How much to cook jelly in a pork pressure cooker. Jellied meat in a pressure cooker - the basic principles of cooking

Jelly in a pressure cooker - a traditional dish on the ceremonial table, the preparation of which is greatly simplified thanks to the use of a household appliance. The time is significantly reduced compared to cooking the classic way on the stove.

How to cook jelly in a pressure cooker?

Housewives who decide to make jelly in a pressure cooker should consider certain points:

1. You can cook a dish from any meat, including pork legs, knuckle, chicken feet, beef tails.
2. As additional products carrots, garlic, onions, seasonings are used.
3. An important step in cooking is to disassemble the meat into small pieces.
4. You can not add water, because the broth will not harden. It is better to determine in advance the amount of liquid and not allow it to actively boil away.
5. Salt is best at the end of cooking.
6. Many are interested in how much to cook jellied meat in a pressure cooker, as a rule, the cooking time takes no more than 3 hours.

Jellied meat in a slow cooker - recipe

Secret to cook delicious aspic in a multicooker-pressure cooker, lies in the fact that you must definitely use fresh ingredients. Onions and carrots do not have to be used, but the first will give the broth transparency, and the second - a yellowish color. Spices will help to give a certain piquancy.

Ingredients:

• meat - 3 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• garlic - 8 cloves;
• Bay leaf- 2 pcs.;
• water - 3 l.

Cooking

1. Leave the meat soaked in water overnight.
2. In the morning, wash the meat and put it in the appliance.
3. Add vegetables and spices to the bowl.
4. Pour in water and cook for 2.5 hours. Cut the meat, strain the broth.
5. Add garlic. Pour in broth and refrigerate.

Jellied pork knuckle in a pressure cooker

Satisfying and rich dish it will turn out if you use the recipe for jelly from pork knuckle in a pressure cooker. This is due to the fact that the main component is rich in gelling agents. classic spices for jelly - black peas and bay leaf, but you can show your imagination and use cloves, parsley.

Ingredients:

• pork knuckle - 1 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• seasoning for jelly - 1 tbsp. l.;
• bay leaf - 2 pcs.;
• garlic - 4 cloves;
• water - 2 l.

Cooking

1. Wash the shank, clean the vegetables. Pour into pressure cooker bowl.
2. Add seasoning and bay leaf, salt.
3. Pour in hot water. Set the "Slow Cook" mode to 90 minutes.
4. Take out the meat and cut into small pieces.
5. Add garlic. Divide the mass into containers.
6. Pour in the broth and put in a pressure cooker in the cold.

Chicken jelly - recipe in a pressure cooker

It is in great demand among housewives in a pressure cooker. Harvested meat should be inspected before use, remove rough areas and sinewy places. It is important not to put the meat into the device completely, only up to the maximum mark. Otherwise, the valve through which steam escapes will become clogged.

Ingredients:

• chicken - 2 kg;
• onion - 1 pc.;
• garlic - 2 cloves;
• spices - to taste;
• gelatin - 3 sachets.

Cooking

1. Wash the chicken, cut the carcass into pieces.
2. Put in a pressure cooker, add spices, onion, spices.
3. Boil for 2 hours, then remove the chicken, disassemble into pieces.
4. Dilute gelatin with two glasses of broth, pour in. Leave the chicken jelly in the pressure cooker to cool.

Turkey jelly in a pressure cooker - recipe

An excellent option for those who want to enjoy New Year's dishes without fear of gaining weight is in a pressure cooker. Meat belongs to the dietary category and contains many vitamins and minerals, for example, it is sodium, which is needed for proper blood circulation. In addition, the advantage of turkey is that it does not form a greasy film.

Ingredients:

• turkey - 2 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• garlic - 1 head;
• black peppercorns - 10 pcs.;
• bay leaf - 4 pcs.

Cooking

1. Soak the meat for three hours. Put it in a bowl, add spices and onions. To fill with water.
2. Set the "Extinguishing" mode to 6 hours. Add garlic and turn on the "Baking" program for 1 minute.
3. Take out the meat and onion, strain the broth.
4. Cut the meat into slices, pour the jellied meat in a pressure cooker into molds.
5. Pour in broth, refrigerate.

