Meat Jelly or Kholodetz (Холодец) is a traditional Russian and Slavic appetizer that's often served for New Years or celebrations. Full of collagen which naturally sets the jelly, without the need to add gelatin (that's technically called Zalivnoye). The Instant Pot makes it easy to prepare Meat Jelly, reducing cooking time, while still making an authentic flavorful Kholodetz.

Love it or hate it, Meat Jelly (like an Aspic) is a staple on the Slavic and Russian table. The concept used to terrify me as a kid, but I think that's because one day I came home after school, opened up the pot on the stove and saw a pig head boiling away. Maybe that's why I gravitate to making Chicken Meat Jelly. Honesty I love it now, especially with lots of Horseradish!

Why You'll Love This Recipe

It's Chicken! I love making this with Chicken, but you can also substitute with Pork Trotters, but I love the subtle flavor that Chicken brings
Faster Tradition - the Instant Pot immensely speeds up the cooking time, which I think actually improves the flavor of Kholodetz
Celebration Dish - perfect addition to your Slavic party, even for first timers, or if you are a bit squeamish, making Chicken Meat Jelly is the perfect recipe to start with
Natural - without adding gelatin, using Chicken Feet brings natural collagen which is full of nutrients

Ingredients

Chicken Feet - I used about 2 pounds, the more the merrier for the Collagen
Chicken Meat - Chicken Leg Quarters and a Chicken Breast
Onion and Garlic
Carrot
Celery
Aromatics - Bay Leafs, Whole Peppercorns, Black Pepper, Salt,
Fresh Herbs - fresh Italian Parsley or Dill
Water - don't add extra, this dilutes the collagen

Equipment

Instant Pot - 6 quart or 8 quart
Colander
Cheesecloth - for a clear broth
Cutting Board and Knife
Shallow Bowls of Glass Tray - for moulds

step guide making meat jelly in instant pot

How to Make Meat Jelly

Prepare Chicken Feet - wash Chicken Feet, place into a pot of boiling water and boil for 5 minutes (to remove impurities). Strain into a colander (discarding water). Using a sharp knife, carefully cut the nails off the Chicken Feet.
Prepare Instant Pot - place Chicken Feet, Chicken Leg Quarters, Chicken Breast, Onion, 4 Garlic cloves, Carrot, Celery, Bay Leafs, Whole Peppercorns and Salt. Fill with 8 cups of water (don't fill higher than the MAX FILL LINE)
Seal and Cook - close lid and place vent on SEAL. Set Instant Pot to Pressure Cook on High for 1½ hours. Allow pressure to Natural Release for at least 20 minutes before opening lid.
First Strain - place colander into a large bowl. Pour to strain broth. Set Chicken Leg Quarters, Chicken Breast and Carrot aside. Discard Chicken Feet, Onions, Bay Leafs and Peppercorns.
Second Strain - line Cheesecloth into a Colander inside a bowl. Pour broth for a second strain to remove impurities for a clear broth. Don't skip this step.
Shred Meat and Slice Carrot - discard bones and chicken skin. Shred meat into a bowl. Slice carrot into rounds to add to your Meat Jelly.
Combine - mix in Ground Black Pepper and Minced Garlic into Shredded Chicken.
Assemble - place sliced Carrot and fresh Parsley into base of bowls of glass tray. Evenly spread shredded chicken.
Pour - carefully ladle Chicken Broth over the meat, until Chicken is fully covered.
Chill - cool to room temperature and refrigerate for at least 8-12 hours.
Serve - garnish with fresh herbs. Serve cold with Horseradish, Russian Mustard, Rye Bread and Pickled Vegetables.

Meat Jelly Variations

Pork Meat Jelly - substitute Chicken Feet with Pork Hocks or Pork Trotters
Beef Meat Jelly - use Beef Shank or Oxtail
Mixed Meat - combine different meats like Chicken Feet, Oxtail, Pork Trotters for a deeper and richer flavor

Serving Suggestions

Horseradish - creamed Horseradish sold in the supermarket is perfect
Hren - homemade Horseradish with Beet
Russian Mustard - homemade always is best and easy to make
Rye Bread - everything Russian is served with dark Rye!
Hard Boiled Eggs - or serve with Quail Eggs to make it fancy
Pickled Vegetables - alongside Dill Pickles, Pickled Pink Garlic, Pickled Tomatoes, Quick Marinated Pickles, Georgian Pickled Cabbage or Quick Pickled Cabbage
Hrenovuha - Horseradish infused Vodka to increase appetite

Recipe Tips and FAQs

Splash of Vinegar - when making Bone Broth, add 1-2 teaspoons of Vinegar for a bit of tang, but also helps pull nutrients from the bones
Don't Add Water - this only dilutes the collagen and your dish won't fully set. It's ok if water doesn't fully cover the meat, usually in the 6 Quart Instant Pot, just don't allow water to exceed fill line. As it cooks, moisture will draw out collagen into broth
Boil Chicken Feet - this allows any impurities to release before using, don't skip this step
Cover When Chilling - after Meat Jelly sets in fridge, cover with Cling Wrap to prevent condensation forming

Can I Make Stovetop Meat Jelly?

Absolutely. This is the traditional method. Instead of using and Instant Pot, place ingredients into a large stockpot. Add 10-12 cups of water, bring to a boil and reduce to a low simmer for 6 hours. Skim any impurities that rise to surface. Strain and follow recipe as written below and enjoy.

Can I Make This Using Gelatin?

Yes, that is called Zalivnoye (заливное), not Kholodetz. A small technicality but important. Simmer the meat and aromatics for 2-3 hours on low with 8-10 cups of water. Strain, remove and shred meat. Add 4 tablespoons of gelatin into ½ cup of lukewarm water and allow to sit for 5 minutes. Stir into strained broth, mixing until completely dissolved. Assemble as per recipe and chill. Enjoy!

Why Is My Meat Jelly Not Setting?

This is probably because there was too much water in the broth, or not enough collagen from the Chicken Feet. You can bring the broth to a boil again, and add a 4 teaspoons of gelatin for it to set. Alternatively, you can add some gelatin for make a hard Kholodetz that better shape. Experiment and decide how much gelatinous texture you prefer.

How Do I Make It Less Fatty?

The best way to reduce fat from the broth is to gently lay paper towel on top to soak up the fat (which rises to the top of the broth). This will take several discarded paper towels but will ensure a lower fat broth. Alternatively, when the meat jelly has set, just skim off the top layer of fat before serving.

Storage

Fridge - cover with Cling Wrap and keep refrigerated. Enjoy within 5-7 days.
Freezer - place small portions in an airtight container. Freeze and enjoy within 3 months.

Russian Appetizers You'll Love

Herring Under a Fur Coat (Shuba)
Smoked Salmon on Rye Bites
Chanterelle Mushrooms
How to Eat Caviar
Eggplant Caviar
Smetana - homemade tastes better, perfect for spreading on Rye Bread

Making homemade Meat Jelly in an Instant Pot is such a timesaver, with a flavor that will bring you back to your childhood. Perfect for family gatherings, or for a big New Years Eve feast, a nutrient rich collagen jelly with perfect results with minimal effort. Bon Appetit! Приятного аппетита!