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Instant Pot Canning Meat (Tushonka)

Having jars of home-canned meat on the shelf is very convenient  and allows you to have really easy dinners, even on a rushed mid-week night. The meat is packed with loads of flavor and natural juices all in one jar. Using the Instant Pot allows for a quick and simple canning process. Follow these few simple steps for delicious, melt in your mouth canned meat.


  • 4 pounds of meat of choice (I used chicken thighs)
  • 2 teaspoons garlic salt
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon old bay seasoning or Cajun seasoning




Wash the meat under cold water and debone the meat if needed. Cut the meat into 1-inch cubes. To the bowl of cubed meat add 2 teaspoons garlic salt, 1 teaspoons of salt, 1 teaspoon black pepper, and 1 teaspoon old bay seasoning or Cajun seasoning. Mix everything until well combined.


Prepare your empty jars to be filled. For this batch I used (2) 32oz jars. Fill your jars with cubed meat up to the shoulder line, leaving about 1-inch head space. Once full, tightly secure the lid onto the jars. And that’s it! The instant pot will do the rest of the work for you.


To prepare the instant pot pressure cooker, place a metal rack onto the bottom and fill the bowl half way with water. Place the filled jars into the pressure cooker and make sure the water line does not exceed the MAX line on the pot. Close the lid and turn on the pressure cooker on high for 1 hour 50 minutes. Once the time has passed, allow the pressure to release slowly on its own (do not release the pressure). Once released, remove the jars and tighten the lids. Allow them to cool down completely before storing in a cool dark place. Enjoy at your convenience!