Instant Pot Osso Buco with Risotto Milanese

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.

Course Dinner

Cuisine Italian

Keyword Instant Pot Osso Buco, Osso Buco, What is osso buco

Prep Time 15

Cook Time 1

Total Time 1 15

Servings

Calories 758kcal

Author Alida Ryder

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.

Nutrition