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Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce)
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Prep Time:
40 minutes
Cook Time:
25 minutes
Total Time:
195 minutes
Classic Italian summer dish featuring poached veal and tonnato sauce from Piedmont, Italy.
Ingredients:
  • 1 cup water
  • 0.5 cup vegetable broth
  • 0.5 cup white wine
  • 1 clove garlic
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 2 large bay leaves
  • 1 pound "magatello" cut of veal
  • 1 yellow onion, halved
  • 2 large unpeeled potatoes, washed and halved
  • 2 large hard-boiled eggs, diced
  • 1 (3 ounce) can tuna in spring water, drained
  • 2 pieces anchovy fillets
  • 4 teaspoons capers, drained
  • 1 tablespoon extra-virgin olive oil, or more to taste
  • salt and ground pepper to taste
Instructions:
  • In the multi-functional pressure cooker, mix together water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves. Place a steamer basket inside, ensuring the liquid level is higher than the bottom of the basket.
  • Trim any excess fat or skin off the veal, leaving it whole. Arrange veal in the basket, then add onions and top with potatoes, ensuring potatoes stay above the liquid.
  • Securely seal the lid, ensuring it's tightly closed. Choose the high-pressure setting following the manufacturer's guidelines, then program the timer for 12 minutes. Wait for the pressure to build, which should take approximately 10 to 15 minutes.
  • While you wait, whip up the sauce by mixing together eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash with a fork until a coarse paste forms. Season with salt and pepper, then set aside.
  • 1. Follow the manufacturer's instructions for the natural-pressure release, about 5 minutes. Then, carefully perform the quick-pressure release for another 5 minutes. Unlock the lid and remove it. Carefully take out the potatoes and onion; set them aside.
  • After cooking, let the veal cool down. Then, wrap it in plastic wrap and chill in the refrigerator for 2 hours.
  • Strain and set aside the flavorful broth. Incorporate a portion of the chilled broth into the sauce. Utilize an immersion blender to achieve a silky smooth texture, gradually adding broth as necessary. Store in the fridge, keeping the remaining broth handy for any desired adjustments before serving.
  • Thinly slice the veal with a carving knife and arrange on a plate. Slice the potatoes and onions and add to the plate. Drizzle tonnato sauce over the top, sprinkle with remaining capers, and serve chilled or at room temperature.

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