Slice 3 Honey Crisp and 3 Granny Smith apples, as well as one lemon and one orange, into thin rounds. Set aside.

Add sliced fruits to the Instant Pot with 4 cups of filtered water, 2 cinnamon sticks, an optional star anise, and 1 teaspoon of vanilla extract. Distribute evenly.

Secure the lid, set the valve to sealing, and cook on high pressure for 15 minutes.

Once done, allow natural pressure release for 10 minutes, then carefully switch to venting.

Strain cider through a colander lined with cheesecloth into a large bowl or pot.

In a mixing bowl, combine the strained cider with 1/2 cup of maple syrup and 1 cup of pumpkin puree. Stir well until smooth.

Serve warm in mugs or chilled, garnished as desired.