Ingredients
Equipment
Method
Chicken Meat
- Heat your oven to the lowest setting. (Mine is 170 degrees Fahrenheit.) Place all your jars inside.
- Boil water, and once it's boiled, place your lids in hot water to sit for a couple of minutes.
- Dice your chicken and beef separately and place in seprate bowls.
- In your first 3 jars, fill with chicken, 1 tsp salt, 2 peppercorns, and place one bay leaf inside each jar. (Layer the salt between the chicken to get it everywhere.) Leave about 1/2 an inch of space from the top of the jar.
- Tighten the lid. Almost all the way, but do not fully tighten it.
Beef Meat
- Add your beef meat to your jars with the 1 tsp salt, 2 peppercorns, and 1 bay leaf per jar. Layer the salt to make sure it gets everywhere. And leave about 1/2 an inch of space from the top of the jar.
- Tighten the lid. Almost all of the way, but do not fully tighten it.
- Add your jars to the pressure cooker. It should fit 5-6 jars. If all of your jars don't fit then place your extras in the fridge until your next round.
- Fill the water until the water reaches 4/5'ths of the jar. The lid rim should not be covered by the water.
- Press the Pressure Cook button on the Instapot. Let it do its thing.
- Once it's all finished, place your jars onto a kitchen towel and allow to rest for another 4-5 hours covered.
- Enjoy!