Turkey jellied meat in a pressure cooker. Chicken jellied meat in a pressure cooker. Preparing meat for cooking

How to choose meat for jellied meat?

Before you start preparing the dish, you need to choose good meat, thanks to which the jellied meat will turn out truly tasty. How to do it?

Almost any meat is suitable for jellied meat. It can be pork, beef, chicken and even turkey!
A prerequisite is that the meat must be on the bone. Under no circumstances should fillets be separated from them before cooking.
When choosing a shank, pay attention to the presence of veins and cartilage. There should be enough of them.
Fresh meat that has never been frozen is most suitable for jellied meat. That is why it is recommended to purchase it at the market and not in the supermarket.
The ratio of bones and meat in jellied meat should be approximately equal. Don't overdo it with either one or the other.
If you are going to cook pork jellied meat, you should definitely buy a shank or legs; the head, tail and ears are also suitable.
For chicken jellied meat, select pieces with skin and bones, for example, wings and necks. You can also add paws, they will help the jellied meat harden faster. The best choice for chicken jellied meat is considered to be an elderly rooster.
Legs are best suited for beef jellied meat.

Preparing meat for cooking

Before you start directly cooking the meat, it should be processed. To do this, it must be soaked in cool water for at least 2 hours, and best of all overnight.

The soaked meat should be divided into pieces using a special knife.

The cooking time for jellied meat will directly depend on the meat from which it is cooked, as well as on the cooking method.

In a regular saucepan on gas, the jellied meat should be cooked over low heat for at least 5 hours. After that, the necessary spices are added to the broth with meat, and cooking continues for another 1.5 - 2 hours.
In a pressure cooker the jellied meat will cook much faster. To do this, the meat is poured with one and a half liters of water, and spices are added right there. The valve closes, the Jellied mode is set, and the dish is cooked for an hour and a half.
It is also possible to cook jellied meat in a slow cooker. To do this, water is poured into the pieces of meat, all the spices are immediately added, and in the stewing mode the jellied meat is cooked for 6-7 hours.
Beef jellied meat should be boiled for about 5 - 6 hours without adding spices, and another hour after they are added to the broth.
Chicken jellied meat cooks the fastest. Over medium heat, only 2.5 hours are enough for it to be ready.
How long does it take to cook jellied pork feet? The meat is first cooked without spices for about three hours, and then another 4 hours after all the spices have been added to the broth.
For jellied pork knuckle with the addition of chicken, the cooking time will be 3 hours before adding spices, and another 3 hours after.
Jellied pork legs and ears will be cooked in 4 hours over low heat.
You can cook jellied meat from goose or duck. In this case, the cooking time will be 6-7 hours.

What do you need to know in order for the jellied meat to freeze and turn out very tasty?

The first water in which the meat boils must be drained. This way you can get rid of foam, remove the not-so-pleasant smell of lard, and also make the finished dish a little less caloric.
All spices and salt are added to the jellied meat after it has been boiled for at least 5 hours. This rule does not apply only to chicken jellied meat.
It is better not to peel the onions that you will put in the broth. Its presence will give the broth a rich golden hue.
It is best to disassemble meat into pieces that have already cooled.
In order for the broth, and then the jellied meat, to turn out transparent, the meat for the jellied meat must be soaked overnight in water.
In order to be sure that the jellied meat will harden 100%, you should not add water to it during the cooking process. To avoid this need, immediately pour in more water and cook the jellied meat over low heat.
Approximate proportions of products for jellied meat - for 4 liters of water you will need about 2 kg of fatty pork on the bone, as well as 0.5 kg of less fatty meat.
For a more delicate taste of the finished dish, you can pass the boiled meat through a meat grinder.

If, despite all efforts, the broth for jellied meat turns out to be too liquid and does not harden, you can add gelatin to it. This should be done at the rate of 1 10 gram package of gelatin per 1 liter of broth.
You can make the broth clear by adding a small pinch of citric acid.
In order for the frozen jellied meat to be moderately salty, the broth itself should taste a little salty.
In the event that you still have to add water during the cooking of jellied meat, use only boiling water for this.
To check whether the broth has solidified or not, rub a drop of broth between your fingers. If your fingers begin to stick together, the jellied meat will definitely harden.
Be sure to add carrots to the broth, along with the spices. It will give a beautiful shade and pleasant taste to the jellied meat.
Use a small amount of spices when cooking the broth for jellied meat. Bay leaves, peppercorns and dill umbrellas will be quite sufficient.
Do not use an enamel pan to cook jellied meat. Long-term exposure to temperature may cause the dishes to deteriorate.
After the jellied meat is poured into the molds, add a little crushed garlic to each. The dish will become even tastier.
You can decorate the jellied meat with boiled eggs cut into circles, canned corn or peas, shaped carrots and herbs.
The jellied meat will harden better and faster on the middle shelf of the refrigerator.
Serve frozen jellied meat with mustard and horseradish.
The finished dish should be stored on the top shelf of the refrigerator for no more than a week.

