Cooking jellied meat, so beloved by many, is a laborious and lengthy process. Therefore, we usually cook it infrequently. However, there is a way to shorten the cooking time of this royal (yes, jellied meat in Russia since ancient times was considered precisely the royal food) dishes - use a pressure cooker. How long does it take to cook jellied meat in a gas pressure cooker - here the opinions of the hostesses are divided: some argue that jellied meat can be cooked in a pressure cooker in an hour, others are sure that a delicious jellied meat cooked in a pressure cooker takes at least 3 hours. I think that an objective conclusion about the cooking time of jellied meat in a pressure cooker can be made based only on our own experience. I have been using the proposed recipe for more than one year and it seems perfect to me.

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

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

Ingredients

Beef shank	1.5KG
Pork leg	1 PC.
Pork on the bone	0.5KG
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 set of meat - it all depends on preferences. The main thing is that such components are present, in which there is a lot of collagen, providing 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 shank and pork legs.

Cooking jellied meat in a pressure cooker

Cook jellied meat

1. Wash the meat thoroughly and put it first in a regular saucepan. Fill with cold water. Bring to a boil, boil for literally 5 minutes, removing intensively emerging 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 turn out more transparent.
   
2. Putting the meat in the pressure cooker.
   
3. We put the onion there. There is no need to peel it - the onion skins give the broth a golden hue. You just need to wash it thoroughly.
   
4. You will also need carrots. We clean it and send it to the pressure cooker.
   
5. We also put a couple of bay leaves. Add a few black and allspice peas, if desired.
   
6. Fill with water so that it covers the meat.
   


7. Close the lid of the pressure cooker and screw it up. We turn on the gas.
   
8. As soon as steam appears from under the valves and a hiss is heard, turn the fire down to a minimum and time it - 3 hours should pass.
9. After this time, turn off the gas. In order to balance the internal pressure in the pot and the external pressure, it is necessary to carefully raise the valve, releasing a stream of steam. You can also put the pressure cooker in the water (without opening it). A noise that appears after a while will signal that the pressure has equalized and the pressure cooker can be opened.
   

Never open the lid of the pressure cooker without relieving the internal pressure!

Cooking jellied meat

To solidify, dishes with jellied meat must be placed in a cold place.

Video of a delicious jellied meat recipe in a pressure cooker

In the video, you can take a closer look at how to properly cook jellied meat in a pressure cooker.

With 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 useful, it is also a good idea to serve vinaigrette, pickled vegetables - tomatoes, onions, cucumbers, and so on.

And be sure to have hot sauces on the table. Usually serve horseradish, mustard and their derivatives... You can surprise your loved ones and offer a sauce made from chopped horseradish, lingonberry puree and mayonnaise. Adjika, garlic sauce will also be appropriate.

Jellied meat can be served simply in common plates, in portioned dishes, or you can be sophisticated and come up with some original way of serving, for example, pour it, and then arrange it in the form of a pig.

The benefits and dangers of jellied meat for the body can be discussed for a long time and in detail. But the conclusion will still be unambiguous - everything is good in moderation. Even the most useful product in gigantic quantities will do harm. And vice versa. Therefore, a portion of jellied meat ( which we do not cook every day), and even cooked according to a proven recipe, will only bring joy.

Of course, the composition of jellied meat affects its taste, so you can only focus on yourself. Someone loves exclusively, and someone - only or chicken, Some cook only combined or from chicken and pork. Some cook, and some will not admit it.

Dear culinary experts, tell us, have you tried cooking jellied meat in a pressure cooker? Or do you prefer the traditional way? What do you think about jellied meat in a pressure cooker - is it better, tastier than regular jellied meat, or vice versa? I look forward to your opinions.

2 years ago

Aspic is rightfully considered a traditional Russian dish. Indeed, it is very difficult to imagine a festive table without jellied meat. The presence of this dish on the men's table is especially pleasing. This is due to the fact that jellied meat is very satisfying and nutritious. So, after all, how many hours to cook jellied meat?

How to choose meat for jellied meat?

