt, red pepper flakes, onion, and garlic together in a large bowl making sure any flour clumps are broken up. Slowly pour in yeast mixture; stir.
3. 3 Knead dough by hand until well combined and an even consistency is reached. Transfer dough to an oiled bowl, turn to coat. Cover bowl with plastic wrap; rest on the countertop, 10 to 14 hours.
4. 4 Turn dough out onto the counter; knead once more. Let rise, 30 to 60 minutes.
5. 5 Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Sprinkle bottom of an oven-safe Dutch oven with flour, cover with the lid, place in the oven while preheating.
6. 6 Remove Dutch oven from oven. Carefully place dough in the pot; cover with the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove the lid; continue to bake until golden, about 30 minutes more. Transfer to a rack to cool.

By Marvelous Munch

Ingredients

• ✓ fennel seed
• caraway seed
• anise seed
• milk
• butter
• molasses
• active dry yeast
• all-purpose flour
• rye flour
• salt
• orange zest

Instructions

1. 1 Combine caraway seeds, fennel seeds, and anise seeds in a spice grinder; pulse until coarsely ground.
2. 2 Heat milk and butter in a deep saucepan, stirring occasionally, until butter melts and milk comes to a bare simmer, about 5 minutes. Remove from heat and cool until milk registers 100 degrees F (38 degrees C) on an instant-read thermometer.
3. 3 Stir molasses and yeast into the milk mixture. Let stand until yeast is foamy, about 5 minutes.
4. 4 Add 2 cups all-purpose flour, rye flour, salt, orange zest, and ground seed mixture; stir until dough forms a shaggy mass. Knead in the saucepan, adding more flour if needed, until dough is no longer sticky, 5 to 7 minutes.
5. 5 Turn dough out on a floured surface. Knead, adding more flour if needed, until smooth and springy, about 7 minutes.
6. 6 Place dough in a large greased bowl, turning to coat. Cover with a damp kitchen towel or piece of plastic wrap. Let rise in a warm area until somewhat puffy, about 1 hour.
7. 7 Line a baking sheet with parchment paper. Place dough on the baking sheet. Cover lightly with a towel or plastic wrap. Let rise until puffy, about 1 hour 30 minutes.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Bake in the preheated oven until browned, 35 to 40 minutes. Bread will sound hollow when tapped on the bottom.

By Allrecipes Member

Ingredients

• ✓ fennel seed
• olive oil
• bratwurst
• onion
• garlic
• sauerkraut
• white rice
• chicken soup base
• water
• raisin
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook Bratwurst until browned, breaking it up into chunks as it cooks, about 10 minutes.
2. 2 Stir in onions and garlic, and cook until onions are translucent, about 5 minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring.
3. 3 Stir in rice and soup base until incorporated, about 2 minutes. Stir in water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
4. 4 Reduce heat to a simmer, and cook until rice is tender and almost all the water has been absorbed, about 30 minutes.

By Natdiamond

Ingredients

• ✓ fennel seed
• salt
• caraway seed
• sage
• coriander seed
• rosemary
• paprika
• garlic powder
• all-purpose flour
• onion powder
• vegetable oil
• chicken

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine kosher salt, caraway, sage, fennel, coriander, and rosemary in a spice grinder or mortar. Grind to a coarse powder. Transfer spice mixture to a bowl; stir in paprika, garlic powder, flour, and onion powder. Mix in vegetable oil to make a smooth paste.
3. 3 Pat chicken halves dry with paper towels and tuck wing tips behind the back. Brush spice paste onto chicken halves, coating all sides and seasoning under wings and legs. Place chicken halves, skin-sides up, in a baking dish or roasting pan, leaving space around chickens so halves aren't touching.
4. 4 Roast in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and let rest for 10 minutes before slicing.

By Doc Simonson

Ingredients

• ✓ fennel seed
• all-purpose flour
• baking powder
• baking soda
• salt
• white sugar
• egg
• buttermilk
• butter
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10 inch round cake pan.
2. 2 In a large bowl, stir together the flour, baking powder, baking soda, salt, sugar, and fennel seed. In another bowl, stir together the eggs, buttermilk, and melted butter. Stir the wet ingredients into the flour mixture, until just blended using a large spoon. Spoon the batter into the prepared pan. Dot with the 3 tablespoons of chilled butter.
3. 3 Bake for about 1 hour in the preheated oven, or until puffed and golden. Cut into wedges and serve warm.

