An instant pot mulled wine is the easiest way to make a batch of warm spiced wine without standing at the stove. The pressure cooker extracts flavor from the citrus and spices in minutes, then keeps the drink at serving temperature. You get a clear, balanced mug with none of the scorched notes that come from a simmering pot left too long.
This version uses a dry red wine, fresh orange, and a small bundle of whole spices. The result is mildly sweet, aromatic, and ready in about twenty minutes including pressurizing. It scales well for a small gathering and frees you from tending a pan while guests arrive. If you enjoyed this, our chocolate chip cookies is worth trying next. Making this instant pot mulled wine at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Instant Pot Mulled Wine
- Finished in one vessel with no constant stirring or temperature watching
- Even spice extraction in under ten minutes under pressure
- Stays warm in the pot on keep warm setting for up to two hours
- Uses whole spices so the drink stays clear, not cloudy from ground bits
- Easy to scale to a half batch or double batch in a 6-quart cooker
Ingredients You’ll Need
- 1 bottle (750 ml) dry red wine, such as Merlot or Cabernet Sauvignon
- 1/4 cup brandy
- 1/4 cup honey
- 1 medium orange, sliced into rounds
- 6 whole cloves
- 2 cinnamon sticks
- 3 star anise pods
- 2 tablespoons fresh lemon juice
- 1/4 cup water
Ingredient Substitutions
Dry red wine: Replace with an equal volume of dry rosé for a lighter, pink-hued version. Rosé carries less tannin so the spice reads brighter and the finish is shorter. Expect a slightly less structured drink that pairs better with lighter cookies and fresh fruit. The instant pot mulled wine works well for weeknight cooking when time is limited.
Honey: Use an equal amount of maple syrup if you want a vegan sweetener with a darker edge. Maple adds a faint woodsy note that complements clove but can mute the orange. The liquid level stays the same, so no cook-time change is needed. Storing leftover instant pot mulled wine correctly keeps it tasting good for days.
Brandy: Swap with an equal amount of orange liqueur such as triple sec for a citrus-forward profile. The alcohol level stays similar but the sweetness rises, so cut the honey to 3 tablespoons. The drink will taste more like a warmed citrus cordial than a classic spiced wine.
Star anise: Use 1/2 teaspoon fennel seed if you lack star anise, though the flavor is milder and less licorice-like. Fennel seed disperses more easily, so tie it in cheesecloth to avoid bits in the mug. The warming time stays the same under pressure. For another easy option, check out our magnesium spray.
Step-by-Step Instructions
- Pour the red wine, brandy, water, and honey into a 6-quart insert. Stir on medium heat using the sauté function for 2 minutes until the honey dissolves and no streaks remain at the bottom.
- Add the orange rounds, lemon juice, cloves, cinnamon sticks, and star anise. Press them down so most float below the surface and the spices sit in the liquid.
- Lock the lid and set the valve to sealing. Cook on high pressure for 5 minutes, then let pressure release naturally for 10 minutes before venting the rest.
- Open the lid and remove the whole spices with a slotted spoon. Leave the orange slices in for serving or discard if you want a clearer cup.
- Switch the cooker to keep warm setting and ladle into mugs as needed. The temperature holds around 160°F for safe, drinkable warmth.
Pro Tips
Build the spice bundle in a small square of cheesecloth so you pull all of it out in one motion. This keeps the mug free of floating pods and makes the drink look clean.
Use a wine you would drink on its own; the pressure cooker concentrates flavor but will not fix a bitter bottle. A mid-range dry red gives the best balance with honey.
For a stronger citrus note, rub the orange rounds on a microplane zester before slicing to release oils, then drop the rounds in. The peel oils add a bright top note without extra acid.
If you plan to hold the drink longer than two hours, lift the lid every thirty minutes and stir once. This prevents the top layer from cooling and the orange from over-steeping into bitterness.
Common Mistakes to Avoid
Using ground spices instead of whole ones turns the wine cloudy and gritty. Whole spices infuse cleanly and are easy to remove after cooking.
