Jelly in a slow cooker-pressure cooker

From ordinary products, the tastiest, a holiday every day! Jelly in a slow cooker-pressure cooker will be ready much faster than cooked in the traditional way. This is achieved due to the increased pressure inside the device. With a pressure cooker, you can cook jelly at least every day!

Julia M.

Recipe author

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Composition / ingredients

servings:

Pork knuckle

Chicken

700

Onion

Carrots

Garlic

Water

Bay leaf

Pepper

to taste

Salt

to taste

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

Step-by-step cooking

Cooking time: 6 h

Step 1:
How to cook jelly in a slow cooker-pressure cooker? Prepare the products. Be sure to take a pork knuckle with a bone. This is a necessary ingredient for the jelly to turn out rich and well frozen. And in addition, you can take any meat. I use pork meat and some chicken. Wash the knuckle properly under running water with a brush. Fill the meat with water and leave for a few hours. This will rid it of foreign odors.
Step 2:
Peel the onion, garlic and carrots and rinse them from dirt. Put the onion and carrot in the bowl of the slow cooker. Chop the garlic a little. Add bay leaf, salt, pepper and spices and to taste.
Step 3:
Then put the knuckle and meat in the bowl. If the knuckle is too big, then cut it into pieces. Do not peel off the skin from it — it also promotes gelling.
Step 4:
Fill the meat with water to the top of the bowl. Put the bowl in the slow cooker, close the lid and the valve for the steam outlet. Turn on the "Quenching" mode for 1.5 hours. In this case, the lid will lock and the meat will be cooked under high pressure. Thanks to this, it will take so little time to cook.
Step 5:
After the specified time, let off steam and open the lid. Remove the meat with a slotted spoon, cool it a little and remove it from the bones. You can chop it into small pieces. Put the meat in a prepared dish and pour the strained broth. Add a little garlic passed through a press to each plate. Put the dishes with the jelly in the refrigerator and leave it for a while so that it freezes. The jelly is ready! Enjoy your meal!

In our family, jelly is very popular, but we rarely cooked it, as it took a lot of time. In an ordinary saucepan, it was necessary to cook the jelly for 5-6 hours. And with the help of a pressure cooker, the cooking process is reduced several times. Now the jelly can be cooked every weekend!
When preparing products and buying pork legs, try to choose the right size so that the legs can fit into the bowl of the slow cooker.
When pouring jelly on plates, you can decorate it with carrot slices.

In addition to pork, any other meat can be used in this dish. Keep in mind that the cooking time, as well as the taste and calorie content of the dish will change. For example, beef is cooked longer than pork, and chicken fillet or turkey is less.

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique.

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.