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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.