Turn your instant pot on sauté mode. While that heats up, lay out a flat surface to prepare your dumplings.

On a flat surface, lay out one of the perforated triangles from the crescent rolls. Using one large apple slice, or two small apple slices, lay them on the the long side of the crescent roll. Roll until the end of the triangle is tucked away. Repeat until every dumpling is rolled.

Add to your instant pot your butter, brown sugar, vanilla extract, cinnamon, and nutmeg. Mixed together until everything is well incorporated and your butter is melted.

Add in each dumpling to your instant pot nestled in the butter and sugar mixture.

Evenly distribute your apple cider to the instant pot by pouring a little bit at a time on the sides of the pot. Do not pour directly over the dumplings.

Pressure cook on high for 10 minutes. Close the ceiling valve by making sure it’s pushed away from you.

Once your instant pot has finished and the timer is done, allow it to naturally release and wait until the pin has dropped.

Allowed to cool for a few minutes, and then transfer to your serving dish or plate. Top with ice cream, caramel sauce, whipped cream, or as is. Enjoy!