Boiled Chestnuts in a Pressure Cooker are really quick to prepare and save us money, just like all dishes prepared with this cooking method. Normally it would take 45 to 60 minutes, depending on the size, while this way the times are more than halved. So not only time saving but also especially gas or electricity saving for those with induction. Moreover, cooking with a pressure cooker is really healthy because the food retains about 95% of its properties. If you are skeptical and want to know more, I suggest taking a look at my article: Pressure Cooker and Its Use.
For those who love this cooking method, I recommend not missing out on the following links:
- Cost: Economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs chestnuts/marrons
- 2.1 cups water
- 2 leaves bay
- 1 pinch salt
Tools
- 1 Pressure Cooker
- 1 Knife
How to Prepare Boiled Chestnuts in a Pressure Cooker
Wash the chestnuts thoroughly to remove any residual impurities, drain, and dry them.
With a sharp knife, or a chestnut cutter, cut them on the top, rounded part and place them directly in the pressure cooker: in this case, I used a 3.5-quart one.
Add the water, a pinch of salt, the bay leaves, and close with the pressure-sealed lid.
Lower the valve lever, place on high heat and wait for a loud whistle.
At this point, turn the heat down to the minimum and calculate about 20 minutes of cooking.
If instead of chestnuts, you have bought marrons, then the cooking time will be longer: calculate at least 5/10 more minutes.
After the necessary time, turn off, wait a few minutes and then start to release the steam, lifting the valve lever little by little.
You will be able to open it only when the steam has completely escaped from the pot.
Drain them and place them inside a towel to keep them warm.
Peel your Boiled Chestnuts in Pressure Cooker while they’re still hot, because otherwise, it will become quite a difficult job, with a lot of waste.
Tips, Variations, and Storage
After cooking and peeling them, you can store the boiled chestnuts in the refrigerator for one or two days but inside an airtight container.
If you want them to last longer, you can easily freeze them and thaw them directly in the fridge.
Another alternative is vacuum sealing them to last at least 8/10 days in the refrigerator.
Moreover, if you put them inside a glass jar with water and sugar, a kind of sweet brine, you can preserve them by boiling them again for 30 minutes in a bain-marie.
Don’t know how to do it? Take a look at Homemade Preserves
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