Stewed chicken in pressure cooker jars. Homemade pork stew

Of all the meat preparations, beef stew turns out to be the most rich and tasty, and preparing it at home is not difficult.

Homemade beef stew recipe

Ingredients:

• beef – 1.9 kg;
• water – 80 ml;
• black pepper - 8-10 peas;
• - 2-3 leaves;
• table salt - to taste.

Preparation

To prepare a delicious beef stew at home using this recipe, select the meat from the thigh section, wash it, cut it into medium-sized slices and place it in a cauldron or thick-walled pan. Immediately pour in a little water and heat the contents of the container to a boil, stirring. After this, cover the container with a lid, reduce the heat intensity to minimum and simmer for three and a half hours. Then add some salt to the beef to taste, throw in the peppercorns and bay leaves, cover again and continue cooking for another two and a half hours.

After the time has passed, remove the pan with the stew from the heat, let it cool, and then transfer it to a suitable container and place it in the refrigerator for storage.

This stew is very tasty to add to potatoes, porridge, and pasta. It turns out to be completely non-greasy and is perfect for dietary nutrition. But you shouldn’t store it in the refrigerator for a long time, but it’s better to eat it within a month.

As you know, it is recommended to preserve meat products only with special heat treatment in an already hermetically sealed container at a temperature of approximately 120 degrees. It is under these conditions that all pathogenic bacterial spores, in particular the causative agents of botulism, are killed. You can implement this if you have a pressure cooker at home. Our next recipe is just about how to cook beef stew at home.

Beef stew at home - pressure cooker recipe

Ingredients:

Calculation for one 0.5 liter jar:

• beef – 400 g;
• black pepper - 5-8 peas;
• bay leaf - 2 leaves;
• a teaspoon of non-iodized table salt.

Preparation

In this case, to prepare the stew, in addition to a pressure cooker, we will need three or four screw jars with metal sealed lids. You can take covers that are already used, but hold well and do not allow air and moisture to pass through. You can use absolutely any beef for this preparation, but many argue that a juicier and tastier dish is obtained from a product with veins, that is, from second-class meat, so to speak. It must first be washed thoroughly, dried and cut into slices measuring approximately 4 by 5 centimeters.

Place three or four black peppercorns at the bottom of clean, dry jars and begin to place the meat, alternating with salt, the remaining peppercorns and laurel leaves and tamping lightly. You don’t need to fill the container to capacity; just put the product up to the hangers.

We close the jars with lids and place them on a stand in the pressure cooker. Now we pour water into it so that it does not reach the top of the glass containers by about three centimeters. Close the lid of the pressure cooker and place it on the stove, setting the mode to “2”. We wait until the water boils in the pressure cooker and the device reaches the desired temperature, as evidenced by the rising valve, reduce the heat intensity to minimum and cook the stew for an hour and a half. After the time has passed, turn off the heat and leave the pressure cooker, without opening, to cool to room temperature. Only after this do we remove the containers with the workpiece from the device and place them in storage.

Stewed meat is a canned food loved by many, which stores well for a long time and is convenient to take with you on the road or to the countryside. Ready-made meat will help out the hostess at any time if guests unexpectedly arrive or there is a catastrophic lack of time to prepare dinner. Children like the soft and tasty meat; they gobble it up on both cheeks with great pleasure along with potatoes. Unfortunately, it is now quite problematic to buy high-quality stew. Manufacturers try to save money by adding unusable trimmings, flavor enhancers, thickeners and preservatives. The best way out in this situation is to prepare home-made canned food, when it is possible to fully control all stages of cooking and the quality of the product used.

Ingredients for chicken stew in a pressure cooker

• chicken 1.5 kg;
• salt 2.5 teaspoons;
• drinking water 250 ml;
• bay leaf 3 pcs.;
• ground black pepper 1 teaspoon.

Process for preparing chicken stew in a pressure cooker:

1. Rinse the chicken well and dry.

2. Cut the poultry meat into small pieces.

3. Add salt, pepper and bay leaves to the chopped meat. Mix everything well.

4. Place the marinated meat in a pressure cooker, add cold drinking water.

5. Close the pressure cooker lid and turn the stove on high.

6. After the water boils, when the valve on the pressure cooker lid rises, reduce the heat on the stove to a minimum and simmer for two hours.