Beef jelly in a pressure cooker

According to what recipe the dish would not be prepared, it will turn out to be extremely appetizing. To do this, you can use assorted meat or only beef, pork. Nutritious and satisfying jelly will come out in a pressure cooker from beef leg. To make the dish freeze better, if desired, gelatin can be added to it.

Ingredients:

• beef leg - 1 kg;
• onion - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 2 pcs.;
• garlic - 4 cloves;
• water - 2 l.

Cooking

1. Wash the beef, clean the vegetables. Pour into bowl along with bay leaf.
2. Pour in hot water. Set the mode "Slow cooking" for 90 minutes.
3. Take out the ingredients and chop them, add the garlic. Divide the mass into containers.
4. Pour in broth and refrigerate.

Jellied beef tails in a pressure cooker

It will bring maximum benefit to the body in a pressure cooker, because the collagen included in its composition has a positive effect on the skin, joints and hair. As offal, you can use pork, chicken or beef liver or any other kind of meat. Using tails will create more a budget option dishes.

Ingredients:

• beef tails - 3 kg;
• carrots - 1 pc.;
• onion - 1 pc.;
• allspice - 6 peas;
• garlic - 1 head;
• bay leaf - 2 pcs.

Cooking

1. Wash the meat and pour water, leave for a couple of hours.
2. Remove, cut and transfer to a bowl.
3. Add carrots, onions and spices. Install the "Cooking" program.
4. Boil beef jelly in a pressure cooker for two hours. Then take out the meat and arrange in containers.
5. Strain the broth. Pour over the meat and leave to cool.

Jellied pork legs in a pressure cooker - recipe

The classic variation of the dish is pork jelly in a pressure cooker. It will come out extremely rich and nutritious if you use the legs as the main component. You can add any other types of meat to them to get piquant taste. At the individual request of the hostess, the dish can be decorated with boiled eggs, herbs and pepper.

Ingredients:

• pork legs - 2 kg;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• garlic - 1 head;
• black peppercorns - 10 pcs.;
• bay leaf - 4 pcs.

Cooking

1. Place the meat in a bowl, add spices, carrots and onions. To fill with water.
2. Set the "Extinguishing" mode to 6 hours. Add garlic and turn on the "Baking" program for 1 minute.
3. Cut the meat into slices, strain the broth. Sort into shapes.
4. Pour in broth, refrigerate.

Elk jellied meat - recipe in a pressure cooker

If you managed to purchase moose, you will be able to use original recipe cooking jelly in a pressure cooker. Nothing tastes better than this dish winter evening or for New Year's table it can not be. It is best to decorate the dish with traditional greens and black peas, and it is recommended to serve it with horseradish.

In order to cook your favorite jelly, now you do not need to boil it all day. A pressure cooker will reduce all time costs by several times! In addition, the jelly in it turns out to be transparent, beautiful, even. He really can become the king on the table.

Pork leg recipe

Cooking:

How long to cook in a pressure cooker

• 1800 g beef on the bone;
• 2 bay leaves;
• 2 heads of garlic;
• 3 onions;
• 1 large carrot;
• 30 g salt.

Time - 10 a.m.

Calorie content - 158 kcal / 100 g.

Procedure:

1. Rinse the meat and scrape it a little with a brush;
2. The husks must be removed from the bulbs;
3. Peeled carrots cut into several parts;
4. In the multicooker, set the "Extinguishing" mode with a timer for five hours;
5. Put pieces of meat into the bowl of the device, pour them with four liters of water, add root vegetables, salt, spices here as desired. You can use allspice;
6. After a while, open the lid, put bay leaves, cook for another hour;
7. Remove the meat from the broth to a plate to cool. Pull out the carrots too, everything else can be thrown away. Strain the broth itself;
8. Pull out all the cartilage and bones from the meat, divide all the soft parts into fibers;
9. Arrange these fibers in portions in bowls, add a little chopped garlic and beautifully chopped carrots;
10. Pour the broth into bowls, let them cool first at room temperature then put in the refrigerator until completely solidified.

