I absolutely love how this Instant Pot Chicken Osso Buco Recipe brings rich, comforting flavors to the table with minimal effort and time. When I first tried making osso buco, it was a bit intimidating, but using the Instant Pot has completely transformed the experience—now it’s a weeknight favorite that still feels like a special occasion meal. You’ll find that this recipe locks in all those tender, melt-off-the-bone textures and vibrant herbaceous notes in under 30 minutes, which honestly feels like magic.
What makes this Instant Pot Chicken Osso Buco Recipe truly special is how it combines classic Italian flavors with the convenience of modern pressure cooking. Whether you’re craving hearty comfort food on a chilly evening or want dinner on the table fast after a busy day, this dish hits all the right notes. Plus, the sauce thickens beautifully, perfect to spoon over mashed potatoes or your favorite pasta—trust me, your family will go crazy for it!
Why You’ll Love This Recipe
- Quick & Easy: You get tender, flavorful chicken osso buco done in about 30 minutes flat, perfect for busy nights.
- Rich Flavor: Browning the chicken and cooking with fresh herbs and wine creates a deep, comforting sauce you’ll want to savor.
- Versatile Serving: Serve it over mashed potatoes, risotto, or pasta—whatever you love becomes an instant hit with this saucy perfection.
- Family-Friendly: It’s one of those meals that brings everyone to the table eager for seconds, no fuss, just pure deliciousness.
Ingredients You’ll Need
The ingredients for this Instant Pot Chicken Osso Buco Recipe work harmoniously to create layers of flavor and tender, juicy chicken. I always make sure to have good quality bone-in chicken thighs and fresh herbs on hand—they really elevate the dish and are key to that classic osso buco taste.
- Bone-in, skin-on chicken thighs: Using bone-in adds flavor and keeps the chicken moist during pressure cooking.
- Salt and black pepper: Simple seasoning to enhance the natural taste of the chicken and veggies.
- Flour: Just enough to lightly coat the chicken; it helps to thicken the sauce later on.
- Olive oil: For browning the chicken and sautéing the veggies; adds a fruity richness.
- Yellow onion: Adds sweetness and depth to the sauce once softened.
- Carrots: Peeling and dicing them brings natural sweetness and texture.
- Celery stalks: Adds an earthy undertone to the flavor base—don’t skip it!
- Garlic cloves: Freshly minced garlic infuses the sauce with warmth and aroma.
- Tomato paste: Concentrates the tomato flavor and thickens the sauce beautifully.
- Dry white wine: A traditional addition that brings acidity and complexity; sauvignon blanc works great.
- Chicken broth: Adds savory richness and ensures the chicken stays tender and juicy.
- Fresh rosemary and thyme: These herbs give the dish its classic Italian flair and wonderful fragrance.
Variations
I like to mix things up with this Instant Pot Chicken Osso Buco Recipe depending on the season or who I’m cooking for. Don’t hesitate to tailor the recipe to your tastes or dietary needs—you can easily swap ingredients or adjust the herbs to keep it fresh and new each time.
- Using red wine: I’ve switched out white wine for a dry red on occasion and loved the deeper, earthier notes it adds.
- Wine-free option: If you avoid alcohol, just replace the wine with extra broth and a splash of white wine vinegar or lemon juice for tang.
- Adding mushrooms: Tossing in sliced cremini mushrooms with the veggies adds a lovely umami boost.
- Spicing it up: A pinch of red pepper flakes during the sauté stage gives it a subtle kick without overpowering the dish.
How to Make Instant Pot Chicken Osso Buco Recipe
Step 1: Coat the Chicken for a Flavorful Crust
Start by mixing salt, black pepper, and flour in a large bowl—this simple coating is key to achieving that golden-brown crust that locks in flavor. Dip each chicken thigh into the flour mixture, making sure it’s evenly coated but not overloaded. Shake off any excess flour because too much can make the sauce gummy later.
Step 2: Brown the Chicken
Set your Instant Pot to the sauté function on high heat and add olive oil. Once it’s hot and shimmering, add the chicken thighs skin-side down and brown for about 2 minutes per side. Don’t rush this step—it builds layers of flavor you won’t get otherwise. After browning, set the chicken aside on a plate.
Step 3: Build the Flavor Base
Add diced onion, carrot, and celery to the pot with a pinch of salt, then sauté for 2 to 3 minutes until softened and fragrant. Stir in the tomato paste and minced garlic to coat the veggies evenly, which adds richness and depth to the sauce. When everything is melded together, turn off the sauté function—you’re ready for the next step.
Step 4: Pressure Cook with Herbs and Liquids
Place the browned chicken thighs back into the Instant Pot nestling them among the veggies. Pour in the white wine followed by the chicken broth, which balances acidity and richness. Top it off with fresh rosemary and thyme sprigs for that authentic osso buco aroma. Lock the lid, set the pot to high pressure, and cook for 20 minutes. When done, quick-release the pressure safely.
Step 5: Serve and Enjoy
Carefully transfer a chicken thigh to each plate and spoon plenty of the delicious sauce and veggies on top. I love serving this over creamy mashed potatoes or a bed of tender pasta—both soak up the sauce like a dream. A sprinkle of fresh parsley adds a pop of color and freshness before digging in.
Pro Tips for Making Instant Pot Chicken Osso Buco Recipe
- Don’t Skip Browning: It’s tempting to save time, but browning adds a complex, savory depth that transforms this from good to unforgettable.
- Manage the Flour Coating: Use just enough flour to lightly coat the chicken—too much can thicken the sauce into a gloopy mess.
- Fresh Herbs Matter: Adding fresh rosemary and thyme at cooking time gives the sauce that authentic Italian signature flavor.
- Release Pressure Quickly: I learned quick-release preserves the chicken’s tenderness; letting pressure release naturally can overcook it.
