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A quick way to cook jellied meat in a pressure cooker. The best recipes from different meats, with and without vegetables - jellied meat in a pressure cooker

Since olden times to festive table it is customary to serve jellied meat. It took a lot of time to cook it, and each housewife had her own unique recipe... Today, thanks to the development of technology, many different assistants have been invented for a woman. Now you can quickly and easily cook jellied meat in a pressure cooker. There are many different varieties, which differ in the ingredients used and the final flavor.

Option number 1

The set of products for this dish is almost identical to the standard one. As a result, you will get everyone's favorite and delicious jellied meat in a pressure cooker. To prepare this dish, take pork shank, leg, half a kilo of pork or beef pulp, onion, carrot, peppercorns, a tablespoon of gelatin and 5 cloves of garlic.

in a pressure cooker?

You need to start by cleaning the skin, which is 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 above the meat. Close the lid, bring to a boil, and then remove the resulting foam. When you have done this, add the onion and carrot to the meat. You do not need to cut them, since after cooking the jellied meat, you simply remove them. In addition to vegetables, you also need to add salt, bay leaf and a couple of peppercorns. Then close the lid of the pressure cooker. When you hear the hiss of the valve, then the fire should be reduced to a minimum value.

It won't take more than 3 hours in a pressure cooker.

After the time has elapsed, turn off the heat and release the steam from the valve. Then 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 disassemble it. Take the bowls and bowls into which you are going to pour the jellied meat. It can be completely different dishes, for example, ordinary bowls, dishes or newfangled silicone molds, thanks to which you get a beautiful portioned jelly. The selected container should be half filled with meat.

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

  1. If you want the final color of your jellied meat in a pressure cooker to be golden, then remove only the top layer of the husk from the onion that you use to prepare it, and leave the rest.
  2. In the preparation of the dish, you can not use gelatin, since the jellied meat will still freeze. It is used in a recipe so that later, when placed on the table, the dish does not float.
  3. A pressure cooker is useful in that the cooking time is reduced by about 2 times.
  4. Delicious jellied meat will turn out only if you combine two types of meat, namely beef and pork.

Option number 2

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

How to cook jellied meat in a pressure cooker?

To begin with, you should start cleaning 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 jellied meat:

  1. Put the shank and pulp into the bowl of the pressure cooker, pour 1.5 liters of cold water, add vegetables and spices. The valve must be closed and the "Jellied" mode turned on. Many are interested in how much to cook jellied meat in a pressure cooker. In this case, the cooking process will not take more than an hour. This time is quite enough for the meat to be perfectly separated from the bone, and the broth turned out to be ideal for this dish.
  2. Remove the meat from the broth and then strain it. To make it lighter, you should immediately pour out about a cup of liquid and leave it to cool. Then add whipped protein 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 cheesecloth.
  3. The cooled meat must be taken apart 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 asterisks, and the lemon. The next layer is eggs, herbs and chopped garlic.
  4. It is recommended to first pour the broth only halfway and let it grab a little, and only then pour out the rest. It is necessary to transfer the forms to the refrigerator when the jellied meat begins to harden.

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

Option number 3

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

Cooking process

Put all the meat, onion in the husk, spices, celery and carrots in the bowl of the pressure cooker. In addition, add salt. We close the lid, wait for the valve to hiss, reduce the heat and cook for 3 hours. If you are confused that the jellied meat in the pressure cooker turned out to be quite fat, then you can remove the accumulated fat. Separate the meat from the bone, chop finely, add salt, pepper, herbs and chopped garlic and mix thoroughly.

Put peas and cucumber with an egg on the bottom of the dish, which need to be cut into rings. The next layer is meat, and then strained broth. To serve the dish beautifully, dip a bowl of jellied meat in hot water and flip it onto a plate.

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 the 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.

Beneficial features 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 traditional snack to strong drinks, and in the morning relieves the hangover syndrome.

Thus, jelly is not only tasty, but also 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 cooking process at 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.

The storage time of the jelly in the refrigerator should not exceed 10 days, and when stuffed with vegetables - no more than 7 days. The meat is placed in molds and covered with lids or plastic bags. Before putting the container in the refrigerator, it is advisable to freeze the product, and when using it, defrost it again and put it on plates.

Aspic is one of the most beloved winter dishes of different peoples, especially Russians, Belarusians, Ukrainians, Georgians, Moldovans. Despite this, few housewives dare to cook it, nevertheless there is time to cook this delicious and the healthiest dish leaves decently from 4-5 hours on the stove.