Setting the cook time past eight minutes pulls too much tannin from the orange pith, making the drink harsh. Keep the pressure time at 5 minutes for a smooth cup.
Skipping the natural release lets the hot liquid boil over when you vent. The ten-minute rest settles the liquid and protects the seal.
Serving Suggestions
Ladle into heatproof glass mugs and garnish with a fresh orange wheel and a cinnamon stick. The stick doubles as a stirrer and keeps the aroma rising as the drink cools slightly. Pair the mugs with a small plate of bagels or spiced nuts for a simple spread. For a cocktail pairing before dinner, set out a Manhattan so guests can choose cold or warm.
Storage and Reheating
Cool leftovers to room temperature within 2 hours, then refrigerate in a sealed jar for up to 4 days. The orange slices soften but the spiced base stays intact. Reheat on the stovetop over medium-low heat until steaming, about 6 minutes, and avoid boiling so the alcohol does not cook off too fast. This drink does not freeze well because the wine separates and turns dull.
Recipe Variations
White Wine Version
Swap the red for a dry white such as Sauvignon Blanc and cut the honey to 3 tablespoons. Cook on high pressure for 4 minutes since white wine extracts faster and turns bitter sooner. The result is paler, lighter, and better with pear slices instead of orange.
Spiced Pear Add-In
Add one peeled, sliced Bosc pear with the orange for a fruity body. The pear breaks down slightly under pressure and thickens the drink without extra sweetener. Serve with a slice in each mug for a dessert-like presentation.
Low-Alcohol Option
Replace half the wine with unsweetened cranberry juice and keep the brandy at 2 tablespoons. Pressure cook for 5 minutes as written, then taste and add honey only if needed. The color shifts ruby and the drink suits guests avoiding a full glass of wine. Pair the lighter version with a sherbet punch for a non-boozy side option.
Extra Citrus Boost
Add the peel of one lemon in wide strips with the spices for a sharper edge. Remove the peel with the spice bundle so the drink stays clear. The lemon cuts the honey sweetness and makes the instant pot mulled wine feel cleaner on the palate. A grapefruit gin on the side extends the citrus theme for a mixed bar.
Instant Pot Mulled Wine
Description
Instant Pot mulled wine is the easiest way to make a warm, aromatic batch of spiced red wine without standing at the stove. The pressure cooker extracts flavor from citrus and whole spices in minutes and keeps the drink at serving temperature for up to two hours.
Ingredients
Instructions
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Dissolve honey in wine
Pour the red wine, brandy, water, and honey into a 6-quart insert. Stir on medium heat using the sauté function for 2 minutes until the honey dissolves and no streaks remain at the bottom of the pot.
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Add fruit and spices
Add the orange rounds, lemon juice, cloves, cinnamon sticks, and star anise to the insert. Press them down so most float below the surface and the spices sit in the liquid for even infusion.
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Seal and pressure cook
Lock the lid and set the valve to sealing. Cook on high pressure for 5 minutes so the spices and citrus infuse without pulling harsh tannins from the orange pith.
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Natural pressure release
Let pressure release naturally for 10 minutes before venting the rest. This settles the hot liquid and prevents boil-over when you open the valve.
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Remove whole spices
Open the lid and remove the whole spices with a slotted spoon. Leave the orange slices in for serving or discard them if you want a clearer cup.
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Keep warm and serve
Switch the cooker to keep warm setting and ladle into mugs as needed. The temperature holds around 160°F for safe, drinkable warmth.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Sodium 10mg1%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool leftovers to room temperature within 2 hours, then refrigerate in a sealed jar for up to 4 days.
- Reheating: Reheat on the stovetop over medium-low heat until steaming, about 6 minutes, and avoid boiling so the alcohol does not cook off too fast.
- Spice bundle: Build the spice bundle in cheesecloth so you pull all of it out in one motion for a clean mug; learn more via our cooking methods guide.
- Hold time: If holding longer than 2 hours, lift the lid every 30 minutes and stir once to prevent cooling and over-steeping.