Recipe for jellied chicken in a pressure cooker

• 1 chicken carcass;
• 1 parsley root;
• 2 carrots;
• 900 g chicken backs;
• 2 bows;
• 3 garlic cloves;
• 15 g salt.

Cooking time - 8 hours.

Action algorithm:

1. Rinse the chicken carcass, cut it into several parts. These large pieces should be put in a pressure cooker;
2. The backs also need to be washed and cut into two or three parts, put to the rest of the chicken. Instead of backs, you can use paws or wings, it is important that there are bones and cartilage in which gelatin is located;
3. Wash onions with carrots. Onions should be left in the husk, and the peel should be peeled off the carrots;
4. Parsley root can also be washed with an iron brush;
5. Add all these root vegetables with salt and spices to the chicken;
6. Pour water over all products. The water should be a centimeter below the highest mark in the pressure cooker;
7. Turn on a strong fire and put a pressure cooker on it. Be sure to close the lid. After about forty minutes, a trickle of steam should appear, which means that the broth has boiled;
8. Then you need to reduce the fire to a minimum, keep the pressure cooker on it for about two hours;
9. Turn off the flame and wait for the pressure to drop. During this time, the broth will have time to cool;
10. Open the lid, take out all the ingredients, and strain the broth through a double layer of gauze;
11. Cut the carrots into circles, but you can use a curly knife. Transfer to plates where the jelly will solidify. Here, if desired, you can add boiled eggs, sliced ​​​​in circles, and greens;
12. The meat must be removed from the bones and laid out in portions on plates;
13. In each plate you need to put a clove of peeled garlic;
14. Pour the broth into containers and put them in the refrigerator for five hours.

How to cook jelly from pork and chicken legs

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

Time - 9 o'clock.

Calorie content - 176 kcal / 100 g.

Sequencing:

1. Rinse the pieces of meat and put them in a pressure cooker, they should be large;
2. Pork and chicken legs should also be thoroughly washed and put to the meat;
3. Wash the onion and add directly with the husk to the previous ingredients;
4. Peel off the peel from the washed carrots, transfer it to the onion, add spices and a little salt here;
5. Close the lid and cook the broth over low heat for three hours;
6. After that, the cover must be removed. It should no longer be under pressure. Pull the meat out onto a plate and, when it cools down a bit, disassemble it into small pieces;
7. Salt the meat a little, you can pepper it. Arrange on plates, you can add a little greens;
8. Also in the plates you need to put a few cloves of peeled garlic;
9. Pour the strained broth over the meat, refrigerate for at least four 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 peas green;
• 900 g chicken feet.

Time - 8 hours.

Calorie content - 124 kcal / 100 g.

Cooking:

1. Washed and cleaned chicken feet must first be soaked for two hours;
2. The fillet should be thoroughly washed;
3. Remove the husk from the onion, and peel from the carrot. They, along with paws and fillets, must be placed in a bowl of a multicooker or pressure cooker;
4. With garlic, if you like its taste, you do not need to remove the husk. You can put just a few slices. Of the other seasonings, just two laurel leaves are enough. Add both products immediately to the bowl;
5. Fill with water so that it covers the food;
6. Select the "Extinguishing" or "Cooking" mode and cook food for five hours;
7. Remove all ingredients from broth. When the meat has cooled down a bit, it needs to be cut. in small pieces. Paws can also be used, carefully removing the bones;
8. Throw away the onion and garlic, but carefully chop the carrots;
9. Strain the broth. In a small part of the broth, approximately in a glass, gelatin should be dissolved and poured into the rest of the liquid;
10. Put the ingredients in layers in bowls, including peas. A little broth should be added to each layer so that it evenly fills all possible holes;
11. Refrigerate for a couple of hours, ideally overnight. Then the jellied container should be dipped in hot water for a couple of seconds to make it easier to remove the dish onto a flat plate.

For the rich and thick aspic without the addition of gelatin, you must definitely take pork legs, beef head or other offal where there is cartilage or bone. The same goes for chicken feet.

