6 apples (3 Honey Crisp, 3 Granny Smith), sliced into rounds

½ lemon, sliced into rounds

½ orange, sliced into rounds

6 cups water

2 cinnamon sticks

1 star anise (optional)

1 tablespoon vanilla extract

½ cup maple syrup

1 ⅓ cups pumpkin puree

½ tablespoon pumpkin spice

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Add sliced apples, lemon, orange, water, cinnamon sticks, star anise (if using), and vanilla extract to the Instant Pot.
Cook on high pressure for 15 minutes.
Allow natural release for 10 minutes, then quick release remaining pressure.
Remove lid and let cider cool completely.
Strain cider through a colander lined with cheesecloth to remove solids.
Stir in maple syrup, pumpkin puree, and pumpkin spice until fully combined.
Serve warm or chilled. Optionally garnish with whipped cream, cinnamon, and caramel drizzle.

Add ginger soda or apple soda for a fizzy variation.

Customize spices with cloves, nutmeg, or allspice.

Swap maple syrup with honey or brown sugar for a different sweetness.

Use coconut cream or non-dairy whipped topping for a vegan/dairy-free option.

Store in refrigerator for up to 5 days or freeze up to 3 months.