Instant Pot Mulled Wine Recipe (2024)

FAQs

Does alcohol in wine cook off in Instant Pot? ›

And if you are concerned that the alcohol will not “cook off” or evaporate in the Instant Pot, you are correct. If that is a concern, add the wine when using the Sauté function and allow the liquid to boil with the lid off for a minute or two before closing the lid and using the pressure cook function.

Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

If the bottles with mulled wine are stored in a cellar they should be brought to room temperature before warming as the sudden change in heat can affect the taste and encourage sediment. Pour the mulled wine into a large pre-heated saucepan on a low heat. Stir occasionally for few minutes until warm to the touch.

It usually takes around 2 to 3 hours for the alcohol to evaporate completely when added to a dish that is cooking on a low heat. When cooking at high heat, e.g. frying or sautéing, it can take as little as 30 seconds for the alcohol to evaporate.

However, adjusting the quantity used is essential when incorporating wine into pressure-cooked meals. Since the sealed environment of the Smart Cooker prevents evaporation, flavors become more concentrated, meaning a little wine goes a long way.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

With the goal of consuming the alcohol, any evaporated alcohol is a small affront to the holiday season. But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process.

Don't Overheat the Wine

Simmer the wine instead, and never boil it, as sugars will caramelize. Plus, alcohol burns off as it's heated, so don't “cook” the wine. When overheated, wine can taste raisin-like or syrupy, cancelling out the original fruity flavors that enhance spices and sweeteners.

Most mulled wine is served in a mug. Ceramic or porcelain mugs will help to protect your hands from the heat of the spiced wine, and the mug handle will make it much easier to drink. Glass mugs are another good option for serving mulled wine. However, there are special mulled wine glasses.

Can you drink mulled wine straight from the bottle? ›

Yes. Even though the spiced wine is heated, most of the alcohol remains.

Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm. If you choose to reheat your leftover refrigerated mulled wine, be aware that the flavors may not be as vibrant as they are when it's freshly made.

The longer you cook, the more alcohol cooks out, but you have to cook food for about 3 hours to fully erase all traces of alcohol. A study from the U.S. Department of Agriculture's Nutrient Data lab confirmed this and added that food baked or simmered in alcohol for 15 minutes still retains 40 percent of the alcohol.

The science:

Alcohol does partially evaporate during cooking, but not as much as you might think. Depending on the cooking method and how much alcohol is used, anywhere from 4 to 85 percent of the alcohol may remain. After 15 minutes of cooking, about 40 percent of the alcohol remains.

Alcohol added to food during cooking does evaporate, but some alcohol will still be left. So, if you are eating dishes cooked in alcohol, for example, red wine chicken, you may wish to refrain from breastfeeding your baby for the next 1-2 hours.

After 2½ hours, only 5% of the alcohol stays behind. So after cooking low and slow all day, it's safe to say most, if not all, of the wine has lost its alcoholic punch.