Fall cooking is my absolute favorite, and the minute apple season arrives, I want to make ALL the apple recipes. Add my Instant Pot obsession to the mix, and obviously homemade apple cider needed to happen.
If you’re working your way through an orchard haul too, my Crockpot Applesauce is another easy way to put those fresh apples to work.
This Instant Pot apple cider is made with whole apples, an orange and warm spices, all cooked together under pressure and then mashed and strained. There’s no peeling apples or babysitting a pot on the stove for hours, and I love using a mix of sweet and tart apples to give the cider a deeper, more balanced flavor.
My boys and I can put away an alarming amount of this stuff straight from the pot. Serve it warm on a chilly fall day or stash it in the fridge and drink it cold later. We happily do both.
Why This Recipe Works
- No peeling or coring required. Quarter the apples and toss them right into the pot. Since everything gets mashed and strained at the end, there’s no need for extra prep.
- A mix of apples creates the best flavor. Using both sweet and tart varieties gives homemade apple cider a more balanced, interesting flavor than using just one type.
- The Instant Pot does the work. Instead of letting cider simmer on the stove for hours, pressure cooking pulls all that apple and spice flavor together with very little hands-on time.
- Whole spices make a difference. Cinnamon sticks, cloves, allspice and whole nutmeg infuse the cider as it cooks and are easily removed when you strain it.
- It’s delicious hot or cold. Pour yourself a warm mug right away or chill it in the fridge for later. We do both!
If you love letting an appliance do the work, try my Crockpot Apple Cider too. It’s a great option when you want your cider simmering away for a few hours instead.
Recipe Ingredients
Apples – Use a combination of sweet and tart apples for the best flavor. There’s no need to peel them since the cider will be strained after cooking.
Lemon – Fresh lemon juice adds a little acidity and helps balance the sweetness of the apples and brown sugar.
Orange – Toss in the whole orange, quartered, to add a subtle citrus flavor that pairs perfectly with the apples and warm spices.
Whole spices – Cinnamon sticks, whole cloves, allspice and nutmeg give the cider its warm, spiced flavor. If you prefer a more subtle spice flavor, cut the cloves and allspice in half.
Brown sugar – I use 3/4 cup of light brown sugar. For sweeter apple cider, increase it to 1 cup.
Water – Six cups gives you enough liquid to extract all that apple and spice flavor without watering down the finished cider.
How to Make Instant Pot Apple Cider
- Add the fruit. Pour the water and lemon juice into the Instant Pot. Add the quartered apples and orange, pressing the fruit down into the liquid.
- Add the sugar and spices. Add the brown sugar, cinnamon sticks, whole cloves, allspice and nutmeg to the pot.
- Pressure cook. Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes. It will take approximately 30 minutes for the Instant Pot to come to pressure.
- Mash the fruit. When the cooking time is done, perform a quick release. Carefully remove the lid and use a potato masher to gently mash the softened apples and orange to release their juices.
- Strain the cider. Pour or ladle the mixture through a fine-mesh strainer into a large bowl or pitcher, pressing the fruit to extract as much liquid as possible. Discard the solids.
- Serve or chill. Enjoy your homemade apple cider warm, or transfer it to jars or a pitcher and refrigerate until chilled.
Why Is My Instant Pot Taking So Long to Come to Pressure?
Don’t worry if your Instant Pot takes a while to begin the 15-minute cook time. With the amount of liquid and fruit in this recipe, it can take around 30 minutes to come to pressure. Once enough pressure has built, the timer will begin counting down automatically.
Recipe Notes
- For a less heavily spiced cider, reduce the cloves and allspice by half.
- Adjust the sweetness to your taste. Start with the 3/4 cup brown sugar called for in the recipe, or increase it to 1 cup for sweeter cider.
- Serve the cider warm or chilled. I love it both ways!
- Prefer the slow cooker? Try my Crockpot Apple Cider instead.
Best Apples for Apple Cider
For the best homemade apple cider, use a combination of sweet and tart apples rather than relying on just one variety. My favorite combination is Honeycrisp and Granny Smith, but you can mix and match based on what you have.
Sweeter apples:
- Honeycrisp
- Fuji
- Gala
- Golden Delicious
- Red Delicious
- Cortland
Tart apples:
- Granny Smith
- McIntosh
- Braeburn
- Jonathan
- Empire
- Ida Red
Don’t overthink the combination. Apple cider is a great way to use a mixed haul from the orchard or whatever varieties you already have in your kitchen.
