On your Instant Pot, select the saute function and adjust it to the highest setting. Add the olive oil, once the oil is hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and saute, stirring occasionally, until the onion is soft and translucent, about 4 to 5 minutes.

Next, pour the cider vinegar into the pot and deglaze by gently scraping the bottom with a spatula to loosen any browned bits.

Then add the honey, garlic chili sauce, apples, orange, and orange zest. Stir to combine and then turn off the Instant Pot.

Place the lid on the pot and lock it into place. Change the pressure valve to sealing and select the manual option on high for 3 minutes.

When the cook time is complete, allow the pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Once the pin drops and no more steam escapes, carefully remove the lid and set it aside.

Select the saute function and bring the mixture to a gentle boil. Heat, while stirring frequently, until the mixture thickens and the excess liquid is reduced, approximately 1 to 2 minutes.

Turn the Instant Pot off and either serve it or store it in airtight containers in the refrigerator for up to one week.