It has long been customary to serve jellied meat at the holiday table. It took a lot of time to prepare it, and each housewife had her own unique recipe. Today, thanks to the development of technology, many different assistants have been invented for women. Now you can cook jellied meat in a pressure cooker quite simply and quickly. There are many different options that differ in the ingredients used and the final taste.

Jellied meat in a pressure cooker: fast and tasty

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

True, there is a faster way to prepare jelly - using a pressure cooker. However, before you figure out how to cook a dish in it, you should understand the basic rules for choosing, pre-preparing products and actually cooking jellied meat.

How to cook jellied meat according to all the rules

To make the jellied meat elastic, not falling apart, and most importantly – tasty, you should adopt some tricks:

The first thing to do is choose the right meat. Any recipe for jellied meat involves the use of pork legs. They are the ones who ensure the jelly hardens. Without them, the lowest part with the hooves, the jellied meat will simply remain a shapeless liquid with floating pieces of meat. In addition to the legs, you can add bone-in beef, chicken, pork, and turkey to the dish. It is preferable that the meat be sinewy and with skin, this will help the jelly harden better;
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 this is in grams, here is an example: for 700 g of legs there should be approximately 1.5 kg of other meat;
It is recommended to soak the meat before cooking. By soaking, any remaining blood is removed from the meat and the skin is softened. Place it in a saucepan and fill it completely with water. Soaking time should range from 3 hours to overnight. After the meat has “floated” enough, you should clean the skin and remove sooty areas;
After the jelly boils, the water must be drained. This rule applies to both cooking jellied meat in a pressure cooker and cooking in a regular saucepan. By draining the first water, the jelly becomes more transparent, and its calorie content and greasy taste are reduced. When using a pressure cooker, you do not 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

Cooking jelly in a pressure cooker differs from cooking jelly on the stove only in time. If you cook a dish in a regular pan on the stove, you will have to spend almost a day. In a pressure cooker, the jellied meat will cook 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.

You will need pork hooves - 2 pieces, 300 g of any meat (chicken, pork, beef), one carrot, one onion, several black peppercorns, bay leaf, 4-5 cloves of garlic, herbs, salt. This amount of products is taken per 2 liters of water.

Legs and other meat should be thoroughly washed and cleaned (before this, it should have been soaked in water for more than 3 hours). Next, peel the onion, leaving the last layer of husk (it gives a pleasant golden hue to the dish). Peel the carrots.

Prepare a pressure cooker, place the legs and meat in it, add water. Bring the meat to a boil in a pressure cooker with the lid open, drain the first water. Pour water over the meat again, put onions, carrots, peppers, bay leaves, and salt in the pressure cooker.

Close the lid and steam release valve, turn on the “quenching” mode and set the timer for 45 minutes. This is for an electronic pressure cooker. If you are using a pressure cooker, after boiling, reduce the heat and cook for about 1 hour.

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, aromatic and elastic.

If you don’t want to wait that long, after all, the cooking time for jellied meat in a pressure cooker is much shorter than still infusing it, you can immediately proceed to the next stage.

Strain the broth, discard the onions and carrots, remove the meat from the bones, cut with a knife or tear with your hands.

Place it in plates, mix with chopped garlic, add herbs if desired and pour broth over everything.

Let cool and refrigerate (place on the middle shelf and cover plates with cutting boards) overnight or 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 turns out to be about half an hour for preparing the products, 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 pan!

Now you know how to cook jellied meat in a pressure cooker, and you can please your loved ones with this truly amazing and unique dish. Cook jellied meat in a pressure cooker quickly and with pleasure and save time for yourself!

Source: https://povar-kulinar.ru/holodets-v-skorovarke-bystro-i-usno/

in a pressure cooker?

You need to start by cleaning the skin that is on the shin and leg. After that, put them in a pressure cooker, add the pulp there and fill with purified cold water so that its level is 2 cm above the meat. Close the lid, bring to a boil, and then skim off any foam that forms. When you do this, add the onion and carrot to the meat. There is no need to cut them, since after preparing the jellied meat you will simply remove them. In addition to vegetables, you also need to add salt, bay leaf and a couple of peppercorns. After this, close the lid of the pressure cooker. When you hear the hissing of the valve, the fire should be reduced to a minimum value.

