Select the “Sauté” function on the Instant Pot™ and set to “High.”

Add the olive oil and onion to the pot. Sauté, stirring frequently, until the onion softens and develops a bit of color, approximately 3-4 minutes.

Add the cinnamon, nutmeg, rosemary, thyme, crushed red pepper flakes, and fresh ginger. Stir to combine and cook, stirring occasionally, until nicely browned and the spices are fragrant, approximately 3-4 minutes.

Deglaze the pot by adding the balsamic vinegar and gently scraping the bottom of the unit to incorporate the brown bits into onion mixture.

Add the brown sugar, orange zest, orange chunks, and cherries to the Instant Pot™. Stir to combine and turn the unit off.

Add the lid and lock it into place, then set the release valve to “Sealing.” Select the “Manual” function and adjust the cook time to 3 minutes.

Meanwhile, place the top oven rack in the center position and pre-heat the oven to 350°F.

Arrange the croissant halves onto a rimmed baking sheet lined with a Silpat™ baking mat or parchment paper. Top the bottom half of each croissant with 2 slices of Canadian bacon (or breakfast ham), and several thin slices of Brie, as shown. Set aside.

When the Instant Pot™ cook time is complete, immediately switch the pressure release valve to “Venting.” Once the steam is fully released and the pin drops, carefully remove the lid.

Combine the cornstarch and water in a small bowl and stir into the chutney to thicken.

Transfer 2/3 of the chutney mixture to a blender and pulse several times until blended, but not completely smooth. Stir the blended chutney back into the Instant Pot™ and simmer for a couple minutes until the desired consistency is reached. Turn off the unit.

Spread two tablespoons of the warm chutney onto the top half of each croissant, as shown. Place the baking sheet in the oven and heat for 5-7 minutes, or just until the Brie is nicely melted, but not running off the sandwiches.

Remove from oven and add the baby arugula to each sandwich, if using, and serve immediately. Enjoy!