Before proceeding directly to the preparation of the dish, you need to choose good meat, thanks to which the jellied meat will turn out to be 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. In no case should fillets be separated from them before cooking.
• When choosing a shank, pay attention to the presence of veins and cartilages. 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 in the market and not in the supermarket.
• The ratio of bones to meat in jellied meat should be approximately equal. Do not overdo it with either one or the other.
• If you are going to cook pork jellied meat, you should definitely purchase a shank or legs, head, tail and ears are also suitable.
• For chicken jellied meat, select pieces with skin and bones, for example, wings, necks. You can also add paws, they will help the jellied meat to harden faster. The best choice for chicken asp is considered a middle-aged rooster.
• For beef jellied meat, legs are most suitable.

Preparing meat for heat treatment

Before proceeding directly to cooking meat, it should be processed. To do this, it must be soaked in cool water for at least 2 hours, and best of all all night.

The soaked meat should be cut 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 method of preparation.

• In an ordinary saucepan on gas, the jellied meat should be simmered over low heat for at least 5 hours. After that, the necessary spices are added to the broth with meat, and the cooking continues for another 1.5 - 2 hours.
• Jellied meat will cook much faster in a pressure cooker. To do this, the meat is poured with one and a half liters of water, 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 multicooker. To do this, water is poured into the pieces of meat, all the spices are immediately added, and the jellied meat is cooked in the stewing mode 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 aspic is cooked the fastest. Over medium heat, only 2.5 hours is enough to cook.
• How much to cook pork leg jellied meat? The meat is first cooked without spices for about three hours, and then for another 4 hours after all the spices have been added to the broth.
• For pork shank jellied meat 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 also cook jellied meat from a 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 to be very tasty?

• The first water in which the meat has boiled must be drained. Thus, you can get rid of the foam, remove the not particularly pleasant smell of fat, and also make the finished dish a little less high in calories.
• 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 bulbs that you will put in the broth. Her presence will give the broth a rich golden hue.
• It is best to disassemble already cooled meat into pieces.
• In order for the broth, and then the jellied meat to turn out transparent, the meat for the jellied meat must be soaked in water overnight.
• In order to be sure that the jellied meat will solidify 100%, you should not add water to it during the cooking process. To avoid such a need, pour more water at once, 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 skip the boiled meat through a meat grinder.

• In the event that, despite all efforts, the broth for the jellied meat turned out to be too liquid and does not freeze, you can add gelatin to it. This should be done at the rate of 1 10-gram pack of gelatin per 1 liter of broth.
• To achieve transparency of the broth, you can add a small pinch of citric acid to it.
• In order for the frozen jellied meat to turn out to be moderately salty, the broth itself should taste a little salty.
• In the event that you still have to add water in the process of boiling jellied meat, use only boiling water for this.
• In order to check whether the broth has solidified or not, rub a drop of broth between your fingers. In the event that the fingers begin to stick together, the jellied meat will surely harden.
• Be sure to add carrots to the broth, along with spices. She will give a beautiful shade and a pleasant aftertaste to jellied meat.
• Use a small amount of spices when cooking jellied broth. Bay leaves, peppercorns and dill umbrellas will be quite sufficient.
• Do not use an enamel pan for boiling jellied meat. Prolonged exposure to heat can deteriorate the dishes.
• After the jellied meat is poured into the molds, add a little crushed garlic to each one. The dish will become even tastier.
• You can decorate the jellied meat with boiled eggs cut into circles, canned corn or peas, figuratively chopped carrots and herbs.
• The jellied meat will freeze better and faster on the middle shelf of the refrigerator.
• Serve frozen jellied meat with mustard and horseradish.
• Store the finished dish on the top shelf of the refrigerator for no more than a week.

Aspic is one of the most beloved winter dishes of different peoples, especially Russians, Belarusians, Ukrainians, Georgians, Moldovans. Despite this, few housewives will dare to cook it, nevertheless, the time for cooking this delicious and healthy dish takes a lot from 4-5 hours on the stove.