It will not take more than 3 hours in a pressure cooker.

When the time is up, turn off the heat and release the steam from the valve. After this, you can open the lid of the pressure cooker and let the broth cool. When a little time has passed, remove the meat and disassemble it. Take the vessels and bowls into which you are going to pour the jellied meat. This can be completely different utensils, such as ordinary bowls, dishes, or newfangled silicone molds, thanks to which you will get beautiful portioned jellied meat. The selected container should be half filled with meat.

If you think that the broth is unclean, then you can strain it in any way familiar to you. Then add garlic to it, which needs to be crushed using a press. Try the broth. It is very important that it is slightly salty. If not, re-salt. After this, add gelatin and put the broth on the fire so that it melts faster, to do this, stir it constantly. You can re-strain it before bottling it. When everything is ready, place the dish in a cool place.

If you want the final color of your jellied meat in a pressure cooker to be golden, then you should remove only the top layer of peel from the onion that you use to prepare it, and leave the rest.
You don’t need to use gelatin in preparing the dish, as the jellied meat will still harden. It is used in a recipe so that the dish does not float when it is placed on the table.
A pressure cooker is useful because the cooking time is reduced by about 2 times.
You can get a tasty jellied meat only if you combine two types of meat, namely beef and pork.

Jellied chicken feet in a pressure cooker

This recipe is unlikely to be suitable for a holiday table, but the dish is extremely tasty! You can enjoy it at home, without even disassembling the paws for meat, but simply eating it from the bones.

For this medicinal dish we will need: 2 kg of chicken feet, 1 onion, 1-2 carrots, 8-10 black peppercorns, 2 bay leaves and salt.

Before boiling the paws, they need to be skinned. To do this, carefully rinse them under running water and clean them with a plastic bristle brush. Next, put it in boiling water for 1 minute, and then in cold water. After these manipulations, the yellow skin is easily removed from the paws.

After removing the skin, cut off the claws with culinary scissors (or a sharp knife) and wash them thoroughly again. Place the paws in a pressure cooker, add vegetables and spices, add water to cover them (but not above the permitted level) and place on high heat. After 40-45 minutes the broth will boil and we turn the heat down to low. Cook jellied chicken feet for 1.5 hours.

Open the cooled pan, remove the paws, place them whole in containers, decorate with sliced carrots, sprinkle with herbs and fill with strained broth. The decoction, saturated with joint fluid, hardens without options! Place in the refrigerator to harden the broth. Yummy is ready!

Jellied chicken or chicken legs are very easy to prepare in a pressure cooker! Having such a kitchen assistant will make preparing such complex dishes a real pleasure for you! Don't wait for the holiday! Pamper yourself on weekdays too!

Option No. 2

This pressure cooker jellied meat is intended for those people who do not like the use of pork in this dish. This recipe makes 8 servings. For this option, take 1.3 kg of shank and about 1 kg of beef pulp. To make the broth aromatic and tasty, you will need an onion, a carrot, parsley root, a small celery root and a few cloves of garlic. As for seasonings, for a good jellied meat, take a couple of bay leaves, 12 peas of allspice and 3 teaspoons of salt. If you want to end up with a light broth, use the white of one egg and a tablespoon of 9% vinegar. For decorations, take a few cloves of garlic, half a lemon, which needs to be cut into half circles, a couple of eggs and herbs.

How to cook jellied meat in a pressure cooker?

First, you should start cleaning the knuckle, and then soak it in cold water for 12 hours. During this period, you need to change the water several times. Boil the eggs in advance and cut them into rings. Now it's time to start preparing the jellied meat:

Place the shank and pulp into the pressure cooker bowl, pour in 1.5 liters of cold water, add vegetables and spices. The valve must be closed and the “Jellied” mode turned on. Many people are interested in how long to cook jellied meat in a pressure cooker. In this case, the cooking process will not take more than an hour. This time is enough for the meat to separate perfectly from the bone, and the broth is ideal for this dish.
You need to remove the meat from the broth and then strain it. To make it lighter, you should immediately pour about a cup of liquid and leave it to cool. Then add whipped egg white and vinegar to it. Bring the rest of the broth to a boil and then pour a cup of cooled broth into it. After a few minutes, strain it through 4 layers of gauze.
The cooled meat must be removed from the bones and finely chopped. Now it's time to put the jellied meat into molds. First comes the meat, then the carrots, which can be cut into stars, and lemon. The next layer is eggs, herbs and chopped garlic.
It is recommended to first pour only half the broth and let it set a little, and only then pour out the rest. You need to transfer the forms to the refrigerator when the jellied meat begins to harden.

If you do not use the legs in preparing the broth, then add gelatin to make the jellied meat solidify.