7. While the stewing process is underway, it is necessary to prepare half-liter jars in which the finished meat will be stored. To do this, thoroughly rinse the jars under running water and soda, then dry them in the oven.

8. Carefully open the pressure cooker so as not to cause injury from the steam that has accumulated inside it.

9. Place the hot meat and the resulting broth into clean jars and cover with lids.

10. Place a cloth napkin on the bottom of a large saucepan, add water and place on the stove.

11.When the water in the pan heats up to 37-40 degrees, carefully place the cans of prepared stew there so that the liquid level rises to the waist of the cans.

12. Sterilize the jars for forty minutes, then carefully remove them from the water and roll up the lids.

You can store the finished canned food at room temperature in the kitchen cabinet, like regular canned food.

Home chicken stew in a pressure cooker- a fairly budget-friendly product that can be prepared for future use without much effort. It keeps well for a long time, unless, of course, it is eaten by households as soon as possible. It’s convenient to take jars of stewed meat with you on the road, to the countryside. Cooking in a pressure cooker replaces high-temperature industrial equipment; thanks to it, the required pressure and temperature conditions are created. The resulting meat is tender and aromatic, and is a good option for baby food and diet food.

It's a fact: you can make excellent stew in a slow cooker. And if you have a multicooker-pressure cooker, then the cooking process will also become short-lived. It is better to take different meats for homemade stew according to your taste: pork and beef with cartilage and sinews, maybe a little lamb, a couple of chicken thighs, maybe with skin, then as a finished product we will get stew in all its splendor! Of course, you can choose the aristocratic version: from beef and pork, but in this case it is better to take meat with a fair amount of fat. The jelly properties of the finished stew are achieved precisely by boiling away a large amount of fat. This time I took about 700 grams of pork with a decent amount of fat, a small piece of lamb, 300 grams, and 500 grams of stringy beef. The meat must be fresh. The fresher the better. Especially if you are going to store or freeze.

Ingredients:

• 1.5 kg of meat (fat pork, beef, lamb)
• Salt to taste (I take 2 tsp)
• Black peppercorns (about 0.5-0.75 tsp)
• Bay leaves (3-4 medium sized)

Method for preparing stew in a multicooker-pressure cooker

So, cut the meat into small pieces of about 3 centimeters each. Salt, pepper, add bay leaf. Mix well and let stand for 30-40 minutes. NO water needed. During the process of marinating and cooking, the meat will give juice - this will be more than enough. We load everything into the multicooker bowl, turn on the stewing mode for 2 hours, pressure 3. At the end of the process after the sound signal, do not open the lid, do not release the pressure, let our stew simmer for another hour and a half. I often set it on around midnight before going to bed, and until the morning the multicooker is in the heating mode - and then in the morning before work I just have to take out the finished product and put it in jars.

So, open it, put the meat along with the resulting broth into sterilized jars. And then - whatever your heart desires: you can close the lid and put it in the refrigerator. You can roll up the jar for long-term storage or freeze it. If you are going to store it for a long time, it is better to cook it immediately in jars. In this case, place a small waffle towel or napkin at the bottom of the multicooker bowl, place sterilized 0.5-liter jars on top, load the stew preparation into it, and screw on the lid. Fill the jars up to the shoulders with hot water. In no case with boiling water (the jars may burst) and not with cold water (a fair portion of the specified cooking time will be spent simply heating this water). Further instructions: time and pressure. In this case, the pressure must not be released suddenly, otherwise our banks will explode.

This stew makes excellent fried soups and navy-style pasta. Or you can use it simply by spreading it on bread.

Bon appetit!

The stew was prepared in the Oursson MP5005PSD multi-pressure cooker.

