The boiled chestnuts in a pressure cooker or multicooker are a simple and genuine preparation that brings all the flavors of autumn to the table. Soft, fragrant, and nutritious, they are one of the most beloved snacks of the season and are suitable for many uses: perfect to enjoy hot on their own, great as a rustic side dish, and ideal as a base for desserts, creams, and fillings.
Compared to traditional cooking in a pot, using the pressure cooker or multicooker significantly reduces the time, while preserving the taste and texture of the chestnuts. Just a few minutes under pressure are enough to get soft, well-cooked chestnuts that are easy to peel, without having to constantly watch them on the stove.
The recipe is very versatile: you can prepare them plain, with just water, if you need them for desserts or in a savory and aromatic version by adding a pinch of coarse salt and a bay leaf to the cooking water. This way, the chestnuts acquire a delicate aroma and become a tasty snack to enjoy hot, perhaps accompanied by a glass of red or new wine.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Boiled Chestnuts in Pressure Cooker or Multicooker:
- 1.1 lbs fresh chestnuts
- 1 leaf bay
- to taste fine salt
- to taste water
Tools for Boiled Chestnuts in Pressure Cooker or Multicooker:
- 1 Pressure Cooker
- 1 Bowl
Steps for Preparing and Cooking the Chestnuts:
Wash the chestnuts well, cut the shell on the top with a knife or a chestnut cutter.
Place the chestnuts in the pressure cooker or multicooker, add a bay leaf, salt, and cover with water. They should be covered by at least 1 inch.
Just make sure that the water NEVER exceeds the line marked on the pressure cooker.
Close the pressure cooker, place it on the stove over medium-high heat, and when the red valve on the pot rises (indicating it’s under pressure), lower the heat and cook for 20 minutes.
After the time has passed, turn off the heat and slowly release the valve to let all the steam out, the red valve lowers, and you can open the pressure cooker.
For the multicooker, place the lid, set the pressure cooking for 20 minutes. After the time has passed, release the valve and then remove the lid.
Place the chestnuts in a bowl without the cooking water, serve immediately hot.
Curiosity
If you cook the chestnuts without salt and bay, you can use the chestnut cooking water to rinse your hair for brown highlights.
FAQ (Frequently Asked Questions)
Do I need to score the chestnuts even if I boil them?
Yes, it’s recommended to make a small cross cut on the rounded part to prevent them from exploding during cooking and to peel them more easily.
How do you store boiled chestnuts?
Once peeled, you can store them in the fridge in an airtight container for 2-3 days or freeze them already cooked and peeled, ready to use for desserts or side dishes.
Which is better, chestnuts or marroni?
Both are fine: marroni are larger and sweeter, but require a few more minutes of cooking.
Are boiled chestnuts gluten-free?
Yes, they are naturally gluten-free, making them suitable for those who are celiac.
