7 medium apples cored and quartered, skins may be removed
1 orange peeled and cut into segments
1 lemon peeled and cut into segments
1/2 cup fresh cranberries
2 cinnamon sticks
1/2 teaspoon whole cloves
1 whole star anise
1/2 cup brown sugar
1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Place the quartered apples, orange, lemon and cranberries into the inner pot of your Instant Pot Pressure Cooker. Add cinnamon sticks, whole cloves, star anise and brown sugar. Pour enough water to cover the fruit.
Place the lid on and cook on high pressure for 15 minutes. Allow to naturally release on its own or do a quick release after 10 minutes.
Meanwhile, prepare the whipped topping by pouring the heavy cream into a container just large enough to whisk or fit a hand emulsifier in. Add the rest of the topping ingredients and blend until incorporated and the cream has turned into a whipped cream. Set aside or in the refrigerator until the cider has finished.
Carefully mash the fruit with a potato masher to release the juices, making sure not to scratch the bottom of the pot.
Strain and discard the solids from the liquids using a fine mesh sieve. Top cider mugs with a dollop of pumpkin whipped topping. This can be stored in an airtight container for up to 1 week.