Ossobuco in Instant Pot, another recipe to add to my collection of Italian Recipes with Instant Pot. Ossobuco alla milanese is perhaps one of the most classic Main Courses of Italian cuisine, and to achieve tender meat, it needs a lot of cooking time, but we can shorten the time thanks to the multicooker.
To respect tradition, I recommend serving the ossobuco cooked with the instant pot with a Milanese risotto or polenta with instant pot.
If you are new to instant pots and don’t know which one to choose, I recommend reading my Guide to Instant Pot to have more clarity and help you choose an appliance that can really make a difference in your home!
If you like the recipe for ossobuco in instant pot, you might also be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 1 Person
- Cooking methods: Instant pot
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 veal ossobuco
- 5.3 oz soffritto mix
- 2/3 cup meat broth
- 2 tbsp butter
- Half glass red wine
- 2 tbsp all-purpose flour
- salt
- pepper
- extra virgin olive oil
- 1 lemon (zest)
- 1 clove garlic
- parsley
Tools
- 1 multicooker
How to Prepare Ossobuco in Instant Pot
Pour the butter with the oil into the multicooker and activate the sauté function.
When the butter is fully melted, add the soffritto mix.
You can obviously use a ready-made soffritto mix, or wash, clean, and finely chop half a carrot, a piece of celery, and a small onion.
Meanwhile, flour the ossobuchi.
When the vegetable base is well browned, also add the ossobuco slices and brown them on both sides for a few minutes.
When the ossobuchi are well golden, deglaze with the red wine and let it evaporate for a few minutes.
Adjust the salt and pepper to taste, then moisten with the meat broth.
At this point, close the pot with the pressure lid and set the cooking time to 30 minutes with the low pressure function at 230°F.
Peel the garlic clove and chop it very finely.
Collect it in a bowl and add the grated lemon zest.
Wash and clean the parsley, then chop it finely and add it to the garlic mix, then mix.
When the ossobuchi are cooked, let the pot rest closed for 10 minutes.
After the resting time, depressurize and serve the ossobuchi with the aromatic mix.
How to Store Ossobuco in Instant Pot
The ossobuco cooked with the instant pot is best right after it’s ready. You can keep it in the fridge for up to two days.
