serves 8 to 10
pressure cook total time
slow cook total time
3 hours 15 minutes
why this recipe works Nothing beats a warm mug of mulled cider on a cold fall day. The multi- cooker thoroughly infused the cider with warm spice notes, whether we used the pressure or the slow cook setting; it also doubled as a serving vessel to keep the cider warm. We made it our goal to accent the sweet-tart apple flavor, not to mask or overwhelm it, so we opted to keep the spices simple. Cinnamon, clove, and allspice offered classic holiday scents, and a surprising addition, black peppercorns, gave the cider a subtle, balanced bite. A knob of ginger and slices of orange and lemon perfumed the cider with bright, fresh notes. Tasters found that, in comparison to stovetop versions, this cider had even more well-rounded flavor since the multicooker drew out all the flavors of our add-ins. If your multicooker has a warming function, feel free to use it for serving in step 3. This recipe can be doubled in an 8-quart multicooker. Serve with cinnamon sticks and orange slices, if desired.
2 quarts apple cider
1 orange, sliced ½ inch thick smashed
½ lemon, sliced ½ inch thick
1 (1-inch) piece ginger, smashed
1 teaspoon allspice berries
5 whole cloves
½ teaspoon black peppercorns
1 cinnamon stick
1 Combine all ingredients in multicooker.
2A to pressure cook Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 1 minute. Turn off multicooker and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you.
2B to slow cook Lock lid in place and open pressure release valve. Select low slow cook function and cook until flavors meld, 2 to 3 hours. Turn off multicooker and carefully remove lid, allowing steam to escape away from you.
3 Strain cider through coffee filter—lined fine-mesh strainer into bowl; discard solids. Return cider to now-empty multicooker and keep warm using lowest sauté or browning function. Serve. (Mulled cider can be refrigerated in airtight container for up to 1 week. Reheat before serving.)
Recipe from our partners at America’s Test Kitchen