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+ servings
three cups of Instant pot spiced apple cider with fresh cranberries cinnamon stick and star anise garnish
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4.82 from 16 votes

Instant Pot Spiced Apple Cider Recipe

Instant Pot spiced apple cider recipe is quintessentially autumn. This homemade hot apple cider is made from fresh apples. Citrus and fall spices are added to it to make it a perfect spiced treat for a winter night. It’s naturally vegetarian, vegan and gluten-free.
Prep Time3 mins
Cook Time15 mins
Course: Drinks
Cuisine: American
Servings: 10 small cups
Calories: 93kcal


  • 6 apples a mix of red gala, Honeycrisp and Granny Smith apples
  • 2 oranges
  • 2 sticks cinnamon
  • 2 teaspoon cloves about 20
  • 1 whole nutmeg
  • 2 to 3 star anise
  • ¼ cup brown sugar or maple syrup or stevia or even coconut sugar
  • Enough water to cover the fruit

Garnish (optional, any one or many as you like)

  • Cinnamon stick
  • Star Anise
  • Fresh Cranberries
  • Chopped apples
  • Orange slices


  • 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.
  • Open lid.
  • 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.



PRO-TIP: To make it easier, tie all whole spices in a small muslin cloth and chuck it into the pot for cooking.  Once cooked, simple remove the muslin cloth holding spices, instead of picking each and every individual spice. 


Calories: 93kcal | Carbohydrates: 24g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 3mg | Potassium: 171mg | Fiber: 3g | Sugar: 19g | Vitamin A: 120IU | Vitamin C: 19mg | Calcium: 30mg | Iron: 0.3mg