Instant Pot Pear Cider
This pressure cooker pear cider is perfectly spiced with cinnamon, cardamom, and a hint of orange for a fruity, fall drink.
- 5 ripe pears (Bosc, Anjou, or Concorde)
- 1 orange
- 2 cinnamon sticks
- 4 cardamom pods
- 6 cups filtered water
- brown sugar or maple syrup (optional)
Seed and quarter the pears and oranges. Keep the peels on.
Add to the inner liner of the multi-cooker with the whole spices. Cover with water.
Close and lock the lid. Set to sealing. Set to manual, high-pressure for 10 minutes. Release pressure naturally.
Once cool enough to handle, use a cheesecloth or sieve to strain the liquid from the solids. Press with the back of a spoon for every drop of pear cider goodness you can squeeze out.
Serve warm in mugs with a cinnamon stick. Refrigerate leftovers in a sealed container.
Yields 2 quarts or 8 cups of pear cider.
Frequently Asked Questions:
- It's normal for the cider to have a cloudy appearance. Use a large sieve with cheesecloth to get the most filtered cider or clear results.
- You can allow the cider to steep on the warm setting for a few hours to build more flavor. I would, however, remove the orange peels so they don't add any bitter notes to the cider. You can also strain and return the cider to the Instant Pot to keep warm for parties or sipping throughout the day.
Tips for the best homemade cider
Use ripe or overripe pears. This recipe works great with pears that are almost too ripe to eat.
Taste the pears. If your pears aren't sweet, then your cider will not be sweet. For this, I recommend going with fragrant and juicy Anjou or bosc pears.
Keep the peels on. The fiber in the pear skins will help give the cider more color and body.
Spice it up! You can use any spices you like to make pear cider. Cinnamon sticks are a must in my opinion but you try out different combinations to suit your personal preference. If you have access to vanilla beans or a spent vanilla bean pod, it would add a lovely flavor.