This Instant Pot Chicken & Gravy recipe is a convenient way to enjoy a hearty and flavorful meal, made with juicy chicken and tasty gravy.
I love making Instant Pot Chicken & Gravy because it’s so easy to make and I barely even have to be paying attention to make it anymore. This “dump and go” recipe is designed to be a hassle-free meal option, especially for those busy weeknights when you want something tasty that doesn’t take hours to make.
This dish pairs well with various sides, so you can serve it all on its own or prepare a quick side salad or green beans to serve on the side. Whether you choose to serve it over garlic mashed potatoes, baby potatoes, or even rice, you can customize the meal according to what you have on hand or what your family enjoys.
Why You’ll Love It
- Effortless Cooking: Making chicken and gravy in the Instant Pot is a breeze. You can quickly brown the chicken and prepare the gravy all in one pot, making it a simple and hassle-free cooking process.
- Delicious Flavor: The Instant Pot locks in the flavor of the chicken and infuses it with the rich taste of the gravy. You’ll enjoy tender, juicy chicken and a savory sauce that’s packed with flavor, perfect for a satisfying meal.
- Minimal Cleanup: Cooking everything in one pot means there are fewer dishes to wash afterward. With the Instant Pot, you can enjoy a delicious homemade meal without spending too much time on cleanup afterward.
Ingredients You’ll Need
- Boneless skinless chicken breast – I find it easiest to make this with chicken breast, but you can definitely use boneless skinless thighs too. Use 3 chicken breasts unless they are large, then use 2.
- Seasonings: salt, ground black pepper, garlic powder
- Cream of Chicken Soup – If you don’t like using canned products, you can make your own cream of chicken soup to use in this recipe.
- Chicken gravy mix – The easiest possible way to make this recipe is with a packet of chicken gravy mix. It’s easy to find and very low-cost.
- Low-sodium chicken broth – I like to use low-sodium so I can monitor how much salt to put in the dish. You can use broth in a box or make your own with bouillon cubes.
Equipment Needed
- Instant Pot – I use a 6-quart Instant Pot Plus to make all of my recipes. If you’re using an 8-quart pot, you will need to adjust the amount of liquid accordingly, as it requires more than the 6 quart to build steam.
Helpful Tips
- Feel free to adjust the amount of salt, garlic powder, and black pepper based on your personal preference. Taste the gravy before serving and add more seasoning if needed.
- Opting for low-sodium chicken broth and cream of chicken soup allows you to control the salt content and prevents the dish from becoming too salty.
- Break up chunks of gravy mix after you dump it into the Instant Pot.
- Whisk the finished gravy to mix any areas where the gravy didn’t get incorporated.
- Sprinkle freshly chopped herbs like parsley or thyme over the dish just before serving to add a pop of freshness.
- If you want to have leftovers or meal prep for the week, simply double the recipe and adjust the cooking time as needed.
How to Make Instant Pot Chicken & Gravy
Step 1: Season the chicken
First, make sure the chicken is thoroughly cleaned and cut in half, lengthwise, if it’s a large piece. Use a combination of salt, garlic powder, and black pepper for a simple yet flavorful seasoning. Ensure all sides of the chicken are evenly coated with the seasonings. This will give your chicken a consistent flavor throughout.
Step 2: Add to the pot
Once your chicken is seasoned, place it inside the inner pot of your pressure cooker. Next, spread the cream of chicken soup evenly over the top of the chicken. This adds a savory, creamy element to the dish and will blend well with the seasonings already added.
Step 3: Add soup, broth & gravy packet
To further boost the taste profile, sprinkle a packet of chicken gravy mix uniformly over the top of the chicken and cream of chicken soup. Breaking up any big chunks of dry gravy as you go.
Pour the chicken broth into the pot. The broth will provide the necessary moisture for pressure cooking, keeping your chicken tender and moist. Do not stir the ingredients at this stage. This allows each ingredient to retain its distinct flavor during the initial stages of cooking, which will then meld together as the cooking process continues.
Step 4: Pressure cook
Close the lid of the pressure cooker securely. Make sure the vent is set to the ‘sealing’ position, if that’s required on your model. This traps the steam inside and builds up pressure, which is essential for the cooking process. Set your pressure cooker to cook on high pressure for a total of 6 minutes.
When the cooking cycle is complete, allow a natural release of pressure. It takes about 10 minutes.
Step 5: Shred the chicken
Once the pressure has been completely released and the safety pin has dropped, cautiously open the cooker lid. Remove the cooked chicken from the pot. Using two forks, shred the chicken.
Step 6: Finish the gravy
While the chicken is out of the pot, whisk the remaining gravy in the pot to smooth out any lumps. Allow it to thicken for about 5 minutes. This creates a rich, flavorful gravy for your dish.
