5poundsapplesabout 8 large apples, cored and sliced into 8 pieces, unpeeled
¾cupsugar
2teaspoonsground cinnamon
¾teaspoonground nutmeg
½teaspoonground cloves
4 ½cupswater
⅓cupcaramel syrup
Instructions
Place all the ingredients except the caramel in the Instant Pot. Close lid and set to the sealing position.
Cook on manual (the pressure cook button on newer models) for 10 minutes. When timer is up, allow for a full natural release of pressure.
Place a wire strainer on a large bowl. Use a large ladle start and start to scoop out the contents of the pot. Don’t just dump it because then you won’t have a good apple juice to pulp ratio plus it won’t all go through at once.
Use the back side of the ladle and mash the apples through the wire strainer. Continue doing this until the pot is empty. The best juice comes from the apples and this helps to get some delicious pulp into your cider. To make this recipe no waste, keep your excess pulp to make apple butter (I am going to be linking to the apple butter recipe I just posted in the group) or to use in cake!
Pour cider back into the pot and turn it onto sauté. Add the caramel syrup and stir frequently until dissolved.
Turn Instant Pot off and serve either hot or cold with some whipped cream and a drizzle of caramel.