How to cook chicken jellied meat in a pressure cooker: tips from experienced people

One chicken does not contain enough gelling substances, so jellied meat from one chicken carcass will not harden. In this case, gelatin will have to be added to the broth.
To ensure that the chicken broth hardens, in addition to the chicken you must add 1 kg of chicken wings, necks, backs or legs. The bird's joints contain cartilage tissue and joint fluid, which passes into the broth. Thanks to them, the jellied meat freezes.
How to cook jellied meat in a pressure cooker with a beautiful golden color? To do this, place the onion in a pressure cooker in its peel in one layer. The husk gives its color to the broth, and the onion itself does not boil, so its pieces do not need to be caught.
Surprisingly, jellied meat in a pressure cooker almost always turns out transparent. This is because at high pressure inside the pressure cooker, the coagulated proteins settle out.
If the transparency of the broth does not suit you, then there is one well-known trick: pour the broth (without meat, spices and vegetables) into a clean saucepan, bring to a boil and immediately turn off the heat. Dilute the whites of 2 eggs with 2 tbsp. water, mix lightly (do not beat!) and pour into hot broth. Leave the whites in the broth for 20 minutes. We filter and get a clear broth for jellied meat!
If the broth seems too fatty to you, you can skim off the fat with a tablespoon. It is inconvenient to remove fat from the surface of the broth that has already frozen in a plate, since all the beauty of the snack may be ruined. Fat is removed from the warm broth. If such degreasing does not inspire confidence in you, then excess fat can be removed with a paper towel (just blot the surface of the broth). All unnecessary fat will remain on the towel.
Calculation of the cooking time for jellied meat (any dish!) from the moment the food boils:

10 minutes of cooking in a pressure cooker is equal to 1 hour of cooking in a regular saucepan on a gas stove.

Now let's calculate:

20 minutes in pressure cooker = 2 hours on the stove in a saucepan;
30 minutes = 3 hours, etc.
If we cook jellied meat in a pressure cooker for 2 hours, then this is the same as cooking it in a regular saucepan for 12 hours!

Well, what then? Now let’s talk in detail about how to cook chicken jellied meat in a pressure cooker. It is so simple!

Cooking process

Place all the meat, the onion in the skin, spices, celery and carrots into the pressure cooker bowl. In addition, add salt. Close the lid, wait for the valve to hiss, reduce the heat and cook for 3 hours. If you are embarrassed that the jellied meat in the pressure cooker turned out to be quite fatty, then you can remove the accumulated fat. The meat must be separated from the bone, finely chopped, add salt, pepper, herbs and chopped garlic and mix thoroughly.

Place peas and cucumber with eggs on the bottom of the dish, which need to be cut into rings. The next layer is meat, and then strained broth. To present the dish beautifully, dip a bowl of jellied meat into hot water and invert it onto a plate.

In hot weather, we feel the urge to quench our thirst or eat something refreshing. And if you're tired of vegetables and fruits, it's time to treat yourself to a real meat delicacy.

When answering the question of how to prepare jelly, many housewives recommend using a regular stove. But it’s no secret that in a pressure cooker cooking jellied meat will go much faster, but the effect will remain the same.

Useful properties of jelly:

Quenching thirst and hunger - a cold product is suitable for serving a summer table along with vegetables and drinks.
Improving immunity - the minerals contained in jellied meat reduce the risk of viral diseases.
Strengthening bones and cartilage – thanks to collagen, jellied meat strengthens human bones and cartilage.
Getting rid of a hangover - meat is a traditional snack for strong drinks, and in the morning it relieves hangover syndrome.

Thus, jelly is not only tasty, but also a healthy product for our body. It's time to talk about recipes and how to cook pork in a pressure cooker.

How to cook jellied pork and chicken legs

2000 g pork legs;
5 heads of garlic;
30 black peppercorns;
450 g pork meat;
2 onions;
3 chicken feet;
4 carrots;
4 laurel leaves.

Calorie content – 176 kcal/100 g.

Rinse the pieces of meat and place them in a pressure cooker; they should be large;
Pork and chicken legs should also be thoroughly washed and added to the meat;
Wash the onion and add it directly with the peel to the previous ingredients;
Peel the peel from the washed carrots, add it to the onion, add spices and a little salt;
Close the lid and cook the broth over low heat for three hours;
After this, the cover must be removed. There should be no pressure in it anymore. Remove the meat to a plate and, when it has cooled a little, take it apart into small pieces;
Add a little salt to the meat, you can pepper it. Arrange on plates, you can add a little greenery;
You also need to put a few cloves of peeled garlic on the plates;
Pour the strained broth over the meat and place it in the refrigerator to harden for at least four hours.

