Description
This Instant Pot Chicken Osso Buco is a flavorful twist on the classic Italian dish, featuring tender chicken thighs braised with aromatic vegetables, white wine, and fresh herbs. Perfectly browned and pressure-cooked to perfection, it’s a comforting and easy meal served over pasta, risotto, or mashed potatoes.
Ingredients
Units
Scale
Chicken
- 1 1/2 pounds bone-in, skin on chicken thighs
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup flour
Sauté Base
- 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
Liquids and Herbs
- 1 cup dry white wine
- 1 cup chicken broth
- 2 sprigs fresh rosemary
- 1 sprig fresh thyme
Instructions
- Prepare the chicken: In a large bowl, combine ½ teaspoon salt, ½ teaspoon black pepper, and flour. Dip each chicken thigh into the flour mixture, coating evenly and shaking off any excess flour.
- Brown the chicken: Set the Instant Pot to sauté mode on high heat. Add olive oil and heat until shimmering. Add the chicken thighs and brown for about 2 minutes on each side until golden. Remove chicken and set aside on a plate.
- Sauté vegetables: To the pot, add diced onion, celery, and carrots. Season with ½ teaspoon salt and cook for 2-3 minutes until vegetables start to soften. Stir in tomato paste and minced garlic and cook briefly to combine. Turn off sauté function.
- Add liquids and herbs: Return the browned chicken thighs to the pot. Pour in the white wine and chicken broth. Add the rosemary and thyme sprigs on top.
- Pressure cook: Secure the lid and set the Instant Pot to pressure cook on high for 20 minutes. Once cooking is complete, perform a quick pressure release.
- Serve: Plate the chicken thighs and spoon the aromatic sauce with vegetables over the top. Garnish with fresh parsley if desired and serve over pasta, risotto, or mashed potatoes for a hearty meal.
Notes
- Dredging the chicken in just enough flour helps achieve a flavorful crust and thickens the sauce. Shake off excess flour to prevent clumping.
- Don’t skip browning the chicken; it adds essential depth of flavor and texture to the dish.
- Dry white wine is traditional, but red wine can be an alternative if preferred.
- If avoiding alcohol, substitute the wine with an extra cup of chicken broth plus a splash of white or red wine vinegar or lemon juice for acidity.
