Here's how you can start with fresh apples and end up with some of the most flavorful Mulled Apple Cider you've had–in about 30 minutes. Choose the sweetener and spices of your choice to customize this Mulled Apple Cider to your taste.
WHAT IS THE DIFFERENCE BETWEEN APPLE JUICE AND APPLE CIDER?
There are two main differences between apple cider and apple juice. The cider is less filtered and is not pasteurized. So it's thicker but won't last as long as juice. The juice is clear and all the pulp has been removed. It's been pasteurized and so it's more shelf-stable.
Well, my version is sort of in the middle. It has enough apple solids in it to be considered a cider. But it's been pressure-cooked in the Instant Pot and therefore is somewhat pasteurized.
Do you know what it really is though? Delicious.
I used Truvia to keep the sugar content down. I'm not providing nutritional information for this because I don't know how to estimate the carbs in the pulp that got thrown away. So you're going to make your own judgments as to whether or not you want to consume this if you're on a low carb diet.
This Mulled Cider recipe makes a great low carb dish for the holidays! If you're looking for more great low carb holiday dishes, check out my 42 Keto Holiday Recipes post!
INGREDIENTS YOU'LL NEED
- Granny Smith Apples- These will need to be cored and cut into pieces
- Ground Cloves- The fragrance of the cloves is wonderfully aeromatic and helps give the feeling of fall.
- Truvia- Feel free to use any sweetener of your choice
- Ground Cinnamon- the flavor of the cinnamon pairs well with the apples
- Ground Nutmeg- Isn't only great in baked goods, it's also crucial to the success of your cider recipe.
HOW DO YOU MAKE INSTANT POT MULLED APPLE CIDER?
Mulling is simply the process of infusing a liquid with various spices. In this Instant Pot Apple Cider, I used cinnamon, cloves, and nutmeg.
- Place all ingredients into your Instant Pot.
- Cook under high pressure and let it release all pressure naturally.
- Open the lid and stir well.
- Place a strainer over a bowl on the kitchen counter.
- Using a soup ladle, transfer the contents of your pressure cooker into this bowl. You don't want to just lift the inner liner and pour all of it at one go, as you have a good mix of apple pulp and liquid and it won't all go through at once.
- Using the back of the ladle, mash in the apples a bit so you're getting some apple pulp into the cider.
- Continue until you've extracted all the liquid and a good bit of the pulp.
- Serve hot or cold, with a dollop of whipped cream.
EQUIPMENT YOU MAY NEED TO MAKE THIS HOT APPLE CIDER
- Instant Pot Mini Duo, or Instant pot 6 quarts, or Instant Pot 8 Quarts
- Measuring Cups
- My favorite Cutting Board
- Good set of Kitchen Knives
- 48-oz mixing bowl
- Wire Strainer
- Calphalon soup ladle
VARIATIONS AND TIPS
- You could also experiment by adding the following spices: Allspice,
Cardamom, Star Anise or Peppercorns
- Use the pulp for ice cream topping!
- One thing that has NOT worked for me in an Instant Pot mulled cider, is to put orange rinds in it. The last time I tried it, it was incredibly bitter. So add those at your own risk.
HOW LONG DOES HOMEMADE APPLE CIDER LAST?
For best results, Apple Cider made in the Instant Pot should be consumed within 5 days. After that period of time, the risk of fermentation rises.
LOOKING FOR OTHER SEASONAL DISHES?
- My Low Carb Pumpkin Pie Pudding is a quick and simple holiday dessert that is a crowd favorite.
- Looking for a new take on classic pumpkin desserts? Try my Pumpkin Cheesecake Mousse.
- An easy dump and go recipe with load of flavor-that's what you'll find in my Butternut Squash Soup with Ginger.
- And if you're looking for more great apple recipes, check out my Air Fryer German Apple Pancakes!
If you love this Instant Pot Apple Cider as much as I do, make sure to share it with your friends on Facebook and Pinterest so they can try it too.
- Wire strainer
- 2 pounds (907.18 g) Granny Smith Apples, about 4 large apples, cored and sliced into 8 pieces, unpeeled
- ¼ cup (150 g) Truvia , sweeter of choice, or ½ cup sugar
- 1.5 teaspoons (1.5 teaspoons) Ground Cinnamon
- ½ teaspoon (0.5 teaspoon) Ground Nutmeg
- ¼ teaspoon (0.25 teaspoon) Ground Cloves
- 4 cups (1 kg) Water
- Place all ingredients into your Instant Pot or Pressure Cooker.
- Cook under high pressure for 10 minutes, and let it release all pressure naturally or if you just can't wait, release remaining pressure at 15 minutes.
- Open the lid and stir well.
- Place a 48-oz bowl on the counter. Place a large strainer across this bowl.
- Using a soup ladle, start to transfer the contents of your pressure cooker into this bowl. You don't want to just lift the inner liner and pour all of it at one go, as you have a good mix of apple pulp and liquid and it won't all go through at once. You could, of course, pour in batches. I use this ladle as it has a flat side on one side of it, making it easy to scoop out the last of the goodness from your pot.
- Using the back of the ladle, mash in the apples a bit so you're getting some good apple pulp into the cider.
- Continue in this fashion until you've extracted all the liquid and a good bit of the pulp. You could use this still-flavorful pulp for apple butter, or for ice cream topping. I plan to make ice cream with it.
- Serve hot or cold, with a dollop of whipped cream for a vegetarian option, or a little coconut cream for a vegan/dairy-free option.
Watch The Video
- Star Anise
- One thing that has NOT worked for me in a pressure cooker mulled cider, is to put orange rinds in it. The last time I tried it, it was incredibly bitter. So add those at your own risk.
- I suggest you try it this way once and then decide how you want to tinker with it.