Recipe for jellied meat in a pressure cooker

Based on practical experience, the cooking time for jelly on the stove is 4-6 hours, while in a pressure cooker the meat is processed in 1.5-3 hours. That is why we will look at the cooking process using modern equipment.

Ingredients for making jellied meat:

Pig leg – 2 kg;
Pork or beef (to taste) – 0.5 kg;
Chicken legs – 2-4 pcs.;
Garlic heads – 5 pcs.;
Pepper (black) – 30 peas;
Peeled carrots – 3-5 pcs.;
Onion – 2 pcs.;
Laurel – 4 leaves.

Place pieces of meat, seasoning and vegetables in a pressure cooker with water. Add a few pinches of salt, close the lid and start cooking the ingredients for 2-3 hours. As soon as the composition boils, you can start preparing the jelly.

On a note! If you do not like broth that is too fatty, then it is advisable to skim off the excess foam - the taste of the product will not be affected.

Separate the cooked meat parts from the bones. Large parts of meat are cut with a knife, the rest are laid whole. Salt the dish, add a little pepper and taste.

After preparing the meat, season the jellied meat with fresh herbs and chopped garlic cloves.

On a note! Before putting the jelly on the dish, you can decorate the bottom with various goodies: chopped eggs, cucumbers, green peas, red peppers, etc.

Carefully place the meat on the dish, not forgetting to pour the clear broth over it. Then place the bowl with the cooled broth in the refrigerator to thicken.

The described recipe is suitable for preparing beef jellied meat at home.

Creating jellied meat is a very simple process, but a responsible one. A few simple tips will help make preparing cold meat marmalade easier:

During cooking, you can take care of the transparency of the meat product in advance. Simply pour the cooked broth into the sink and replace the liquid with clean water.
Jelly-like and soft jellied meat is obtained after passing the broth through a meat grinder. Removing thick fibers and cartilage will save you from the inconvenience of eating meat.
Jellied meat “with pepper” is obtained by adding finely chopped heads of garlic. The spicy taste easily replaces adjika or pepper.
When cooking, add a pinch of salt to the broth 30 minutes before cooking the meat. This way, you will not oversalt the beef, and the broth will not lose its taste.

Every housewife wants to pamper her guests and household members with delicious food for the holiday, and jellied meat is a frequent guest at many feasts. On New Year and Christmas, almost every holiday table has either jellied meat or fish aspic, the tongue is topped, and guests happily eat it with mustard or horseradish.

Today I’ll tell you how to cook jellied pork knuckle in a pressure cooker, tasty, rich and satisfying.

Pork knuckle – 1 – 2 pieces (about 1 kg);
onion – 1 head;
carrots – 1 piece (large);
fresh greens or their petioles;
salt to taste;
seasoning for jellied meat – 1 tbsp. spoon;
bay leaf – 2 pieces;
water – 2 liters;
garlic – 3 – 4 cloves;
leaves of fresh herbs, pickled cucumber for serving jellied meat.

How to cook jellied meat in a pressure cooker

We offer you a step-by-step recipe with a photo of jellied meat in a multicooker-pressure cooker, which will help even a novice cook master this dish.

Rinse the pork knuckles. Peel the carrots and onions. Tie the petioles of greenery with thread (use thread without dyes!!!).

Place the drumsticks in the multicooker bowl.

Place carrots, onions, and greens tied into a bunch on top of the shanks.

To prepare jelly, aspic or brawn, it is better to use ready-made seasonings; they contain a fragrant bouquet specifically for this dish.

Add aromatic spices to the bowl with the ingredients. And for a rich taste, we recommend adding bay leaves to the meat, which must be washed in warm water.

Don't forget to add salt to your taste.

Pour hot water over the ingredients in the bowl. Why hot? Yes, because using hot water speeds up the steam buildup process in the pressure cooker and shortens the cooking process.

Close the multicooker lid. Select the “Slow Cooker” cooking mode. Close the steam release valve.

How long does it take to cook jellied meat in a pressure cooker?

This question arises for everyone who cooks it for the first time in this miracle pan. In this model of multicooker-pressure cooker (Unit with a power of 900 W), the cooking process occurs under pressure, so 90 minutes will be enough for you to cook the meat perfectly and move away from the bone.

After the signal sounds, do not immediately open the lid of the multi, wait until the pressure under the lid drops, otherwise you may get severe burns from the steam!!! Then open the lid and remove the scale film that has accumulated on the surface.

Remove the meat with a slotted spoon to a flat dish.

Divide the slightly cooled meat into small fibers; do not throw away the carrots and onions; mash them with a fork until they become a paste.