By G-KNEE

Ingredients

• ✓ fennel seed
• water
• cider vinegar
• bread flour
• rye flour
• salt
• margarine
• corn syrup
• brown sugar
• cocoa powder
• instant coffee granules
• caraway seed
• active dry yeast

Instructions

1. 1 Place ingredients into the bread machine in order suggested by the manufacturer.
2. 2 Use the whole wheat, regular crust setting.
3. 3 After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

By Mary

Ingredients

• ✓ fennel seed
• water
• cumin seed
• caraway seed
• cracked wheat
• butter
• molasses
• orange zest
• baking soda
• rye flour
• bread flour
• active dry yeast
• gluten flour
• buttermilk powder

Instructions

1. 1 Combine fennel seeds, cumin seeds, caraway seeds, cracked wheat, butter or margarine, molasses or barley malt, and orange zest in 1 1/3 cup of boiling water. Soak for 1 hour. (This pre-soaks the cracked wheat and pre-releases the other flavors.)
2. 2 Add seed mixture along with baking soda, whole wheat or rye flour, high-gluten bread flour, dry yeast, gluten, and buttermilk powder into the pan of a bread machine in the order suggested by the manufacturer. Select the cycle for White Bread and the Light Crust setting. Start.

By MARBALET

Ingredients

• ✓ fennel seed
• leg of lamb
• salt
• black pepper
• spinach leaf
• goat cheese
• pine nut
• kitchen twine
• all-purpose flour
• salt
• black pepper
• thyme
• sesame oil

Instructions

1. 1 Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
4. 4 Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
5. 5 In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
6. 6 Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

By Patrick

Ingredients

• ✓ fennel seed
• milk
• water
• molasses
• white sugar
• butter
• orange zest
• anise seed
• caraway seed
• cardamom
• salt
• active dry yeast
• water
• all-purpose flour
• rye flour
• butter

Instructions

1. 1 Heat milk in a medium saucepan until scalding, small bubbles form around edges, and just before reaches a boil; remove pan from heat. Stir in 1 cup water, molasses, sugar, 3 tablespoons butter, orange zest, anise seed, caraway seed, cardamom, and salt; steep and cool at room temperature for 30 minutes.
2. 2 Stir yeast into 1/4 cup warm water in a bread machine; let sit for 5 minutes. Add cooled milk-spice mixture to yeast mixture, then add all-purpose and rye flours. Run dough cycle according manufacturer's instructions.
3. 3 Grease two 9x5-inch loaf pans. When dough cycle complete, remove dough from machine; divide in half. Form into 2 loaves; place in the prepared loaf pans. Cover and allow to rise until your finger leaves a small dent when loaves poked, about 30 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven until loaves sound hollow when tapped on the bottom, 35 to 40 minutes. Brush hot loaves with 3 tablespoons melted butter; cool before serving.

By WOLSELEY

Ingredients

• ✓ fennel seed
• coriander seed
• black peppercorn
• salt

Instructions

1. 1 Cook and stir fennel seed, coriander seed, and peppercorns in a skillet over medium heat until lightly browned and fragrant, 1 to 3 minutes. Remove from heat and let cool briefly.
2. 2 Combine fennel seed mixture and salt in a food processor and blend to a fine powder.

By lrhauptman

Ingredients

• ✓ fennel seed
• water
• ginger root

Instructions

1. 1 Fill a mug with boiling water.
2. 2 Place fennel seeds in a tea ball; add to boiling water. Add grated ginger; steep for 2 minutes. Remove tea ball; serve.

By Bernice Phillips-Ingram

Ingredients

• ✓ fennel seed
• pork chop
• garlic salt
• white wine

Instructions

1. 1 Sprinkle garlic salt on both sides of the pork chops. The garlic salt should pretty well cover the chops. Don't be skimpy, but at the same time, don't put on too much.
2. 2 Pour a little olive oil or other cooking oil into a skillet. Put the pork chops in the frying pan and sprinkle fennel seeds on top of the pork chops: 10 to 15 fennel seeds per pork chop will probably do. Let the underside of the pork chop brown then turn over. Once both sides are browned, flip again.
3. 3 Pour the wine into frying pan; cover and reduce heat. Simmer for 10 minutes and flip the pork chops over. Cover them again and let them simmer for another 10 minutes. Make sure the wine doesn't completely evaporate or the pork chops will burn. You may have to add a little more wine or water to the pan.