To prepare transparent aspic, it is better to give preference to chicken or beef, as pork jelly always a little hazy. However, cooking in a slow cooker or in a pressure cooker always gives a transparent result, as the proteins settle there.

For those who first encountered this method quick cooking, 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 saucepan. An electric pressure cooker cooks several minutes faster than a gas pressure cooker.

Saving time, effort and nerves are the main advantages of cooking jelly in a slow cooker. If you doubt that the dish will harden, insure yourself with a pack of gelatin. No one will notice his 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 pouring. Bon appetit!

Aspic- most favorite dish on our table. Finding a more international dish is probably impossible. In Ukraine and Belarus - jelly, in Russia, traditionally - jelly, in Georgia - husbands, in Moldova - resol. The only thing that can stop the young housewife from preparing this dish is long cooking. In order to cook aspic according to all the canons, you need 8-10 hours of free time, and we’ll spend another hour on cutting meat, pouring the broth into molds and primary cooling. For a long time.

Let's break away from tradition and cook jellied meat in a pressure cooker in three hours.Tempting idea?

To bring it to life, we need a pressure cooker (for example,), and the following ingredients:

• beef shank - one and a half kilograms
• chicken or better old rooster- one kilogram
• a pair of pig ears
• two well-washed onions in the husk
• parsley root (optional)
• a few peas of allspice
• a dozen black peppercorns
• peeled carrots (optional)
• Bay leaf

If you are preparing jelly for the first time, don't add too many spices, they can "score" the real meat taste. Onions in the husk during the cooking process will give the broth a slightly golden tone. Put the bay leaf at the beginning of cooking, then, when you remove the foam, take it out, otherwise the overcooked bay leaf will make the broth bitter.

So, rinse all this meat splendor, clean the shank and ears with a knife, if necessary, and lay (if you are cooking in a miracle pan for the first time, then read about that). Pour water, it should cover the meat with more than 5-6 centimeters. Lay spices, roots and onions.

We put the pressure cooker on the fire, but do not close it. We bring our future jelly to a boil and, while it boils, we do two very important things: carefully remove the foam so that our jelly is transparent and beautiful, take out the bay leaf, he has already given the broth its flavor. It is worth noting that, due to the specifics of cooking, dishes with spices cooked in a pressure cooker have more rich taste and smell.

After all the procedures, it is necessary to close the lid of the pressure cooker and cook our jelly over low heat. three hours. In order to understand what the process accelerated cooking started, it is enough to hear the characteristic sounds emitted by the pressure regulator valve. At this point, we reduce the fire.

After three hours, remove the pressure cooker from the heat and switch the pressure regulator to the decompression position. Some people put the pressure cooker under cold water, in which case it is necessary to ensure that water does not accidentally enter the valve. After the pressure in the pressure cooker has dropped, the lid can be removed from it.

After that, it remains for us to take out the meat, disassemble it and arrange it in forms. Then put on the meat crushed garlic, half an egg, a slice of pickled cucumber and pour the broth. It can be filtered beforehand. Leave the forms with the broth on the table until cool, then close the lids and put them in the refrigerator. You can serve jelly with mustard, horseradish and a glass of vodka.

Bon appetit! Enjoy jellied meat in a pressure cooker!

P.S. And for dessert, you can pamper your family cooked in a saucepan pressure cooker.

Kholodets - very tasty and healthy dish. The collagen included in its composition has a beneficial effect on the skin, joints, hair and nails. It can be made from different types meat. Let's find out with you recipes for cooking jelly in a pressure cooker.

How to cook jellied meat in a pressure cooker?

Ingredients:

• pork leg - 1 pc.;
• chicken - 1 pc.;
• carrots - 1 pc.;
• bay leaf - 1 pc.;
• salt, peppercorns - to taste;
• onion - 1 pc.;
• gelatin - 1 tbsp. spoon;
• garlic - 3 cloves.

