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Instant Pot Osso Bucco {Gluten Free}

Instant Pot Osso Bucco

Instant Pot Osso Bucco {Gluten Free}

I love how tender and amazing osso bucco is! Our Instant Pot Osso Bucco is no different!  It literally falls off the bone! I also save the bones to future roast them and make bone broth with them. #multitasking

If I’m honest, I’ve only tried Osso Bucco a couple times because it’s not a readily available in the grocery story. But, we can only make so much with ground beef (am I right?!)

I got this meat from a favorite local farm in Georgetown, TX called Bar 3 Ranch. I’ve been to the farm and met the family + they are as amazing as the beef! When we can, we try to support local farmers and it’s awesome to know where exactly your food is coming from + how it was raised. If you have a favorite company, let us know who they are!

In a busy lifestyle, the Instant Pot has been a saving grace. It creates nutritious meals so quickly. This recipe is no different! Basically throw the ingredients into the pot and enjoy! It can’t get any easier than that!

If you like this Instant Pot recipe, try our Instant Pot Korean Beef Tacos!

When you create this Instant Pot Osso Bucco, tag us over on Instagram + Facebook @nuvitruwellness, so we can see your beautiful creation!

instant pot osso bucco

Instant Pot Osso Bucco

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 Servings


  • 2 Lbs Osso Bucco Grass-Fed + Finished
  • 6 Oz Tomato Paste Canned, Organic
  • 1 Cup Bone Broth
  • 1 Stalk Celery Chopped
  • 5 Carrots Chopped
  • 1 Onion Chopped
  • 1/2 Tbsp Rosemary Dried
  • 5 Basil Leaves
  • Salt + Pepper To Taste


  • Put all ingredients into the Instant Pot. I usually will add the bone broth and osso bucco first and then top it with the vegetables and spices.
  • Put the lid on the Instant Pot on and seal it. Manually cook on high pressure for 20 minutes.
  • When the Instant Pot is done, let the pressure naturally release.
  • Once it's done releasing pressure, take out the osso bucco and shred it. Turn the IP back on sautee mode with the broth and veggies inside. Reduce the broth/sauce in half by boiling/sauté for 5-10 minutes.
  • Serve over white rice or potatoes if you want! 🙂

Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).