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Sauté meat in hot oil in pressure cooker, set time for 20 minutes and press START. Do not close the lid. Add 1 seasoning of oil to the pan and allow it to heat up.
Pour the stock into the pan and season with salt and cracked pepper. Sear these in batches and set aside. Add the tomato paste and cook for 3 minutes, add garlic and cook for 1 minute. Add carrots and onions and cook for 4 minutes.
Close the lid. Select COOK HIGH HEAT for 6 hours and press START.
To make the gremolata, simply combine all ingredients in a bowl.
When the timer beeps, press SAUTE/SAUTÉ. Stir in the pasta and cook until soft but do not close the lid. Allow mixture to boil then TEMP button, set cooking time for 3 minutes and press START. But do not close the lid. Allow mixture to boil then turn off.
Close the lid. Select MANUAL program in pressure COOKING, set time for 8 minutes and press START. When the timer beeps, select VENT to allow the pressure to release. Remove lid, stir in butter and cooking is complete. Turn pressure release to VENT to allow the pressure to release. Remove lid, stir in butter and cooking is complete.
Serve the osso buco with the creamy polenta and garnish with the gremolata.