True, there is a faster way to prepare the jelly - using a pressure cooker. However, before figuring out how to cook a dish in it, you should understand the basic rules for selection, preliminary preparation of products and the actual cooking of 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:

1. The first thing to do is choose the right meat. Any recipe for jellied meat involves the use of pork legs. It is they who ensure the solidification of the jelly. Without them, the lowest part with hooves, the jellied meat will simply remain a shapeless liquid with floating pieces of meat. In addition to the legs, you can add beef on the bone, chicken, pork, turkey to the dish. It is preferable that the meat was sinewy and skinned, this will help the jelly to solidify better;
2. It is also very important to keep the proportions. In order for the jellied meat to freeze normally, 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's an example: about 1.5 kg of other meat should go for 700 g of legs;
3. It is recommended to soak the meat before cooking. With the help of soaking, residues of blood are removed from the meat, the skin softens. Put it in a saucepan and fill it completely with water. The soak time should be between 3 hours and overnight. After the meat has "floated" enough, you should clean the skin, remove the smoked spots;
4. 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. Thanks to the draining of the first water, the jelly is more transparent, the calorie content and greasy taste are reduced in it. When using a pressure cooker, you do not need to close the lid before the first boil.

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

Aspic 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 saucepan on the stove, you will have to spend almost a day. In a pressure cooker, the jellied meat will be cooked in just an hour or a little more.

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

Ingredients:

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

This amount of products is taken per 2 liters of water.

Cooking method:

So how much jellied meat is cooked in a pressure cooker in the end? Without taking into account the soaking of the meat and the time it takes to solidify, it turns out about half an hour for the preparation of products, an hour for the cooking itself and half an hour for cutting the meat and pouring the broth - only 2 hours. Much less than cooking on the stove top in a regular saucepan!

Now you know how jellied meat is cooked 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!

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

The most common and well-established recipe is cooked in a regular saucepan on the stove. During cooking, gelling substances are concentrated in the broth. Thanks to this, it hardens after standing for a couple of hours in a cold place. That is why the pork knuckle is taken 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 cooking we need:

• 2 fresh small pork shanks;
• 1 medium 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 pork knuckles fresh. They need to be rinsed with water and then soaked for an hour. After soaking with a sharp knife, scrape off the top layer from the skin - this will make the shank clean and get rid of foreign odors. Then we put the legs in a saucepan, fill it with water and put on a high heat to boil.

I always drain the boiled water with the "noise" that pops up, this will make the broth cleaner and more transparent. The smell left after cleaning completely disappears. Re-fill the shanks with water - approximately 5 liters. Please note that some of the water will evaporate during cooking. Jellied meat should be cooked on very low heat, opening the lid, for about 5-6 hours.

3 hours after starting cooking, place the peeled onions and whole carrots in a saucepan. Add black pepper and bay leaves to them. Add garlic and salt half an hour before the end of cooking.

After the broth thickens, pass it through a colander covered with gauze or through a fine sieve. Then pour into prepared forms. Disassemble the meat into fibers and distribute over all tins.

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

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

Jellied shank and chicken in a slow cooker with gelatin

It so happens that you want to serve and taste jellied meat to the table, but there is absolutely no time to follow it. I propose an alternative - in a slow cooker with gelatin. For cooking, you can add chicken to the shank.

So, we need:

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

Clean any dirt from the shank. Wash the chicken, divide it into several pieces with a knife or pruning shears, put all the ingredients in the multicooker bowl and cover with water. Level - up to the upper permissible mark 10. Send the onion and carrots there.

Some advanced multicooker have a special "Jellied" mode. But it is not available to everyone, so we select the "Extinguish" button, close the lid and wait 4 hours. You can cook it overnight. The multicooker will switch to the "Heating" mode, and in the morning everything will be ready.

Soak gelatin in water for 30 minutes. Place a pot of gelatin on the stove to warm up. Set the heat to medium or slightly less; you do not need to bring it to a boil. Boil it for 10 minutes, stirring occasionally. Pour the prepared gelatin into the strained broth. For flavor, I recommend adding chopped garlic.

