Instant Pot Beef Shank (Osso Buco)

Beef Shank pressure stewed to perfection in rich beef stock and saturated with the essence of red wine is fall off the bone good. The celery, carrots, onions and tomatoes provide subtle notes that create a delicious aroma as they add depth to the Beef Shank flavor profile. Serve this hunk of meat on a bed of potatoes and drizzle some of the stew over the combination to plate up a hearty satisfying meal. Tender, juicy, tasty, your mouth will be watering with anticipation.

Watch the video and follow the instructions below and plan your next beef featured feast. This simple to make affordable Beef Shank is so tender you can shred it with your fork. Feel free to browse my catalog for a mashed potatoes recipe and plan your next EatFoodlicious experience today.

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Tender beef shank.

Ingredients

Clean and pat the shanks dry. Season both sides with salt and pepper.

Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.

Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.

Add garlic, sauté ~30 seconds or until fragrant.

Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.

Add the beef broth – stir/mix.

Return the beef shanks to the cooker.

Place crushed tomatoes on top of the beef shanks. Do not stir.

Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid. Set cooker back to saute-high. Saute until the liquid reduces to about half.

Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease. Serve with pasta, polenta or mashed potatoes.

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Instant Pot Braised Beef Shank (Osso Buco)

0 from 0 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine American, Italian
Servings 2

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 2 ½ lbs (2) bone-in beef shank about 2" thick
  • 1 ½ cups unsalted beef stock/broth
  • 1 cup dry red wine
  • ½ cup celery chopped
  • ½ cup carrots chopped
  • 14 oz crushed tomatoes
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp black pepper
  • Salt to taste

Instructions
 

  • Clean and pat the shanks dry. Season both sides with salt and pepper.
  • Set cooker to saute-high. Add olive oil.
  • Place the beef shanks in the cooker. Cook/sear both sides for 3-5 minutes per-side or until brown. Remove the shanks and set aside.
  • Add onions, carrots, celery and cook for 2-3 minutes or until onions become translucent.
  • Add garlic, sauté ~30 seconds or until fragrant.
  • Pour red wine in the cooker and deglaze the bottom of the cooker for 2 minutes.
  • Add the beef broth – stir/mix.
  • Return the beef shanks to the cooker.
  • Place crushed tomatoes on top of the beef shanks. Do not stir.
  • Place the lid on. Pressure cook on high for 40 minutes, followed by a natural release. Follow the manufacture instructions for releasing the pressure. Remove the lid.
  • Gently scrap the crushed tomatoes off the beef. Carefully remove the beef shank from the cooker and set aside. Scoop out and discard grease.
  • Set cooker back to saute-high. Saute until the liquid reduces to about half.
  • Season with salt and pepper to taste.
  • Press cancel.

Serve with pasta, polenta or mashed potatoes.

    Enjoy!

      Video

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      Instant Pot Whole Chicken with Gravy

      Instant Pot Whole Chicken traps wonderful taste explosion filled juice in the meat while featuring zesty and herbal notes that create a harmoniously succulent buttery gorgeous meal. Cut the chicken into servings, arrange on a plate and slowly pour the rich broth based gravy over the warm tender meat. I recommend mashed potatoes as a side and also covering them with this delicious gravy. Be sure to have your favorite roll or bread handy to wipe the plate clean as you enjoy the juices, drippings and extra servings of gravy. Tasty wholesome food that the entire family will absolutely devour.

      Watch the video and follow the instructions below to see for yourself how easy it is to have this efficient meal in your home today. The cost of the chicken plus some other ingredients  you probably already have on hand will have a meal to the table that will feed a family of five or generate enough left overs to last.  Save money, eatfoodlicious tasty comforting food and have a better quality meal at home, I highly recommend giving this recipe a try.

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      Crispy, tender and juicy whole chicken.

      Ingredients

      Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.

      Pour 1 cup of chicken broth into the cooker. Place the trivet inside the cooker.

      Place the whole chicken on top of the trivet. Add onion, garlic and lemon to the inside of the chicken cavity.

      Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin.

      Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.

      Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.

      Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.

      Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.

      Set cooker to saute-high. Add butter and wait until it is completely melted. Add flour and whisk for 1 minutes or until lightly golden.

      Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency).

      Optional: cut the chicken up.

      Serve with gravy.