Cooking

So, to prepare jellied meat in a pressure cooker, we first prepare all the meat: carefully clean the skin from pork leg, process the chicken and cut everything into small portioned pieces. We shift the meat into a pressure cooker, pour cold water so that the water completely covers the meat. Bring to a boil in an open pressure cooker, skimming off the foam from time to time. Then we put whole onions and carrots peeled from the husk, salt to taste, add bay leaf and a few peas of black pepper. We close the pressure cooker with a lid, wait for the valve to hiss, reduce the heat and cook over low heat for 3 hours. Next, turn off the fire, release all the steam from the valve and carefully open the lid of the pressure cooker.

When the meat and broth have cooled to warm state, take out the meat and disassemble it. We separate the bones and skin, and finely chop the rest and put it into molds up to half the height. We clean the garlic, chop it and put it in the broth. Add the broth so that it is slightly salty. Pour the gelatin and heat a little, stirring until the grains are completely dissolved. Then we filter the broth and fill it with meat. We close the lids and remove our jelly, cooked in a pressure cooker, to harden in a cold place. After about 5 hours, we take out the containers, cut into portioned pieces, sprinkle with finely chopped herbs and serve with mustard or ketchup. That's all, delicious chicken jelly in a pressure cooker is ready.

Also, jelly can be prepared easily and quickly in another kitchen helper- V .

Recommend to friends:

My men loveaspicand ready to eat it every day. And I don't like to mess around with it. You have to be at home all day and make sure thatbouillonwith meat for jelly languished over low heat. My friend leaves the broth with meat to cook overnight. But I'm afraid, gas is still a dangerous thing. And recently, friends gave me a pressure cooker. I cooked variousjams, pea soup. And for the new year, I tried to cook jellied meat in a pressure cooker. Friends told me how to properly cook jellied meat in a pressure cooker. I can't express how impressed I was with the result. The apartment did not smell boiled meat, I did not have to spend a whole day, but the result was a verydelicious aspic. Recipe for jelly in a pressure cooker will share with you

Jellied recipe in a pressure cooker

For three liters of water:

One pork shank;

One turkey wing;

500-700 grams of beef;

Six bay leaves;

One bulb;

One carrot;

A pinch of peppercorns;

Four cloves of garlic.

Jellied meat in a pressure cooker - recipe

You can choose a set of meat for jellied meat at your discretion. But you must take pork shank, or chicken feet to freeze your jelly. I once tried to cook jelly from only one chicken. It froze perfectly and was delicious, but the chicken was homemade. Thoroughly clean the skin on the lower leg, paws or pig's head. Meat must be soaked in cold water within an hour or two.

Put the meat in a pressure cooker, cover with cold water, add three bay leaves, a few peppercorns, an onion, a carrot and one tablespoon of salt. Close the lid on the pressure cooker, according to the instructions, put on maximum heat. When you hear a hiss, turn it off. My friend reduced the gas to a minimum and simmered on a minimum fire for three hours. I just turned off the gas and, without opening the lid, left it for an hour and a half. Then carefully open the lid, just be sure to open the valve, and wait until the steam comes out. Now you need to remove the foam from the surface, remove the bay leaf, try the broth for salt.

If necessary, add salt, add three more bay leaves and peeled garlic. Close the lid again and heat until steam starts to hiss out of the valve. Turn off the heat and leave the pressure cooker for two to three hours. Then carefully release the steam and open the lid. We take out the meat with a slotted spoon in a bowl, let it cool and separate it from the bones.

Now you can cut the meat or mash it with a fork into fibers, as you like. Throw away the boiled onion, just remove the garlic, bay leaf and peppercorns from the broth. Cut carrots into circles or cut out flowers from it and use to decorate jellied meat. When the broth has cooled, remove the fat from its surface with a spoon. After that, I lay paper napkins on the surface of the broth several times and thus remove the remaining fat. My friend puts the broth in the cold, and when the fat has frozen, she removes it with a spoon. You can do as you please, there are people who like jelly with fat on top. Now we lay out the meat in forms and vessels and pour it with the cooled broth. Decorate the jelly with carrot circles and parsley sprigs, you can also decorate with boiled egg circles. Cool the jelly at room temperature and put it in the refrigerator or on the balcony if it is cold there. Aspic is usually left in the cold overnight, and in the morning they try our favorite dish.