Jellied pork legs and chicken in a pressure cooker recipe

Jellied pork legs and chicken in a pressure cooker recipe

Ingredients

Step-by-step recipe for making Jellied pork legs and chicken in a pressure cooker with photo

And the cold one is prepared like this:

Thoroughly rinse the pork legs and place them in a pressure cooker.

Peel the onions and carrots and send them to the legs.

If you wish, you can send the chicken here whole, but it is better if you cut it into pieces.

Fill everything with water.

Now you need to close everything tightly with a lid and cook the broth for an hour after it boils.

Video recipe Jellied pork legs and chicken in a pressure cooker

Jellied pork legs in a pressure cooker

You can also prepare a very tasty, rich and satisfying jellied meat from pork legs in a pressure cooker - a multicooker!

So, in order to prepare a cold one according to this recipe, you will need:

Ingredients:
pork legs – 2 pieces;
pork knuckle - 1 piece;
onion – 1 head;
carrots – 1 piece;
salt, pepper - to your own taste.

This is how jellied meat is prepared:

Immediately thoroughly rinse the legs and shanks.

Place the meat products in a pressure cooker - multicooker, and add whole peeled onions and carrots here.

Add salt to your own taste.

Next, turn on the “Meat” program and set the timer for 75 minutes.

After the allotted time, remove the meat, cool, separate from the bone and cut into pieces.

Now mix the meat pieces with chopped garlic and ground black pepper.

Place the meat in bowls.

Bon appetit!

Step-by-step recipe for making jellied meat in a pressure cooker with photos

Making jellied meat, so beloved by almost everyone, is a labor-intensive and long process. That’s why we usually cook it infrequently. But, there is a method to reduce the cooking time of this royal (yes, jellied meat in Russia from time immemorial was considered specifically royal food) dish - use a pressure cooker. How long does it take to cook jellied meat in a pressure cooker on gas? Housewives’ ideas here are divided: some say that jellied meat can be cooked in a pressure cooker in an hour, while others are convinced that tasty jellied meat cooked in a pressure cooker requires at least 3 hours. I think that an impartial conclusion about the time for making jellied meat in a pressure cooker can be made based only on your own experience. I have been using the proposed recipe for many years and it seems impeccable to me.

How to cook jellied meat in a pressure cooker - step-by-step recipe

Ingredients

As for the choice of meat, it all depends on preferences. The main thing is that there are components that contain a lot of collagen , which ensures the solidification of the broth. The proposed version has all this. The same recipe is vital if you cook jellied meat in a pressure cooker from pork knuckle and pork legs.

Making jellied meat in a pressure cooker

Cooking jellied meat

1. Carefully wash the meat and place it in an ordinary pan first. Fill with cool water. Bring to a boil, simmer for almost 5 minutes, skimming off any foam that appears. Then turn off the heat and drain the broth. This is done in order to get rid of harmful substances that may be in the meat, and the broth will be clearer.
2. Transfer the meat to the pressure cooker.
3. We put the onion there. There is no need to peel it - onion peels give the broth a golden color. You just need to wash it thoroughly.
4. Carrots will also come in handy. We clean it and put it in a pressure cooker.
5. We also add a couple of bay leaves. If desired, add a few peas of dark and aromatic pepper.
6. Pour in water so that it covers the meat.
7. Don't forget to add salt.
8. Close the lid of the pressure cooker and screw it on. Turn on the gas.
9. As soon as steam appears from under the valves and a hiss is heard, reduce the heat to a minimum and note the time - 3 hours must pass.
10. After this time we turn off the gas. In order to balance the internal pressure in the pan and the external one, you need to carefully lift the valve, releasing a stream of steam. You can also place the pressure cooker in water (without opening). A noise that appears after some time will indicate that the pressure has equalized and the pressure cooker can be opened.

Cooking jellied meat

1. Open the pressure cooker, remove the meat from the broth and let it cool.
2. Strain the broth through a colander.
3. We separate the meat from the bones, grind it - you can do it with your hands, separating the fibers, or you can cut it with a knife.
4. Cut the carrots into slices and put them in plates. We also put a sprig of parsley into the plates. Chop the garlic and put it in each container to taste. Then we lay out the meat.
5. Pour warm broth over the meat.

Video recipe for savory jellied meat in a pressure cooker

In the video you can seriously see how to properly cook jellied meat in a pressure cooker.

What and how to serve jellied meat to the table

Most people prefer jellied meat without any side dishes, but a light salad of new vegetables will be very helpful; it’s also good to serve vinaigrette, pickled vegetables - tomatoes, onions, cucumbers, etc.

And there must definitely be hot sauces on the table. Horseradish, mustard and their derivatives are usually . You can amaze your loved ones and offer a sauce made from crushed horseradish, lingonberry puree and mayonnaise. Adjika and garlic sauce would also be appropriate.

