Primi. Autore e Copyright Marco Ramerini
Primi. Autore e Copyright Marco Ramerini

Meat broth with pressure cooker

Questo post è disponibile anche in: Italian

Here is another recipe killer bills, because it allows us to prepare an excellent meat broth with the pressure cooker in just 45 minutes instead of two and a half hours of normal cooking.

To prepare the meat broth with the pressure cooker, it will be enough to find the necessary ingredients and you will obtain a delicacy in a few minutes.

There are many recipes that predict use of the meat broth, especially with homemade pasta such as the famous cappelletti, tortellini and quadrucci, formats that are eaten at Christmas.


  • kg. 1 of meat between chicken and beef ( lizard, muscle, steak rib, spongy bone )
  • 1 large onion
  • 2 cloves
  • 1 potato
  • 2 carrots
  • 2 celery sticks
  • cold water to taste
  • 1 tomato
  • coarse salt to taste
  • peppercorn to taste


First wash the vegetables and cut them into large pieces except for the onion on which you will stick the cloves.

Then add the meat and water which must not exceed the level indicated inside the pressure cooker, a little salt and pepper.

Close and place it over the heat with a high flame, when the valve starts to hiss, lower the burner to the minimum and cook for 45 minutes.

Once the cooking minutes have elapsed, vent the valve and once the piston on the pot lid has lowered, you can open it.

With the help of a skimmer or a fine mesh sieve, provide for an initial purification of the broth from the fat residues present on the meat.

Then, once the broth has cooled, leave it overnight in the refrigerator before consuming it, this because the low temperature will allow the remaining fat to surface and be easily eliminated.

We remind you that the meat broth can be kept in the fridge for 3 days or it can be frozen in the freezer for three months.


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