SCD Recipe: Instant Pot Holiday Cider

I came up with this recipe for a Specific Carbohydrate Diet (SCD)-friendly cider because buying juice at the store has become very difficult. It’s hard to know what’s legal for the diet and I usually just avoid it.

I also love making things in my Instant Pot. I used to make a mulled cider in my slow cooker and I love the warm and comforting beverage, especially during the holidays and cold weather. I decided to give making cider in my Instant Pot a try.

It works great for that. You could also use the slow cooker setting and let it run longer – maybe 3 – 4 hours. I like the cider both hot and warmed up on the stove. You could also add sparkling water to it to make it fizzy. Since it’s made from fresh fruit, be sure to store it in an air-tight container and use it up within a few days!

Check out my video and get the recipe below!


SCD Instant Pot Holiday Cider

Course Beverage
Cuisine Paleo, SCD
Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Deprussure time 30 minutes
Total Time 2 hours 50 minutes
Servings 10 cups


  • 12 small apples (or 6 - 7 medium)
  • 2 pears
  • 1 orange
  • 1 cup fresh cranberries
  • 2 large cinnamon sticks
  • 1 tbsp whole cloves
  • 1/4 cup honey
  • 8 - 10 cups filtered water


  1. Wash fruit and chop the apples, pears, and orange into quarters. You don't have to peel or core, just be sure to remove any stickers!

  2. Add all of the fruit to your Instant Pot. Add honey, cinnamon sticks, and cloves

  3. Add water so your Instant Pot is at the max fill line - 8 - 12 cups depending on the size of your Instant Pot - at least a 6-quart pot. If you have a smaller pressure cooker, use less fruit as well

  4. Place the lid on with the valve closed for high pressure

  5. Cook on high pressure for two hours

  6. Allow pressure to release naturally for about 15 minutes and then manually release the pressure - there is a lot of pressure in this so you can let it go longer naturally - be sure to stand back when you open the valve

  7. Mash up the fruit with a potato masher

  8. Place the lid back on and close the valve. Pressure cook for minute more minutes and allow the pressure to release another 15 minutes naturally (or longer if you like) before doing a manual release.

  9. Allow the mixture to cool to a point where you feel comfortable putting into a container

  10. Strain the fruit through a mesh collander so you just get the juice. I also added the remaining pulp to my yogurt strainer and let it continue to strain for another hour since the pulp was pretty wet. I got another cup of the juice after doing that.

  11. Store in an air-tight container in the refrigerator for up to four days. 

  12. Serve hot or cold

Sherry Lipp
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