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Stew in a slow cooker, in a pressure cooker

Hello, dear readers of our culinary blog! Using stewed meat in preparing all kinds of dishes significantly shortens the cooking process. But buying high-quality stew in a store is not an easy task; canned meat is expensive, but the composition and taste of the product leaves much to be desired. This is why I prepare homemade stew, and, as always, a slow cooker helps me with this. The result is an absolutely natural, healthy product, and also very tasty! You can make stew from different meats; today I will tell you how to cook beef stew, because it is the healthiest meat, rich in hemoglobin. It turns out soft, delicate, spreading along the fibers. I made the stew in a pressure cooker, just an hour and the dish is ready! If you don’t have a pressure cooker, it doesn’t matter; the stew can be cooked in a regular slow cooker, but it will take more time. The finished product can be stored in sterilized jars (I’ll tell you how to prepare them below) or in plastic containers in the freezer. I also suggest watching how to prepare delicious and healthy canned fish in a slow cooker.

Beef stew in a slow cooker

Ingredients:

• Beef pulp – 1.5 kg (more is possible)
• Onion – 2 pcs.
• Ground black pepper
• Seasoning to taste
• Bay leaf

How to cook stew in a slow cooker:

I cooked beef stew in a multicooker - Redmond pressure cooker (power 900 W).

Wash the beef, remove the bones. Cut the pulp into small cubes and place in the bowl of a multicooker - pressure cooker. I didn’t add any oil or water; the meat will stew in its own juices.

Add onion cut into 2-4 parts to the meat. Season to taste. Place a couple of bay leaves.

Close the lid of the multicooker-pressure cooker, set the valve to the “High pressure” position, cook in the “Stew/Pilaf” mode for 1 hour. Then turn off the multicooker, carefully open the valve to release hot air (do not get burned!). You can simply turn off the multicooker and leave the stew under the closed lid without releasing steam; after a while the pressure will normalize itself and the lid will open easily.

If you cook stew in a regular slow cooker, then cook it in the “Stew” mode for 4-5 hours.

How to sterilize jars in a slow cooker:

Pour water into clean jars, place them in the multicooker bowl, pour so much water into it so that it reaches almost to the neck of the jars. Sterilize in the “Steam” mode for 5 minutes (after the water boils). I sterilized the jars in a Panasonic 18 multicooker (power 670W).

Place hot stew into prepared jars. Well, from it you can already cook, for example, buckwheat with stewed meat in a slow cooker, potatoes with stewed meat in a slow cooker and many other tasty, satisfying and healthy dishes

Bon appetit!

For viewing, I offer another interesting recipe from our website for preparing juicy boiled pork in a slow cooker - pressure cooker

Best regards, Oksana.

Simple recipes for a slow cooker.

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Stew in a slow cooker: recipes. Beef stew in a slow cooker

You are here: Home » Cooking » In a slow cooker » Stew in a slow cooker: recipes. Beef stew in a slow cooker

Many modern housewives who try to prepare meat for future use are wondering: how to cook stew in a slow cooker? In fact, it is very simple. You don't have to put in a lot of effort. However, stew cooked in a slow cooker is in no way inferior in taste to homemade stew prepared in the usual way.

Stew in a Redmond slow cooker: cooking method

There are no onions or carrots among the ingredients for preparing this stew. This is explained by the wateriness of vegetables, which can ruin the taste of canned food.

Compound:

1. Meat (chicken, pork, lamb)
2. Salt, spices, bay leaf - to taste

Preparation:

• Take the meat, wash it and cut it into pieces. Remove bones if necessary.
• Place the prepared meat in the multicooker bowl, turn on the “Stew” mode and cook the stew for 6 hours.
• When preparing stew in a multicooker, you do not need to add water, since it does not evaporate in this multicooker. The ingredients will not burn because a sufficient amount of fat and liquid is released from the meat during stewing.
• An hour before the end of cooking, add bay leaves and spices to the meat.
• Jars for rolling up stew must be sterilized in the oven, after washing them first. Boil the lids for the jars in boiling water for a couple of minutes.
• Place the finished stew into jars, pour in the liquid that remains in the multicooker bowl.
• Cans of stewed meat should be rolled up and stored in the refrigerator or other cool place.
• However, the stew can also be stored in a container. To do this, the container must be thoroughly washed and dried. Then spread out the cooked meat and wait until it cools down. Now close the container with a lid and place it in the freezer.

