Cotechino in pressure cooker

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Cotechino in pressure cooker
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it es fr de br
  • Difficulty: Easy
  • Prep time: 10 min
  • Cook time: 40 min
  • Serving: 6
  • Cost: Low

PRESENTATION

You know, cotechino pressure cooker recipes really bring something special to New Year’s Eve in Emilia-Romagna. Up in Northern Italy, people love this cotechino sausage with creamy mashed potatoes or earthy lentils. And you know what? It's not just the taste—serving cotechino with lenticchie is all about good luck and prosperity for the year ahead. Thing is, using a pressure cooker cuts the cotechino cooking time from hours down to under forty minutes. Pretty much means less waiting around and more time for those holiday vibes and tender, juicy slices at the table. For real, most folks go for fresh cotechino instead of the precooked stuff. And the difference? Huge. You get this rich, moist flavor packed into every bite, and the aroma? It signals celebration time. Plus, many families stick to the classic cotechino lentils on the side. Add a drizzle of olive oil and some warm, buttery mashed potatoes to soak up all the juices. Because cotechino is such a festive staple, especially around New Year’s, it’s fun seeing how folks in Emilia-Romagna keep it simple yet authentic. Some swap in polenta, while others splash red wine into the lentils, giving each table its own twist. With a cotechino instant pot approach, you still get that deep, savory taste from traditional Italian recipes, without being stuck in the kitchen forever. And the sausage? Tender and crispy on the edges, while the lentils soak up that rich flavor from the cooking juices. Seriously good. It’s amazing how this dish fits busy schedules while keeping all the old-school flavor and good luck charm. Perfect for Italian celebrations. So whether you are cooking for a crowd or just want a taste of Northern Italy’s festive food, this dish really brings everyone together. For sure.

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INGREDIENTS
Cotechino 1.4 lbs (650 g) - fresh
Celery 2 ribs
Carrots 1
Shallot 1
Parsley 4 tbsp (20 g)
Sage to taste
Juniper berries to taste
Fine salt to taste
Preparation

How to prepare Cotechino in pressure cooker

To prepare the cotechino in a pressure cooker you need a fresh cotechino, not a pre-cooked one. Prick it and place it in the pressure cooker 2. At this point, wash and roughly chop the celery, carrots, and parsley 3. If you prefer, you can also choose not to peel the carrots.

Trim the shallot and cut it into pieces 4. Now pour about 2 liters (about 8 1/2 cups) of water into the pressure cooker 5, add the juniper berries 6.

Add the sage leaves 7, the shallot 8, the celery, parsley, and carrots 9.

Add the salt 10 and close the pot with its lid 11. Turn on medium heat and, when it starts whistling, lower the flame and let it cook for 35 minutes. After this time, turn off the heat and lift the valve to release the steam; when it's no longer under pressure, you can open the lid 12.

Remove the cotechino from the water 13 and place it on a cutting board. Remove any string 14 and slice it. Serve your cotechino in a pressure cooker accompanied with lentils or purée 15!

Storage

The cotechino in a pressure cooker can be kept in the refrigerator for 1-2 days. Freezing is not recommended.

Tip

Let the cotechino cool for a few minutes before slicing it, this way you'll get more uniform slices.

You can cook the cotechino without the vegetables, but it will be less aromatic.

For the translation of some texts, artificial intelligence tools may have been used.
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