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      Instant Pot Whole Chicken with Gravy

      0 from 0 votes
      Prep Time 5 mins
      Cook Time 24 mins
      Natural Release 15 mins
      Total Time 44 mins
      Course Main Course
      Cuisine American
      Servings 6

      Equipment

      • Pressure Cooker / Instant Pot

      Ingredients
        

      • 4 lbs whole chicken
      • 1 cup unsalted chicken broth
      • ½ onion cut in half
      • 5 garlic cloves

      Seasoning

      • ½ cup extra virgin olive oil 
      • 2 tsp salt
      • 1 tsp black pepper
      • 1 tsp onion powder
      • 1 tsp garlic powder
      • 1 tsp paprika
      • ½ tsp thyme
      • ½ lemon juice

      Gravy

      • 3 tbsp unsalted butter
      • 3 tbsp all-purpose flour

      Instructions
       

      Seasoning

      • Combine all the seasoning ingredients together and mix, set aside. Save the lemon for later.

      Pressure Cook

      • Remove the giblets from chicken. Rinse and pat dry the whole chicken (inside and outside).
      • Pour 1 cup of chicken broth into the cooker.
      • Place the trivet inside the cooker.
      • Place the whole chicken on top of the trivet.
      • Add onion, garlic and lemon to the inside of the chicken cavity.
      • Pour/spread half the olive oil mixture over the outer surface of the chicken and rub the other ~half under the skin. (see video for reference)
      • Place lid on. Pressure cook on high for 24 minutes and natural release for 15 minutes. Remove lid.
        Note: Cook whole chicken 6 minutes per-pound. Add 3 minutes per-half a pound.
      • Remove chicken and trivet from the cooker.
        Oven: Place the chicken on a baking sheet and broil on high for 8-10 minutes or until skin is crispy/brown.
        Air Fryer: Set the air fryer to 450°F and cook for 8-10 minutes or until skin is crispy/brown.
        Rest for 10 minutes before serving.

      Gravy

      • Place a mesh/strainer on top of a mixing bowl. Pour the broth through the strainer. Scoop out the grease that will float to the top. Set the bowl aside.
      • Wipe the inside of the cooker with a paper towel and discard.
      • Set cooker to saute-high. Add butter and wait until it is completely melted.
      • Add flour and whisk for 1 minutes or until lightly golden.
      • Slowly pour the broth into the cooker. Whisk frequently until smooth and as it thickens (to your desired consistency). Remove from the cooker and place in an appropriate dish.

      Serve & Enjoy!

        Video

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        Instant Pot Soft & Hard Boiled Eggs

        Soft or Hard Boiled to perfection eggs are delicious and can be made by anyone following these simple instructions. We eat eggs with almost everything. Having growing teenagers and a little girl in the house it helps to have a standby that is nutritious and delicious. Enjoy these eggs with noodles, as a stand alone snack or with a small bowl of oatmeal.

        Be sure to watch the video and follow the simple instructions below to have this simply satisfying recipe fresh out of your very own Instant Pot. Delicious soft boiled eggs and a nice piece of toast are a simple and easy way to provide a nutritious meal to those you share your time and life with. Thanks for visiting and be sure to browse the catalog for a variety of growing recipes that meet the eatfoodlicious criteria.

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        Pour 1 ½ cups of water into the cooker. Place the trivet inside the cooker. Add eggs and place the lid on.

        Transfer the eggs to a bowl of cold water. Let them rest for 1 minute or until safe to touch.

        Peel the eggs.

        Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release.

        Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure.

        Serve and enjoy!

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        Instant Pot Soft & Hard Boiled Eggs

        5 from 1 vote
        Prep Time 10 mins
        Course Breakfast, Brunch
        Cuisine American
        Servings 4 eggs

        Equipment

        • Pressure Cooker / Instant Pot

        Ingredients
          

        • 1 ½ cups water
        • 4 large eggs

        Instructions
         

        • Pour 1 ½ cups of water into the cooker.
        • Place the trivet inside the cooker.
        • Add eggs and place the lid on.
        • Soft Boiled: Pressure cook on high for 4 minutes, then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release.
          Hard Boiled: Pressure cook on high for 5 minutes with a natural release for 5 minutes. Follow the manufacture instructions for releasing the pressure.
        • Remove lid. Transfer the eggs to a bowl of cold water. Let them rest for 1 minute or until safe to touch. Peel the eggs.

        Serve and Enjoy!

