In an electric pressure cooker, select the “Sauté” function and adjust to highest setting (for stovetop cooker, heat over medium high heat).

Add olive oil. Once hot, add the red onion, ginger, cinnamon, cloves, cumin seed, and salt. Stir to combine and sauté, stirring occasionally, until the onion is soft and translucent and the spices are fragrant, about 4-5 minutes.

Add the cider vinegar and gently scrape the bottom of the pot with a spatula to loosen any browned bits (deglaze). Stir the honey, garlic chili sauce, apples, orange, and orange zest.

Cover and lock the lid into place. Make sure the pressure valve is set to “Sealing” and pressure cook on high for 3 minutes. For electric cooker, use "manual" and set for 3 minutes; for stovetop cooker, time for 3 minutes once it reaches pressure.

When the cook time is complete, allow pressure to release naturally for 5 minutes. Then do a quick release for any remaining pressure. Remove the lid away from yourself.

Select the “Sauté” function (or turn the stove back to medium high) and bring the mixture to a gentle boil. Cook while stirring frequently, until the mixture thickens, and the excess liquid is reduced, about 1-2 minutes.

Serve immediately or store in airtight containers in the refrigerator for up to one week.