Make cooking easier and faster with the versatile Instant Pot® – that’s seven kitchen appliances in one! Enter our competition below and you could win one of these pots!
We’ve also included this fantastic Instant Pot® Beef Shin Osso Buco recipe to try – perfect for winter (recipe follows at the end of the article).
Your favourite dish – at the touch of a button
Instant Pot® opens a world of culinary convenience which allows you to create exciting, healthy and delicious meals in less time! It’s a pressure cooker, slow cooker, rice cooker, steamer, sauté pan, warmer and yoghurt maker in one convenient package. It’s no wonder then that Instant Pot is the world’s best-selling smart cooker.
Instant Pot’s versatility allows you to cook healthy food fast. Your comfort stew, curry and even bean soup can now be ready in 30-40 minutes from start to finish – and without stirring or checking up.
You can make almost anything in an Instant Pot…
- It replaces your sauté pan with three adjustable heat options for searing, browning or simmering.
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The key benefits of Instant Pot’s smart functions are the advanced microprocessor technology and built-in sensors that control a range of smart cooking programmes for perfect results every time. These easy-to-use, one-touch controls take the guesswork out of cooking and allow Instant Pot to remember and adapt to the way you cook. Now, your favourite dishes are as easy as pressing a button!
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Instant Pot Beef Shin Osso Buco
Osso Buco is a classic dish from the Lombardy region. Braised in wine and tomatoes, this dish is a masterpiece of Northern Italian cooking. For this version, we’ve opted to used beef shin, as it’s easier to come by than veal. Add a touch of zingy gremolata to the top just before serving.
Adapted from Melissa Clark’s Book “Dinner in an Instant”.
- For the Osso Buco:
- 1-1.5kg beef shin bone in (pat dry with a paper towel)
- 2 tsp (10ml) salt
- freshly ground black pepper
- all-purpose flour for dredging
- 3 Tbsp (45ml) extra virgin olive oil
- 2 Tbsp (30ml) unsalted butter
- 1 onion, diced
- 2 medium carrots, peeled and diced
- 1 celery stalk, sliced
- 4 garlic cloves, crushed
- 1 tsp (5ml) tomato paste
- ½ cup (125ml) dry white wine
- ½ cup (125ml) chicken/beef stock (preferably homemade)
- 475ml tin of peeled and chopped tomatoes
- 4 sprigs fresh thyme (or 1 tsp dried)
- 2 sprigs fresh rosemary (or ½ tsp dried)
- 1 bay leaf
- For the gremolata:
- ¼ cup (125ml) finely chopped fresh parsley
- finely grated zest of lemon
- 2 garlic cloves crushed
- pinch of salt, or more, to taste
- Season the meat generously with the salt and pepper and then dredge in flour until evenly coated.
- Using SAUTÉ on High, heat the oil in the inner pot. Add the meat in batches (do not crowd the pot) and brown well on all sides (5-7 minutes). Transfer to a plate and continue to brown the rest of the meat. It may take up to 30 minutes to brown all the pieces evenly.
- Turn the SAUTÉ function down to Less and let the inner pot cool down slightly. Add the butter and once melted, add the onion, celery and carrots. Cook until the vegetables are soft and the onion translucent (about 8 minutes). Stir in the garlic and tomato paste and cook until the garlic is fragrant (another 1-2 mins).
- Add the wine to the pot to deglaze. Scrape down the sides and bottom of the pot to remove any brown bits. Stir in the stock and tomatoes and bring to a simmer. Nestle the meat pieces into the pot and then top with the fresh herbs.
- Secure and seal the lid and use the MEAT preset for 35 minutes. Let the pressure release naturally. Using a slotted spoon, transfer the meat to a plate and set aside.
- Using the SAUTÉ function, simmer the sauce, stirring often until it is thick and reduced (10-15 mins). Switch off SAUTÉ mode and let the sauce settle for at least 10 minutes and then spoon any excess fat off the top as necessary.
- While the sauce is reducing make the gremolata. In a small bowl mix together the parsley, lemon zest, garlic and salt.
- To serve, transfer the meat to a serving platter, spoon the sauce over the top and sprinkle the gremolata on top. Serve with saffron risotto or polenta.