How to Store Homemade Apple Cider
Allow the apple cider to cool, then transfer it to an airtight container or mason jars and store in the refrigerator for up to 5 days. Enjoy it cold straight from the fridge or reheat individual servings in the microwave or on the stovetop.
For longer storage, freeze apple cider for up to 3 months in a freezer-safe container, leaving a little room at the top for expansion. Thaw overnight in the refrigerator before serving.
Instant Pot Apple Cider FAQ
Do I need to peel or core the apples?
No! There’s no need to peel or core the apples for this recipe. Quarter them before adding them to the Instant Pot, then mash and strain everything after pressure cooking.
Can I make apple cider without added sugar?
Yes. You can reduce or omit the brown sugar, especially if you’re using naturally sweet apple varieties. Taste the cider after straining and add sweetener if needed.
Can I use ground spices instead of whole spices?
Whole spices work best because they’re easy to strain out and leave you with a smoother cider. Ground spices can be used in a pinch, but they will pass through the strainer and may settle at the bottom of your cider.
Why is homemade apple cider cloudy?
Some cloudiness is completely normal. You’re cooking and mashing whole apples, so tiny bits of apple can make their way through the strainer. For a clearer cider, strain it a second time through a fine-mesh strainer or cheesecloth.
What is the difference between apple cider and apple juice?
Apple cider is typically less filtered than apple juice, which gives it a cloudier appearance and more robust apple flavor. This homemade version also gets its fall flavor from orange, cinnamon and other whole spices.
Can I keep apple cider warm in the Instant Pot?
Yes. After straining the cider, return it to the clean Instant Pot and use the Keep Warm setting for serving. This works especially well for fall parties or holiday gatherings.
Can I make this Instant Pot apple cider ahead of time?
Yes. Make the cider up to a few days in advance and store it covered in the refrigerator. Serve it chilled or gently reheat it on the stovetop, in the microwave or using the Keep Warm function of your Instant Pot.
More Instant Pot Recipes
If you’re looking for more ways to put your pressure cooker to work, browse all of my Instant Pot recipes here, including easy dinners, soups, sides and plenty of unexpected treats.
More Fall Apple Recipes
If you have more apples to use up, try one of these next:
- Crockpot Applesauce
- Apple Coffee Cake
- Apple Carrot Cake Muffins
- Salted Caramel Apple Cheesecake
- Banana Applesauce Pancakes
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Instant Pot Apple Cider
Equipment
- Instant Pot
Ingredients
- 6 cups water
- 1/2 lemon juiced
- 6-7 apples quartered (use a combination of sweet and tart apples)
- 1 orange quartered
- 3/4 cup light brown sugar
- 2 cinnamon sticks
- 1/2 tsp whole cloves
- 1/2 tsp whole allspice
- 1 whole nutmeg
Instructions
- Add the water and lemon juice to the Instant Pot. Add the quartered apples and orange, pressing the fruit down into the liquid. Add the brown sugar, cinnamon sticks, cloves, allspice and nutmeg.6 cups water, 1/2 lemon, 6-7 apples, 1 orange, 3/4 cup light brown sugar, 2 cinnamon sticks, 1/2 tsp whole cloves, 1/2 tsp whole allspice, 1 whole nutmeg
- Secure the lid and set the valve to sealing. Cook on high pressure for 15 minutes. The Instant Pot will take approximately 30 minutes to come to pressure before the cook time begins.
- When the cooking time is done, perform a quick release. Carefully remove the lid and use a potato masher to gently mash the softened fruit to release the juices.
- Ladle or pour the mixture through a fine-mesh strainer into a large bowl or pitcher, pressing the fruit to extract as much liquid as possible. Discard the solids. Serve warm or refrigerate until chilled.
Notes
- No peeling or coring required. Simply quarter the apples before adding them to the pot. Everything will be mashed and strained after cooking.
- For the best flavor, use a combination of sweet and tart apples. Honeycrisp and Granny Smith are my favorite combination.
- For a less heavily spiced cider, reduce the cloves and allspice by half.
- For sweeter cider, increase the brown sugar to 1 cup.
- Serve the cider warm or chilled.
- Store leftover apple cider in an airtight container in the refrigerator for up to 5 days.Use a mix of sweet and tart apples for the best flavor. There’s no need to peel or core them! Quarter the apples, pressure cook, then mash and strain everything at the end.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
Hello! I would love to try this recipe – any tips on how to make it just in a regular pot? Cheers!
Great question! You can make this in the slow cooker or in a Dutch oven on the stove. The instructions are posted within the recipe but here’s a link to it as well.
https://pipandebby.com/pip-ebby/homemade-slow-cooker-apple-cider/