Braised chicken thighs are cooked in a vegetable and white wine sauce and served over pasta, risotto or mashed potatoes. This Instant Pot chicken osso buco recipe is easy to make.
What is Osso Buco?
Osso buco is a traditional Italian dish made with veal shanks. The veal is braised with vegetables in a white wine sauce that is traditionally served over saffron risotto or polenta.
I used chicken thighs in this recipe for a twist on the classic recipe that is easier and more approachable for everyday cooking. No flavor is lost in this dish as the chicken is still braised similar to when veal is used. This recipe can be made in the InstantPot for a quick weeknight dinner.
Jump to:
Ingredients and Substitutions
- Chicken thighs- this recipe uses bone-in, skin-on chicken thighs, but you can use boneless if you wish. Bone-in chicken thighs just add more flavor.
- Flour- this recipe uses all-purpose flour, but you can substitute gluten-free flour if needed.
- Mirepoix- onion, carrot and celery.
- Garlic
- Tomato paste
- White wine- use dry white wine for this recipe, such as Sauvignon Blanc, Pinot Grigio or Pinot Gris. If you don't want to use alcohol, you can use extra chicken broth instead or white wine vinegar.
- Chicken broth
- Thyme- can use fresh or dried.
- Rosemary- can use fresh or dried.
Instructions
Let's make this chicken osso buco!
Begin by dicing the vegetables. Next, season the chicken thighs with salt and pepper and dip the chicken into flour to coat all sides.
Brown the chicken thighs on both sides. Remove the chicken from the pot and place it on a plate for later.
Next, cook the vegetables until soft and add tomato paste and garlic cloves.
Add the chicken thighs back to the pot and pour in the wine and the chicken broth.
Cover the pot, and cook for 20 minutes.
Top Tips
Dredging the chicken in flour. Make sure to use just enough to coat the chicken and shake off the excess flour.
Don't skip browning the chicken. This adds complex flavors to the chicken you don't want to miss!
Cooking with wine. Traditionally a dry white wine is used in this recipe, however, red wine should be a fine substitute
FAQs
You can substitute the wine with extra chicken broth and a splash of white wine or red wine vinegar if you don't want to cook with alcohol.
To make this in a Dutch oven, follow steps 1-4 in the recipe card, but in your Dutch oven instead of Instant Pot. Cover the pot, and cook for about 45 minutes on the stove.
If using a slow cooker, brown the chicken and the vegetables before slow cooking. Cook on high for 3-4 hours or low for 5-6 hours.
Serving
Serve the chicken osso buco with your favorite pasta or spaghetti, risotto, mashed potatoes or polenta. A simple green salad or roasted green vegetable, such as asparagus also pairs great with this chicken.
Other Recipes You May Like
5 Easy Weeknight Dinner Recipes!
If you make this recipe, please leave a rating and a comment. I love to know what you are making and ratings help me to create more delicious recipes for you!
Recipe
Instant Pot Chicken Osso Buco
Equipment
Ingredients
- 1 ½ pounds bone-in, skin on chicken thighs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 carrot peeled and diced
- 1 celery stalk diced
- ½ teaspoon salt
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 1 cup dry white wine*
- 1 cup chicken broth
- 2 teaspoons fresh rosemary
- 1 teaspoon fresh thyme
Instructions
- Season the chicken thighs with a ½ teaspoon salt and ½ teaspoon black pepper. Add the flour to a small bowl and dip the chicken into the flour to coat on all sides. Shake off the excess flour.
- Set the Instant Pot to sauté on high and add olive oil. Once the oil is hot, add the chicken thighs and brown on both sides, about 3 minutes per side. Remove the chicken from the pot and place it on a plate for later.
- Add the diced onion, celery and carrots to the pot and season with a ½ teaspoon of salt. Cook until the onion is translucent, about 6-8 minutes. Add in the tomato paste and garlic cloves and mix well to combine.
- Add the chicken thighs back to the pot and pour in the wine and the chicken broth. Season with rosemary and thyme.
- Cover the pot, set to pressure cook on high for 20 minutes. Quick-release the pressure and serve over your favorite pasta, risotto or mashed potatoes by placing one chicken thigh on the plate and topping with the sauce. Garnish with fresh parsley and enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Midge @ Peachicks' Bakery says
The Peas would definitely demolish a bowl of this! Thanks for sharing with #CookBlogShare 🙂
Sarah Holt says
thank you Midge!
Chloe says
Love the idea of a chicken version of this classic, can't wait to try!
Sarah Holt says
thank you Chloe, hope you enjoy!
Emily Liao says
This was so flavorful and delicious! I made this in the Instant pot and it turned out perfectly.
Sarah Holt says
so happy you enjoyed it Emily
Michelle says
I've been looking for an osso buco recipe for so long -- glad to have found it! Can't wait to make it!
Sarah Holt says
you're going to love it Michelle
Shalini says
I have all the ingredients handy and I am definitely going to try this out!
Sarah Holt says
I hope it came out great Shalini!
Beth says
Such a yummy recipe! My family really enjoyed this recipe! Will be making this again soon!
Sarah Holt says
It's a great family meal, thanks Beth 🙂
Tara says
This chicken looks so good! I love how it can be made in the instant pot or on the stove top. Sounds perfect paired with risotto.
Sarah Holt says
So good paired with risotto, makes a great Sunday dinner
Nancy says
This was an excellent recipe made it for guests and clean plates everywhere!
Sarah Holt says
so happy to hear that!
Jenny Walters says
What a flavour packed recipe with beautiful photos! It sounds absolutely delicious and something I would love to put on my families table. Thank you for sharing it with #CookBlogShare
Sarah Holt says
Thanks so much Jenny, definitely a fav of mine!