Instant Pot Osso Buco
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.

Osso Buco is an Italian classic, and with good reason. The tender, fall-off-the bone beef shank cooked in red wine with vegetables and aromatics, is the epitome of comfort food. Cooking the meat in an Instant Pot cuts down on the cooking time considerably without compromising on flavor.
Ingredients Needed
- Beef shin / sliced beef shanks. Traditionally veal shanks are used but as they aren’t always easy to find, using beef shin is a great alternative.
- Extra virgin olive oil.
- Aromatics: This dish starts with a soffrito base. Soffrito (similar to the French Mirepoix), is a mixture of onions, carrots and celery which adds incredible flavor and depth to stews and soups. I also added garlic and fresh thyme. Other herbs like rosemary will also be delicious.
- Red wine. I used Cabernet Sauvignon but any full-bodied red wine will be delicious. Chianti is a good Italian option. Dry white wine is more traditionally used but I love the flavor of red wine with beef.
- Canned tomatoes. I used chopped tomatoes but whole canned tomatoes can also be used.
- Beef stock/beef broth.
- Salt and black pepper.
- Optional: I served the osso buco with Gremolata which is a mixture of fresh parsley, garlic and lemon zest.
For the Risotto Milanese
- Onion.
- Garlic.
- Risotto rice. I used Arborio rice but Carnaroli rice can also be used.
- Chicken stock. Vegetable stock can be substituted.
- Saffron.
- Parmesan cheese.
- Butter.
- Salt and black pepper.


How to make Osso Buco in an Instant Pot
- Sear the meat: Pat the beef shin dry with paper towels then season generously with salt and pepper on both sides. Sear the beef in the Instant Pot on the sauté function then remove and set aside.
- Make the stew: 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 stock. Season with salt and pepper then add the meat to the pot.
- Pressure cook: 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.
- Reduce: 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.
- Serve: Serve the Osso Buco with risotto Milanese and gremolata.
Can I make this ahead?
The osso buco can be made in the Instant Pot up to 3 days in advance and kept in an airtight container in the refrigerator or frozen for up to 3 months. Allow to thaw overnight in the fridge and reheat before serving. Leftovers can be stored in the fridge for up to 3 days.

Serving Suggestions
This recipe is delicious served with risotto, mashed potatoes or creamy polenta. If you want to add a vegetable side dish, Easy Garlic Butter Sautéed Brussels Sprouts, roasted broccoli or sautéed green beans are all good options.
Classic Italian Recipes





Ingredients
- 1 kg (2lb) beef shin
- 2 tbsp olive oil
- 1 onion finely chopped
- 2 medium carrots peeled and finely chopped
- 3 celery ribs finely chopped
- 4 garlic cloves
- 6 sprigs fresh thyme
- 1 cup red wine
- 400 g (14oz) chopped tomatoes
- 2 cups beef stock
- 2 tsp salt
- 1 tsp pepper
- 1 tsp sugar optional
For the Risotto Milanese
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 cups Arborio rice
- 4 cups chicken stock
- pinch of saffron
- 2 tsp salt
- 1 tsp pepper
- 3 tbsp butter
- 1 cup grated Parmesan cheese
For the Gremolata
- ½ cup chopped parsley
- zest of 2 lemons
- 2 garlic cloves finely chopped
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.
Video
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.
Have you ever doubled or tripled the recipe? If so, do I need to make any adjustments to the beef or risotto?
You could definitely double it – with the beef just make sure there’s enough liquid and you might need to cook it in batches unless you have a huge Instant Pot. The risotto will also just take a little longer to cook and you might need to adjust the liquid measurements.