Electric pressure cooker veal neck roast. With this cut of veal, which is quite economical compared to other more noble and lean parts, you can make a delicious roast. The cooking of this part of the meat must be long if we want to obtain a tender roast. However, it will really be worth it because the neck is very tasty and this roast will win you over. If you want to rely on the electric pressure cooker for a perfect and effortless result, you are really in good hands. As usual, let our precious Instant Pot pamper us, just brown the meat, add the necessary ingredients, close the lid, and lie on the couch to read a good book. Our Instant Pot will take care of the veal roast.
Here are some other tasty recipes with veal:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Instant Pot
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 783.96 (Kcal)
- Carbohydrates 1.13 (g) of which sugars 0.88 (g)
- Proteins 62.60 (g)
- Fat 55.92 (g) of which saturated 21.91 (g)of which unsaturated 25.15 (g)
- Fibers 0.04 (g)
- Sodium 603.63 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs veal (neck)
- 1.4 oz butter
- 0.7 oz extra virgin olive oil
- Half cup white wine
- Half cup milk
- to taste salt
- 1 clove garlic
- 2 leaves sage
- 1 sprig rosemary
Tools
- 1 Instant Pot
- 1 Spoon
- 1 Knife
- 1 Measuring Cup
Steps
Put oil and butter in the Instant Pot bowl. Melt the butter using the Sauté function at the lowest setting.
Place the meat inside and brown it on both sides, then pour in the half cup of white wine. Let it evaporate.
When the wine has almost evaporated, add the milk. Also put the herbs and the garlic clove in the pot. I recommend putting them in an tea infuser because it is much easier to retrieve them at the end of cooking, but if you don’t have one, don’t worry, you can retrieve them with a spoon before serving the meat. Salt and close the pressure cooker lid.
Cancel the Sauté program, close the valve, and set the cooking time to 60 minutes on Pressure Cook, high pressure.
After this time, release the valve and open the lid. If necessary, use the sauté function to dry the sauce and adjust the salt.
My Advice
The cooked veal neck roast keeps for a few days in the refrigerator.
If you manage to save some gravy from the greedy mouths of your family members, use this tasty sauce to season tagliatelle, adding a small piece of fresh butter and some grated Parmesan.
FAQ (Questions and Answers)
Can I cook veal neck in a non-electric pressure cooker?
Sure, but be careful with the liquids, which need to be more abundant because a traditional pressure cooker releases steam during cooking.
Can I cook the neck roast in a pan?
Yes, definitely. However, in this case, it will need to be cooked for a couple of hours, covered and over low heat.