Mix the crushed ingredients, add the garlic passed through a press, and mix everything.

At the bottom of the molds for pouring the broth, place leaves of fresh herbs, slices of cucumbers, boiled eggs, carrots, onion rings, whatever your imagination tells you.

Place a layer of chopped meat with vegetables and garlic on top.

Fill the molds with cooled broth and place in a cool place to harden.

Jellied pork legs in a multicooker-pressure cooker are ready, you just need to put it on a flat dish, turning the mold with the frozen mass over.

Now you know the recipe for how to cook jellied meat in a slow cooker and please your friends with this delicious dish.

Cooked by Marina Sokolovskaya, bon appetit!

Greetings, dear readers! Today I will talk about a wonderful dish that is the hallmark of Russian cuisine. This is jellied meat or jelly. Despite its apparent simplicity, not every housewife can cook it. For you, I have collected the most delicious and proven recipes on how to cook jellied pork knuckle. And if you want to make a fragrant roll with garlic from the shank or bake it in the oven, then.

The most common and well-established recipe is prepared in a regular saucepan on the stove. During the cooking process, gelling agents are concentrated in the broth. Thanks to this, it hardens after standing for a couple of hours in a cold place. That is why pork knuckle is used as a basis. This part of the pork carcass has a fairly large bone and a lot of connective tissue and fat - just what you need.

For preparation we will need:

2 fresh small pork knuckles;
1 medium sized onion;
1 medium carrot;
5 dried bay leaves;
10 black peppercorns;
6-8 cloves of garlic;
about 1 tbsp. salt.

It is better to take fresh pork knuckles. They need to be washed with water and then soaked for an hour. After soaking, scrape off the top layer from the skin with a sharp knife - this will make the shank clean and get rid of foreign odors. Then put the legs in a saucepan, fill with water and put on high heat to boil.

I always drain the boiled water with the floating “noise”, this will make the broth cleaner and more transparent. The smell that remains after cleaning finally disappears. Re-fill the shanks with water - approximately 5 liters. Please note that some of the water will evaporate during the cooking process. Cook the jellied meat over very low heat, with the lid slightly open, for about 5-6 hours.

3 hours after the start of cooking, place the peeled onion and whole carrots into the pan. Add black pepper and bay leaf to them. Add garlic and salt half an hour before the end of cooking.

After the broth thickens, pass it through a colander lined with gauze or through a fine sieve. Then pour into prepared forms. Separate the meat into fibers and distribute among all the molds.

After several hours in the refrigerator, the jellied meat will harden and can be served.

You can not only make jellied meat from the shank, but also... With baked potatoes it turns out so juicy and tasty. And when guests come, I... Try it, it turns out incredibly delicious!

Recipe for chicken jellied meat in a pressure cooker

Ingredients

Chicken – 1 carcass + –
Chicken backs – 1 kg + –
Onions - 2 pcs. + —
Carrots - 2 pcs. + —
Black peppercorns - 10 pcs. + —
Parsley root - 6-8 cm piece + -
Laurel leaf - 2 pcs. + —
Sweet peas - 5 pcs. + —
Rock salt - 3 full tsp. or to taste + -
Garlic – 3-4 cloves + –

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Preparation

We thoroughly wash the chicken, cut it into large pieces and put it in a pressure cooker. We do the same with the wings and backs. We put the onions with husks, spices, carrots, parsley root and salt there. Fill with water 1 cm below the maximum permitted level of the pressure cooker.
Close the lid and cook the chicken parts over high heat. As soon as a thin stream of steam starts to escape from the valve (after about 40 minutes), this means that the broth has boiled. Then turn the heat down to the lowest possible setting and cook for 2 hours.
After 2 hours, turn off the broth and wait for the pressure to slowly release. During this time, the chicken broth gradually cools down.
Open the lid, take out the meat and vegetables, and strain the broth into a clean container through 2 layers of gauze.
Remove the meat from the bones, place on deep serving plates (or containers), decorate with diced carrots and boiled eggs. We also add chopped garlic in any way (to taste) to each plate.
Carefully pour in the chicken broth and place in the refrigerator for at least 5 hours to harden.

Jellied meat in a pressure cooker, a recipe with chicken or other meat, is prepared so quickly and easily that you will transfer it from the category of holiday dishes to the category of everyday ones.
And this will be the right decision! A decoction of cartilage and bones of birds, pigs or cattle is very useful for our musculoskeletal system and is an excellent prevention of joint diseases. Like this! Therefore, we will look at another recipe for jellied meat in a pressure cooker - from chicken feet. This is an exceptionally tasty dish, which is a natural medicine for our sore joints and bones - after all, it is literally saturated with chondroitin!

