Chicken Osso Buco with Chicken Thighs (Instant Pot, 30 Minutes)

Chicken osso buco in a white bowl in front of a glass of white wine.

5 from 13 votes

Chicken Osso Buco with Chicken Thighs (Instant Pot, 30 Minutes)

Braised chicken thighs are cooked in a vegetable and white wine sauce and served over pasta, risotto or mashed potatoes. This 30-minute chicken osso buco recipe is easy to make and a meal everyone will enjoy!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Servings: Servings

Calories: 558.56kcal

Author: Sarah Hill

Equipment

Cutting board
Knife
Pressure Cooker

Ingredients

1 ½ pounds bone-in, skin on chicken thighs
½ teaspoon salt
½ teaspoon black pepper
⅓ cup flour
2 tablespoons olive oil
1 yellow onion diced
2 carrots peeled and diced
2 celery stalks diced
½ 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

US Customary - Metric

Instructions

Begin by adding ½ teaspoon each of salt and black pepper to a large bowl with the flour and mix to combine. Dip the chicken thighs into the flour mixture to coat them on all sides. Shake off the excess flour.
1 ½ pounds bone-in, skin on chicken thighs, ½ teaspoon salt, ½ teaspoon black pepper, ⅓ cup flour
Set the Instant Pot to sauté on high and add the olive oil. Once hot, add the chicken thighs and brown them on both sides, about 2 minutes per side. Remove the chicken from the pot and place it on a plate for later.
2 tablespoons olive oil
Add the diced onion, celery and carrots to the pot and season with a ½ teaspoon of salt. Cook for 2-3 minutes until slightly softened. Add in the tomato paste and garlic cloves and mix well to combine. Turn off the sauté function.
1 yellow onion, 2 carrots, 2 celery stalks, ½ teaspoon salt, 2 garlic cloves, 2 tablespoons tomato paste
Add the chicken thighs back to the pot with the wine, broth, rosemary and thyme.
1 cup dry white wine, 1 cup chicken broth, 2 sprigs fresh rosemary, 1 sprig fresh 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!

Video

Notes

Stovetop & Slow Cooker Options

To make this on the stovetop, follow steps 1-4, using your Dutch oven or large pot instead of an Instant Pot. Cover the pot, and simmer for about 45 minutes.
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.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Nutrition