Chitterlings, also known as chitlins, are a soul food delicacy made from pig intestines. They have a very unique texture and robust flavor that takes some acclimating to. But once you acquire a taste for chitlins, you’ll find them irresistible!
Cooking chitterlings properly is a time consuming process when boiled. Using a pressure cooker cuts the cooking time significantly while still resulting in tender, mild chitlins with the perfect creamy consistency.
In this detailed guide, we’ll walk through everything you need to know about how to cook pork chitterlings in a pressure cooker. From cleaning and prepping to seasoning and cook times you’ll learn the ins and outs of making perfect pressure cooked chitlins.
What are Chitterlings?
Chitterlings are made from the small intestines of pigs, also called chitlins. They were commonly eaten by slaves in America during colonial times, as plantation owners would give them undesirable cuts like organ meats.
Chitlins have a very particular soft glandular texture and pungent smell. Proper cleaning and long cooking makes them much more palatable with a milder taste. They are a soul food essential with a long history.
Benefits of Pressure Cooking Chitterlings
Cooking chitterlings in a pressure cooker has several advantages:
- Greatly reduces cooking time
- Tenderizes the meat thoroughly
- Infuses flavor into the chitlins
- Contains smells
- Allows cooking large batches
- Keeps them piping hot and ready to serve
The intense heat and pressure of a pressure cooker is ideal for softening tough chitlins quickly.
How to Clean and Prep Chitterlings for Cooking
Raw chitlins require extensive cleaning before they are edible and safe to eat:
- Soak in vinegar water – Vinegar helps loosen mucous coating
- Remove outer membrane – Peels off easily after soaking
- Trim fat and sinew – Cut off any remaining tough parts
- Rinse thoroughly – Wash away all dirt and lingering odor
Cleaning chitlins takes a lot of work. You can sometimes source pre-cleaned ones to shorten prep time.
Once cleaned, cut the chitlins into 2-3 inch strips. This allows seasonings to penetrate them fully when cooking.
Seasoning and Flavoring Chitterlings
On their own, chitlins have a very mild taste. Choosing the right seasonings is key to bringing out delicious flavor. Here are some classic chitterlings seasoning ideas:
- Onion, garlic, cayenne, paprika, oregano, bay leaves
- Onion powder, garlic powder, crushed red pepper, sage
- Chicken or beef broth or bouillon
- Apple cider or red wine vinegar
- Dijon mustard, vinegar, thyme
Apply 1-2 tablespoons total per batch and mix well to coat evenly. Brothy seasonings infuse moistness and flavor. Spice blends also pair nicely.
How to Cook Chitterlings in a Pressure Cooker
With cleaned and prepped chitlins ready, here is a simple process for pressure cooking them perfectly:
- Place chitterlings in pressure cooker pot
- Add desired seasonings and broth/water
- Lock lid in place and bring to high pressure
- Cook for 8-12 minutes once pressure is reached
- Allow natural pressure release for 10 minutes
- Release remaining pressure and open lid
The chitlins will be fall-apart tender with the seasoning nicely distributed throughout.
Add just enough liquid to cover chitlins. Too much will prevent pressure building.
Cook Times for Chitterlings in a Pressure Cooker
Due to their dense makeup, chitterlings require cooking under pressure to become tender:
- 1-2 lbs chitterlings – Cook 8 minutes
- 3-5 lbs chitterlings – Cook 10 minutes
- 5-7 lbs chitterlings – Cook 12 minutes
Always allow the natural pressure release after cooking to allow them to further tenderize.
Tips for Delicious Pressure Cooked Chitterlings
Here are some top tips for nailing chitterlings in the pressure cooker:
- Clean extremely thoroughly for best flavor
- Cut into bite-size strips before cooking
- Use chicken or beef broth for extra moisture
- Add vinegar, hot sauce or mustard for tang
- Use generous amounts of onion, garlic, spices
- Allow natural pressure release after cooking
- Add hot sauce at the table to taste
When done right, pressure cooked chitlins are fall-off-the-bone tender with a wonderful creamy texture.
How to Serve Chitterlings After Pressure Cooking
There are many classic ways chitterlings are served straight from the pressure cooker:
- Piled on white bread as a sandwich with hot sauce
- On saltine crackers topped with hot sauce
- Over cooked white rice
- With gravy or sauce ladled over the top
They also work nicely in dishes like soups, stews, and casseroles.
Hot sauces like Tabasco, Crystal, or Texas Pete are standard condiments to liven up the mild chitlins.
Storing and Reheating Leftover Chitterlings
You’ll likely end up with leftover chitterlings after pressure cooking a large batch. Store and reheat them properly:
- Allow to cool fully then refrigerate in an airtight container for up to 4 days.
- Reheat gently in a saucepan with a bit of broth until warmed through.
- Alternatively, reheat in the microwave at 50% power in 30 second increments.
Avoid keeping cooked chitlins too long. Reseason leftovers as needed before reheating.
Common Questions About Pressure Cooking Chitterlings
Here are answers to some frequently asked questions:
Can you pressure cook frozen chitterlings?
Yes, frozen pre-cleaned chitlins can go right into the pressure cooker. Add 1-2 minutes to the cook time.
Do you need to prick chitterlings before pressure cooking?
Pricking with a fork is unnecessary if you cut the chitlins into smaller pieces first.
Do you rinse chitterlings after pressure cooking?
No, draining in a colander is all you need to do. No need to rinse after cooking.
Can you overcook chitterlings in a pressure cooker?
It’s difficult to overcook them since the high heat tenderizes them fully. Just avoid going way over the recommended time.
Handy Tips for Delicious Pressure Cooked Chitlins
Follow these tips for tasty chitterlings straight from the pressure cooker:
- Clean extremely thoroughly for best results
- Cut into bite-size strips before cooking
- Use chicken or beef broth for extra moisture
- Cook on HIGH pressure for 8-12 minutes
- Allow natural pressure release after cooking
- Season heavily with onion, garlic, spices
- Add hot sauce at the table to taste
With some upfront prep and a relatively quick cook time, the pressure cooker lets you enjoy chitlins anytime with no fuss or mess.
Common Chitterlings Questions and Answers
Chitterlings are unfamiliar to many people. Here are some common FAQs:
What do chitterlings taste like?
When properly cleaned and cooked, chitlins have a mild creamy taste. The seasonings added really provide most of the flavor.
Are chitterlings healthy to eat?
Chitlins are high in vitamin B12 since they are an organ meat. But they also contain a lot of cholesterol from being a fatty cut. Eat in moderation.
What are chitterlings made out of?
Chitterlings are pig small intestines, containing the digestive tract and lining. Thorough cleaning removes all waste material.
Are chitterlings safe to eat?
Yes, thoroughly cleaned then cooked chitlins are safe for consumption. Ensure they reach an internal temp of 165°F.
Can you freeze raw chitterlings?
You can freeze raw cleaned chitterlings for up to 6 months. Thaw overnight in the fridge before cooking. Don’t refreeze after cooking.
Do chitterlings smell bad?
Chitlins can have a very strong odor before cleaning and cooking. The vinegar soak helps reduce smell significantly.
Delicious Chitterlings Recipes for the Pressure Cooker
Now that you know how to cook chitterlings in a pressure cooker, here are some tasty recipes to try:
- Easy Pressure Cooker Chitterlings
- Spicy Pressure Cooked Chitlins
- [Pressure Cooker Chitlins with Veggies](https://www.allrecipes