Place the chopped apples, orange, lemon and cranberries into the inner pot. Add all the spices - cinnamon sticks, whole cloves, and star anise and add herbs if using.
Now add enough water to cover the fruits. Place the lid on and turn the vent to the sealed position. Now pressure cook on high pressure for 15 minutes.
Allow to naturally release(which may take up to 20-minutes) or you can do a quick release after 10 minutes of wait time.
Once the valve goes down, open the lid.
Use a whisker to gently mix the fruit pulps in the water. You can also mash the fruit with a potato masher, so they release the juices.
Now use a bit kitchen strainer or mesh sieve to strain the liquid and separate the solids from the liquids. Discard the spices, fruit skins and herbs and store the cider in an airtight container for up to 1 week in the refrigerator.
Always serve the cider warm, with a sweetener or just the way you like.