How to Make It
Combine pears, fennel bulb, orange zest, orange juice, raisins, honey, mustard seeds, vinegar, salt, and peppercorns in a 6-quart programmable electric pressure cooker. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 5 minutes. Turn pressure release valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.
Program cooker to sauté on normal heat. Cook pear mixture, stirring occasionally, until liquid has mostly absorbed, about 8 minutes. Transfer to a medium bowl to cool, about 1 hour. Add reserved fennel fronds to pear mixture; stir to incorporate.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.