Jellied meat from knuckle and chicken in a slow cooker with gelatin

It happens that you want to serve and taste jellied meat at the table, but there is absolutely no time to watch it. I offer an alternative option - in a slow cooker with gelatin. To prepare, you can add chicken to the shank.

So, we will need:

1 pork knuckle;
1 chicken per 1.5-2 kg;
1 sachet of gelatin (about 20 g);
1 carrot;
1 onion;
10 black peppercorns;
4-5 laurel leaves;
salt to taste;
one sprig of parsley and dill.

Clean the knuckle from any dirt. Wash the chicken, divide it into several parts with a knife or pruning shears, place all the ingredients in a multicooker bowl and fill with water. Level - up to the maximum permissible level of 10. Send the onion and carrots there.

Some advanced multicookers have a special “Jellied” mode. But it is not available to everyone, so we select the “Extinguishing” button, close the lid and wait 4 hours. You can prepare it overnight. The multicooker will switch to the “Warming” mode, and in the morning everything will be ready.

Pre-soak the gelatin in water for 30 minutes. Place the pan with gelatin on the stove to heat. Set the heat to medium or slightly lower; you don’t need to bring it to a boil. Boil for 10 minutes, stirring occasionally. Pour the prepared gelatin into the strained broth. For flavor, I recommend adding chopped garlic.

Separate the meat from the bones or skin, dividing it into fibers. We pour what we got into prepared containers with pre-arranged meat. Decorate the jellied meat with herbs and set in the cold.

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

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Preparing jellied meat, so beloved by many, is a labor-intensive and lengthy process. Therefore, we usually cook it infrequently.

However, there is a way to reduce the cooking time of this royal (yes, jellied meat in Russia has been considered royal food since ancient times) - use a pressure cooker.

How long does it take to cook jellied meat in a pressure cooker on gas? Housewives' opinions here are divided: some claim that jellied meat can be cooked in a pressure cooker in an hour, others are sure that for a tasty jellied meat cooked in a pressure cooker, at least 3 hours are needed.

I think that an objective conclusion about the cooking time for 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 ideal to me.

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

Kitchen appliances and utensils: saucepan, pressure cooker, colander.

Beef shank	1.5 kg
Pork leg	1 PC.
Pork on the bone	0.5 kg
Chicken wings	1 kg
Turkey neck	1 PC.
Onion	1 PC.
Carrot	1 PC.
Garlic	taste
Black peppercorns	taste
Allspice peas	taste
Bay leaf	2 pcs.
Parsley	taste
Salt	taste

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 relevant if you cook jellied meat in a pressure cooker from pork knuckle and pork legs.

Cooking jellied meat in a pressure cooker

Cooking jellied meat

Wash the meat thoroughly and place it in a regular pan first.
Fill with cold water. Bring to a boil, boil for literally 5 minutes, skimming off the intensively appearing foam. 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.
Transfer the meat to the pressure cooker.
We put the onion there.
There is no need to peel it - onion peels give the broth a golden hue. You just need to wash it thoroughly.
You'll also need carrots. We clean it and put it in a pressure cooker.
We also add a couple of bay leaves. If desired, add a few peas of black and allspice.
Add water to cover the meat.
Don't forget to add salt.
Close the lid of the pressure cooker and screw it on. Turn on the gas.
As soon as steam appears from under the valves and a hiss is heard, reduce the heat to low and note the time - 3 hours should pass.
After this time, turn off the gas.
In order to balance the internal pressure in the pan with the external pressure, you must 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 a while will indicate that the pressure has equalized and the pressure cooker can be opened.

Never open the pressure cooker lid without releasing the internal pressure!

Cooking jellied meat

Open the pressure cooker, remove the meat from the broth and let it cool.
Strain the broth through a colander.
We separate the meat from the bones, grind it - you can do this with your hands, separating the fibers, or you can cut it with a knife.
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 lay out the meat.
Pour warm broth over the meat.

To harden, the container with jellied meat must be placed in a cold place.

recipe for delicious jellied meat in a pressure cooker

In the video you can take a closer look at 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 fresh vegetables will be very helpful; it’s also a good idea to serve vinaigrette, pickled vegetables - tomatoes, onions, cucumbers, etc.

And hot sauces must be present on the table. Horseradish, mustard and their derivatives are usually . You can surprise your loved ones and offer a sauce made from chopped 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 original way of serving, for example, pour jellied meat into a bottle, and then decorate it in the form of a pig.

From legs and knuckles in a multicooker-pressure cooker

I simply cannot ignore such a wonderful kitchen invention as. Thanks to the pressure created inside the cooking container, cooking time is reduced significantly.