Separate meat from bones or skin by dividing it into fibers. We pour what has turned out into prepared containers with pre-decomposed meat. Decorate the jelly with herbs and set to set in the cold.

From legs and shank in a multicooker-pressure cooker

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

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

The recipe will require:

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

Soak the shank and leg in water and scrape well with a knife. If you have a kitchen hatchet, chop the leg lengthwise along the bone so it will add more gelatin to the broth. Pour the washed meat, leg and shank with water in a multicooker-pressure cooker bowl, add the rest of the ingredients, except for the 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 love 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.

After the expiration date, remove the meat, shank and leg. Remove bones and skin, chop the meat with your hands or with a knife. Pass the garlic through a press and add to the still hot broth - this will be a wonderful note to the rich jellied meat. When pouring the broth, be sure to strain through a fine sieve to remove the pieces of garlic. Pour into pots, distribute the meat.

I described many other delicious recipes in the article "".

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

Pork and chicken in a pressure cooker

Chicken takes root well as part of jellied meat, but the question arises, is gelatin needed when cooking? I do this: if I need a quick jelly on chicken meat, then I will add gelatin, otherwise nothing will solidify. If we combine chicken with fatty pork shank, then we can do without it. Of course, you can add it to be sure, to be on the safe side.

Pork shanks are rear and front. When the jellied meat is prepared only from the shank, take the back ones, they have more meat on them. If we have meat of the second type as a filler, we can take the front ones. The second type of meat can be chicken and turkey.

Required Ingredients:

• 2 pork knuckles from the front legs;
• 1.5 kg of chicken meat (you can take both dark and white meat);
• one onion and one carrot;
• salt;
• a small bunch of fresh basil.

The washed and cleaned meat is placed in a pressure cooker, filled with water, vegetables and salt are added. How long does it take to cook in a pressure cooker compared to a conventional saucepan? According to my observations, the ratio is approximately 1: 2. That is, if the standard process takes 6-8 hours, then 3-3.5 will be enough for us.

When finished, release the pressure, open the lid and add the chopped basil. Close the lid and let the broth sit for half an hour. After that, the containers can be filled according to the standard procedure.

In hot weather, we feel like quenching our thirst or eating something refreshing. And if you are fed up with vegetables and fruits, it's time to treat yourself to a real meat delicacy.

When answering the question of how to cook jelly, many housewives recommend using a regular stove. But it's not a secret for anyone that in a pressure cooker, jellied meat will go much faster, and the effect will remain the same.

Useful properties of the jelly:

• Quenching thirst and hunger - a cold product is suitable for serving a summer table together with vegetables and drinks.
• Improving immunity - the minerals included in aspic 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 relieves a hangover syndrome.

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

Jellied meat recipe 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 consider the process of cooking on modern equipment.

Ingredients for making jellied meat:

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

Place chunks of meat, seasoning, and vegetables in the water-filled pressure cooker. Add a few pinches of salt, close the lid and cook 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 too fatty broth, then it is advisable to remove the excess foam - the taste of the product will not suffer.

Separate the cooked meat from the bones. Large pieces of meat are cut with a knife, the rest are laid whole. Season the dish with salt, 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 dishes, you can decorate the bottom with various goodies: chopped eggs, cucumbers, green peas, red pepper, etc.

Place the meat carefully on a dish, not forgetting to fill it with a transparent broth. Then send the bowl with the cooled broth to the refrigerator to thicken.

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

Making a jellied meat is a very simple process, but a responsible one. A few simple tips will help to facilitate the preparation of cold meat marmalade:

• During cooking, you can take care of the transparency of the meat product in advance. It is enough to drain 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 the inconvenience of eating meat.
• Aspic "with peppercorn" is obtained by adding finely chopped heads of garlic. The pungent aftertaste easily replaces adjika or pepper.
• When cooking, add a pinch of salt to the broth 30 minutes before cooking the meat. Thus, you will not oversalt the beef, and the broth will not lose its taste.