Add the cider, cloves, cinnamon, allspice and peppercorns to a 6-quart Instant Pot®. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 3 minutes (see Cook's Note).
After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid.
Strain the cider through a sieve, then discard the spices and return the cider to the pot. Set to saute on high, then add the red wine, port, half the clementines and half the apples. Cover with the glass lid and cook until warmed through, about 5 minutes (take are not to let it boil).
Set the pot to keep warm and garnish with the remaining clementine and apple slices.
Settings may vary on your Instant Pot® depending on the model. Please refer to manufacturer's guide.
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