Once your gravy is ready, return the shredded chicken to the pot. Mix it into the gravy, making sure every piece is well coated and warmed up.
Your chicken is now ready to be served! For a complete meal, serve this creamy, flavorful chicken and gravy over a bed of mashed potatoes or rice.
Storing Options
Refrigerator: Place the leftover chicken and gravy in separate airtight containers and store them in the refrigerator. Consume within 3-4 days.
Freezer: If you want to extend the storage time, transfer the cooled chicken and gravy to freezer-safe containers or resealable freezer bags. Label them with the date and freeze them for up to 3 months.
If you’re thawing frozen leftovers, do so safely by transferring them from the freezer to the refrigerator. Avoid leaving them at room temperature for an extended period to prevent the growth of harmful bacteria.
How to Reheat
Microwave: Place individual portions of chicken and gravy in microwave-safe dishes. Cover loosely with a microwave-safe lid or microwave-safe plastic wrap. Reheat on medium power, stirring occasionally, until heated through.
Stovetop: Heat a non-stick skillet or saucepan over medium heat. Add the chicken and gravy, stirring occasionally until heated thoroughly. If the gravy appears too thick, you can add a splash of chicken broth or water to thin it out.
Instant Pot: If you prefer to use the Instant Pot again, you can place the chicken and gravy in the pot, select the sauté function, and heat until warmed through. Stir occasionally to prevent sticking.
Oven: Preheat the oven to 350°F (175°C). Transfer the chicken and gravy to an oven-safe dish and cover with foil to prevent drying. Bake for approximately 15-20 minutes or until heated throughout. Stir the gravy occasionally to ensure even reheating.
Questions About the Recipe
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts. Increase the cooking time by approximately 2 minutes to ensure they cook thoroughly. Avoid using large frozen chicken breasts, as they may not cook evenly. If you have only large chicken pieces, cut them in half before cooking them.
Can I use chicken thighs instead of chicken breasts?
Absolutely! You can use chicken thighs in this recipe. They are a great alternative and will result in a slightly richer flavor. They cook in the same time as the chicken breasts do.
Why is my chicken rubbery in the Instant Pot?
If your chicken is turning out rubbery when you cook it in the Instant Pot, it’s likely that it has to do with the way it was treated when produced. Mass produced chicken these days tends to turn out that way, no matter how you cook it. Many people will tell you that over or under cooking the chicken is the problem, but I don’t agree. The best thing is to buy as high-quality chicken as you can and don’t defrost it first, if you’ve bought it frozen.
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Instant Pot Chicken & Gravy
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 2 pounds (907 g) boneless skinless chicken breasts cut in half
- 1/2 teaspoon (3 g) salt
- 1/2 teaspoon (1.5 g) garlic powder
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 can cream of chicken soup
- 2 (2) packets chicken gravy mix 0.87 ounces each
- 2 cups (473 ml) low-sodium chicken broth
Instructions
- Season the chicken with salt, garlic powder, and pepper. Place it in the inner pot.
- Spread the cream of chicken soup on top of the chicken.
- Sprinkle the chicken gravy mix over the top. Pour on the chicken broth. Do not stir.
- Close and lid and set the vent to sealing (if necessary for your model). Cook on high pressure for 6 minutes. When done, allow a natural release of pressure (about 10 minutes). When the pin drops, open the lid.
- Remove chicken from the pot and shred with two forks. Whisk the gravy and allow it to thicken for about 5 minutes. Return the chicken to the pot to warm up.
- Serve over mashed potatoes or rice.
Notes
- Feel free to adjust the amount of salt, garlic powder, and black pepper based on your personal preference. Taste the gravy before serving and add more seasoning if needed.
- Opting for low-sodium chicken broth and cream of chicken soup allows you to control the salt content and prevents the dish from becoming too salty.
- Break up chunks of gravy mix after you dump it into the Instant Pot.
- Whisk the finished gravy to mix any areas where the gravy didn’t get incorporated.
- Sprinkle freshly chopped herbs like parsley or thyme over the dish just before serving to add a pop of freshness.
- If you want to have leftovers or meal prep for the week, simply double the recipe and adjust the cooking time as needed.
Nutrition
Laura is a passionate home cook and the owner of A Pressure Cooker Kitchen. She is dedicated to helping people create delicious Instant Pot meals with ease. Laura is an expert at developing recipes that can be prepared quickly and easily using a pressure cooker.
What size can of Cream of Chicken would I use for this recipe?
A 10.5 oz can.
This is an easy recipe when you want a nice comforting meal. Yum!
My 12 year old makes this for dinner for us. Great easy recipe.
Comfort food at its best.
Agreed!