Chicken Osso Buco in the Pressure Cooker for Fall Comfort
This Chicken Osso Buco is a rich, fall comfort dish made in the pressure cooker. With tender chicken thighs, fire-roasted tomatoes, and herbs, it's a flavor-packed meal perfect for weeknights or entertaining guests.
Equipment
- 1 Pressure cooker or Dutch oven
Ingredients
Main ingredients
- 8 Skin-on chicken thighs seasoned with kosher salt and pepper, dredged in flour
- ½ cup All-purpose flour
- ¼ cup Olive oil
- 2 tablespoon Butter
- 2 cups Yellow onion diced
- 1 cup Carrot diced
- 1 cup Celery diced
- 3 cloves Garlic minced
- 1 teaspoon Dried oregano
- ½ teaspoon Thyme leaves
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- ¾ cup Dry white cooking wine
- 2 tablespoon Tomato paste
- 2 cans Diced fire roasted tomatoes 14.5 oz each, undrained
- 1 cup Low sodium chicken stock
- 1 tablespoon Lemon zest finely grated
- 2 tablespoon Fresh flat-leaf parsley finely chopped
Instructions
Instructions
- Season chicken thighs with salt and pepper. Dredge lightly in flour, shaking off excess.
- Heat olive oil on medium-high heat. Brown thighs skin-side down on both sides. Remove and set aside.
- Add butter to the pot. Sauté onion, carrot, and celery for 5 minutes until softened.
- Add garlic and oregano. Stir for 1 minute until fragrant, then return chicken to the pot.
- Pour in wine, tomato paste, fire-roasted tomatoes, and chicken stock. Sprinkle with lemon zest.
- Ensure chicken is mostly submerged. Cover and simmer on low for 30–40 minutes.
- Uncover and simmer for another 10 minutes to thicken the sauce.
- Garnish with fresh parsley and serve hot.
- Optional: serve over mashed potatoes, pasta, or polenta.
Notes
This dish freezes well. Store in airtight containers. Reheat gently to preserve tenderness.