By KITTYGUTZ

Ingredients

• ✓ fennel seed
• ground turkey sausage
• cheddar cheese
• montreal steak seasoning
• baking mix

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix sausage, Cheddar, steak seasoning, and fennel seeds together by hand in a large bowl. Mix in 1/2 of the baking mix until thoroughly incorporated; repeat with remaining baking mix. Roll 1-tablespoon portions of mixture into balls. Place onto the prepared baking sheet.
3. 3 Bake in the preheated oven until browned, 20 to 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MARJ63

Ingredients

• ✓ fennel seed
• cauliflower
• paprika
• salt
• black pepper
• garlic powder
• olive oil
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Trim large leaves off cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
3. 3 Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
4. 4 Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

By LauraF

Ingredients

• ✓ fennel seed
• water
• active dry yeast
• all-purpose flour
• chablis wine
• olive oil
• salt

Instructions

1. 1 Dissolve yeast in warm water in a bowl.
2. 2 Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
3. 3 Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
4. 4 Bring a large pot of water to boil over high heat.
5. 5 Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
6. 6 Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
8. 8 Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

By Dan Ambrosini

Ingredients

• ✓ fennel seed
• vegetable oil
• pork tenderloin
• sauerkraut
• water
• apple juice
• red potato

Instructions

1. 1 Heat oil in a pressure cooker over medium heat; brown pork tenderloins in the hot oil, about 5 minutes per side. Distribute sauerkraut around the pieces of pork and pour in water and apple juice; sprinkle with fennel seeds.
2. 2 Cover pressure cooker and bring to full pressure; cook for 15 minutes. Remove from heat and release the pressure according to manufacturer's instructions. Place potatoes into the cooker, reseal, and bring back up to full pressure over medium heat; cook at full pressure for 5 more minutes. Remove from heat, release pressure, and serve.

By BGILL

Ingredients

• ✓ fennel seed
• pork shoulder
• garlic powder
• red pepper flakes
• parsley
• salt
• black pepper
• white wine
• hog casing

Instructions

1. 1 Combine pork, fennel seed, garlic powder, red pepper flakes, parsley, salt, and pepper in a meat grinder; grind through a coarse plate. Mix in white wine and grind again.
2. 2 Stuff mixture into rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate until flavors meld, 8 hours to overnight. Cook as desired, or portion sausages into 1-quart freezer bags and store in the freezer.

By Paul Nenni

Ingredients

• ✓ fennel seed
• green tomato
• egg
• bread crumb
• garlic powder
• mustard powder
• oil
• salt

Instructions

1. 1 Heat oil in a wide skillet over medium heat.
2. 2 Combine tomatoes and egg in a medium bowl; stir until tomatoes are thoroughly coated with egg.
3. 3 Mix together bread crumbs, garlic powder, fennel seeds, mustard powder, and salt in a small bowl. Sprinkle bread crumb mixture onto tomatoes and stir to coat. Pour tomatoes into the hot oil and cook, stirring frequently, until soft, about 15 minutes.

By Penelope M

Ingredients

• ✓ fennel seed
• olive oil
• coriander seed
• oregano
• garlic
• salt
• black pepper
• cayenne pepper
• pumpkin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine olive oil, coriander, oregano, garlic, fennel, salt, pepper, and cayenne in a bowl. Add pumpkin pieces and toss with spice mix. Layer in a roasting dish.
3. 3 Bake in the preheated oven until soft, about 30 minutes.

By ilka222

Ingredients

• ✓ fennel seed
• black pepper
• salt
• garlic
• rosemary
• olive oil
• orange
• cayenne pepper
• flank steak
• olive oil
• orange

Instructions

1. 1 Grind black pepper and fennel seed together in a mortar with a pestle. Pour half the pepper mixture into a small bowl and stir in salt.
2. 2 Stir remaining pepper mixture, garlic, rosemary, 2 tablespoons olive oil, orange juice, and cayenne pepper together in a bowl.
3. 3 Rub rosemary mixture over both sides of flank steak, poking mixture into steak several times with a fork. Transfer steak to a resealable plastic bag and marinate in the refrigerator for 2 hours. Remove steak from marinade; scrape off and discard any excess marinade.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Sprinkle reserved pepper-fennel mixture over steak. Drizzle 1 tablespoon olive oil over orange halves.
6. 6 Cook steak on the preheated grill until it begins to firm and is reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove to a plate to rest for 10 to 15 minutes before slicing across the grain.
7. 7 Place oranges, flesh-side down, on the grill and cook until flesh is golden and caramelized, 3 to 5 minutes. Place steak and 3 orange halves on a serving platter. Squeeze remaining caramelized orange half over the steak.

By John Mitzewich

Ingredients

• ✓ fennel seed
• ground pork
• paprika
• garlic salt
• salt
• black pepper
• vegetable oil
• anise seed
• red pepper flake

Instructions

1. 1 Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
2. 2 Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
3. 3 Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.

