Instant Pot Osso Buco with Risotto Milanese
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Instant Pot Osso Buco with Risotto Milanese
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The easiest way to make this Italian classic. Instant Pot Osso Buco is done in a fraction of the time and served with Risotto Milanese, it's the ultimate showstopper comfort meal.
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Ingredients
- 1 kg (2lb) beef shin
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 medium carrot peeled and finely chopped
- 3 celery finely chopped, ribs
- 4 garlic cloves
- 6 prigs thyme fresh
- 1 cup red wine
- 400 g (14oz) tomato chopped
- 2 cups beef stock
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp sugar optional
For the Risotto Milanese
- 1 small onion finely chopped
- 2 garlic minced, cloves
- 2 cups arborio rice
- 4 cups chicken stock
- saffron pinch
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp butter
- 1 cup Parmesan Cheese grated
For the Gremolata
- ½ cup parsley chopped
- lemon zest of 2 lemons
- 2 garlic finely chopped, cloves
Instructions
- Pat the beef shin dry with paper towels then season generously with salt and pepper on both sides.
- Set the Instant Pot to the sauté function and add a splash of olive oil.
- Sear the beef in the Instant Pot until browned on both sides then remove and set aside. You will most likely need to do this in a few batches.
- Add another tablespoon of olive oil to the pot and add the chopped vegetables.
- Allow to cook for a few minutes then pour in the wine.
- Allow to deglaze then add the tomatoes and beef stock.
- Season with salt and pepper then add the meat to the pot.
- Cover with the lid and make sure the valve is set to "sealing".
- Pressure cook the osso buco for 45 minutes on high pressure then quick-release the pressure.
- To thicken the sauce slightly (optional), remove the meat from the sauce then simmer the sauce on the saute function for a few minutes until slightly reduced.
- You can also add a few teaspoons of cornstarch mixed with water to thicken the sauce. Taste and adjust seasoning if necessary.
Risotto Milanese (Instant Pot Instructions - see notes for stovetop instructions)
- Set the Instant Pot to the sauté function.
- Add a tablespoon of oil then add the onion and garlic and allow to cook for 5 minutes until softened. Add the rice and stir to mix with the onions.
- Add the chicken stock and saffron then season with salt and pepper.
- Cover with the lid then cook on high pressure for 8 minutes. Quick release the pressure then stir in the butter and parmesan cheese. Taste and adjust seasoning.
- For the gremolata, mix together the parsley, lemon zest and garlic.
- Serve the Osso Buco with risotto Milanese and gremolata.
Notes
- I have included the Instant Pot instructions for the risotto but if you prefer cooking it on the stove, see my chicken osso buco with risotto Milanese recipe.
- If you only have one Instant Pot inner pot, remove the beef and reduced sauce and place in a casserole dish in a low oven to keep warm while you prepare the risotto in the Instant Pot.
Nutrition Information
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Calories
758kcal
(38%)
Carbohydrates
85g
(28%)
Protein
70g
(140%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
105mg
(35%)
Sodium
3238mg
(135%)
Potassium
1946mg
(41%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
5943IU
(119%)
Vitamin C
29mg
(32%)
Calcium
155mg
(16%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 85g | 28% |
| Protein | 70g | 140% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 105mg | 35% |
| Sodium | 3238mg | 135% |
| Potassium | 1946mg | 41% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 5943IU | 119% |
| Vitamin C | 29mg | 32% |
| Calcium | 155mg | 16% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
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