Add your butter, cinnamon, brown sugar, vanilla, nutmeg and allspice to your Instant Pot.
After you have peeled, cored, and sliced your apples. Pop open that crescent roll dough! I always get scared it's going to blow my hand off. LOL.
Roll up your apples. Since I used a honey crisp, which is smaller than a Granny Smith, I rolled up two slices at a time.
Now that you have them nice and bundled up. Turn your Instant Pot to sauté.
Melt all the ingredients until you get them in a nice sauce. Turn off your Instant Pot- we don't want the sauce to burn.
Add in your dumplins!
Pour in your apple cider. Make sure you coat all the dumplins.
Here's where I sprinkled the dumplins with apple pie spice. Now put your lid on the Instant Pot and set it to seal. Cook on high pressure for 10 minutes.
**You might get a burn message- I let mine continue to cook and it went back to cooking.
What can you do in 10 minutes?? Clean up any mess you have made. AND make some homemade Whipped Cream! ** BONUS ROUND**
-1 cup of heavy whipping cream
-1 tbsp confectioners sugar
-1 tsp of Vanilla
In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, the cream will then become lumpy and butter-like. You can add regular sugar to sweeten it more.
When your Instant Pot beeps- let it natural release. Do not "keep warm" and do not open valve. Make sure the pin has dropped prior to opening.
Once the dumplins are cooled, unlike me- no patience, pile on your homemade whipped cream!
Vanilla Ice Cream is amazing on them!
They are just so pretty aren't they?! I drizzled the sugar/cider syrup on top and sprinkled just a bit more cinnamon on top.
If you aren't partaking in the whipped cream or the ice cream... these are fine just the way they are! If you want sweet, sprinkle some sugar on it!
**Pour some sugar... in the name of love**
Disclaimer: This yields 8 servings. The picture only shows 6. I have no clue what happened to the other two! ;-)