Pressure Cooker Gizzards, Hearts, and Ground Pork with Arugula

Pressure Cooker Gizzards, Hearts, and Ground Pork with Arugula (Serves 2-4)

The bags of chicken gizzards and hearts had been in my freezer for a while, so I decided to cook them. As an experiment, I thawed a pound of ground pork too and cooked it with the organ meats. The result was rich and flavorful. I cooked the meat with two sliced onions in my pressure cooker and then used the mix to wilt fresh baby arugula. I think almost anyone would like this meal if they did not know it included hearts and gizzards. Myself, after having hung around a farm for a few years, like the meal more because it includes the odd bits of chickens.

Prep and cook time: 30-40 minutes


Coconut oil
2 sweet yellow onions
4 to 5 chicken gizzards
4 to 5  chicken hearts
1 pound ground pork
1 jalapeno pepper
Garlic powder
Black pepper
Chili powder
Crushed red pepper flakes
1 big bunch of fresh baby arugula
Dried cranberries (infused with apple juice for sweetness)

Directions: Add 1 or 2 tablespoons of coconut oil to pressure cooker over medium heat. Chop onion into half-moon slices. Add to pot and cook 3 to 4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Rinse chicken parts. Slice parts into bite-size pieces and add to pot. Dust lightly with salt, garlic powder, black pepper, and crushed red pepper. Add ground pork and break it up into small pieces with a wooden spatula. Season with salt, garlic powder, and a good dusting of chili powder. Mix well. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Meanwhile, rinse the arugula, shake out excess water as best you can, and set aside until the meat is ready. When meat is ready, ladle a few cups into the bottom of large skillet or wok over medium heat. Add arugula and mix the greens and the meat together, wilting the greens. Throw a big handful of dried cranberries on top and mix in with the meat and arugula. Serve on a plate. Enjoy!

Note: I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from (check it out in my “Store.”) After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

Printer friendly version: Pressure Cooker Gizzards, Hearts, and Ground Pork with Arugula


Leave a Reply