Quarter apples and place in the inner liner of the Instant Pot. You don’t need to peel or remove the cores, seeds or stems.
Add 6 cups water (do not exceed max fill line).
Add sugar and cinnamon sticks. Close lid and set the pressure valve to “Sealing”.
Cook on high for 30 minutes. Manually release pressure.
Carefully remove the lid and mash the apples with a potato masher.
Close the lid and set the pressure valve to “Sealing”. Pressure cook on High for an additional 30 minutes. Manually release the pressure.
Place a cheesecloth over a large bowl and carefully pour the apple mixture through the cheesecloth to strain the cider. If you don't have cheesecloth use a fine mesh strainer. Be careful - the inner pot will be HOT!
Drink warm or refrigerate for a cold drink.
Notes
It may take up to 30 minutes to come to pressure, due to the large amount of liquid in this recipe.
We like to use Honeycrisp, Braeburn, Gala, Fuji and Granny Smith apples. Mix it up by using several different kinds.
Store in the refrigerator in an airtight pitcher for up to 5 days.