Today we are preparing together a Ossobuco pizzaiola in pressure cooker, incredibly tender and full of flavor. It’s the perfect recipe when we want to serve a tasty meat dish without spending hours cooking.
A dish I love because it combines the tradition of Italian cuisine with the practicality of the pressure cooker. In a few minutes, we get an incredibly soft meat that melts in your mouth with a fragrant tomato and oregano sauce. Delicious even when enjoyed cold on the warmer days of the year.
Cooking in a pressure cooker allows us to preserve all the flavor and juices of the meat, creating a thick and enveloping sauce. You really need only a few simple ingredients, and the pressure cooker does the rest.
Ideal recipe for two people, but you can easily double the quantity if you have guests or want to make more to keep it. The beauty of this dish is that the longer it rests, the tastier it becomes.
If you like “time-saving” recipes with all the taste of homemade cooking, this ossobuco pizzaiola will win you over at the first taste.
Try it right away and let me know if you will.
Anna – lappetitovienmangiando
Do you love ossobuco and pressure cooking? Here are links to other delicious recipes:
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs veal ossobuco
- 1 large clove garlic
- 14 oz tomato pulp
- 2 tbsps extra virgin olive oil
- to taste oregano
- to taste salt
- 2
Tools
- 1 Pressure cooker
Preparation
Take the meat out of the fridge about 40 minutes to an hour before cooking, as it should be at room temperature and never cold. This way, we avoid a thermal shock that could irreparably toughen it. Put the extra virgin olive oil in the pressure cooker, add the garlic in small pieces, and let it sauté for a few seconds, just enough time to pat the ossobuco dry with paper towels. After this, add them to the sauté and let them brown for a few minutes, always keeping the heat high.
At this point, pour the tomato pulp over the meat without adding water, add salt, oregano, and close with the airtight lid. Lower the valve lever, and as soon as you hear a loud hiss, reduce to a minimum and let it cook for about 15 minutes. If I’m not serving them immediately, I wait a few minutes before opening, so the internal steam pressure drops a little.
Finally, gently raise the valve lever and open only after the steam has completely escaped.
Serve the Ossobuco pizzaiola in pressure cooker already portioned or on a serving dish, and sprinkle with a pinch of dried oregano.
And once again, the pressure cooker has worked its magic: an incredibly tender ossobuco pizzaiola with a fragrant sauce that invites you to mop it up with bread.
Tips, variations, and storage
The ossobuco pizzaiola keeps in the fridge for about 2-3 days, well sealed in an airtight glass or ceramic container.
It can be safely frozen in portions and reheated as needed in the microwave or in a pan with a little water.
Remember to defrost in the fridge or microwave but never at room temperature.
For a more intense flavor, you can add a pinch of chili pepper and some capers.
FAQ
Can I prepare it in advance?
Absolutely yes, because like all stewed dishes, it’s even better the next day.
How long does it take without the pressure cooker?
In a traditional pot, it takes 60 minutes or more to achieve the same tenderness.
