Instant Pot® Vitello Tonnato (Poached Veal with Tonnato Sauce)

This summery dish hails from the Piedmont region of Italy. It's perfect for a light summer meal or as an appetizer. This is the original version using hard-boiled eggs. Some recipes call for mayonnaise, but trust me, this version is the authentic. Serve with a crisp, dry white wine.

Prep Time:
40 mins
Cook Time:
25 mins
Additional Time:
2 hrs 10 mins
Total Time:
3 hrs 15 mins
4 servings


  • 1 cup water

  • ½ cup vegetable broth

  • ½ cup white wine

  • 1 clove garlic

  • 1 teaspoon whole black peppercorns

  • 1 teaspoon fennel seeds

  • 1 teaspoon coriander seeds

  • 5 whole cloves

  • 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


  1. Combine water, vegetable broth, wine, garlic, peppercorns, fennel seeds, coriander seeds, cloves, and bay leaves in a multi-functional pressure cooker (such as Instant Pot®). Add a steamer basket. It's okay if the liquid is higher than the bottom of the basket.

  2. Leave veal whole, but trim off any excess fat or skin. Place it into the basket. Add onion and place potatoes on top. Make sure the potatoes aren't touching the liquid.

  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.

  4. Meanwhile, prepare the sauce. Combine eggs, drained tuna, anchovies, 3 teaspoons capers, and olive oil in a bowl. Mash into a coarse paste with a fork. Season with salt and pepper and set aside.

  5. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release any remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Carefully remove the potatoes and onion; set aside.

  6. Remove the veal and allow to cool. Wrap the veal in plastic wrap and refrigerate for 2 hours.

  7. Strain and reserve the broth. Add some of the cooled broth to the sauce. Use an immersion blender to blend the sauce until smooth and creamy, adding broth little by little as needed. Refrigerate, reserving the broth in case you need it to thin the sauce before serving.

  8. Slice the veal as thinly as possible with a carving knife. Arrange the slices on a plate. Slice the potatoes and onions and arrange them on the plate. Top with tonnato sauce and garnish with remaining capers. Serve cold or at room temperature.

Cook's Note:

The "magatello" cut is part topside and part of the thick flank of the veal, a very lean cut of veal.

Nutrition Facts (per serving)

406 Calories
12g Fat
39g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 406
% Daily Value *
Total Fat 12g 16%
Saturated Fat 3g 17%
Cholesterol 192mg 64%
Sodium 399mg 17%
Total Carbohydrate 39g 14%
Dietary Fiber 6g 20%
Total Sugars 4g
Protein 30g
Vitamin C 39mg 196%
Calcium 100mg 8%
Iron 4mg 21%
Potassium 1114mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love