You can simply serve jellied meat in common plates, in portioned dishes, or you can get sophisticated and come up with some unique serving method, for example, pour jellied meat into a bottle, and later decorate it in the form of a pig.

Useful tips

One can talk at length and seriously about the benefits and harms of jellied meat for the body. But the conclusion will still be specific - everything is great in moderation. Even the most necessary product in cyclopean quantities will cause harm. And vice versa. Therefore, a portion of jellied meat ( which we rarely cook every day ), and even cooked according to a proven recipe, will only bring satisfaction.

Naturally, the composition of jellied meat affects its taste, so you can only rely on yourself. Some people only like jellied pork, while others only like jellied turkey or chicken. Some people only cook a combined jellied meat made from pork and beef, or from chicken and pork. Some people cook jellied meat with gelatin, but others don’t admit it.

Jellied meat in a pressure cooker

Publication date: Oct 19, 2012
Creator: Lena Kokareva

Ingredients:
Pork legs – 2 pcs.
Pork knuckle – 1 pc.
Beef on the bone – 500 gr.
Chicken legs – 2 pcs.
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 1 head.
Salt - to taste.
Dark pepper.

Recipe:
1. Rinse all the meat thoroughly.
2. Place all the meat, onions and carrots into the pressure cooker.
Add salt 3. Cook in a pressure cooker for 75 minutes.
4. Separate the meat from the bones and chop it finely.
5. Add chopped garlic and dark pepper to the meat.
6. Place the meat in molds and pour in the strained broth.
7. Place in the refrigerator for 8 hours.

Jellied meat in a pressure cooker

Not a single festive feast is complete without this dish. Guess what dish I will cook. Naturally, jellied meat ! To speed up the process, I will cook the meat in a pressure cooker, but if you don’t have one, then it’s okay, you can cook it in a regular pan, but it will take longer. Much more time.

The most delicious jellied meat comes from different types of meat, so I will use three types of meat - pork, beef and chicken. Such jellied meat is an ideal dish for the New Year's table , and it is also perfect in terms of production - it can be prepared in advance, because housewives have quite a lot of troubles on New Year's Day.

To make jellied meat in a pressure cooker, you will need:

Pork legs - 2 pcs;

Pork knuckle - 1 piece;

Beef on the bone - 500 g;

Chicken legs - 2 pcs;

Onion - 1 piece;

Garlic - 1 head;

Recipe for making jellied meat in a pressure cooker:

1. Rinse all the meat thoroughly. Pay special attention to the legs - you need to rinse them very thoroughly.

2. Place all the meat, onions and carrots into the pressure cooker. Add salt to your own taste.

3. Cook in a pressure cooker for 75 minutes. Program "Meat". There is still enough time for the meat to boil and separate perfectly from the bones.

If you do not use a pressure cooker, then you need to cook the meat for 5-6 hours over low heat so that the broth does not boil, but gurgles slightly. Inspect: has the broth boiled away?

4. Separate the meat from the bones and chop it finely. You can put it through a meat grinder - this is all for everyone. I prefer specifically chopped boiled meat, then the taste is better felt.

5. Add chopped garlic and dark pepper to the meat. Mix everything thoroughly.

6. Place the meat in molds and pour in the strained broth. Be sure to strain so that small bones do not end up in our dish!

You can mix the meat with the broth, then the jellied meat will turn out to be one mixture. If you simply pour the broth on top and do not stir, the jellied meat will turn out in layers: a layer of meat and a layer of jelly. Also not for everybody.

You can choose the container for jellied meat according to your taste; for beauty, I pour it into small molds - this jellied meat can be served in portions, it will look very beautiful on a formal table. And from the huge molds, the jellied meat will need to be cut into pieces before serving.

7. Place in the refrigerator for 8 hours. Or just into a cool space. Be patient and wait. I usually put it on at night (that is, in the dark) , and in the morning you can try! Very tasty with homemade mustard.

If you are afraid that the jellied meat will not harden, you can add gelatin to it in front of the refrigerator. But I never did this, the jellied meat always froze completely. To do this, you must definitely eat pork or beef legs or heads. From cartilage tissue (the structure of tissues of living organisms is studied by the science of histology) gelling substances are released, which later help the jellied meat to harden.

Jellied meat is quite a nutritious dish, so serve it with a vegetable salad: Greek, beetroot, or any other salad.

The pressure cooker is a cool device! Speeds up the production of long-lasting dishes. But it’s also a pleasure to cook everyday dishes in it.

Not long ago I stewed chicken with potatoes in a pressure cooker, boiled beans for a salad...

And what an excellent chicken pilaf comes out in a pressure cooker! If you don’t already have this wonderful kitchen device, definitely think about purchasing it. After all, a multicooker makes it so easy to prepare different dishes!

