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Kholodets (Meat Aspic) in a Pressure Cooker

Made from everyday ingredients, absolutely delicious — a holiday any day! Kholodets (Russian meat aspic) cooked in a multicooker–pressure cooker is ready far faster than the traditional stovetop version, thanks to the high pressure inside the appliance. With a pressure cooker, you can make kholodets as often as you like!

Julia M.

Recipe author

Composition / ingredients

Servings:

Pork knuckle

Chicken

700

Onion

Carrots

Garlic

Water

Bay leaf

Pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 8 g

Fats 53 % 10 g

Carbohydrates 5 % 1 g

121 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make kholodets in a multicooker–pressure cooker? Gather your ingredients. Be sure to use a bone-in pork knuckle — it's essential for a rich aspic that sets well. You can add any other meat alongside it; I'm using pork plus a little chicken. Scrub the knuckle well under running water with a brush. Cover the meat with water and let it soak for a few hours to draw out any off odors.
Step 2:

Peel the onion, garlic, and carrot and rinse them clean. Put the onion and carrot in the cooker bowl. Chop the garlic a little. Add the bay leaf, salt, pepper, and any spices, to taste.
Step 3:

Then add the knuckle and the rest of the meat to the bowl. If the knuckle is too big, cut it into pieces. Don't remove the skin — it helps the aspic gel.
Step 4:

Add water to fill the bowl to the top. Set the bowl in the cooker, close the lid, and close the steam-release valve. Run the "Stew" setting for 1.5 hours. The lid will lock and the meat will cook under high pressure — which is why it takes so little time.
Step 5:

When the time is up, release the steam and open the lid. Lift the meat out with a slotted spoon, cool it a bit, and pick it off the bones. You can chop it into small pieces. Divide the meat among your serving dishes and pour the strained broth over it. Add a little pressed garlic to each dish. Put the dishes of kholodets in the fridge and leave them to set. The kholodets is ready! Enjoy!

My family loves kholodets, but we rarely made it because it took so long — 5 to 6 hours in a regular pot. A multicooker–pressure cooker cuts that time down dramatically. Now we can make it every weekend! When you're buying pork legs, choose ones that will actually fit in the cooker bowl. When you portion the aspic out, you can garnish it with slices of carrot.
Besides pork, you can use any other meat in this dish. Keep in mind the cooking time, flavor, and calorie count will change — beef takes longer than pork, while chicken or turkey breast takes less.
Keep in mind the cooking time and setting given here are approximate. Every multicooker works a little differently, and even identical models from the same brand can vary. Before trying a new dish in your multicooker, read the manual carefully; then start with dishes you know well before moving on to new ones, dialing in the setting and time for your specific machine.
For cooking, it's best to use filtered or bottled water with a neutral taste. Tap water can leave the dish with an off, characteristic aftertaste.