Wash apples and oranges.
Roughly chop apples and oranges. Don’t bother removing seeds or skin.
Throw all fruits in instant pot.
Add all the whole spices.
Pour enough water to completely cover the fruits inside the pot.
Add brown sugar. Give it a stir.
Secure the lid in it’s place.
Select HIGH PRESSURE setting and adjust timer to 15 minutes.
Once cooking time is complete, allow instant pot to naturally release pressure for 15 minutes.
Then manually release pressure by turning pressure knob from sealing to venting position.
Wait for pressure to be release completely.
Remove all the whole spices.
Mash using potato masher.
Strain the cider in fine mesh strainer or in muslin cloth. Squeeze out as much juice you can. Discard the residues.
Serve warm as it is or garnished with cinnamon stick, few fresh cranberries (after all it’s fall), some chopped apples, a slice of orange or just plain in individual mugs.
Store instant pot apple cider in fridge for upto 7 days or freeze it for longer.