By jim

Ingredients

• ✓ fennel seed
• salt
• cumin
• cinnamon
• coriander
• turmeric
• garlic
• harissa
• tomato paste
• ground lamb
• olive oil

Instructions

1. 1 Combine salt and fennel seeds in a mortar and pestle and pound until fine. Stir cumin, cinnamon, coriander, turmeric, and garlic cloves into the salt mixture and continue grinding to form a thick paste. Stir in harissa sauce and tomato paste until combined.
2. 2 Combine ground lamb and the spice paste together with a fork in a large bowl. Cover and refrigerate 8 hours to overnight.
3. 3 Form sausage into patties. Heat olive oil in a large skillet over medium-high heat. Cook patties until no longer pink inside, 5 to 8 minutes per side, depending on the size of the patties.

By John Mitzewich

Ingredients

• ✓ fennel seed
• butter
• shallot
• fennel green
• black pepper
• salt
• oyster

Instructions

1. 1 Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
2. 2 In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, pepper and salt.
3. 3 Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
4. 4 Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter. Return to grill and cook until butter is melted and hot.

By Barrett

Ingredients

• ✓ fennel seed
• dill seed
• oregano
• lemon pepper seasoning
• onion powder
• garlic powder
• pork roast

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix dill seed, fennel seed, oregano, lemon-pepper seasoning, onion powder, and garlic powder together in a small bowl until well combined. Rub onto all surfaces of pork roast. Place roast into a 10x15-inch roasting pan.
3. 3 Bake in the preheated oven until pork is slightly pink in the center, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Dee

Ingredients

• ✓ fennel seed
• coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ fennel seed
• ground pork
• maple syrup
• sage
• salt
• red pepper flake
• garlic powder
• onion powder
• anise seed
• olive oil

Instructions

1. 1 Mix pork, maple syrup, sage, salt, fennel seed, red pepper flakes, garlic powder, onion powder, and anise seed in a large bowl until evenly blended. Shape pork mixture into small patties.
2. 2 Heat olive oil in a large skillet over medium heat; fry patties in batches until pork is browned and no longer pink in the center, 4 to 5 minutes per side.

By Melissa

Ingredients

• ✓ fennel seed
• pork chop
• apple
• onion
• water
• sauerkraut

Instructions

1. 1 Heat a large skillet over medium-high heat. Brown pork chops in the hot skillet, 2 to 3 minutes per side. Drain grease.
2. 2 Arrange apples and onion in the bottom of a slow cooker crock; top with browned pork chops. Pour in enough water to cover the bottom of the crock.
3. 3 Cook on High for 3 hours or on Low for 6 hours. Stir in sauerkraut and fennel seed and continue cooking for 1 hour more.

By Katie

Ingredients

• ✓ fennel seed
• olive oil
• butter
• onion
• salt
• garlic
• herb mix
• red pepper flakes
• balsamic vinegar
• tomato
• tomato paste

Instructions

1. 1 Heat olive oil and butter in a large skillet over medium-high heat. Add onion and salt; sauté until onion is translucent, about 5 minutes. Stir in garlic, herb mix, fennel seed, red pepper flakes, and balsamic vinegar. Continue to heat until mixture appears slightly syrupy, about 5 minutes. Add tomatoes and tomato paste. Bring back to a simmer until heated through, about 10 minutes.

By aebon

Ingredients

• ✓ fennel seed
• sage
• kosher salt
• parsley
• red pepper flakes
• black pepper
• paprika
• coriander
• thyme
• ground pork
• vegetable oil

Instructions

1. 1 Stir sage, salt, parsley, red pepper, fennel, black pepper, smoked paprika, coriander, and thyme together in a small bowl.
2. 2 Place ground pork in a bowl, add seasoning mix, and mix well using your hands until all ingredients are evenly distributed. Form into a roll about 2 inches in diameter and 6 inches long. Wrap tightly in plastic wrap and refrigerate for 8 hours, or up to 24 hours.
3. 3 Clean and preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Slice seasoned pork into twelve 1/2-inch thick patties.
5. 5 Place patties onto the hot grate. Close lid and allow to cook for 1 1/2 minutes. Rotate each patty 90 degrees and continue grilling for 1 1/2 minutes at a time, until juices run clear, 6 minutes total. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Bibi

Ingredients

• ✓ fennel seed
• vegetable oil
• cumin seed
• red onion
• ginger root
• cranberry
• orange juice
• white vinegar
• salt
• cayenne pepper
• brown sugar
• orange zest

Instructions

1. 1 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.
2. 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.

By Fioa