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.
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.