By the way, jellied meat is a very satisfying dish. Its calorie content when using the leg and shank is more than 300 kcal per 100 g of product. Most of its composition is fat, but thanks to cooling and gelling, jelly is not perceived as an excessively fatty dish.

For the recipe you will need:

1 pork shank;
1 pork leg;
300 g pork pulp;
5 cloves of garlic;
2 pcs. bay leaves;
12 black peppercorns;
onion and carrots for broth;
salt to taste.

Soak the knuckle and leg in water and scrape it thoroughly with a knife. If you have a kitchen hatchet, cut the leg lengthwise along the bone - this will release more gelatin into the broth. Fill the washed meat, leg and shank with water in the bowl of a multicooker-pressure cooker, add the remaining ingredients except garlic. Salt immediately to speed up the cooking process. A 6-liter bowl uses approximately 4 teaspoons of salt. But I repeat once again, if you like it more or less salty, be guided by your preferences.

Close the lid and turn on the “Jellied” mode. Taking into account the pressure, the pork will reach the desired condition much faster, the broth will become rich and aromatic. Set the timer for 1.5 hours.

When the time is up, remove the meat, shank and leg. Remove bones and skin, chop the meat with your hands or a knife. Pass the garlic through a press and add it to the still hot broth - this will be a wonderful note to the rich jellied meat. When you ladle the broth, be sure to strain through a fine sieve to remove any garlic bits. Pour into bowls and distribute meat.

I described many other delicious recipes in the article “”.

Watch a step-by-step video recipe for cooking shanks in a pressure cooker in 1.5 hours.

How to cook jellied meat with vegetables and gelatin in a Redmond pressure cooker

4 chicken fillets;
1 carrot;
1 p. gelatin;
1 onion;
1 b. canned green peas;
900 g chicken feet.

Time – 8 hours.

Calorie content – 124 kcal/100 g.

Preparation:

Washed and peeled chicken feet must first be soaked for two hours;
The fillet should be washed thoroughly;
Peel the onions and peel the carrots. They, along with the legs and fillets, need to be placed in the bowl of a multicooker or pressure cooker;
If you like its taste, you don’t need to peel the garlic. You can put just a few slices. As for other seasonings, only two bay leaves are enough. Add both products to the bowl at once;
Pour water so that it covers the food;
Select the “Stew” or “Cooking” mode and cook the food for five hours;
Remove all ingredients from the broth. When the meat has cooled a little, it needs to be cut into small pieces. The paws can also be used by carefully removing the bones;
The onions and garlic should be thrown away, but the carrots should be carefully cut;
Strain the broth. In a small part of the broth, about a glass, you should dissolve the gelatin and add it to the rest of the liquid;
Layer the ingredients into bowls, including the peas. You need to add a little broth to each layer so that it evenly fills all possible holes;
Place in the refrigerator for a couple of hours, ideally overnight. Then the container with jellied meat should be immersed in hot water for a couple of seconds to make it easier to remove the dish onto a flat plate.

For rich and thick jellied meat without adding gelatin, you must definitely take pork legs, beef head or other offal that contains cartilage or bones. The same goes for chicken feet.

To prepare clear jellied meat, it is better to give preference to chicken or beef, since pork jelly is always a little cloudy. However, cooking in a slow cooker or pressure cooker always gives a transparent result, since the proteins settle there.

For those who are encountering this method of quick cooking for the first time, you need to calculate the time something like this: 10-15 minutes of cooking in a pressure cooker replaces a whole hour of cooking in a pan. An electric pressure cooker cooks a few minutes faster than a gas pressure cooker.

Saving time, effort and nerves are the main advantages of preparing jellied meat in a pressure cooker. If you doubt that the dish will harden, insure yourself with a pack of gelatin. No one will notice its presence in the dish, but you don’t have to worry about freezing. It is tasty, tender and very festive if you use any form for filling. Bon appetit!

Today's rich jellied meat

It is considered one of the most popular meat snacks for the holiday table. Jellied meat is nothing more than meat drenched in broth in which it was boiled and then hardened. The dish has many varieties - jelly, galantine, aspic. It can be prepared from different types of meat, but most often pork legs or pork legs are used for these purposes, since it is rich in gelling substances that help thicken it without adding gelatin. Today you will learn how to cook, which is very convenient and several times faster than in a regular pan.

Ingredients:

Pork legs – 1 kg.,
Onions – 1 pc.,
Ground black pepper - a pinch
Carrots – 1 pc.,
Salt - to taste
Garlic – 2-3 cloves,
Bay leaf – 2-3 pcs.