The truth exists over quick way jelly preparation - 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:

  • 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;
  • 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;
  • 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;
  • After the jelly boils, the water must be drained. This rule applies to both cooking jellied meat in a pressure cooker and cooking in ordinary 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. 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 well rinsed, peeled (before that, 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, put the legs and meat in it, add water. Bring the meat to a boil in a pressure cooker with the lid open and drain off the first water. Pour water over the meat again, put onions, carrots, peppers, bay leaves, salt in the pressure cooker.

Close the lid and the steam outlet valve, turn on the “extinguishing” mode and set the timer for 45 minutes. This is for the electronic pressure cooker. If using a saucepan, a pressure cooker, after boiling, reduce the heat, cook for about 1 hour more.

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 outlet closed. This will make the jelly more rich, aromatic and elastic. If you don’t want to wait so long, nevertheless, the cooking time of jellied meat in a pressure cooker turns out to be much shorter than its infusion, 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. Put it on plates, mix with chopped garlic, add greens as desired and pour over everything with broth. Allow to cool and refrigerate (place on the middle shelf and cover plates with cutting boards) overnight or 4-8 hours.

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!

General rules making jellied meat from a pressure cooker very tasty:
1. Do not overload the pressure cooker with food, so that there is room for pressure.
2. After boiling, the broth must be filtered, as boiling under pressure boils the soft parts of the bones into dust.
3. If you are in a hurry, cook the meat in a pressure cooker for 20-30 minutes, then quickly release the steam and use gelatin to harden.

Poultry jellied meat in a pressure cooker

Chicken aspic
For boiling chicken aspic, it is better to choose wings, necks, legs or drumsticks. Before you put the bones in the pressure cooker itself, you need to soak them 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 jellied meat to have a golden color when solidifying, bake the onions and carrots in a dry frying pan until black. Chicken broth for jellied meat 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, bleed off the steam with the valve closed for another hour.

Turkey jellied meat
Turkey jellied meat is best boiled with necks or drumsticks, but wings and stomachs will work as well. General rule as follows: you need meat in jellied meat and connective tissue for this jellied meat to freeze.
In general, turkey jellied meat is cooked in the same way as chicken. Vegetables need to be baked in a dry frying pan in order for the broth to turn out golden, and cook meat products it costs only half an hour so that the bones do not boil under pressure.
The steam needs to be drained through the valve within an hour, but if you have an old-style 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.

Cooking jellied meat, at first glance, is a very time-consuming procedure.

But this is only at first glance, and if the kitchen does not have such a wonderful "saucepan" as a pressure cooker.

After all, it is she who greatly simplifies the process, reducing the time required for the digestion of natural gelatin from the bones, without which the broth cannot solidify.

If the jellied meat is cooked on the stove for ten hours, then using a pressure cooker such a dish can be prepared literally in 3-4 hours, and this together with the time spent on preparing the products.

Jellied meat in a pressure cooker - the basic principles of cooking

Any meat is suitable for cooking jellied meat in a pressure cooker: pork, beef, chicken, you can instead of meat or put poultry liver with it.

From offal, it is best to take parts of the carcass containing a large amount of tendons and cartilaginous joints: beef shanks, pork knuckles, legs, chicken legs, it is from these parts that most of the natural gelatin necessary for solidification is boiled.

All meat components should be fresh or chilled, it is best to buy meat from the market, where it is very easy to determine its freshness.

You don't need to add onions and carrots if you don't like it, but it is worth noting that the onion is laid in order to make the broth more transparent, and the carrot gives it a slightly yellowish tint.

Spices can be taken according to taste preferences, but according to classic recipe it is recommended to lay peppercorns and bay leaves.

And of course the most important thing is how to properly cook jellied meat in a pressure cooker.

First of all, you should rinse the meat well in water, scraping off the scorched places from the skin, and cutting off unnecessary rough areas: the skin in the area of ​​the hooves at the pig's legs, keratinized, yellow skin from chicken paws and be sure to cut off the seals on the skin.

After processing, the meat cuts are placed in a pressure cooker, spices and peeled whole onions and carrots are added. Everything is filled with water, salt is added and put on fire.

After boiling, the resulting foam is removed from the surface of the broth, and the pressure cooker is hermetically closed with a lid. After steam hisses out of the valve, the fire is reduced to a minimum, and the jellied meat is cooked for the time specified in the recipe.

Then the hotplate switches off and air is released through the slightly raised valve. When all the air is gone, the “hissing” will stop, the lid is opened, the broth is filtered, separating the spices, meat, and supplied according to the recipe.

