Heat oil in instant pot on sauté mode. Add onions & let them cook until they soften. Add ginger, cranberries, apple, raisins, sugar, apple cider vinegar, spices, and orange juice.
Close the lid, and pressure cook.
Once the cooking is completed, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
You can use a hand blender to roughly blend the chutney. The chutney thickens as it cools. Taste and add more sugar if needed.