Beef stew in a slow cooker

Compound:

1. Beef – 1 kg
2. Red onion – 1 head
3. Garlic – 5 cloves
4. Bay leaf – 3 pcs.
5. Black peppercorns, salt - to taste

Preparation:

• Cut the beef into medium-sized pieces, also chop the onion and garlic. Place all this in a multicooker bowl, add bay leaves, peppercorns and salt to taste.
• Set the multicooker to “Chef” mode and set the timer to 90 minutes. There is no need to add water to the stew.
• When 90 minutes have elapsed, do not open the multicooker lid, but leave the stew inside. The multicooker should remain in the heating mode for several more hours. For ease of preparation, it is better to do this at night.
• Transfer the finished stew into prepared sterilized jars and put it in the refrigerator. You can also freeze the stew in a plastic container.

Chicken stew in a slow cooker: recipe

Compound:

1. Fresh chicken – 4.5 kg
2. Salt, black peppercorns, bay leaf - to taste
3. Water – 100-125 ml.

Preparation:

• Before you start cooking the stew, prepare the chicken by cutting it into pieces. Smaller pieces of chicken will make it easier to remove the meat needed for cooking.
• To carve the bird, place it on a board and cut it in half with a knife. Now cut off the ham from each part and divide it into drumstick and thigh. Cut each of the resulting chicken halves crosswise into portions.
• If your chicken is whole, cut off the neck and set it aside. This part of the bird is not suitable for making stew.
• Rinse each portioned piece of chicken thoroughly under running water. Remove skin and remove excess liquid from meat using paper towels. Now that the portioned pieces are completely ready, take them one at a time and cut off the meat so that there are no bones left.
• Do not throw away the reserved bones and neck; they will be useful for making broth.
• Place the finished pieces of chicken meat in a deep bowl.
• Now proceed to sterilizing the jars. To do this, pour water into a deep saucepan. Place a saucepan with water over medium heat. While the water is heating, thoroughly clean the inside walls and bottom of the jars with baking soda. Place the prepared jars on the kitchen table with the neck up and cover them with lids (which also need to be cleaned first).
• When the water comes to a boil, place a metal sieve or rack over the pan. Place the jars on the resulting structure, neck down. They need to be sterilized for 15 minutes until dripping drops begin to form on the inner walls of the jar.
• After this, using oven mitts, place the jars on clean towels with the neck down. To sterilize the lids, simply place them in boiling water for 15 minutes and then place them on a clean towel.
• Let’s move on directly to preparing the stew in a slow cooker. Place the prepared chicken pieces in a multicooker bowl and add a little clean water.
• Set the appliance to “Extinguishing” mode. Cook the stew for about 4 hours.
• An hour before the end of cooking, add bay leaves, black peppercorns and salt. Mix all ingredients well with a spoon and continue cooking as set.
• When the stew is ready, place it in jars and close the lids tightly on the jars. Place the stew in jars and cover with a blanket. When the stew has cooled, place it in the refrigerator for storage.

Despite the simplicity of preparation, stew in a slow cooker turns out very tasty. Most likely, you won’t even have to store it for a long time, because this appetizing dish is quickly eaten. This stew can be eaten on its own, with a side dish, or used in recipes as a substitute for fresh meat.

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Stew in a slow cooker

In order not to spoil your opinion of the stew by buying it in the store, cook it yourself! And if you think that it is very long and tedious, you are mistaken.

Cooking stew is simple and easy, and a multicooker will help you with this - a miracle saucepan that saves the housewife time.

Cooking stew in a slow cooker is a pleasure: the meat will not burn, you won’t need a lot of oil or water, it is actually cooked in its own juice, which makes it much tastier and more aromatic.

Stew in a slow cooker (classic)

Ingredients:

• We take any meat (chicken, pork or lamb).
• Salt.
• Bay leaf, spices.

If desired, you can add an onion or carrot, but some believe that watery vegetables can simply ruin the taste of the dish.

Cooking stew in a slow cooker:

The process is quite simple, wash the meat and let the water drain a little. Then we cut it into portions; if there are bones or cartilage, we cut them off; they are not suitable for stewing. We put the ingredients in the multicooker and select the “stew” program - it gives the right temperature for preparing a delicious stew. Cooking time 6 hours.

