Jellied meat in a pressure cooker, depending on the type of meat, cook from half an hour to an hour, then leave with the valve closed for another 1 hour.
How to cook jelly in a pressure cooker?
General rules that make jellied meat from a pressure cooker very tasty:
1. Do not load the pressure cooker with food to the eyeballs. Put the food in the pressure cooker 2/3 and fill with water.
2. To cook jellied meat in a pressure cooker, only 1 hour is enough, but it is better to leave it for another 1 hour after cooking so that the jellied meat “reaches”. 3. After boiling, the broth must be strained, as cooking under pressure boils the soft parts of the bones into dust.
4. If you are in a hurry, then cook the meat in a pressure cooker for 20-30 minutes, and then quickly release the steam and use gelatin to harden.
Poultry jelly in a pressure cooker
Chicken jelly
For cooking chicken jelly, it is better to choose wings, necks, legs or drumsticks. Before putting the products in the pressure cooker itself, they need to be soaked for about half an hour so that less foam is released during cooking, and the collagen swells and begins to “work”. In order for the jelly to have a golden color when solidified, bake onions and carrots in a dry frying pan until black. Chicken broth for jelly in a pressure cooker is cooked for only half an hour, otherwise even the bones will boil and it will be difficult for you to separate the meat from the bone sand. After cooking, release steam with the valve closed for another hour.
Turkey jelly Turkey jelly
is best boiled from the necks or drumsticks, but wings and stomachs are also suitable. The general rule is this: you need meat in jelly and connective tissue to make this jelly freeze.
In general, turkey jelly is cooked in the same way as chicken. Vegetables need to be baked in a dry frying pan so that the broth turns golden, and it takes only half an hour to cook meat products so that the bones do not boil under pressure.
Steam through the valve must be released within an hour, but if you have an old type of pressure cooker, then you can put it in the sink under a weak stream of cold water so that the lid can be opened after 40 minutes.
Jellied meat
Beef jelly
Shanks, tails, lips, or brisket are great for beef jelly, but shank or brisket should be preferred in terms of price / quality.
Soak the bones for 40 minutes in cold water. The beef broth itself turns golden, so roasting vegetables or putting them in fresh depends on how much time you have.
Beef jelly in a pressure cooker is cooked for an hour in the stew or jelly mode, and for another hour it will be necessary to release steam through the valve. If you have a classic pressure cooker, you can speed up the release of steam by placing the pressure cooker under cool running water.
Pork jelly
For pork jelly, you should take the knuckle, hooves and ears, because these parts of the pig contain the least fat and a lot of collagen compounds.
Hooves and shank should be thoroughly washed and soaked in water for about an hour.
Pork is a fairly neutral meat, so you should add your favorite meat seasonings to the broth. For example: cinnamon, coriander, or a mixture of peppercorns. Just don’t go overboard with the spices, as the pressure in the pressure cooker will release a lot of flavor from even a small amount of spices. After an hour of cooking, release steam through the valve for another hour.