6 cupsAmericancontributed

Mulled Wine

By Pamela Ellgen

6 Cups

less than 15 min

Medium

Recipe Details

Course: Side Dish

Difficulty: Medium

Prep Time: 5 min

Cook Time: 1 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Vegan

Yield: 6 Cups

Ingredients

1 cup granulated sugar
2 whole cinnamon sticks
1/2 cup dehydrated apple slices
5 - 7 whole cloves
3 whole star anise
2 teaspoons dried orange zest
6 cups red wine

Mulled wine sounds easy—just cook wine with sugar, citrus, and a handful of spices—but it’s not. Cook for too long, and you lose all of the alcohol. Cook for too little time, and you don’t get all of the flavors from the aromatic ingredients. The Instant Pot makes mulled wine in, well, an instant, and it preserves most of the alcohol. Jar size: 1½ to 2 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add the bottles of red wine. Stir to mix. Cover with the lid and ensure the vent is in the “sealed” position. Pressure Cook on High for 1 minute.Press Cancel and unplug the pressure cooker from the outlet. Use the quick-release function to release the pressure in quick bursts.

Notes

Safety Tip: Be careful as you release the pressure from the valve because it contains evaporated alcohol. Make sure there are no open flames nearby and avert your face, as usual, from the vent.
Alternate Method: You can also choose to cook the mulled wine using the slow cook function for 2 hours.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

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