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Turkey Osso Buco served in a white bowl with gremolata
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Turkey Osso Buco in Instant Pot

A tasty Italian dish in an instant!
Course Main Course
Cuisine Italian
Keyword gremolata recipe, Instant Pot, osso buco recipe, quick, turkey osso buco recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 people
Author Francoise

Ingredients

  • 2 pounds turkey thighs at room temperature, trimmed (skin and fat removed)
  • 1 onion minced
  • 2 carrots diced
  • 1 celery stick diced
  • 2 garlic diced
  • 3-4 sprigs thyme
  • 1 bay leaf
  • 2 tbsp tomato paste
  • ½ cup white wine
  • 1 ¼ chicken broth
  • 2 tbsp olive oil divided

For the gremolata

  • ¼ cup Italian parsley
  • 1 lemon zested organic
  • 1 orange zested organic
  • 1 garlic diced
  • salt, and pepper to taste

Instructions

  • Before starting, be sure to have all the ingredients ready!
  • Pat the turkey thighs dry with paper towels and make sure it is at room temperature. Salt, pepper each piece on both sides, and lightly coat with the flour.
  • On the Instant Pot, press the saute button, and adjust the heat to medium. Put 1 tbsp olive oil. When it is hot, brown the meat on both sides (about 3-4 min. by side) and transfer the turkey to a plate.
  • Add 1 tbsp of olive oil. Saute onion, carrot, celery, and garlic until tender (about 4 min.). Add the wine scraping off any brown bits from the bottom and cook for 2 min. Stir in the tomato paste and cook for one minute. Pour the chicken broth, stir well, place the turkey back in the pot with the thyme, and bay leaf.
  • Secure the lid and verify that the pressure valve is closed. Cook for 30 minutes at high pressure. Naturally, release the pressure for 10 minutes, then open the valve to release any remaining pressure.
  • Meanwhile, make the gremolata for topping the osso buco. In a small bowl, mix the chopped parsley, garlic, zest of lemon and orange (optional), a pinch of salt and pepper. Set aside.
    Gremolata made of Italian parsley, garlic, lemon or orange zest
  • Remove the herbs from the Instant Pot. Transfer the meat into a bowl. Taste the sauce and add more seasoning if needed. Pour the sauce over the meat and top each thigh with gremolata.
  • Serve with mashed potatoes, pasta, polenta, or with Minalese risotto.

Notes

Stovetop Recipe to follow in the case you do not have an Instant Pot or Pressure Cooker:
  1. Use a dutch oven or a big saute pan with a lid. Follow all the directions 1 to 4.
  2. Cover and cook on low heat for 1 ½ hours until the meat is tender.
  3. Then follow the steps 6 to 8.