Beef jellied meat in the Classic pressure cooker

Ingredients:

Three kilograms of beef meat set: leg, shank, third part of the shank, tail;

2 carrots, medium size;

Two onion heads;

Eight cloves of garlic;

Two leaves of lavrushka;

A few peas of black pepper;

Water - 3, 200 liters.

Cooking method:

1. Put the beef in a large bowl, cover with water and leave for 6 hours, and preferably overnight.

2. Wash the meat components soaked in water with water.

3. Thoroughly inspect for bone splinters, wood chips and wool. Scrape with a knife if necessary and place in the pressure cooker.

4. Add peeled carrots, washed unpeeled onions, spices, herbs and salt.

5. Pour the required amount of water and set the jellied meat to cook as described in the cooking principles for two and a half hours.

6. After removing the lid from the pressure cooker, put the meat in a separate bowl and set it to cool, and strain the broth through a sieve, on the bottom of which put two layers of cheesecloth.

7. Take the meat apart with your hands or cut it with a knife.

8. Arrange the minced meat in prepared containers so that it occupies about a third of the height of the container.

9. Add the tendons and garlic chopped with a knife, mix and pour over with cooled broth.

10. At the bottom of the containers can be placed cut into thin rings chicken eggs or halves of quail, rings of boiled carrots, sprigs of greens.

Chicken aspic in a pressure cooker with gelatin

Ingredients:

One large chicken, weighing approximately 2.2 kg;

Two cloves of garlic;

Bulb;

Three small bags of gelatin;

Cooking method:

1. Wash the chicken carcass with tap water, cut the gland out of the tail and, chop it into pieces, put it in the pressure cooker.

2. Fill with water, add spices: bay leaves, peppercorns and peeled onion, salt.

3. Put the pan on the fire and cook the jellied meat as described above, in the basic principles.

4. It is recommended to cook chicken jellied meat in a pressure cooker for two hours.

5. Remove the chicken from the cooked broth with a slotted spoon and put the disassembled meat without bones, joints and skin into the cooked dish.

6. Dissolve the gelatin with a glass of hot broth and pour into a bowl with strained chicken broth after stirring well, leave to cool.

7. Pour warm broth for jellied meat to the decomposed chicken meat and set to freeze.

Jellied meat in a pressure cooker in the French manner

Ingredients:

3 kg of meat set for jellied meat: pork legs, chicken thighs, beef shank, lamb trimmings, can be replaced with pork;

Three small onions;

Four medium carrots;

One small celery root;

Two cloves of garlic;

Three bay leaves;

Five peas of black and allspice;

Four carnation umbrellas;

One hundred grams of baked sweet peppers;

Six pickled gherkins;

A small bunch of parsley;

50 ml of whiskey or cognac;

Two small bags of gelatin.

Cooking method:

1. In an oven preheated to two hundred degrees, bake the peppers. Select seeds, peel and place in a bowl of olive oil mixed with vinegar for a couple of hours.

2. Place the bones, carrots, celery and halved onion in a large, deep baking sheet and bake in the oven.

3. After fifteen minutes, remove the baking sheet and, after pouring a glass of water into it, leave it on the table for ten minutes.

4. Transfer the bones and vegetables to the pressure cooker, add spices, pouring in water, salt and cook aspic. How to properly cook jellied meat in a pressure cooker is described in the basic principles of cooking.

5. After two and a half hours, when the jellied meat is cooked, put the meat from the pressure cooker, strain the broth into a clean saucepan and put on fire. Boil the broth until it is three times less.

6. Dissolve the gelatin in the hot broth and leave to cool.

7. Fry onion finely chopped with a knife until golden brown. Add the boneless and chopped meat with tendons and sauté over low heat for 2 minutes.

8. Pour in the cognac, add the garlic chopped with a knife and fry for another minute.

9. Finely chop the greens, cut the gherkins into small pieces, pickled baked pepper and gently toss in a separate bowl with the grilled meat.

10. Lay out cling film rectangular shape, leaving a margin on all sides, five centimeters long.

11. Put the mixture of vegetables and meat into a mold, pour over the broth and stir gently with a fork.

12. Wrap the hanging edges of the film and put the jelly in the refrigerator to set.

13. Before serving, unfold the foil, place the jellied meat on a large flat plate and, after removing the foil, cut into small pieces.

Jellied meat in a pressure cooker with tongue

Ingredients:

One pork leg;

Front shank, pork;

A pound of pulp, beef;

Small beef tongue;

Large onion;

One heaped tablespoon of coarse salt;

Head of garlic;

Two leaves of lavrushka.

Cooking method:

1.In cold water soak all the meat ingredients overnight.

