Jellied meat in a pressure cooker: recipe for cooking. How to cook aspic in a pressure cooker?

It has long been customary to serve jelly to the festive table. A lot of time was spent on its preparation, and each housewife had her own unique recipe. Today, thanks to the development of technology, many different helpers were invented for women. Now it is quite simple and quick to cook jellied meat in a pressure cooker. There are many different options that differ by the ingredients used and the final taste.

Option number 1

The set of products for this dish is almost identical to the standard. As a result, you will get everyone's favorite and delicious jelly in a pressure cooker. To prepare this dish, take pork drumstick, leg, half a kilogram of pork or beef pulp, onion, carrots, peas, a tablespoon of gelatin and 5 cloves of garlic.

How to cook aspic in a pressure cooker?

You need to start by cleaning the skin, which is located on the lower leg 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 higher than the meat. Close the lid, bring to a boil, and then remove the resulting foam. When you do this, put onion and carrot in the meat. You do not need to cut them, because after cooking the jellied meat you just delete them. In addition to vegetables, you still need to add salt, bay leaf and a couple of peas of pepper. Then close the pressure cooker lid. When you hear the hiss of the valve, then the fire should be reduced to a minimum value.

Cooking jellied meat in a pressure cooker will not take more than 3 hours.

After the time has passed, turn off the heat and release the steam from the valve. After that, you can open the lid of the pressure cooker and let the broth cool. When a little time has passed, take out the meat and take it apart. Take the pans and bowls in which you are going to pour jelly. It can be completely different dishes, for example ordinary bowls, dishes or newfangled silicone molds, thanks to which you will get a beautiful portioned jelly. The selected packaging should be half full of meat.

If you think that the broth turned out to be unclean, then you can strain it in any way familiar to you. After, add garlic to it, which you need to grind using a press. Try the broth. It is very important that it is slightly brackish. If not, then re-salt. After that, add gelatin and put the broth on the fire so that it melts faster, for this constantly stir it. Before pouring it, you can strain it again. When everything is ready, put the dish in a cold place.

Some tips

1. If you want the final color of your jellied meat in the pressure cooker to be golden, then only the top layer of the husk should be removed from the onion that you use to cook it, and leave the rest.
2. In cooking, you can not use gelatin, as the jelly will still harden. It is used in the recipe so that later during serving the dish does not float.
3. A pressure cooker is useful in that the cooking time is reduced by about 2 times.
4. A delicious jellied meat will turn out only if you combine two types of meat, namely beef and pork.

Option number 2

This jelly in a pressure cooker is intended for those people who do not like the use of pork in this dish. This recipe is designed for 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 head, carrot, parsley root, a small celery root and a few cloves of garlic. As for seasoning, for a good jellied meat, take a couple of bay leaves, 12 peas of allspice and 3 teaspoons of salt. If you want to get a light broth in the end, use the protein of one egg and a tablespoon of 9% vinegar for this. As decorations, take a few cloves of garlic, half a lemon, which you need to cut in half circles, a couple of eggs and greens.

How to cook aspic in a pressure cooker?

To begin with, it is worthwhile to clean the shank, and then put it soaked in cold water for 12 hours. During this period, you need to change the water several times. Cook the eggs in advance and cut them into rings. Now it's time to start cooking jelly:

1. Put the knuckle and pulp into the pressure cooker bowl, pour 1.5 l of cold water, add vegetables and spices. The valve must be closed and the “Jellied” mode activated. Many are interested in how much to cook aspic in a pressure cooker. In this case, the cooking process does not take more than an hour. This time is enough to ensure that the meat is perfectly separated from the bone, and the broth is ideal for this dish.
2. Remove the meat from the broth and strain it afterwards. To make it lighter, immediately pour about a cup of liquid and let it cool. Then add whipped protein and vinegar to it. Bring the rest of the broth to a boil and then pour a cup of the cooled broth into it. After a few minutes, strain it through 4 layers of gauze.
3. Cooled meat must be disassembled from the bones and finely chopped. Now it's time to put jellied meat in forms. First comes the meat, then carrots, which can be cut with stars, and lemon. The next layer is eggs, herbs and chopped garlic.
4. It is recommended that you first fill the broth only halfway and let it seize a little, and only then pour the rest. It is necessary to transfer forms to the refrigerator when the jelly starts to harden.

If you do not use legs in the preparation of the broth, add gelatin to freeze the jelly.

Option number 3

Jellied meat in a pressure cooker, the recipe of which we will now consider, turns out to be very tasty and aromatic. For this dish, take pork leg, tongue, beef bone, chicken wings and back, turkey neck, half onions, carrots, celery, 3 peppercorns, cloves, 3 cloves of garlic, bay leaf, boiled egg, pickles and 3 tbsp. tablespoons of green peas.

Cooking process

In a bowl of a pressure cooker, put all the meat, onion directly in the husk, spices, celery and carrots. In addition, add salt. Close the lid, wait for the valve to hiss, reduce heat and cook for 3 hours. If it bothers you that the jelly in the pressure cooker turned out to be fat enough, 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.

At the bottom of the dishes we spread peas and a cucumber with an egg, which need to be cut into rings. The next layer is meat, and then strained broth. To serve the dish nicely, dip a bowl of jellied meat in hot water and turn it on a plate.