Ossobuco with Peas in a Pressure Cooker is not only delicious but also incredibly easy to make, and most importantly, very quick. In just twenty minutes, you will be able to serve a rich, complete… fabulous dish. All thanks to the use of a pressure cooker, which not only improves our food but also halves the cooking time. This way, we save time, as there is always little of it, but also economically, which never hurts. It’s a recipe that, as composed, as you see in the picture, also with a small rice timbale, I serve as a single dish when I have guests. Sometimes I form a ring on the plate, in the center of which I place the ossobuco, and all around I sprinkle it with gravy. This plating is part of the traditional recipe, the link to which is attached at the end of the article.
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 large ossobuco
- 1 medium carrot
- 1 celery stalk
- Half medium red onion
- 5.3 oz frozen peas
- as needed flour
- 3 tablespoons extra virgin olive oil
- 1 small glass brandy
- 5.3 oz Carnaroli rice
Tools
- 1 Pressure cooker 3.5 qt
How to Prepare Ossobuco with Peas in a Pressure Cooker
To prepare Ossobuco with Peas in a Pressure Cooker, organize all ingredients within reach.
Pour two tablespoons of extra virgin olive oil into the pressure cooker, and gradually add the onion, celery, and carrot.
Brown for a few seconds, then add the meat, slightly floured.
Butter is usually used for browning, but I prefer oil as it’s lighter.
After toasting the ossobuco on both sides, deglaze with a small glass of brandy.
Let it evaporate, adjust the salt, add the peas, and 150 grams (5.3 oz) of warm water.
Seal tightly with the lid, ensure the vent valve is closed, and maintain a medium-high flame.
As soon as you hear a rather loud whistle, reduce the flame to the minimum, and let it cook for about 15 minutes.
Once the cooking time has passed, turn off and after a few minutes, vent by lifting the valve.
Do it slowly, though, otherwise, you’ll splatter yourself with boiling water that comes out with a lot of pressure.
Remove the meat from the pot, place it on a plate, and let the gravy reduce for a few minutes if necessary.
If you want this dish to become a unique course, also visually appealing for a dinner, prepare an hour in advance by boiling the rice.
Once cooked, drain it, divide it into two molds of your choice, and let it solidify in the refrigerator.
Now that you have everything ready, you can serve your Ossobuco with Peas in a Pressure Cooker piping hot.
Arrange it in a deep plate with the rice timbale next to it, season both with the pea gravy and drizzle the last tablespoon of extra virgin olive oil.
If you have no issues, a sprinkle of freshly ground pepper doesn’t hurt at all.
Tips and Variations
The Ossobuco with Peas in a Pressure Cooker can be easily stored for a few days in the refrigerator, but in a glass container.
You can then reheat it before serving.
Don’t like peas? Just leave the celery, carrot, and onion, but increase their quantity.
If you don’t have a pressure cooker, no problem, I’ll leave you the traditional method recipe: Ossobuco with Rice Ring
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