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.
No Nutritional information is being provided as I do not know how to account for the fact that the apple pulp is somewhat extracted but mostly discarded. You could also experiment by adding the following spices:
Allspice
Cardamom
Star Anise
Peppercorns
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.