          Video

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          Instant Pot No-Bean Chili

          Instant Pot No-Bean Chili is perfect for someone that does not like a bunch of beans in their chili. I personally enjoy eating this style of chili because you get the flavor and the fill with out the heavy beans weighing on your tummy. The ingredients in this recipe make for a tasty and delicious chili that anyone who loves chili will appreciate. If you are looking for a quick and easy recipe to make a flavorful authentic chili, then I recommend giving this a try.

          This is also great for anyone who is on a keto diet.

          The instructions below and the video will have you ready to make this at home anytime. Make extra and add some cheese for a good dip or serve on a warm piece of corn bread for a foodlicious bowl of chili. Prepare this in advance and reheat with ease to have a good tasting hot bowl of soup as these winter days keep dragging out. Thanks for reading this and feel free to browse my catalog of growing recipes.

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          Serve with corn bread, crackers, pork rinds or toast.

          Ingredients

          Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

          Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.

          Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.

          Pour diced tomatoes with juice and tomato sauce. Do not stir.

          Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.

          Use a laddle to mix the chili. Season with salt if needed.

          Serve immediately.

          Serve with shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

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          Instant Pot No Bean Chili

          5 from 1 vote
          Prep Time 5 mins
          Cook Time 10 mins
          Natural Release 10 mins
          Total Time 25 mins
          Course Main Course
          Cuisine American
          Servings 6

          Equipment

          • Pressure Cooker / Instant Pot (6QT or 8QT)

          Ingredients
            

          • 2 lbs ground chuck or beef
          • 1 onion chopped
          • 1 green bell pepper chopped
          • 4 garlic cloves minced
          • 1 ½ cup unsalted beef stock
          • 28 oz diced tomatoes with juice
          • 8 oz tomato sauce
          • 2 tbsp chili powder
          • 2 tsp paprika
          • 2 tsp ground cumin
          • 1 tsp salt
          • 1 tsp black pepper

          Instructions
           

          • Set cooker to saute-high. 
          • Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
          • Add chopped onion, minced garlic and cook for 1-2 minutes or until the onions become translucent. Drain the beef grease.
          • Add chopped bell peppers, chili powder, paprika, salt, pepper, cumin, beef broth and mix.
          • Pour diced tomatoes with juice and tomato sauce. Do not stir.
          • Place the lid on. Pressure cook on high for 10 minutes with a natural release for 10 minutes. Follow the manufacture instructions for releasing the pressure. Remove lid.
          • Use a laddle to mix the chili. Season with salt if needed.

          Optional Toppings: shredded cheese, sliced red onions, chopped cilantro, chopped green onions, sliced avocados, fresh sliced jalapeño, sour cream or squeeze lime on top of the chili.

            Serve with corn bread, crackers, pork rinds or toast.

              Serve immediately and enjoy!

                Video

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                Instant Pot Bacon Cheeseburger Pasta

                Bacon Cheeseburger Pasta captures the essence and flavor of a good burger and infuses it via the Instant Pot into soft filling pasta. You will be able to smell the notes of bacon and feel the moist tender meat as the pasta simply melts as you chew your hunger away. This dish will be a hit with those that have a tendency to request meat featured meals or love a good grilled burger. My family plowed though this dish like they were in some sort of race to get the last helping. Make extra and have it for later for a super quick and easy reheat food prep item.

                This keeps well when refrigerated and is perfect to have on hand if you have a busy week staring at you. Comfort from a bacon cheeseburger can be yours if you watch the short video and follow the simple instructions below as you plan your next foodlicious adventure. If you live somewhere you can not grill but have been longing for the taste of a good ole burger this recipe is for you.

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                Delicious easy meal.

                Ingredients

                Place the sliced bacon in the cooker.

                Cook for 10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease).

                Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.

                Add onion and cook for 1-2 minutes or until the onions becomes translucent. Optional: Drain the beef grease.

                Add salt, black pepper, garlic powder, mustard, ketchup, beef broth and mix.

                Add pasta sea shells and mix. Place the lid on. Set to pressure cook on high for 5 minutes. Then quick release.

                Remove lid. Add shredded cheese on top of the pasta, do not stir.

                Place the lid back on for 3 minutes.

                Add diced pickles (optional), bacon bits and mix.

                Serve immediately and Enjoy!