Jellied meat in a pressure cooker: fast and delicious

Jellied meat is one of the most beloved winter dishes of various peoples, especially Russians, Belarusians, Ukrainians, Georgians, and Moldovans. Despite this, few housewives dare to cook it; nevertheless, the time to cook this delicious and healthy dish takes about 4-5 hours on the stove.

True, there is the fastest method of making jelly - using a pressure cooker. But before you learn how to cook a dish in it, you should understand the main rules for choosing, preparing goods and actually cooking jellied meat.

• How to cook jellied meat according to all the rules
• Jellied meat in a pressure cooker: recipe

How to cook jellied meat according to all the rules

In order for the jellied meat to come out elastic, not falling apart, and most importantly – tasty, you should adopt some tricks:

1. The first thing that needs to be done is to choose the right meat. Any recipe for jellied meat involves the use of pork legs. It is they who ensure the hardening of the jelly. Without them, the lowest part with the hooves, the jellied meat simply remains an amorphous liquid with floating pieces of meat. In addition to legs, you can add bone-in beef, chicken, pork, and turkey to the dish. It is better for the meat to be sinewy and with skin, this will help the jelly to harden better;
2. It is also very important to maintain proportions. In order for the jellied meat to freeze properly, you need to take one part of the pork legs, two parts of the rest of the meat. To make it easier to understand how much it is in grams, here is a clear example: for 700 g of legs there must be approximately 1.5 kg of other meat;
3. It is recommended to soak the meat before cooking. By soaking, the remaining blood is removed from the meat (by the internal environment of the human and animal body) , and the skin is softened. You should put it in a saucepan and fill it one hundred percent with water. The soaking time should be from 3 hours to the whole night. After the meat has “floated” enough, you should clean the skin and remove sooty areas;
4. After the jelly boils, the water must be drained. This rule applies to both making jellied meat in a pressure cooker and cooking in an ordinary saucepan. By draining the first water, the jelly comes out most transparent, and its calorie content and greasy taste are reduced. When using a pressure cooker, there is no need to close the lid before the first boil.

The main stages of preparation for the procedure of cooking jellied meat have been studied, it’s time to start the “magic” itself!

Jellied meat in a pressure cooker: recipe

Making jelly in a pressure cooker differs from making jelly on the stove only in time. If you cook a dish in an ordinary pan on the stove, it will take you almost a day. In a pressure cooker, jellied meat will be cooked in just an hour or a little more.

How to cook jellied meat in a pressure cooker? First you need to prepare all the ingredients.

• pork hooves - 2 pieces;
• 300 g of any meat (chicken, pork, beef);
• one carrot;
• one onion;
• several peas of dark pepper;
• Bay leaf;
• 4-5 cloves of garlic;
• greenery;
• salt.

This quantity of goods is taken per 2 liters of water.

1. Legs and other meat should be thoroughly washed and cleaned (previously it had to be soaked in water for more than 3 hours).
2. Next, peel the onion, leaving the outer layer of husk (it gives a pleasant golden color to the dish). Peel the carrots.
3. Prepare a pressure cooker, place the legs and meat in it, add water.
4. Bring the meat to a boil in a pressure cooker with the lid open, drain the first water.
5. Pour water over the meat again, put onions, carrots, peppers, bay leaves, and salt in the pressure cooker.
6. Close the lid and steam release valve, turn on the “quenching” mode and set the timer for 45 minutes. This is for an electric pressure cooker. If you are using a pressure cooker, after boiling you need to reduce the heat and cook for about 1 hour.
7. Turn off the pressure cooker or remove it from the stove and leave it for several hours (6-8) under the lid with the steam release valve closed. This will make the jelly more rich, fragrant and elastic.
8. If you don’t want to wait that long, but the cooking time for jellied meat in a pressure cooker is even shorter than the time it takes to infuse, you can immediately proceed to the next step.
10. Strain the broth, discard the onions and carrots, remove the meat from the bones, cut with a knife or tear apart with your hands. Place it in plates, mix with chopped garlic, add herbs if desired and pour broth over everything.
11. Let cool and put in the refrigerator (place on the middle shelf and cover the plates with cutting boards) overnight (that is, in the dark) or for 4-8 hours.

So how long does jellied meat cook in a pressure cooker in the end? Without taking into account the soaking of the meat and the time it takes to harden, it takes approximately half an hour to prepare the goods, an hour for the cooking itself and half an hour for cutting the meat and pouring the broth - a total of 2 hours. Much less than cooking on the stove in a regular saucepan!

Now you understand how jellied meat is cooked in a pressure cooker, and you can amuse your loved ones with this truly unusual and inimitable dish. Cook jellied meat in a pressure cooker quickly and with pleasure and save yourself time!