How to Serve Instant Pot Chicken Osso Buco Recipe
Garnishes
I’m a fan of a simple sprinkle of fresh flat-leaf parsley for that burst of color and fresh herbal brightness. Sometimes, I add a little lemon zest to the garnish—it cuts through the richness and adds a lovely zing that really wakes up the dish.
Side Dishes
Mashed potatoes are my go-to—they soak up all the tasty sauce beautifully. Creamy risotto or buttered egg noodles also work perfectly and bring a comforting backdrop to the tender chicken. For a lighter side, steamed green beans or a crisp arugula salad balance the richness nicely.
Creative Ways to Present
For dinner parties, I’ve served the Instant Pot Chicken Osso Buco Recipe stacked on polenta rounds and garnished with microgreens, which adds elegant height and color to the plate. Another favorite is serving it family-style in a rustic casserole dish for everyone to help themselves—it’s warm, inviting, and encourages relaxed conversation.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The sauce actually deepens in flavor overnight, so reheating the next day is like enjoying it even better than fresh. Just be sure to cool it before sealing to keep everything safe and fresh.
Freezing
This recipe freezes really well! I freeze the chicken and sauce separately in portion-sized containers to keep the sauce from becoming too thick. When I thaw and reheat, it’s nearly indistinguishable from freshly made—super convenient for busy weeks.
Reheating
I like to gently reheat leftovers on the stove over low heat, adding a splash of chicken broth if the sauce has thickened too much. Microwaving works too, just cover loosely and heat in short intervals to avoid drying out the chicken. Either way, the flavors stay wonderful.
FAQs
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Can I use boneless chicken thighs for this Instant Pot Chicken Osso Buco Recipe?
While bone-in, skin-on thighs add more flavor and keep the meat moist, you can use boneless thighs if that’s what you have. Just reduce the pressure cooking time slightly to avoid overcooking—about 15 minutes should do. Keep in mind the flavor might be a little less rich without the bone.
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What can I substitute for white wine in the recipe?
If you prefer not to use wine, simply replace the cup of white wine with an extra cup of chicken broth plus a tablespoon of white wine vinegar or lemon juice to maintain the acidity. This keeps the sauce balanced and flavorful without alcohol.
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Can I make this recipe in a slow cooker instead of an Instant Pot?
Yes! You can brown the chicken on the stovetop then transfer everything to a slow cooker. Cook on low for 5 to 6 hours or on high for 2 to 3 hours until the chicken is tender. The flavor will be just as delightful, though it takes longer.
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How do I avoid the sauce becoming too thick or gummy?
Make sure to shake off excess flour from the chicken before browning—too much flour can over-thicken the sauce during pressure cooking. Also, use a wooden spoon to scrape up browned bits after sautéing veggies; this helps integrate flavors smoothly without clumps.
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Is this recipe suitable for freezing?
Absolutely! This Instant Pot Chicken Osso Buco Recipe freezes beautifully. I recommend freezing the chicken and sauce separately to keep texture perfect, and thawing in the fridge overnight before reheating gently on the stove.
Final Thoughts
Honestly, this Instant Pot Chicken Osso Buco Recipe has become one of my staple go-to meals when I want something comforting but don’t have hours to cook. It feels so indulgent without the fuss and always gets compliments around the dinner table. I can’t recommend it enough if you love rich flavors, tender meat, and a saucy finish. Give it a try—you’ll be surprised how easy gourmet-looking dishes become with just a few simple steps and your trusty Instant Pot.
Print
Instant Pot Chicken Osso Buco Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian
Description
This Instant Pot Chicken Osso Buco is a hearty and flavorful dish featuring tender, bone-in chicken thighs braised to perfection with aromatic vegetables, white wine, and fresh herbs. A speedy twist on the classic Italian osso buco, it’s perfect for a comforting weeknight meal served over pasta, risotto, or mashed potatoes.
Ingredients
Chicken and Coating
- 1 1/2 pounds bone-in, skin on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup flour
For Sautéing and Braising
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
Instructions
- Prepare the flour mixture: In a large bowl, combine ½ teaspoon of salt, ½ teaspoon of black pepper, and the flour. Mix well to evenly distribute the seasoning.
- Dredge the chicken: Coat each chicken thigh thoroughly in the flour mixture, ensuring all sides are covered. Shake off any excess flour to prevent clumping.
- Browning the chicken: Set the Instant Pot to sauté mode on high heat. Add olive oil and let it heat until shimmering. Add the chicken thighs and brown on each side for about 2 minutes until golden. Remove and set aside on a plate.
- Sauté vegetables: Add the diced onion, celery, and carrots to the pot. Season with ½ teaspoon salt and cook for 2-3 minutes until they start to soften. Stir in the tomato paste and minced garlic, mixing well. Turn off the sauté function.
- Add liquids and herbs: Return the chicken thighs to the pot. Pour in the white wine and chicken broth. Add fresh rosemary and thyme sprigs on top.
- Pressure cook: Secure the lid on the Instant Pot and set it to pressure cook on high for 20 minutes. Once complete, perform a quick release to release the pressure.
- Serve: Plate one chicken thigh per serving and spoon the sauce and vegetables over the top. This dish pairs wonderfully with pasta, risotto, or mashed potatoes. Garnish with fresh parsley if desired and enjoy!
Notes
- Dredging the chicken in flour adds a delicate crust and helps thicken the sauce; use only enough flour to lightly coat and shake off excess.
- Don’t skip browning the chicken—it develops deep, complex flavors essential to the dish.
- This recipe traditionally uses dry white wine, but you can substitute a red wine for a richer flavor.
- If avoiding alcohol, replace wine with an additional cup of broth plus a tablespoon of white or red wine vinegar or lemon juice for brightness.