There is no need to monitor the meat at this time; the released juice will allow the meat to cook without any oil. After 5 hours of cooking, add spices and laurel and continue cooking.

If you decide to make stew for the winter, sterilize the jars and lids and lay out the finished dish, pour in the remaining liquid from the multicooker, screw it on and let it cool. Afterwards we put it in the basement or pantry, or even in the refrigerator, if space allows.

Another option is storing in the freezer. Place the finished meat in dry and clean plastic containers, or in bags. Let it cool and only after that put the stew in the freezer.

Stewed chicken in a slow cooker

Stew made from chicken meat in a slow cooker has an amazing taste and does not require many ingredients.

To prepare chicken stew, you need:

• Chicken weighing 3 kg. It is best to use domestic chicken.
• Bay leaf - a few pieces and peppercorns.
• Salt and other spices to taste.

How to properly cook chicken stew in a slow cooker:

Particular attention should be paid to the carcass itself. The chicken should be washed, dried with a paper towel and the remaining fluff and feathers scorched (if necessary). Remove the peel; it is not used in cooking. Large bones need to be separated from the meat, and it should be cut into medium-sized pieces.

Set the multicooker to Stewing mode, place all the meat in the bowl, cover with a lid and set the cooking time to 4 hours. If non-domestic chicken was used for the recipe, then you need to add half a glass of water to the meat. After three hours, you need to add all the seasonings; salt should be calculated per 1 kg of meat - one and a half teaspoons.

After cooking is completed, the stew must be distributed into sterilized jars, rolled up and left to cool under a warm, thick cloth. A three-kilogram chicken yields 2 liters of stew.

Using stewed meat in a slow cooker, you can quickly create many delicious dishes that will delight you and your family.

Potatoes with stewed meat in a slow cooker

The slow cooker produces very tasty and healthy dishes. In addition, each housewife’s time is significantly saved. Delicious potatoes with stew in a slow cooker are very easy to prepare.

Products needed:

• Medium size potatoes - 8-10 pcs.
• A can of stew.
• Large carrots - one, small ones need 2 pieces.
• Salts and other seasonings - to taste.
• One large onion.
• Bay leaf

Cooking process:

First you need to peel all the vegetables and add cold water. The onion is cut as finely as possible, the carrots are coarsely grated, and the potatoes are cut into about 8 pieces.

Remove the stew from the jar into a clean plate, remove excess fat and mash with a fork.

The multicooker is set to Fry mode, and the onions and carrots are fried in a small amount of oil. When the vegetables acquire a golden hue, add potatoes, stew and spices to the multicooker bowl.

You should add very little salt, because the meat is already salted. The contents of the bowl must be mixed well, turn on the Porridge mode and in 35 minutes the dish will be ready!

When serving, the dish can be decorated with herbs.

Pasta with stew in a slow cooker

If you need to prepare lunch in a short time, then pasta with stew in the Redmond slow cooker is the ideal option.

Required components:

• Stew - one can, standard 300-400 g.
• Half a pack of pasta or spaghetti (estimate 250-400 g). * In terms of the ratio of stew and spaghetti - be guided by your taste: some people like a lot of pasta, others like rare pasta floating in the meat))
• Two small onions
• Purified water
• Bay leaf – 2-3 pcs.

Cooking method:

After adding a few tablespoons of vegetable oil to the multicooker and setting the Baking mode, you need to fry the chopped onion well, stirring it occasionally. After this, you need to add the stew and stir. When heated, the stew will split into pieces.

After this, the pack of pasta should be poured into a bowl, stirred and filled with water so that it barely covers the dish. The multicooker lid should be closed and the Pilaf program (or similar program) should be set for 30 minutes.

You can serve it to the table!

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We will need:
*pressure cooker
*glass jars with a screw-on lid (the kind that fit into a pressure cooker, we have half-liter ones)
* cloth kitchen napkin

Rinse the meat thoroughly, dry and cut into pieces (the size of the pieces is at your discretion, as you like).
Now you need to measure how much meat you will need; to do this, you need to put pieces of chopped meat in a jar in which you will cook the stew. And weigh this meat on the scales. The meat should be placed not to the very top, but to the bottom edge of the neck and not tightly, so that there is air between the pieces, otherwise, when the meat is cooked, the juice will have nowhere to go.
Our half-liter jar contained exactly half a kilogram of meat.

