Instant Pot Mulled Cider Food

INSTANT POT® MULLED CIDER

Steps:

• Remove orange peels with a vegetable peeler or knife. Cut oranges into slices.
• Place orange peels and slices in a multi-functional pressure cooker (such as Instant Pot®). Add apple cider, cinnamon stick, cloves, and allspice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove spices and orange peel with a slotted spoon and discard.
• Serve mulled cider warm and garnish mugs with orange slices.

INSTANT POT® MULLED APPLE CIDER

Steps:

• Combine apple cider, cinnamon sticks, lemon zest, cloves, nutmeg, and allspice in the inner pot of a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
• Ladle mulled cider into cups and sweeten with honey. Garnish with lemon slices and additional cinnamon sticks.

INSTANT POT APPLE CIDER

Steps:

• Place the chopped apples, orange, clementines, lemon, maple syrup, cranberries, cinnamon, star anise, cloves, and cardamom pods into the Instant Pot insert.
• Add enough water to the pot to make sure the fruits are completely covered (about 4 1/2 cups / 1.125L).
• Place the lid on and cook on high pressure for 15 minutes. Allow to naturally release on its own, or you can do a quick release after 10 minutes.
• Mash the fruit with a potato masher to release the juices.
• Carefully strain using a fine-mesh sieve. Discard the solids and store the cider in an airtight container for up to a week, or freeze for later use.

INSTANT POT MULLED WINE

Steps:

• 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.

SPICED APPLE CIDER | MULLED APPLE CIDER IN INSTANT POT

Steps:

• Cut and core the apples into 4-8 slices using an apple cutter or a knife.
• Put all the ingredients, except the sweetener, in the instant pot liner.
• While adding water ensure it does not cross the max line.
• Lock the lid and pressure cook for 15 minutes on high-pressure mode. Turn the keep warm setting on.
• Let the pressure release naturally for 10 minutes and then release the remaining pressure manually by moving the pressure release knob to the venting position.
• Using a potato masher, mash up the apples and oranges.
• With the help of a ladle, pour the pulp into a bowl lined with a strainer.
• Press the pulp gently to allow as much liquid to be extracted.
• Add the sweetener to taste.

MOM'S MULLED CIDER FOR THE CROCK POT

Steps:

• Set a medium or large crock pot to HIGH heat.
• Fill crock pot with cider- leaving room for the apple and orange to float around (we'll get to them in a minute).
• You will have extra cider at this point- use this for replenishing later.
• Wash the orange and apple and dry off.
• Poke cloves into the flesh of the orange and the apple- as many as you like.
• Set the cloves studded fruit into the crock pot.
• Add cinnamon sticks and some brown sugar to taste.
• Using a vegetable peeler, cut off two long strips of lemon rind from one of the lemons, being careful not to get any of the white pith.
• Drop these into the cider pot and save the rest of the partially zested lemon for another use.
• Slice the remaining lemon into thin slices and drop 4-5 slices into the cider pot.
• Save the remaining slices for later or another use (I set them in a dish for guests to use as garnish).
• Cover crock pot and let mixture come to almost a boil (this may take up to an hour- this will vary greatly depending upon the size of your crock pot).
• Once it is almost boiling,sprinkle with a very light dash of each ground spice to taste (don't add too much or it will be gritty).
• Turn the heat down to LOW and allow cider to cook at least another hour before serving.
• Leave the crock pot on LOW and allow guests to ladle out mugfuls.
• Keep replenishing more cider as the crockpot empties.
• You will NOT need to add more spices, etc, as long as you still have 1/4 of the original mulled cider left in the crock.
• No need to return to a boil, just pour in the new cider and continue to heat on LOW.
• The last dregs of cider will be very heavily spiced- I usually discard the remaining 1/4 of liquid after I am finished replenishing the cider for the day.