Instant pot rosemary veal mince is an elegant weeknight dinner that barely asks anything of you. The pressure cooker tenderizes the mince while white wine, carrots, celery, and fresh rosemary melt into a rich, savory sauce. Ready in 35 minutes, it's comfort food with a touch of sophistication.
There’s something incredibly comforting about the aroma of rosemary filling the kitchen, and when it’s combined with rich, savory veal, you have a meal that feels both elegant and effortless. This Instant Pot Rosemary Veal Mince is my go-to recipe for a sophisticated weeknight dinner that comes together in a flash. The pressure cooker tenderizes the veal to perfection, infusing it with the flavors of white wine, fresh vegetables, and herbs. It’s a hearty, satisfying dish that tastes like it’s been simmering for hours, but it’ll be our little secret that it was ready in just 35 minutes!
Ingredients
• 3 lbs (1.36 kg / 3 lb) veal mince
• 2 cups (475 ml) beef or chicken stock
• 1 cup (240 ml) dry white wine, such as Sauvignon Blanc
• 2 celery stalks, finely diced
• 2 carrots, finely diced
• 1 large onion, finely diced
• 2 tbsp (30 ml) fresh rosemary, chopped
• 1 tbsp (15 ml) olive oil
• Salt and freshly ground black pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function on high heat and add the olive oil.
3. Once the oil is shimmering, add the veal mince. Break it up with a spoon and cook until nicely browned all over. Do this in batches if necessary to avoid steaming the meat.
4. Add the diced onion to the pot and cook for 3-4 minutes until it begins to soften and turn translucent.
5. Pour in the white wine to deglaze, scraping any browned bits from the bottom of the pot. Add the carrots, celery, stock, and chopped rosemary. Season with salt and pepper.
6. Secure the lid, set the valve to ‘Sealing’, and cook on the ‘Stew/Meat’ setting for 25 minutes.
7. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Carefully open the lid, stir, and serve immediately.
Nutritional Information
• Per Serving: Calories 225 | Total Fats 17g (0.6 oz) | Net Carbs: 6g (0.21 oz) | Protein 25g (0.88 oz) | Fiber: 4g (0.14 oz)
Pro Tips
• This rich mince is incredibly versatile. Serve it over creamy polenta, pappardelle pasta, zucchini noodles for a low-carb option, or even as a filling for stuffed bell peppers.
• For an even deeper flavor, add a tablespoon of tomato paste with the onions and cook for one minute before adding the veal.
• The mince freezes beautifully. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months for a quick future meal.
FAQ
Q: What can I serve with this rosemary veal mince
A: This versatile mince is delicious served over creamy polenta, pappardelle pasta, or zucchini noodles for a low-carb option. It also works well as a filling for stuffed bell peppers.
Q: How can I make the flavor of this veal mince even richer
A: For a deeper, richer flavor, add one tablespoon of tomato paste with the onions and cook it for about a minute before adding the other liquids.
Q: Can I make this Instant Pot veal mince ahead of time
A: Yes, this recipe freezes beautifully. Allow the mince to cool completely after cooking, then store it in an airtight container in the freezer for up to 3 months.
Q: What kind of white wine is best for this recipe
A: The recipe recommends using a dry white wine, such as a Sauvignon Blanc, to deglaze the pot and add flavor to the dish.
Pro Tips
- Brown the veal mince in batches on Sauté so it caramelizes instead of steaming — this is where the depth of the sauce comes from.
- Deglaze with the white wine and scrape up every browned bit before adding the stock. The fond dissolves into the sauce and carries the flavor.
- For even deeper flavor, add a tablespoon of tomato paste with the onions and cook it for a minute before the mince goes in.
- This mince freezes beautifully: cool it completely and store it in an airtight container for up to 3 months for a fast future meal.
- Serve it over zucchini noodles to keep the whole plate keto, or use it as a filling for stuffed bell peppers.
Frequently Asked Questions
Is rosemary veal mince suitable for a keto diet?
Yes — each serving has about 6 g net carbs with 25 g protein and 17 g fat. Serve it over zucchini noodles instead of pasta or polenta to keep the meal keto.
Can I make this recipe ahead of time?
It's a great make-ahead dish. Refrigerate for up to 3 days, or freeze cooled portions for up to 3 months and thaw overnight in the fridge before reheating.
Can I use a different mince instead of veal?
Beef or pork mince both work with the same method and cook time. Choose a slightly fattier mince to keep the sauce rich and the keto macros satisfying.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of stock, since the mince thickens as it cools.
Recipe card below.
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Instant Pot Rosemary Veal Mince
Ingredients
Method
- Directions
- Set your Instant Pot to the 'Sauté' function on high heat and add the olive oil.
- Once the oil is shimmering, add the veal mince. Break it up with a spoon and cook until nicely browned all over. Do this in batches if necessary to avoid steaming the meat.
- Add the diced onion to the pot and cook for 3-4 minutes until it begins to soften and turn translucent.
- Pour in the white wine to deglaze, scraping any browned bits from the bottom of the pot.
- Add the carrots, celery, stock, and chopped rosemary.
- Season with salt and pepper.
- Secure the lid, set the valve to 'Sealing', and cook on the 'Stew/Meat' setting for 25 minutes.
- Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release. Carefully open the lid, stir, and serve immediately.