Our pressure cooker includes 4 of these jars. So we take 2 kg. meat, 2 teaspoons of salt and a little more than half a teaspoon of pepper. Mix all this well.

Then we put one bay leaf at the bottom of each jar and put the meat there, again not tightly and not to the top.
Now close the jars properly with lids. I did not sterilize the jars, but simply washed and dried them well.
Place a rag or gauze napkin on the bottom of the pressure cooker, whichever you prefer. This must be done so that when cooking the jars do not knock on the bottom of the pressure cooker and, God forbid, do not break.

Place the jars in the pressure cooker and pour cold water up to the neck (again, to the bottom edge, not to the top).

Close the lid of the pressure cooker tightly, install the valve on the lid as indicated in your instructions for the pressure cooker and turn on the stove.
When the water in the pressure cooker boils and the valve works, turn down the heat on the stove to the lowest setting and let the meat cook for 2 hours.
Then turn off the stove and leave the pressure cooker on the stove, without opening until it cools completely. We cooked in the evening and left the pressure cooker on the stove overnight.
After the pressure cooker has completely cooled down, open it, take out the jars, wipe them and store them, as the author said, just on a shelf in the pantry.
The stew turned out simply excellent. We opened a jar for testing and I stewed potatoes with stew, it turned out very tasty!!!

Today, more and more people care about the quality of the food they consume. Many people bake their own bread, ferment yogurt, and make homemade sausage and cottage cheese. By doing everything yourself, you can be absolutely sure that the prepared dish does not contain chemical additives or components of unknown origin. Homemade preparations and canning are very helpful for the housewife when there is absolutely no time to prepare dinner; they are convenient to take with you when going out into nature or planning to spend a weekend at the dacha. Properly prepared canned food is stored for a long time at room temperature, retains the maximum benefits of products and has excellent taste. Beef stew in a pressure cooker It is quite simple to prepare, and the aromatic meat can be eaten as a separate dish or combined with other ingredients when cooking.

Ingredients for making beef stew

• beef meat - 2 kg;
• onions - 2 pcs.;
• black peppercorns - 10 pcs.;
• bay leaf - 2 pcs.;
• salt - 2 teaspoons;
• sunflower oil.

The first recipe for cooking beef stew in a pressure cooker

1. Beef meat must be washed, dried with paper napkins or a towel and cut into small pieces.

2. Place the pressure cooker on the stove, pour a little sunflower oil into it and heat it well.

3. Add the prepared beef and fry it until nicely browned.

4. Chop the onion and add to the meat in a pressure cooker, simmer for twenty minutes.

5. Season with salt and pepper, add laurel leaves, and continue simmering for another hour.

6. Wash glass jars with a capacity of half a liter well under running water and soda, dry on a towel or in the oven.

7. Roll the finished hot stew into prepared glass jars.

8. The meat must be placed tightly inside the container up to the waist of the can, filling it to the top with the resulting meat broth.

9. The finished stew can be eaten immediately or stored in canned form under normal conditions.

The second recipe for beef stew

Necessary ingredients per half-liter jar:

• beef meat - 400 g;
• salt - 1 teaspoon;
• bay leaf - 1 pc.;
• peppercorns - 5 pcs.

Cooking process:

1. Cut the washed meat into small pieces.

2. Prepare glass jars with screw caps, wash them with soda and dry.

3. Place a bay leaf and black peppercorns on the bottom of each jar.

4. Place the meat tightly in the jar, sprinkling the layers with salt, to the level of the upper shoulders of the container.

5. Screw the lids on the jars.

6. Place a cloth napkin on the bottom of the pan to prevent the jars from cracking during cooking.

7. Place the cans of meat in the pressure cooker.

8. Pour cold water into the pressure cooker to the level of the top hangers of the cans, turn on the stove.

9. Close the pressure cooker with a lid.

10. After the water boils in the pressure cooker (the rising valve will notify you of this), reduce the heat to a minimum and leave the jars for an hour and a half.