2. Rinse the pulp and place in the pressure cooker.

3. Remove the skin from the shank, scrape the legs and tongue with a knife and add to the pulp.

4. Fill the pot with water so that the water covers all the meat and the level is two centimeters higher.

5. Place the pressure cooker on the switched on stove and leave to boil, periodically removing the resulting "noise".

6. When it boils, put the peeled and washed vegetables into the broth, add spices, herbs and peeled garlic. Add salt and, after boiling, cover with a lid, reduce heat and cook jellied meat for an hour and a half, using the recommendations described above for cooking jellied meat in a pressure cooker.

7. Put the meat out of the finished jellied meat, and strain and cool the broth.

8. Separate the cooled meat from the bones. Take special care to disassemble the legs, they contain the most small bones.

9. Scroll the skin removed from the legs, tendons and cartilaginous joints in a meat grinder with a large grid, cut the tongue into small thin slices with a knife. Disassemble the meat by the fibers with your hands or chop finely with a knife and add to the twisted ingredients and mix well.

10. On the bottom of the pots prepared for spilling jellied meat, spread the carrots, slices of tongue, meat, cut into thin slices, and fill with broth.

Jellied meat in a pressure cooker with chicken liver

Ingredients:

Two pork legs;

A pound of chicken liver;

Half a large chicken;

Large onion;

Three leaves of lavrushka.

Cooking method:

1. Rinse the liver and half of the chicken carcass under the tap. Scrape the legs under running water with a knife, especially the hooves, and put everything except the liver in the pressure cooker.

2. Add spices, lavrushka, peeled onion and fill a saucepan with water and bring to a boil.

3. Remove the foam from the boiled broth, salt to taste and, covering with a lid, cook the jellied meat for two hours. How to properly cook jellied meat in a pressure cooker is described in the cooking principles.

4. In a separate saucepan, boil until tender. chicken liver and put, drain the broth, cool.

5. Let off steam from the cooker, place and chill the meat.

6. Arrange the cooled chicken liver in tins, sprinkle with canned peas.

7. Put on the liver separated from the bones, cut into small pieces of meat and minced tendons in a meat grinder.

8. Pour broth strained through cheesecloth and set to harden.

Pork head jellied meat in a pressure cooker

Ingredients:

3 kg of pork head;

One large carrot;

Medium-sized onion;

Six peas of allspice;

Bay leaves - 2 pcs.;

Head of garlic.

Cooking method:

1. Chopped into large pieces pig's head fill with water and leave to soak overnight.

2. Remove the brain from the head, remove the debris small bones and put in a pressure cooker, pour three liters of water.

3. Add carrots, onion and place on the stove to boil.

4. When it boils, add the lavrushka, add salt, cover and cook, following the principles described above, for two hours.

5. Put the pieces of the boiled head in a suitable bowl, and strain the broth through a thin sieve.

6. Use your hands to separate the meat from the bones and sort it by the fibers into large pieces.

7. In a large bowl, combine the meat with the broth, add the chopped garlic and fill with the resulting meat mass plastic bottles with the top cut off. Place the jelly bottles in the refrigerator.

8. When it hardens, cut the bottle and free the jellied meat. Jellied meat prepared in this way can be cut into thin slices and put on bread, there is like saltison.

Dark jelly in a pressure cooker

Ingredients:

500 grams pork ribs;

400 grams of pulp;

Two legs, pork;

Small onion;

Black peppercorns - 4 pcs.;

Lavrushka leaves - 3 pcs.

Cooking method:

1. Rinse the meat components under the tap, if necessary, scrape the legs with a knife.

2. Put a piece of pulp and legs in a pressure cooker, and put the ribs on a baking sheet and put in a preheated oven for twenty minutes.

3. Transfer the baked ribs to the pulp legs and cover with water so that the water is three centimeters higher than the meat.

4. Add salt to taste, lavrushka leaves and peppercorns.

5. Place the pressure cooker on the switched on stove and leave to simmer.

6. Remove the foam, close the lid and cook the jellied meat in a pressure cooker for two and a half hours.

7. Remove the meat with bones from the broth with a slotted spoon and, after cooling, disassemble the jellied meat, separating the meat from the bones.

8. Grind meat with sinews and skin in a meat grinder.

9. Divide the twisted mixture into the prepared tins.

10. Pour the strained broth and put in the refrigerator.

Do not overload the cooker, it must be filled to the maximum level, otherwise the valve will clog and the cooker will explode. If there is no such mark, pay attention to the rivets from the handles located inside the pan, they will be the maximum mark.

To cool down your pressure cooker faster, place it in a large container of cold water.