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                Instant Pot Bacon Cheeseburger Pasta

                5 from 1 vote
                Prep Time 15 mins
                Cook Time 7 mins
                Total Time 22 mins
                Course Main Course
                Cuisine American
                Servings 4

                Equipment

                • Pressure Cooker / Instant Pot

                Ingredients
                  

                • 1 lb ground chuck or beef
                • 8 oz pasta sea shells 3 cups
                • 2 cups beef broth
                • 2 cups shredded cheddar cheese
                • ¼ cup ketchup
                • 2 tbsp mustard
                • ¼ cup diced pickles optional
                • ½ tsp salt
                • ½ tsp black pepper
                • ½ tsp garlic powder
                • 1 medium onion chopped
                • 5 bacon
                • salt to taste

                Instructions
                 

                • Set cooker to saute-high. 
                • Place the sliced bacon in the cooker. Cook for 10 minutes or until crisp. Transfer the bacon to a plate with paper towel (drain grease). Once cool to the touch, chop them into bit size and set aside for later. Remove bacon grease from the cooker (save or discard).
                • Place the ground chuck/beef in the cooker. Cook for 5-7 minutes or until no longer pink.
                • Add onion and cook for 1-2 minutes or until the onions becomes translucent. Optional: Drain the beef grease.
                • Add salt, black pepper, garlic powder, mustard, ketchup, beef broth and mix.
                • Add pasta sea shells and mix.
                • Place the lid on. Set to pressure cook on high for 5 minutes. Then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Remove lid.
                • Add shredded cheese on top of the pasta, do not stir. Place the lid back on for 3 minutes.
                • Remove the lid and mix everything evenly.
                • Add diced pickles (optional), bacon bits and mix.
                • Season with salt to taste.

                Serve immediately and Enjoy!

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                  Instant Pot 5 Ingredients Chili Con Queso

                  Chili Con Queso is a creamy filling dip that is perfect for snacking away the hunger. A scoop full of this luscious treat will be dripping with goodness and comfort as you take the first bite. When serving friends and family, hands will be repeatedly gathering mouthfuls of cheesy chili flavored appetite quenchers as the contents of the bowl systematically fades away. This is so simple and kid friendly anyone can have this rich, buttery, feast of indulgence on the table and all will be pleased.

                  If you or anyone in your circle of relations loves chili and appreciates a good homemade dip, you need to reward them and yourself with this delicious recipe. Watch the video to see how easy the instructions below are to follow and have this 5 ingredients belly filler at the ready, I do recommend using homemade chili for best results. Then place a bowl of this Chili con Queso in a common area with freshly toasted tortilla chips and let the foodlicious food and fun begin.

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                  Serve with tortillas chips, toasted bread or crackers.

                  Ingredients

                  In this following order: Place heavy whipping cream, chili, cream cheese and salsa in the cooker. [Do not stir] Place the lid on, set to Pressure cook on high for 3 minutes. Then quick release (be careful when releasing the pressure from the cooker).

                  Incrementally add ½ cup(s) shredded cheddar cheese (mixing well between to prevent clumps) to a total of 3 cups.

                  Season with salt.

                  Recommended Toppings: Sour Cream, Diced Tomatoes, Chopped Green Onions, Chopped Cilantro or Sliced Avocado.

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                  Instant Pot 5 Ingedients Chili Con Queso

                  5 from 1 vote
                  Cook Time 3 mins
                  Total Time 3 mins
                  Course Appetizer, Dip
                  Cuisine American, Hispanic
                  Servings 8

                  Equipment

                  • Pressure Cooker / Instant Pot

                  Ingredients
                    

                  • 2 ½ cups homemade no bean chili or 2 (10 oz ) cans
                  • 3 cups fresh shredded cheddar cheese
                  • 1 cup heavy whipping cream
                  • ½ cup salsa
                  • 8 oz cream cheese

                  Instructions
                   

                  • In this following order: Place heavy whipping cream, chili, cream cheese and salsa in the cooker. [Do not stir]
                  • Place the lid on, set to Pressure cook on high for 3 minutes. Then quick release (be careful when releasing the pressure from the cooker). Follow the manufacture instructions for quick release. Remove lid.
                  • Incrementally add ½ cup(s) shredded cheddar cheese (mixing well between to prevent clumps) to a total of 3 cups. [See video for reference]
                  • Season with salt.
                  • Press the cancel button. Transfer the dip to a serving bowl and wait for 3-4 minutes before serving (it will thicken as it cools).

                  Recommended Toppings: Sour Cream, Diced Tomatoes, Chopped Green Onions, Chopped Cilantro or Sliced Avocado.

                    Serve with tortillas chips, toasted bread or crackers.

                      Video

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