The Boiled Chestnuts in Pressure Cooker are really quick to prepare and they help us save money, just like all the dishes cooked with this method. Normally, it would take between 45 to 60 minutes, depending on the size, whereas this way the time is more than halved. So not only time-saving, but also especially gas or electricity savings for those with induction. Moreover, cooking with a pressure cooker is very healthy, as food retains about 95% of its properties. If you are skeptical and want to know more, I recommend taking a look at my article: The pressure cooker and its use.
For those who love this cooking method, I recommend not to miss 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
- 2 cups water water
- 2 leaves bay leaves
- 1 pinch salt
Tools
- 1 Pressure Cooker
- 1 Knife
How to Prepare Boiled Chestnuts in Pressure Cooker
Wash the chestnuts thoroughly to remove any impurities, drain and dry them.
With a sharp knife, or a chestnut cutter, score them on the top, the rounded part, and place them directly in the pressure cooker: in this case, I used a 3.5-liter one.
Add the water, a pinch of salt, the bay leaves, and close with the hermetic lid.
Lower the valve lever, put it on high heat and wait for a loud whistle.
At this point, lower the heat 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 has elapsed, turn off the heat, wait a few minutes, and then start releasing the steam by slowly raising the valve lever.
You can only open it when all the steam has escaped from the pot.
Drain them and place them inside a tea towel to keep them warm.
Peel your Boiled Chestnuts in Pressure Cooker while they are still warm, as otherwise, it will become a rather difficult task, with much waste.
Tips, Variants, and Storage
After cooking and peeling them, you can store the boiled chestnuts in the refrigerator for one or two days in an airtight container.
If you want them to last longer, you can safely freeze them and thaw them directly in the fridge.
Another alternative is to vacuum seal them, allowing them to last at least 8/10 days in the fridge.
Additionally, if you place them in a glass jar with water and sugar, a sort of sweet brine, you can preserve them by boiling them for 30 minutes in a bain-marie.
Don’t know how to do it? Check out the Homemade Preserves
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