How to make
I flavored the already cleaned chicken hearts with soy sauce and left them marinate in the refrigerator.
I cut the potatoes into small cubes and flavored them with the following spices - fat, salt, paprika and savory herb. I also added pressed garlic.
I baked for 20 minutes at 390°F (200°C) in the Instant Pot frying basket and on the tenth minute, by using the handles, I vigorously shook the basket to mix them well.
While the potatoes were baking, I finely chopped the onion, carrot and pepper.
I put a little water in the Instant Pot bowl and set it to the Sauté program. When the fat heated up, I poured the vegetables and a little water, so that they can stew.
When have stewed for 2-3 minutes, add the hearts along with the soy sauce they were in. I seasoned with salt, paprika, cumin and white pepper. I poured the jar of tomato juice.
I put it on the Sauté program, on a low frying program and left them to simmer for about 10-15 minutes.
You'll love the Instant Pot Chicken Hearts with Garnish if you like village-style hearts, chicken livers and all kinds of offal recipes.
