2 to 4 cinnamon sticksdepending on your preference for flavor
1/2tablespoonwhole cloves
11-inchpiece of fresh ginger (optional)
1wholenutmeg(optional)
8 to 10cupswater
1/2cupmaple syrup(or honey or brown sugar)
Instructions
Wash and cut the fruit into quarters, then add it to the inner pot of a 6 quart or 8 quart Instant Pot.
Add the spices to the pot. Pour in enough water to cover the fruit and reach halfway up the pot, approximately 2 quarts; be sure not to fill past the MAX line.
Seal and secure the lid and valve, then cook on Manual High for 15 minutes. Allow a full natural pressure release.
Carefully remove the lid. Remove and discard the whole spices.
Using a potato masher or immersion blender, mash the fruit inside the pot. Pour the contents of the pot through a mesh strainer into a large bowl; discard the solids.
Whisk in maple syrup, adding more to taste. Serve the cider warm or chilled with apple slices and a cinnamon stick, if desired.
Notes
Storing: Let cool, then store extra cider in an airtight glass jar or bottle in the fridge for up to 1 week.Freezing: Apple cider without alcohol keeps well in the freezer for up to 6-12 months. Let thaw in the fridge before serving.