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
Units
Scale
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.
